Quick Easy Cashew Chicken
Satisfy your craving for takeout with this Quick Easy Cashew Chicken recipe, a 25-minute wonder that brings bold, savory flavors to your dinner table in no time! Tender cubes of marinated chicken are stir-fried to golden perfection alongside crunchy toasted cashews, vibrant bell peppers, and aromatic garlic. A simple yet irresistibly umami-packed sauce made with soy sauce, hoisin, honey, and sesame oil ties it all together into a glossy, flavor-loaded masterpiece. Perfectly balanced with a hint of sweetness and a touch of nuttiness, this dish is ideal for busy weeknights or casual homemade dinners. Serve over fluffy steamed white rice and garnish with scallions for a wholesome, restaurant-quality meal you’ll want to make again and again. Easy to prepare, delicious to eat—your go-to cashew chicken just got even better!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 0.75 cup unsalted cashews
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 0.25 cup chicken broth
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 scallions, sliced (optional for garnish)
- 2 cups white rice (optional for serving)
Instructions
Cut the chicken breasts into bite-sized cubes and place them in a bowl. Toss with 2 tablespoons of cornstarch and 2 tablespoons of soy sauce until evenly coated. Set aside to marinate briefly.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Toss in the cashews and toast for 1-2 minutes until lightly browned and fragrant. Remove them from the skillet and set aside.
Add the minced garlic, diced red bell pepper, and diced green bell pepper to the skillet. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of hoisin sauce, 1/4 cup of chicken broth, 1 tablespoon of honey, and 1 teaspoon of sesame oil until combined.
Return the cooked chicken and toasted cashews to the skillet. Pour the sauce over the ingredients and stir everything together. Cook for 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Remove from heat and garnish with sliced scallions, if desired.
Serve the cashew chicken over steamed white rice, if using. Enjoy your quick and easy homemade meal!
Nutrition Facts
Calories |
1608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3337 mg | 145% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 23.7 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1478 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
