Name: Chinese Cashew Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 1/2 pounds boneless skinless chicken breasts cut into bite size pieces; 2 tablespoons cornstarch divided; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons neutral oil divided; 2 cups small broccoli florets; 1 red bell pepper chopped; 1 green bell pepper chopped; 3 cloves garlic minced; 1 tablespoon fresh ginger grated; 3/4 cup unsalted roasted cashews; 1/3 cup low sodium soy sauce; 3 tablespoons hoisin sauce; 2 tablespoons rice vinegar; 3 tablespoons honey or light brown sugar packed; 1/2 cup chicken broth; 1 teaspoon sesame oil; 1/4 teaspoon crushed red pepper flakes optional; 2 green onions thinly sliced for garnish; 1 teaspoon toasted sesame seeds for garnish optional; 4 cups cooked rice or noodles for serving

Tender bites of chicken, crunchy cashews, and colorful stir‑fried veggies all tucked into a glossy garlic‑ginger sauce—this Chinese Cashew Chicken tastes like your favorite takeout, but it’s surprisingly simple to make at home.

It’s a fast, one‑pan dinner that hits every craving at once: savory, slightly sweet, a little sticky, and packed with texture from toasted cashews and crisp‑tender broccoli and peppers. Scoop it over fluffy rice and you’ve got a weeknight win the whole family will happily devour.

Why You’ll Love This Chinese Cashew Chicken

Chinese Cashew Chicken is one of those dishes that feels restaurant‑special, yet the steps are totally doable in a home kitchen. A quick cornstarch coating gives the chicken a golden, lightly crisp exterior without deep‑frying. While it cooks, a simple pantry sauce thickens into that classic glossy finish you know from your favorite takeout spot.

Because you control the ingredients, you can load this stir‑fry with extra veggies, keep the sodium in check with low‑sodium soy sauce, and adjust the heat level so it’s family‑friendly or nice and spicy. It also reheats beautifully, making it a smart option for meal prep and weeknight dinner planning.

What Kind of Cashews and Chicken Work Best for Chinese Cashew Chicken?

For that signature crunch, unsalted roasted cashews are your best friend. They hold their texture in the sauce and bring a deep, nutty flavor without making the dish overly salty. If you only have salted cashews on hand, you can still use them—just reduce the soy sauce a bit so the final dish stays balanced.

When it comes to the chicken, boneless skinless breast keeps things lean and cooks quickly, but boneless thighs are a little more forgiving and stay extra juicy. Use whichever cut your family loves most. Cutting the meat into small, even pieces helps it cook fast and evenly, which is exactly what you want in a stir‑fry.

Ingredients

This Chinese Cashew Chicken comes together with simple, everyday ingredients that you may already have in your pantry and fridge. Here’s what each one brings to the pan.

Boneless skinless chicken breast or thighs – provides tender, protein‑packed bites that soak up the sauce.
Cornstarch – gives the chicken a light coating so it browns nicely and helps thicken the sauce.
Salt and black pepper – seasons the chicken from the start for better overall flavor.
Neutral oil (such as canola or vegetable oil) – has a high smoke point, ideal for quick stir‑frying.
Fresh broccoli florets – add color, crunch, and a boost of veggies to make this a full meal.
Red bell pepper – brings sweetness and a pop of bright color.
Green bell pepper – adds a mild, slightly grassy flavor that balances the sauce.
Garlic – builds a savory, aromatic base for the stir‑fry.
Fresh ginger – adds warmth and that classic takeout‑style zing.
Unsalted roasted cashews – provide rich crunch and nutty flavor without extra salt.
Low‑sodium soy sauce – forms the salty, umami backbone of the sauce.
Hoisin sauce – adds sweetness, depth, and a hint of smokiness.
Rice vinegar – brightens the dish and keeps the sauce from tasting too heavy.
Honey or brown sugar – balances the savory notes with a gentle sweetness.
Chicken broth – loosens the sauce and helps it coat every piece of chicken and veg.
Sesame oil – a finishing oil that adds toasty, nutty aroma.
Crushed red pepper flakes or chili sauce – optional if you like a little heat.
Green onions – sliced for a fresh, bright garnish on top.
Toasted sesame seeds – optional garnish for extra crunch and visual appeal.
Cooked rice or noodles – the perfect base for soaking up all that flavorful sauce.

How To Make Chinese Cashew Chicken

Once everything is prepped, this stir‑fry moves quickly. Have your ingredients chopped and measured before you turn on the heat so you can cook with confidence.

Step 1: Prep the Chicken

Pat the chicken dry with paper towels so it sears instead of steams. Toss the pieces in cornstarch along with a pinch of salt and pepper until they’re lightly coated on all sides. This thin coating will help the chicken brown beautifully and stay juicy inside.

Step 2: Whisk Together the Sauce

In a small bowl or measuring cup, whisk the soy sauce, hoisin sauce, rice vinegar, honey or brown sugar, chicken broth, and a small spoonful of cornstarch until smooth. Stir in a drizzle of sesame oil and, if you like things spicy, a pinch of red pepper flakes or a splash of chili sauce. Set the sauce near the stove so it’s ready when you need it.

Step 3: Stir‑Fry the Veggies

Heat a splash of neutral oil in a large skillet or wok over medium‑high heat. Add the broccoli and bell peppers and cook, stirring frequently, until they turn bright and just start to soften while still staying crisp in the center. Transfer the veggies to a plate and keep them nearby—you’ll add them back in at the end.

Step 4: Cook the Chicken

Add a little more oil to the hot pan. Arrange the coated chicken pieces in a single layer and let them cook undisturbed for a short time so they can develop a golden crust. Flip and continue cooking until the chicken is browned on all sides and cooked through.

Step 5: Build the Flavor and Add the Sauce

Reduce the heat slightly and add the minced garlic and grated ginger to the pan with the chicken. Stir constantly for a brief moment until fragrant so they don’t burn. Give the sauce a quick stir, then pour it over the chicken. As it comes to a simmer, it will thicken and turn glossy, coating every piece.

Step 6: Finish with Veggies and Cashews

Return the broccoli and bell peppers to the pan along with the roasted cashews. Toss everything together until the veggies are warmed through and the cashews are coated in sauce but still crunchy. Remove from the heat, sprinkle with sliced green onions and sesame seeds, and serve immediately over hot rice or noodles.

How to Serve Chinese Cashew Chicken

Chinese Cashew Chicken is hearty enough to stand on its own as a complete meal thanks to the generous amount of protein, veggies, and crunchy nuts. Spoon it over steamed white or brown rice, jasmine rice, or your favorite cooked noodles so none of that savory sauce goes to waste.

This batch comfortably feeds about four people as a main course when served with rice. If you round out the meal with a simple side salad, egg rolls, or a light soup, you can stretch it to serve a slightly larger crowd without much extra effort.

How to Store Chinese Cashew Chicken Leftovers

Let any leftovers cool to room temperature, then transfer them to an airtight container. Store in the refrigerator and enjoy within a few days for the best flavor and texture. The sauce will continue to thicken as it chills, so you may want to add a splash of water or broth when reheating to loosen it.

To reheat on the stovetop, add the leftovers to a skillet over medium heat with a small splash of water or broth, stirring gently until heated through. You can also reheat individual portions in the microwave, pausing to stir so the chicken heats evenly. The cashews will soften slightly after storage, but the flavor remains delicious.

For longer storage, you can freeze Chinese Cashew Chicken. Cool completely, then place in a freezer‑safe container or bag, removing as much air as possible. Freeze for a couple of months. Thaw overnight in the refrigerator before reheating. For the very best crunch, you can stir in a fresh handful of cashews right before serving.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless skinless chicken thighs work wonderfully in Chinese Cashew Chicken and tend to stay extra juicy, even if they cook a bit longer. Just trim any excess fat and cut the thighs into even, bite‑sized pieces so they cook at the same rate as the breast would.

How do I keep the cashews crunchy?

For the crispiest texture, stir the roasted cashews into the pan toward the very end of cooking, just long enough to warm them through and coat them in sauce. If you plan to store leftovers, you can even reserve a small handful of cashews and sprinkle them over each serving right before eating.

Is this Chinese Cashew Chicken very spicy?

By default, this dish is more savory and slightly sweet than spicy. The crushed red pepper flakes or chili sauce are completely optional, so you can keep it mild for kids and spice‑averse eaters or turn up the heat by adding more to taste.

What can I use instead of broccoli and bell peppers?

This stir‑fry is very forgiving. Feel free to swap in snap peas, snow peas, carrots, zucchini, baby corn, mushrooms, or whatever quick‑cooking vegetables you like or have on hand. Just keep the pieces similar in size so they cook evenly.

Do I need a wok to make Chinese Cashew Chicken?

A wok is great for high‑heat cooking, but it’s not required. A large, heavy skillet or sauté pan with high sides works just as well at home. The key is giving the chicken enough space so it can sear instead of steam.

Want More Asian‑Inspired Dinner Ideas?

If this Chinese Cashew Chicken is a hit at your house, you’ll love these other better‑than‑takeout favorites too:

Honey Sesame Chicken for a sticky‑sweet skillet dinner with a crunchy sesame finish.
Honey Garlic Chicken Stir Fry when you want a garlicky sauce loaded with colorful veggies.
Chinese Beef and Broccoli – Quick One-Pan Dinner for a classic combo of tender beef and crisp broccoli in a rich brown sauce.
Ground Beef Lo Mein for noodle night when you’re craving slurpable, saucy comfort.

Save This Pin For Later

📌 Save this Chinese Cashew Chicken to your Pinterest dinner board so you can come back to it whenever a takeout craving hits but you’d rather cook at home.

Made it already? I’d love to hear how you served it—extra veggies, more spice, or a different nut on top. Share your tweaks and questions in the comments so we can all make our weeknight stir‑fries even better.

For even more easy dinners, quick lunch ideas, and fun food ideas, follow along on Life With Livia where I share new recipes and inspiration every day.

Chinese Cashew Chicken