This Cashew Chicken recipe is a super easy Chinese-American dish that tastes better than take out! It’s a simple and flavorful stir fry that’s also great the next day, if you have any left over.
This super easy cashew chicken recipe is a standard in our house and one of my favorite one-pot dishes.
A while back I made it so often that everyone got tired of it. So I stopped.
Then, my friend Melissa (thankfully) reminded me of it last week. So I made it for the family. And everyone said, “Oh, I love this dish. How come you never make it anymore?” HA.
So, it will go back into the rotation until they beg me to stop again.
I highly recommend you make it until your family gets tired of it, too!
- Substitute the vegetable oil with sesame oil for even more depth of flavor.
- Sometimes I add in extra onion because that’s one of our favorites parts, but feel free to toss in some cubed bell pepper, broccoli florets, or edamame.
- For added heat, sprinkle in a little cracked red pepper flakes or pass some Sriracha at the table.
Can I Make Cashew Chicken with Chicken Breast?
Yes! Thighs tend to have more flavor and be less dry, but others have made this recipe with chicken breasts and it turned out well.
What is a Good Substitute for Rice Vinegar?
The closest substitution would be to use 2 tablespoons white wine vinegar plus ½ teaspoon sugar. It won’t be the exact flavor, but close.
Other easy stir fry recipes we love
- Hoisin Pork and Cashew Stir Fry
- Turkey Sausage and Cauliflower Stir Fry
- Stir Fry Beef with Snow Peas
- Pepper Steak Stir Fry
Watch the video for cashew chicken
How To Make This Cashew Chicken Recipe
Easy Cashew Chicken
- 3 tablespoons Hoisin sauce
- 1/2 teaspoon chili garlic sauce
- 3 tablespoons water
- 1 1/2 pounds boneless, skinless chicken thighs , cut into 1-inch pieces
- 1 tablespoon cornstarch
- salt and pepper
- 1 1/2 tablespoons vegetable oil
- 1 small sweet onion , cut into 1-inch pieces
- 4 cloves garlic , minced
- 2 tablespoons rice vinegar
- 6 scallions , diced
- 3/4 cup unsalted, roasted cashews
- cooked white rice , for serving
- In a small bowl, whisk together the hoisin, chili garlic sauce, and water. Set aside.
- In a medium bowl, toss the chicken with the cornstarch until the chicken is coated, season with a few grinds of salt and pepper.
- In a large nonstick pan, heat the oil over medium-high heat. Saute the chicken, tossing often, until browned and cooked, about 8-10 minutes.
- Add the onion, cook for 3 minutes until soft and translucent, stirring frequently. Add garlic and cook for 15 seconds until fragrant. Add the rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute.
- Reduce heat to medium-low. Add the hoisin mixture; cook, tossing to combine and warm through, about 1 more minute.
- Remove from heat and stir in the scallions and cashews. Taste, season with a little more salt and pepper, if necessary. Serve over cooked, hot white rice.