Walking through my kitchen, the aroma of sizzling chicken and toasty cashews transports me to my favorite Chinese restaurant, but this time, I’m the chef. This Easy Cashew Chicken recipe combines crispy chicken pieces with a luscious sweet and savory sauce that captures the essence of takeout, all made in the comfort of my home. What I love most about this dish is how quickly it comes together—it’s perfect for a cozy dinner after a long day. Plus, it’s completely customizable to suit your spice preferences, whether you like it mild or with a bit of heat. Ready to impress yourself and your loved ones? Let’s dive into this delectable homemade meal that’s bound to become a weeknight favorite!

Why Try This Cashew Chicken Recipe?

Quick and Easy: This recipe comes together in just about an hour, making it perfect for busy weeknights.

Flavor-Packed: The combination of crispy chicken and a glossy, sweet-savory sauce creates a taste sensation that rivals your favorite takeout.

Customizable Heat: Adjust the spice level to your liking, whether you prefer a mild flavor or want to kick it up with more sambal oelek or chili flakes.

Crunchy Texture: The toasted cashews add a delightful crunch, elevating each bite and providing a contrast to the tender chicken.

Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week, store them in the fridge, and simply reheat for a hassle-free meal.

Serving Suggestions: Pair it with fluffy rice, buckwheat noodles, or steamed veggies for a balanced, nourishing dinner that the entire family will love.

Cashew Chicken Ingredients

For the Sauce
• Brown Sugar – Provides sweetness and caramelization; substitute with coconut sugar for a lower glycemic option.
• Hoisin Sauce – Adds depth and umami flavor; can be replaced with a blend of soy sauce and sugar if unavailable.
• Garlic (5 cloves, minced) – Contributes aromatics and flavor complexity; use garlic powder as an alternative (1 teaspoon).
• White Wine Vinegar (3 tablespoons) – Adds acidity; substitute with apple cider vinegar for a similar tang.
• Soy Sauce (2 tablespoons) – Salty and savory base; tamari makes a gluten-free option.
• Honey (2 tablespoons) – Sweetens the sauce; maple syrup serves as a vegan alternative.
• Rice Vinegar (1 tablespoon) – Light acidity; can substitute with additional white wine vinegar.
• Sesame Oil (1 tablespoon) – Adds a nutty flavor; peanut oil can be used in its place.
• Sambal Oelek Chili Paste (1 teaspoon) – Introduces mild spice; omit or replace with chili powder for less heat.
• Red Chili Flakes – Optional for added heat; adjust to personal preference.
• Water (2 tablespoons) – Used in sauce preparation.
• Cornstarch (1 tablespoon) – Thickening agent for the sauce; arrowroot starch is a good alternative.

For the Chicken
• Raw Cashews (1 cup, unsalted) – Adds texture and crunch; use peanuts if preferred.
• Vegetable Oil (½ cup) – For frying chicken; can substitute with canola or grapeseed oil.
• Chicken Breasts (2, cubed) – Main protein source; thighs can be used for a richer flavor.
• Salt & Pepper – Standard seasoning; adjust to taste.
• Paprika (1 teaspoon) – For flavor and color; smoked paprika can enhance the dish.
• Garlic Powder (1 teaspoon) – Additional garlic flavor; omit if desired.
• Eggs (2 large) – Binds the breading to the chicken; aquafaba can replace eggs for vegan preparation.

Step‑by‑Step Instructions for Easy Cashew Chicken

Step 1: Make the Sauce
In a medium saucepan, combine brown sugar, hoisin sauce, minced garlic, white wine vinegar, soy sauce, honey, rice vinegar, sesame oil, sambal oelek, and optional red chili flakes. Stir together and bring to a boil over medium heat, watching for bubbling. Once boiling, mix cornstarch with water to form a slurry; add this to the sauce and simmer for 2 minutes, or until the mixture thickens and coats the back of a spoon.

Step 2: Toast the Cashews
In a small frying pan, toast the raw cashews over medium-low heat for about 2 minutes, stirring frequently until they turn lightly golden and fragrant. Keep a close eye on them to avoid burning. Once toasted, remove them from the heat and set aside to cool while you prepare the chicken.

Step 3: Prepare the Chicken
Preheat the oven to 350°F (175°C) while heating vegetable oil in two frying pans over low heat. Season cubed chicken breasts with salt and pepper. In a shallow dish, combine cornstarch, paprika, and garlic powder. Coat the chicken pieces in this mixture, then dip each piece into whisked eggs before placing them in the pans, ensuring not to overcrowd. Fry for about 8-10 minutes, turning occasionally until they are golden brown and cooked through.

Step 4: Combine Ingredients
Once the chicken is cooked, transfer it to a 9×13 baking dish. Add the toasted cashews on top, then pour the prepared sauce evenly over the chicken. Stir gently to ensure the chicken and cashews are well coated with the sauce, inviting that comforting flavor throughout.

Step 5: Bake to Perfection
Place the baking dish in the preheated oven and bake for 25 minutes. Halfway through, give it a stir to ensure even coating and if needed, add a splash of water if the sauce appears too thick. The dish is done when it is bubbly and aromatic, giving you that delicious takeout feel right at home.

Step 6: Serve Immediately
After baking, remove the cashew chicken from the oven and let it sit for a few minutes. Serve it immediately alongside fluffy rice, buckwheat noodles, or steamed veggies for a delightful and hearty meal that brings the essence of your favorite takeout right to your table.

What to Serve with Easy Cashew Chicken

Pairing this dish with delightful sides brings out its flavors and elevates the entire meal experience.

Steamed Jasmine Rice: The fluffy, fragrant rice absorbs the savory sauce beautifully, making each bite satisfying and harmonious. It’s a classic side that never disappoints.
Buckwheat Noodles: Their nutty flavor and soft texture complement the crispy chicken and crunchy cashews, enhancing the dish’s overall experience and making it a filling meal.
Stir-Fried Vegetables: A mixture of colorful seasonal veggies adds crunch and freshness, providing a bright contrast to the rich sauce while contributing valuable nutrients.
Sesame Green Beans: Tossed with a hint of sesame oil and garlic, these tender beans add a delightful crunch and elevate the Asian-inspired theme of your dinner.
Crispy Spring Rolls: These crunchy delights are perfect for dipping, offering an exciting textural contrast to the dish. Pair them with a sweet and sour sauce for an irresistible combo.
Chilled Sake: This Japanese rice wine enhances flavors, offering a smooth and slightly sweet contrast to the savory cashew chicken, creating a well-rounded dining experience.
Mango Sticky Rice: For a sweet finish, this delightful dessert features sweet coconut milk drizzled over sticky rice and juicy mango slices, tying together the meal beautifully.

Expert Tips for Cashew Chicken

Hot Oil: Ensure your oil is hot enough before adding the chicken. This will achieve a crispy, golden crust while keeping the inside tender.

Don’t Overcrowd: Fry chicken in batches to prevent steaming. This tip ensures even cooking and a deliciously crispy texture.

Adjust Spice Wisely: If you love heat, add more sambal oelek or red chili flakes, but taste as you go to avoid overpowering the dish.

Thickened Sauce: If your sauce ends up too thick, adding a splash of water when baking helps it blend right into the chicken, ensuring each bite is saucy.

Store Smartly: Keep leftovers in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy the savory cashew chicken even on busy days!

Cashew Chicken: Endless Variations to Explore

Feel free to get creative with this delightful cashew chicken recipe, exploring different flavors and textures that will tantalize your taste buds!

Spicy Upgrade: Increase the heat by adding more sambal oelek or red chili flakes to the sauce for a fiery kick.
Veggie Delight: Swap out chicken for tofu or seitan, making a hearty vegetarian dish that doesn’t skimp on flavor.
Nut-Free Crunch: If allergic to nuts, replace cashews with sunflower seeds for a similar crunch without the allergens.
Sweetened Alternative: Use maple syrup instead of honey for a vegan-friendly sweetener that still provides that delicious glaze.
Citrus Twist: Add a splash of orange juice or zest to the sauce for a fresh citrusy flavor that brightens the dish.
Crunchy Veggie Add-in: Stir in sautéed bell peppers or broccoli for added nutrition and a pop of color beside the chicken and cashews.
Umami Boost: Mix a splash of oyster sauce (or a vegan version) into the sauce to amplify the umami flavors.
Rice Varieties: Serve with coconut rice or cauliflower rice for a unique twist on classic pairing options that enhance the dish’s flavor profile.

For more culinary inspiration, why not try out these Poblano Chicken Tacos or indulge in a comforting bowl of Chicken Dumplings Cozy? Discover the joy of customizations, and make this cashew chicken recipe uniquely yours!

Make Ahead Options

These Easy Cashew Chicken preparations are perfect for busy weeknights! You can make the sauce up to 24 hours in advance and store it in an airtight container in the refrigerator. The chicken can also be coated in the breading mixture and stored separately for up to 3 days; just remember to keep it in the fridge to maintain its crispiness. When you’re ready to enjoy your meal, simply fry the prepped chicken until golden brown, combine it with the toasted cashews and sauce in a baking dish, and bake as directed. This way, you’ll have a delicious and satisfying meal waiting for you at home without the last-minute rush!

How to Store and Freeze Cashew Chicken

Fridge: Store leftovers in an airtight container for up to 3 days. This way, you can enjoy the delicious flavors of your cashew chicken again without losing quality.

Freezer: If you want to enjoy it later, freeze the cashew chicken in a freezer-safe container for up to 2 months. Make sure to separate the sauce from the chicken for better texture upon reheating.

Reheating: When you’re ready to eat, thaw overnight in the fridge, then reheat in a frying pan over medium-low heat for best results. Stir occasionally to warm through.

Avoid Heat Loss: If reheating from frozen, cook on low to avoid scorching the chicken while ensuring it’s heated throughout, returning those tasty flavors back to life.

Easy Cashew Chicken Recipe FAQs

How do I select the right cashews?
To ensure a delicious texture in your Easy Cashew Chicken, opt for unsalted, raw cashews. Look for ones that are firm and free of any dark spots or blemishes. If possible, purchase from a store with a high turnover to guarantee freshness!

How should I store leftover cashew chicken?
Store any leftover cashew chicken in an airtight container in the refrigerator for up to 2-3 days. This helps preserve the flavors and texture, making it easy to enjoy your homemade meal later. Just remember to reheat it in a frying pan over medium-low heat for the best results!

Can I freeze cashew chicken for later?
Absolutely! To freeze your Easy Cashew Chicken, transfer it to a freezer-safe container, separating the sauce from the chicken if possible to maintain the best texture. It’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat gently on the stovetop.

What if my sauce is too thick?
If you find that the sauce for your Easy Cashew Chicken is excessively thick after baking, don’t worry! Just add a splash of water during baking, stirring it in to help the sauce blend back into a saucy consistency. This will ensure that each bite remains flavorful and moist.

Are there any dietary considerations for this recipe?
Yes! This Easy Cashew Chicken can be made gluten-friendly by substituting traditional soy sauce with tamari. Furthermore, if you’re preparing this dish for family or friends with nut allergies, feel free to omit the cashews and replace them with sunflower seeds for a tasty crunch without the worry!