Cashew Chicken is perfectly crispy from outside and juicy from inside mixed with pan-roasted cashews and tossed in a sticky, sweet, and savory sauce with a punch of garlic. This easy one pan recipe is ready in just
This Cashew Chicken Recipe is a takeout favorite. This Asian inspired chicken dinner will become one your family’s most requested dinner options. Because it’s ready in about 30 minutes and cooks in just one pan it will be one of your favorites too.
One pot meals are alway a great choice for a fast easy dinner. I’ve always relied on them to help me get dinner on the table fast. Some of our favorites are: Teriyaki Chicken Stir Fry, One Pot Chili, Cajun Chicken Pasta and Roasted Red Pepper Pasta. All of these delicious recipes are one pot wonders that are ready in 30 minutes or less!
How to make Cashew Chicken:
Ingredients:
- boneless skinless chicken breasts
- unsalted cashews
- garlic
- Hoisin sauce
- sesame oil
- soy sauce
- brown sugar
- corn starch
- water
- olive oil
Equipment:
- large heavy skillet
- mixing bowls
- whisk
Instructions:
- In a bowl take the chicken pieces, season with salt and pepper. Add corn starch, mix well to coat properly. Set aside
- Prepare the sauce by whisking all the ingredients given under sauce. Set aside.
- Heat a large heavy bottom pan and add cashews, roast them on medium-high heat for 5 minutes. Transfer to a plate. The cashews will turn crispy once cooled.
- In the same pan heat 2 tablespoons of cooking oil on medium-high heat until pan is hot. Add the corn-starch-coated chicken pieces in a single layer. You may have to cook the chicken in batches. Cook each side until golden brown.
- Add toasted cashews and sauce, toss until the sauce is well coated with the chicken. Cover and cook for 5 minutes on medium heat until the sauce thickens.
- Garnish with green onion, sesame seeds, and red pepper flakes if desired.
Variatons and Substitutions:
You can add vegetables like bell peppers, broccoli, zucchini, etc. for extra color and flavor. To do this remove the chicken when it’s done cooking in step 4, add the veggies of your choice and stir fry them. Once they’re tender add the chicken back in and the rest of the steps remain the same.
- Swap the white rice for brown rice. Try quinoa or farro for a healthier grain choice.
- Looking for a lower carb choice? Try cauliflower rice or even zucchini noodles.
- Swap the boneless skinless chicken breasts for the boneless skinless chicken thighs if you prefer.
- Don’t have cashews on hand? Peanuts will do very nicely in this recipe.
Storing:
Refrigerator: You can store the Asian cashew chicken and sauce in an airtight container for 3-4 days in the refrigerator. I recommend storing rice or lettuce in a separate container to prevent it from becoming soggy. Reheat in the microwave in 45 seconds intervals until heated through or reheat on the stove top in a large skillet.
Freezer: You can freeze the chicken and sauce for around 3 months in the freezer. Thaw overnight in the fridge before reheating on the stove top or microwave. Serve over freshly prepared rice.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Cooking Y’all!
Susanne
Cashew Chicken
Cashew Chicken is perfectly crispy from outside and juicy from inside mixed with pan-roasted cashews and tossed in a sticky, sweet, and savory sauce with a punch of garlic. This easy one pan recipe is ready in just 25 minutes. Faster and more delicous than takeout!!
Ingredients
Chicken and Cashews:
- 1 pound boneless and skinless chicken breast cut into bite-size pieces
- ¼ cup corn-starch
- ¾ cup whole unsalted cashews
- 2 tablespoon cooking oil
- Salt and Pepper to taste
Sauce:
- 4 garlic cloves minced
- 1 tablespoon Hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- ¼ cup soy sauce
- ½ cup water
Garnish: optional
- scallions thinly sliced
- sesame seeds
- red pepper flakes
Instructions
-
In a bowl take the chicken pieces, season with salt and pepper. Add corn starch, mix well to coat properly. Set aside
-
Prepare the sauce by whisking all the ingredients given under sauce. Set aside.
-
Heat a large heavy bottom pan and add cashews, roast them on medium-high heat for 5 minutes. Transfer to a plate. The cashews will turn crispy once cooled.
-
In the same pan heat 2 tablespoons of cooking oil on medium-high heat until pan is hot. Add the corn-starch-coated chicken pieces in a single layer. You may have to cook the chicken in batches. Cook each side until golden brown.
-
Add toasted cashews and sauce, toss until the sauce is well coated with the chicken. Cover and cook for 5 minutes on medium heat until the sauce thickens.
-
Garnish with green onion, sesame seeds, and red pepper flakes if desired.
Serving suggtion:
-
serve over rice or lettuce
Recipe Notes
- You can add vegetables like bell peppers, broccoli, zucchini, etc. for extra color and flavor. To do this remove the chicken when it’s done cooking in step 4, add the veggies of your choice and stir fry them. Once they’re tender add the chicken back in and the rest of the steps remain the same.
- Swap the white rice for brown rice. Try quinoa or farro for a healthier grain choice.
- Looking for a lower carb choice? Try cauliflower rice or even zucchini noodles.
- Swap the boneless skinless chicken breasts for the boneless skinless chicken thighs if you prefer.
- 1 tablespoon garlic powder can be swapped for garlic cloves. Do not use garlic salt as it will make the recipe to salty.
-
Nutritional information is estimated. Information will vary based on ingredient choices and serving sizes
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