Homemade Cashew Chicken Delight

Experience the vibrant flavors of Asia from your own kitchen with this incredibly quick and easy Cashew Chicken Recipe. Designed for efficiency without sacrificing taste, this dish comes together in just 25 minutes – perfect for those busy weeknights when you crave a delicious, homemade meal. We’ll show you how to transform leftover cooked chicken, crisp red peppers, and crunchy roasted cashews into a sensational stir-fry, all coated in a bold, savory, and slightly sweet sauce. The best part? No deep-frying is needed, making this a healthier alternative to your favorite takeout!

Author’s Note

Crunchy Cashews, Saucy Chicken, Zero Fuss!

In today’s fast-paced world, finding time for home-cooked meals can be a challenge. I’ve noticed a rising demand on social media for quick and easy recipes that don’t compromise on flavor. It’s become my personal mission to craft simple yet delicious dishes that can be prepared in under 30 minutes, using minimal ingredients. This approach inspired me to experiment with various concepts, leading to crowd-pleasers like Thai Chicken Pinwheels and Instant Pot Mac and Cheese. These recipes are not only fun to make and incredibly satisfying but also perfectly suited for those hectic weeknights when time is of the essence.

Among my growing collection of speedy recipes, this Cashew Chicken stands out as an absolute favorite. It consistently impresses with its rich flavors and appealing presentation, all while being ready in a mere 15 to 20 minutes of active cooking time. It genuinely tastes like a dish you’d order from your favorite Asian restaurant, yet it’s surprisingly simple to prepare at home any night of the week. Say goodbye to long waits and hello to homemade goodness!

Why You’ll Love This Quick Cashew Chicken Recipe

This Cashew Chicken isn’t just another stir-fry; it’s a game-changer for your dinner routine. Here’s why it deserves a spot in your weekly meal plan:

• Unbeatable Speed: With most ingredients pre-cooked or requiring minimal prep, you can have a full meal on the table in under 25 minutes from start to finish.
• Healthier Takeout Alternative: Skip the deep fryer and excessive oil often found in restaurant versions. Our recipe focuses on sautéing and uses fresh ingredients, giving you all the flavor with less guilt.
• Customizable & Versatile: Easily adjust the spice level, add more vegetables, or even swap out the protein. This recipe is a fantastic base for your culinary creativity.
• Budget-Friendly: Making Cashew Chicken at home is significantly more economical than ordering takeout, allowing you to enjoy this delicious dish more often.
• Simple Ingredients: You won’t need a pantry full of exotic items. Most ingredients are readily available at your local grocery store.
• Satisfying Texture: The combination of tender chicken, crisp bell peppers, and crunchy cashews creates a delightful textural experience in every bite.

Essential Ingredients for Perfect Cashew Chicken

The beauty of this recipe lies in its straightforward ingredients, many of which you might already have on hand. Each component plays a crucial role in building the signature flavor profile of Cashew Chicken.

• Cooked Chicken: The ultimate shortcut! Utilize rotisserie chicken for maximum convenience, or pre-cooked grilled chicken breasts. There’s no need to reheat it beforehand, saving you precious minutes. Aim for 1-inch cubes rather than shredded chicken for the best texture.
• Red Bell Pepper: Adds a delightful crunch, natural sweetness, and vibrant color. Thinly slice mini red peppers for a delicate touch, or use one large bell pepper for ease. Other colorful bell peppers can also be used if preferred.
• Dry-Roasted Cashews: These are essential for the iconic cashew chicken experience! Dry-roasted cashews offer a deep, nutty flavor and a satisfying crunch that complements the dish perfectly. If you or someone you’re serving isn’t a fan of nuts mixed in, simply add them to individual plates as a garnish.
• Toasted Sesame Oil: A little goes a long way! This oil provides a distinct nutty and aromatic depth that is fundamental to Asian-inspired dishes. Look for “toasted” sesame oil in the Asian food aisle of your grocery store for the best flavor.
• Garlic & Ginger: The aromatic backbone of our sauce. For the quickest preparation, I highly recommend using pre-minced garlic paste and ginger paste (available in jars or frozen cubes). Freshly minced works beautifully too if you have a few extra minutes.
• Rice: The perfect companion for soaking up that delicious sauce. For ultimate speed, grab a pouch of Ready Rice® that just needs a quick warm-up. Alternatively, you can easily prepare your own fluffy white rice.
• The Signature Cashew Chicken Sauce: This sweet and savory blend is what truly brings the dish to life. It’s a balanced mix of traditional Asian pantry staples that creates a glossy, irresistible coating for the chicken and vegetables.

Crafting the Irresistible Sauce

Our Cashew Chicken sauce is a harmonious blend of sweet, salty, and spicy notes, designed to coat every ingredient beautifully. Here’s a closer look at what makes it so special:

• Cornstarch: Acts as a thickening agent, giving the sauce its desirable glossy texture.
• Rice Vinegar: Adds a touch of acidity and brightness, cutting through the richness of the other ingredients.
• Hoisin Sauce: A key player, providing a sweet and savory umami base with a hint of tang.
• Soy Sauce: The essential salty element, enhancing the overall savory profile. You can opt for low-sodium soy sauce if managing salt intake.
• Sriracha: Offers a delightful kick of heat. Adjust the amount to suit your spice preference!
• Light Brown Sugar: Balances the savory and spicy elements with its subtle caramel sweetness.
• Minced Ginger & Garlic Paste: Infuses the sauce with fresh, aromatic depth. These are non-negotiable for authentic flavor.

Mastering Your Cashew Chicken Stir-Fry: Step-by-Step Guide & Expert Tips

Creating this flavorful Cashew Chicken is incredibly straightforward. Follow these steps and tips for a perfect meal every time:

1. Prepare the Sauce First (The Golden Rule!): This dish cooks very quickly, so having your sauce pre-mixed is paramount. In a medium bowl, whisk together the cornstarch and rice vinegar until completely smooth. Then, add the hoisin sauce, soy sauce, Sriracha, brown sugar, minced ginger, and garlic paste. Stir everything until you have a uniformly smooth mixture. Set it aside, but remember to give it another good stir right before adding it to the skillet, as the cornstarch tends to settle.
2. Optimal Chicken Cut: For the best texture in your stir-fry, cut your cooked chicken into approximately 1-inch chunks. Shredded chicken can become stringy and lose its appeal in a saucy dish. Uniform pieces also ensure even warming.
3. Sauté, Don’t Fry or Bake: This recipe champions speed and simplicity. All the cooking happens in one large skillet on the stovetop. You’ll sauté the peppers until crisp-tender, then briefly warm the chicken and cashews with the sauce. This method keeps the chicken moist and prevents overcooking, which is crucial since it’s already cooked.
4. Garnish for Freshness and Flavor: While optional, garnishes elevate both the appearance and taste of your Cashew Chicken. Thinly sliced green onions add a fresh, pungent bite, while a sprinkle of sesame seeds provides an extra layer of nutty flavor and visual appeal.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have when making this delicious Cashew Chicken:

• Can I use raw chicken for this recipe?

  While this recipe is optimized for cooked chicken for speed, you can use raw chicken. If starting with raw chicken, cut it into 1-inch pieces, season lightly, and cook it in the skillet with a little oil until fully cooked through before adding the bell peppers. This will add about 5-7 minutes to your total cook time.

• What if I don’t have hoisin sauce?

  Hoisin sauce is crucial for the authentic flavor. However, if you’re in a pinch, you can try a substitute. A blend of soy sauce, brown sugar, rice vinegar, a touch of peanut butter, and a tiny bit of Sriracha can approximate some of the flavors, but the results will vary.

• Can I add more vegetables?

  Absolutely! This recipe is very flexible. Broccoli florets, snap peas, carrots (thinly sliced or shredded), or even mushrooms would be excellent additions. Add harder vegetables like broccoli or carrots early with the bell peppers to ensure they cook to crisp-tender perfection.

• Is this recipe spicy?

  The recipe calls for 1.5 teaspoons of Sriracha, which provides a mild to medium heat. You can easily adjust this to your preference: reduce it for a milder dish or increase it for more heat.

• How can I make this gluten-free?

  To make this recipe gluten-free, ensure you use gluten-free soy sauce (tamari) and verify that your hoisin sauce is also gluten-free (some brands are). All other ingredients are typically gluten-free.

Serving Suggestions for Your Homemade Cashew Chicken

This Cashew Chicken is fantastic on its own, but here are some ideas to make it a complete and satisfying meal:

• Classic with Rice: Serve it steaming hot over a bed of jasmine rice, brown rice, or even quick-cooking Ready Rice for the ultimate comfort meal. The rice perfectly absorbs the rich, savory sauce.
• Noodle Bowls: For a twist, serve your Cashew Chicken over stir-fried noodles or lo mein.
• Low-Carb Options: Pair it with cauliflower rice, spiralized zucchini noodles (lightly sautéed), or a side of steamed broccoli for a healthier, low-carb meal.
• Fresh Green Salad: A simple side salad with a light vinaigrette can provide a refreshing contrast to the rich flavors of the stir-fry.
• Extra Garnishes: Don’t forget those fresh green onions and sesame seeds! A sprinkle of red pepper flakes can add an extra kick, or a squeeze of lime juice for brightness.

Pin Recipe
Print Recipe

5 from 2 votes

Homemade Cashew Chicken

By
Chelsea Lords

This incredibly quick and easy Cashew Chicken recipe is ready in just 15–20 minutes of active cooking! No frying required – simply toss leftover cooked chicken with sautéed red peppers and crunchy roasted cashews in a delicious, savory-sweet stir-fry sauce. It’s a fantastic way to enjoy a healthier, homemade takeout-style meal on any busy weeknight!

Prep Time:

15 minutes
minutes

Cook Time:

10 minutes
minutes

Total Time:

25 minutes
minutes

Servings:

3
servings

Recipe Video

Watch a quick video tutorial on how to make this delicious Cashew Chicken:

Equipment

• Large nonstick pan or skillet

Ingredients

Sauce

• 1 teaspoon cornstarch
• 1 tablespoon rice vinegar
• 1/4 cup hoisin sauce
• 1-1/2 teaspoons Sriracha
• 2 tablespoons soy sauce
• 2 tablespoons light brown sugar
• 2 teaspoons minced ginger (see note 1)
• 2 teaspoons garlic paste

Chicken Stir-Fry

• 1 tablespoon toasted sesame oil (divided)
• 1-1/4 cups thinly sliced red bell pepper (see note 2)
• 3 cups chopped cooked chicken (see note 3)
• 1/2 cup halved roasted cashews
• Optional toppings (thinly sliced green onions, sesame seeds – see note 4)

Instructions

• 1. Prepare the Sauce: In a medium bowl, whisk together the cornstarch and rice vinegar until completely smooth. Add the hoisin sauce, Sriracha, soy sauce, light brown sugar, minced ginger, and garlic paste. Stir well until all ingredients are combined and the sauce is smooth. Set aside. Remember to stir the sauce again vigorously just before you add it to the pan during cooking, as the cornstarch will settle.
• 2. Prep Ingredients: If not already done, cut your cooked chicken into 1-inch pieces. Thinly slice the red bell peppers.
• 3. Sauté and Combine: Heat 2/3 tablespoon of toasted sesame oil in a large nonstick pan or skillet over medium-high heat. Once hot, add the thinly sliced red bell pepper and sauté for 3–5 minutes, stirring frequently, until they are crisp-tender. Add the cubed cooked chicken and the halved cashews to the pan. Pour in all of the prepared sauce, scraping the bowl to get every last drop. Cook gently for 1–2 minutes, stirring continuously, until the sauce thickens and all ingredients are thoroughly warmed through. Be careful not to overcook the chicken since it’s already cooked (see note 5).
• 4. Finish and Serve: Remove the pan from the heat. Drizzle the remaining 1/3 tablespoon of toasted sesame oil over the finished dish for an extra layer of aroma. Serve your homemade Cashew Chicken immediately, hot off the stovetop, over cooked rice. Garnish generously with thinly sliced green onions and sesame seeds as desired. Enjoy!

Recipe Notes

Note 1 (Ginger & Garlic Shortcuts): To keep this recipe truly quick, leverage refrigerated minced garlic and ginger paste. They offer fantastic flavor without the need for peeling and chopping.

Note 2 (Bell Pepper Choice): You can use either one large bell pepper or about 6–7 mini bell peppers for this recipe. In the recipe photos and video, mini red bell peppers are used and thinly sliced on a diagonal for an attractive presentation.

Note 3 (Cooked Chicken Options): This recipe is perfect for using up leftover grilled chicken breasts, pre-grilled chicken breasts purchased from the store, or even a flavorful rotisserie chicken. For the best texture in your stir-fry, it’s highly recommended to cut the chicken into larger cubes (about 1-inch) rather than shredding it.

Note 4 (Quick Rice Base & Toppings): For a super-fast and convenient rice base, consider using Ready Rice. It’s already cooked and simply needs to be warmed through. To elevate your Cashew Chicken, top it with thinly sliced green onions and a sprinkle of sesame seeds just before serving.

Note 5 (Cooking the Chicken): Since the chicken is pre-cooked, the goal is simply to warm it through and allow the sauce to thicken around it. Be mindful not to cook it for too long, as this can dry out the chicken.

Storage: Once the Cashew Chicken has cooled to room temperature, transfer it to an airtight container and refrigerate for 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally, until warmed through.

Nutrition Information

Serving: 1serving |
Calories: 379kcal |
Carbohydrates: 35.8g |
Protein: 32.2g |
Fat: 14.1g |
Cholesterol: 83.2mg |
Sodium: 558.8mg |
Fiber: 8g |
Sugar: 10.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Loved this recipe? Share your thoughts below!