Author’s Notes: Your New Go-To Dinner

Lately, I’ve been flooded with requests for quick and easy dinner recipes using minimal ingredients. So, I embarked on a mission to create simple yet flavorful dishes that come together in under 20 minutes using just a few kitchen staples.

Some of the standout recipes so far include these Thai Chicken Wraps (seriously, I could eat these every day!) and this Instant Pot Mac and Cheese (my kids would happily eat this every day 😂). They’re fun, filling, and won’t eat up all your time – exactly what busy weeknights demand.

And now, this Cashew Chicken recipe has quickly become a family favorite. It’s ready in just 15–20 minutes, looks impressive, and tastes even better than takeout! It’s the perfect weeknight meal, especially when you have a batch of cooked chicken ready to go.

What’s In This Cashew Chicken Recipe?

How To Make Cashew Chicken: Essential Tips

1. Make the sauce: In a bowl, whisk all the sauce ingredients together until smooth. Set aside, but give it a quick stir before adding to the pan as it can separate.
2. Prep the ingredients: Cube the cooked chicken and thinly slice the bell peppers for even cooking.
3. Cook the peppers: Heat oil in a pan and sauté the peppers until they are crisp-tender. This adds great texture to the dish.
4. Combine everything: Stir in the chicken and cashews, then pour in the prepared sauce and gently toss to coat.
5. Finish the dish: Cook just until everything is warmed through and the sauce has thickened. Then, serve and enjoy!

What To Serve With Your Cashew Chicken

Here are some of my favorite bases and sides to complete this Cashew Chicken recipe:

• Steamed Rice: White rice, jasmine rice, or brown rice all soak up the flavorful sauce perfectly! For the quickest option, use Ready Rice®.
• Fried Rice: Turn it into a delicious takeout-style dinner right at home.
• Roasted Broccoli: Adds a burst of color, satisfying crunch, and balances everything out beautifully.
• Asian Cucumber Salad: Light, fresh, and provides a refreshing contrast to the richness of the chicken.
• Lettuce Wraps: Spoon the chicken into crisp butter lettuce cups for a lighter and healthier meal option.

More Easy Chicken Recipes To Try

Looking for more quick and tasty chicken recipes? Here are a few of my favorites:

Dinner

Chicken Stir Fry Recipe

Dinner

Chicken Chow Mein Recipe

Lunch

Asian Chicken Wraps

Dinner

Teriyaki Chicken Salad

Cashew Chicken Recipe

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Cashew Chicken

By Chelsea Lords

Dinner is done in 15-20 minutes with this Cashew Chicken made with chicken, red peppers, roasted cashews, and an easy homemade sauce.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3 servings

Video

Cashew Chicken Recipe
This Cashew Chicken Recipe comes together in just 15–20 minutes! Toss leftover chicken with red peppers, roasted cashews, and a bold, savory sauce—no frying needed.

Equipment

• Large pan nonstick

Ingredients

USMetric

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

• 1 tablespoon + 1 teaspoon 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
• 4 green onions thinly sliced, optional, for serving
• toasted sesame seeds optional, for serving
• Cooked rice optional, for serving

Instructions

Make Sauce: In a medium bowl, whisk the cornstarch and vinegar until smooth. Add the remaining sauce ingredients and stir until fully combined. Set aside and stir again right before adding to the pan.

Cut chicken into 1-inch cubes. Thinly slice the bell peppers.

Heat 1 tbsp sesame oil in a large nonstick pan over medium heat. Once hot, add the peppers and sauté for 3 to 5 minutes, stirring occasionally, until crisp-tender.

Add the cubed chicken and cashews to the pan. Pour in the sauce and gently stir. Cook for 1 to 2 minutes until everything is heated through and the sauce is thick, glossy, and lightly coats the chicken.

Remove from heat and drizzle the remaining 1 teaspoon sesame oil over the dish. Serve immediately over cooked rice. Garnish with green onions and a handful of sesame seeds, if desired.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: To save time, use refrigerated minced garlic and ginger paste.

Note 2: Use one large bell pepper or about 6 to 7 mini peppers. I use mini red peppers and slice them on a diagonal.

Note 3: Use leftover grilled chicken, store-bought pre-grilled chicken, or rotisserie chicken. Do not shred the chicken. It is best when cut into larger cubes.

Note 4: For a fast rice base, use Ready Rice and simply warm it before serving.

Note 5: Since the chicken is already cooked, avoid overcooking. You only need to warm it through and let the sauce thicken.

Storage: Cool completely, then store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove or in the microwave, stirring occasionally.

Nutrition

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.

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