I always order cashew chicken from my favorite take out spot, and I think this homemade version tastes even better than the restaurant recipe. Serve with rice and vegetables for a complete meal.

I always order cashew chicken from my local restaurant, but this homemade version is even better than the take out kind! It’s got plenty of breaded chicken with crunchy cashews and the most delicious (and easy) sauce.

I typically serve cashew chicken over steamed rice, but it’s also great with noodles, quinoa or zucchini noodles. No need to order take out when you can make your favorite restaurant dishes in the comfort of your own home!

This cashew chicken is chunks of crispy chicken and roasted cashews tossed in a sweet and savory sauce. Serve over rice for the perfect easy dinner option!

Course Main
Cuisine Asian
Keyword cashew chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 496kcal


  • 1 1/4 pounds boneless skinless chicken breasts cut into 1 inch cubes
  • 1/4 cup + 2 teaspoons cornstarch divided use
  • salt and pepper to taste
  • 1/4 cup vegetable oil
  • 1 teaspoon minced ginger
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup chicken broth
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup ketchup
  • 2 tablespoons sweet chili sauce
  • 2 teaspoons brown sugar
  • 1/2 cup roasted cashews
  • 3 tablespoons sliced green onions


  1. Place the chicken in a bowl with 1/4 cup cornstarch and salt and pepper. Toss to coat chicken evenly.
  2. Heat the vegetable oil in a large pan over medium high heat. Add half of the chicken in a single layer. Cook for 3-4 minutes per side or until browned.
  3. Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.
  4. Remove all the chicken from the pan. Drain any excess oil, leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.
  5. In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, ketchup, sweet chili sauce and brown sugar. Pour the sauce mixture into the pan.
  6. Bring the sauce to a simmer. Place the cornstarch in a bowl with 2 tablespoons cold water and whisk to combine.
  7. Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until sauce has just thickened.
  8. Place the chicken and cashews in the pan and toss to coat with the sauce. Sprinkle with green onions and serve.

Recipe adapted from:

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel