Cashew Chicken – Skip the takeout and make this super easy Cashew Chicken Recipe at home. Puts together in minutes with ingredients you probably already have!
My family loves Chinese food. Chicken Lo Mein is one of our favorites, but 9 times out of 10 it’s the homemade version rather than takeout. I like to make our favorites at home so I can control the ingredients. Plus, they’re usually so damn easy!
Chow Mein noodles literally take 15 minutes to prepare. Difficult to order take away, go there, pick it up and then go home in that time. So making it at home works really well! Also, you can add veggies or anything else when you are at home.
When I was growing up, there was almost no Asian food. Quick Chicken Curry would never have been on the menu. It wasn’t until I was older and able to cook for myself that I discovered some of our favorite recipes. Like chicken tikka masala! Oh my gosh so many soothing spices we all love it.
The only thing we had was cashew chicken. That was about the only thing my father would agree to. And the thought that he was adventurous! So this cashew chicken recipe is based on our favorite takeout but is a super easy homemade version!
What’s in Cashew Chicken
- water chestnuts
- Onions and whatever other veggies you want
- cashew nuts
- rice wine vinegar
- Hoisin sauce
- salt and pepper
- vegetable oil
Cashew Chicken Sauce is just a few basic ingredients that you can always have on hand. It’s really just hoisin sauce, a little water, and vinegar. You can find hoisin sauce in the Asian section of pretty much any grocery store. So there are no trips to a specific market to do this!
Can i add vegetables
I like to add water chestnuts to our cashew chicken just to give it a little crunch. That’s how the diner I grew up with served it. It’s often served with broccoli, but you can definitely add more veggies to fill up this pan.
- snow peas
How to make cashew chicken
- Begin by brushing the chicken pieces with cornstarch, salt, and pepper. This keeps the chicken super tender while roasting.
- Whisk together the hoisin sauce and water for the sauce. The dish comes together quickly, so it’s nice to have everything ahead of time.
- Next, brown the chicken and onions together until the chicken is mostly cooked and the onions are soft.
- Mix in the water chestnuts and any other vegetables you are using.
- Mix in the rice wine vinegar and cook for just a minute. Then pour the sauce mixture over it and let it simmer until it thickens and the chicken is fully cooked.
- Mix in the cashews and you’re good to go. You can garnish with spring onions if you use them.
I like to serve it over steamed white rice, but you can also use brown rice, pasta, cauliflower rice, or even lettuce wraps.
This Cashew Chicken reheats really well so you can definitely make more. If you have a large batch, you can heat it in a skillet over medium-high heat until warmed through. Or you can also use a microwave.
This cashew chicken recipe has been a staple in our house for years. It couldn’t be easier and the whole family loves it! Really, you just brown the chicken, mix in the sauce and you’re pretty much done. 20 minutes and dinner is on the table!
preparation time 5 minutes
cooking time 10 mins
total time 15 minutes
- 1 to 1 1/2 pounds boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon sesame oil
- 4 garlic cloves, grated
- 1/2 cup onion, finely chopped
- 1 (8 oz) can sliced water chestnuts, chopped
- 2 tablespoons rice wine vinegar
- 5 tablespoons hoisin sauce
- 1/3 cup water
- 3/4 cup toasted cashews
- Spring onions, optional garnish
- 2 cups cooked white rice
- In a bowl, combine chicken, cornstarch, salt and pepper. Throw to cover.
- Heat oil in a pan over medium heat. Add chicken and onions. Roast until chicken is nicely browned, about 5-7 minutes, stirring occasionally.
- Mix in the garlic and water chestnuts. Sauté for 1-2 minutes until garlic is fragrant.
- Mix vinegar into the chicken mixture. Boil 1 minute.
- Add hoisin sauce and water. Cook for a few minutes until the chicken is fully cooked.
- Remove from heat, stir in cashews and garnish with spring onions.
- Serve over rice.
amount per serving calories 646total fat 29gSaturated Fatty Acids 7gtrans fat 0gunsaturated fat 22gcholesterol 208mgsodium 1059mgcarbohydrates 49gdietary fiber 3gsugar 9gprotein 49g
Nutritional Disclaimer: All information on this website is for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should be used as a general guide only.
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