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Easy Cashew Chicken

By Amy Flanigan

Updated Jan 31, 2026

Read 67 Reviews

Prep 15 minutes mins

Cook 13 minutes mins

Servings 5

By Amy Flanigan

Updated Jan 31, 2026

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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 gets dinner on the table in less than 30 minutes. Also great the next day, if you’re lucky enough to have any leftovers!

Helpful Tip & Variations

• Chicken thighs vs. chicken breasts. I prefer chicken thighs for this recipe because it’s more tender and carries extra flavor, but chicken breast is fine, too.
• Cashews. I recommend unsalted and roasted cashews, you can use whole nuts or halves.
• Hoisin sauce. This is salty, a little sweet, and rich, sort of like American BBQ sauce, but not really. Truly a distinctive savory umami flavor all on its own.
• Rice Vinegar. This adds that characteristic tang that a lot of Chinese stir fry dishes have. It balances out the Hoisin really well.
• Cornstarch and Water. These two ingredients thicken the sauce.
• Add in extra veggies. If you want to add in extra veggies, some cubed bell pepper, broccoli florets, or snap peas would work well in this dish.

5 from 67

Easy Cashew Chicken

Prep: 15 minutes mins

Cook: 13 minutes mins

Total: 28 minutes mins

Servings: 5

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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 gets dinner on the table in less than 30 minutes.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 1 1/2 pounds boneless, skinless chicken thighs, cut into small 1-inch pieces
• ▢ salt and pepper, to taste
• ▢ 1 tablespoon cornstarch
• ▢ 1 1/2 tablespoons vegetable oil, or other neutral oil
• ▢ 1 small sweet onion, cut into 1-inch pieces
• ▢ 4 cloves garlic, minced
• ▢ 2 tablespoons rice vinegar
• ▢ 1/4 cup Hoisin sauce
• ▢ 1/3 cup water
• ▢ 1 1/2 teaspoons chili garlic sauce
• ▢ 4 scallions, diced
• ▢ 3/4 cup unsalted roasted cashews
• ▢ cooked white rice, for serving

Instructions 

• In a medium bowl, season the chicken with salt and pepper then toss with the cornstarch until the chicken is coated.
• In a large nonstick pan, heat the oil over medium-high heat. Once shimmering, add the chicken and leave undisturbed for 1 minute to develop a crust. Then sauté, tossing often, until browned and cooked, about 8 minutes.
• Add the onion, cook for 2 to 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, water, and chili garlic sauce. 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 and enjoy!

Video

Notes

Use sesame oil. Substitute the vegetable oil with sesame oil for even more depth of flavor.

Add in extra veggies. I keep this dish simple with just onion and garlic, but feel free to toss in some cubed bell pepper, broccoli florets, or snap peas.

Kick up the heat. The chili garlic sauce carries some heat, but if you want more, sprinkle in a little cracked red pepper flakes or pass some Sriracha at the table.

Nutrition

Calories: 383kcal | Carbohydrates: 21g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 429mg | Potassium: 581mg | Fiber: 2g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 3mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Cashew Chicken Step By Step

Gather your ingredients.

Cut 1 1/2 pounds boneless, skinless chicken thighs into small 1-inch pieces. Season with salt and pepper and add in 1 tablespoon cornstarch. Toss to coat.

In a large nonstick pan, heat vegetable oil over medium-high heat. Once shimmering, add the chicken and leave undisturbed for 1 minute to develop a crust. Then sauté, tossing often, until browned and cooked, about 8 minutes.

Add 1 small sweet onion cut into 1-inch pieces, cook for 2 to 3 minutes until soft and translucent, stirring frequently. Add 4 cloves minced garlic and cook for 15 seconds until fragrant.

Add 2 tablespoons rice vinegar and deglaze the pan, scraping up any brown bits, about 1 minute. Then reduce heat to medium-low and stir in 1/4 cup Hoisin sauce, 1/3 cup water, and 1 1/2 teaspoons chili garlic sauce. Cook for another minute to thicken.

Remove from heat and stir in 4 diced scallions and 3/4 cup roasted cashews. Taste, season with a little more salt and pepper, if necessary.

Serve over cooked, hot white rice and enjoy!

How to Store & Reheat Leftovers

• Fridge. Leftover cashew chicken should be stored in an airtight container in the refrigerator and will keep for up to 4 days.
• Freeze. If you would like to store it for longer, you can freeze it for 2 months in a freezer-safe container or plastic bag. Thaw in the refrigerator. Note that the cashews will have softened and will no longer have a nice crunch once thawed.
• Reheat. You can reheat leftovers in the microwave or on the stovetop.

More Favorite Stir Fry Recipes

• Chicken and Broccoli Stir Fry
• Sweet and Sour Chicken
• Thai Coconut Chicken
• Beef Stir Fry
• Orange Beef
• Beef and Broccoli

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!