Skip takeout and make your own restaurant-quality meal with this Better Than Takeout Cashew Chicken! It’s easy to make and ready in just 20 minutes!
This Better-Than-Takeout Cashew Chicken is packed with tender chicken, crunchy cashews, and crisp vegetables tossed in a rich, savory sauce. The combination of garlic, soy sauce, and a touch of sweetness creates the perfect balance of flavors, making every bite taste like it came from your favorite restaurant. Ready in less time than it takes to order delivery, this easy dinner is perfect for busy weeknights.
I love pairing this cashew chicken recipe with my Instant Pot Fried Rice, Hot and Sour Soup, and Homemade Potstickers. Check out all my Asian Recipes for more yummy meal ideas!
Table of Contents
Why We Love Cashew Chicken
- A healthier option than takeout, with fresh and simple ingredients.
- Loaded with juicy chicken, crisp-tender vegetables, and crunchy cashews, all coated in the best garlicky soy sauce.
- It only takes 20 minutes to make, so it is an ideal weeknight meal!
Recipe Ingredients
Cashews – A crunchy element added to this chicken that brings out a delicious nutty flavor.
Hoisin Sauce – This sweet, tangy sauce brings a rich, savory depth to the dish. Its thick texture helps the sauce cling to the chicken and cashews.
Green Onions – These are divided into white and green parts. The white parts add a mild onion flavor, while the green parts provide a fresh, slightly sharp bite toward the end.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Chicken Thighs – Swap chicken breasts for thighs for a juicier, more tender result that remains flavorful even with high-heat cooking.
Oyster Sauce – Incorporate oyster sauce into the sauce mixture to introduce a deeper umami flavor and slight sweetness.
How to Make Better Than Takeout Cashew Chicken
Step 1: Place a large non-stick skillet over medium-high heat, and add 1 tbsp oil. When the oil is hot, add the chicken (you may need to do two batches depending on the size of your skillet) and season with salt and pepper. Cook until lightly browned but not cooked through, about 3–4 minutes. Transfer to a plate and repeat if needed.
Step 2: Add the remaining vegetable oil to the skillet. When the oil is hot, add the garlic and the white parts of the green onions. Cook for a few minutes or until the onion is translucent (taking care not to burn the garlic). Add the chicken back to the skillet. Turn the heat down to medium and stir in the rice vinegar, hoisin sauce, soy sauce, water, and sesame oil (add a few drops of Sriracha if desired). Cook for about 2 minutes, stirring continuously, then add the green parts of the onions and cashews. Serve immediately.
FAQs
Bell peppers, snow peas, broccoli, and carrots are popular choices. Feel free to mix and match based on what you have.
Yes, you can substitute cashews with almonds or peanuts for a different flavor and texture.
Storage information
To STORE, place Cashew Chicken leftovers in an airtight container and refrigerate for up to 3 days. For FREEZING, store in a freezer-safe container for up to 3 months.
REHEAT in a skillet over medium heat until warmed through, adding a splash of water to refresh the sauce.
Better Than Take Out Recipes to Try
Better Than Takeout Cashew Chicken Recipe
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts - cut into 1-1 1/2" pieces
- 1/2 tsp salt
- 1/4 teaspoon black pepper
- 2 Tbsp vegetable oil
- 6 cloves garlic - minced
- 6 green onions - cut into 1" pieces
- 2 Tbsp rice vinegar
- 1/4 cup hoisin sauce
- 2 tablespoon soy sauce
- 1/4 cup water
- 1/2 tsp sesame oil
- 3/4 cup roasted cashews - unsalted or slightly salted
- Sriracha - optional
Instructions
- Place a large non-stick skillet over medium-high heat, and add 1 tbsp oil. When the oil is hot, add the chicken (you may need to do two batches depending on the size of your skillet) and season with salt and pepper. Cook until lightly browned but not cooked through, about 3–4 minutes. Transfer to a plate and repeat if needed.
- Add the remaining vegetable oil to the skillet. When the oil is hot, add the garlic and the white parts of the green onions. Cook for a few minutes or until the onion is translucent (taking care not to burn the garlic). Add the chicken back to the skillet. Turn the heat down to medium and stir in the rice vinegar, hoisin sauce, soy sauce, water, and sesame oil (add a few drops of Sriracha if desired). Cook for about 2 minutes, stirring continuously, then add the green parts of the onions and cashews. Serve immediately.
Had this over rice, the sauce soaked in and made every bite really good.
Made this today… Added 1 Tbsp of brown sugar and a pinch of cayenne vs siracha… Came out awesome! Left out sesame oil because I didnt have any and still turned out great
Made this tonight with a little alteration by using ginger instead of garlic and instead of boson (forgot to pick up) use sweet and sour sauce with the Wal-Mart stir fry veggies out of the freezer…. came out ????
Sounds delicious!
Made this tonight, delicious!!!!!!
Add a big spoon full of oyster sauce, 3-4 carrots and celery sticks with a pack of sliced mushrooms and it’s amazing
Hi Danielle, thanks for sharing your changes!