Cashew Chicken
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Looking for a recipe that checks all the boxes for a quick, nutritious dinner? This Cashew Chicken is the perfect choice! Combining tender chicken, roasted cashews, and a rich, flavorful sauce, this dish comes together in just 30 minutes.
Packed with protein and the option to customize with your favorite veggies, it’s a versatile meal that will become a weeknight favorite.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients:
Ingredient Notes
Chicken Thighs: Use boneless, skinless thighs for maximum juiciness and flavor. Alternatively, chicken breast works for a leaner option.
Cashews: Opt for fresh, unroasted nuts to ensure the best texture and taste.
Soy Sauce: Low-sodium soy sauce keeps the dish flavorful without being overly salty.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Add Veggies: Bell peppers, broccoli, zucchini, or green beans are excellent additions.
Spice It Up: Add chili, Sriracha, or a pinch of ground ginger for a fiery kick.
Nut Swap: Try peanuts or almonds for a different crunch.
Herbal Boost: Garnish with fresh cilantro or parsley for a burst of freshness.
How to make Cashew Chicken:
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Cut chicken into 1-11/2-inch cubes. Season with a little salt and sprinkle with pepper.
Step 2: Place cashews on a dry skillet and roast until lightly browned.
Step 3: Pour oil into the skillet. Dip the chicken in the starch and pan-fry until browned.
Step 4: 4. Add the garlic and the white part of the green onions. Continue cooking for 2 minutes.
Step 5: Spread out the cashews and sesame seeds. Pour in the soy sauce, Worcester sauce, and 1/2 cup water. Bring contents to a boil; cook for 3 minutes. Mix 1/4 cup of water and 2 tsp of starch. Pour mixture into skillet and cook about 1 minute until thickened.
Step 6: Transfer the chicken and cashews to a serving platter and mix with the finely chopped green onions.
Recipe Tips and Tricks
Ingredient Quality: Choose fresh, not roasted nuts for the best results.
For Meal Prep: This dish keeps well in the fridge for up to 2 days. Reheat gently in the microwave or on the stovetop for a quick meal.
Frequently Asked Questions
Yes! Use tamari or a gluten-free soy sauce alternative
It’s great with jasmine rice, quinoa, or even cauliflower rice for a lighter option.
Ingredients
- 1 pound boneless skinless chicken thighs
- 2 tbsp. olive oil
- 2/3 cup cashews
- 1 tbsp. sesame seeds
- bunch of spring onions
- 1 tsp. minced garlic
- 2 tsp. starch for sauce + 2 tbsp. for sprinkles
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tbsp. Worcestershire sauce or teriyaki sauce
- salt pepper.
Instructions
- Cut chicken into 1-11/2-inch cubes. Season with a little salt and sprinkle with pepper.
- Place cashews on a dry skillet and roast until lightly browned.
- Pour oil into the skillet. Dip the chicken in the starch and pan-fry until browned.
- Add the garlic and the white part of the green onions. Continue cooking for 2 minutes.
- Spread out the cashews and sesame seeds. Pour in the soy sauce, Worcester sauce, and 1/2 cup water. Bring contents to a boil; cook for 3 minutes. Mix 1/4 cup of water and 2 tsp of starch. Pour mixture into skillet and cook about 1 minute until thickened.
Nutrition
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data