Easy Cashew Chicken recipe is a quick, takeout-at-home Chinese chicken dinner that’s so faster and better-for-you than getting takeout!
I’m not sure how it happened, but lately Chinese food has become the most popular food in my house.
It’s kind of magical. When we can’t decide on dinner, I know that Chinese food is always a welcome choice.It can also be an incredibly easy and tasty way to go when time is short.
This Easy Cashew Chicken recipe really is quick and easy to make. I can get this dinner on the table in less time than it would take me to go pick up Chinese food, which is pretty fantastic.
How to make easy cashew chicken
Stir together the sauce ingredients until well-combined. Set sauce aside.
Dice the celery and red bell pepper. Set aside.
Cut the chicken into bite-sized pieces (about 1/2-1 inch pieces). Add oil to the hot skillet, and quickly cook the ginger and garlic for about 30 seconds.
Add the chicken, and cook chicken until mostly cooked through (chicken should reach 165F by the time it has finished cooking).
Add celery and bell pepper. Continue cooking until tender-crisp, about 3-5 minutes.
Stir in sauce, and toss to coat.
Tips
Tips- Soy sauce:Â I like to use the reduced-sodium soy sauce (lite soy sauce) in this recipe. Feel free to use regular if you prefer.
- Vegetables: You can add an additional bell pepper or sliced onion if you’d like to add more veggies to the recipe.
Serving: This cashew chicken is delicious served over plain white or brown rice.
Storing
StoringThis chicken will keep for up to 4 days in the fridge. It reheats well in the microwave.
I recommend waiting to top the chicken with cashews and sliced green onion until it has been reheated and is ready to serve.
More easy chicken recipes!
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Easy Cashew Chicken Recipe
Ingredients
- 1/2 cup rice wine vinegar
- 1/2 cup hoisin sauce
- 1/2 cup lite soy sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 tablespoon granulated sugar
- 4 stalks celery
- 1 red bell pepper
- 3 pounds boneless, skinless chicken breast
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon grated and peeled fresh ginger
- cashews
- green onions optional
Instructions
- Stir together vinegar, hoisin, soy sauce, water, cornstarch, and sugar. Set aside.
- Heat large, deep skillet or wok over medium-high heat.
- Meanwhile, dice celery and bell pepper. Set aside.
- Cut chicken into bite-sized pieces. Set aside.
- Add vegetable oil to hot skillet and swirl to coat.
- Place garlic and ginger in skillet, and cook, stirring continuously, for 30 seconds.
- Place chicken in skillet and cook until chicken is mostly cooked through.
- Add celery and bell pepper, and continue cooking for 3-4 minutes.
- Stir in sauce, and toss to coat chicken and veggies.
- Serve over rice topped with cashews and sliced green onions, if desired.
Notes
- Soy sauce:Â I like to use the reduced-sodium soy sauce (lite soy sauce) in this recipe. Feel free to use regular if you prefer.Â
- Vegetables: You can add an additional bell pepper or sliced onion if you'd like to add more veggies to the recipe.Â
- Nutrition values are estimates.
Nutrition
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Originally published 11/28/16. Updated with new photos and tips 8/17/20.
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Comments & Reviews
Bessie B. says
I have made this recipe several times, my husband loves it and my grandkids also like it. I add water chestnuts and very small diced carrots.
Kate says
Thanks! I’m glad you like it!
Judith Wilkes says
Most beautiful recipes
Kate says
That’s so nice! Thank you so much!!
Karly says
Wow. This makes me want to scrap my dinner plans for the rest of the week and eat this on repeat! Need to try this ASAP!
Kate says
Thanks so much!!