Introduction to Cashew Chicken
This Cashew Chicken recipe is reliable on a busy night—it keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—follow the cues and you will get a cozy, homey Cashew Chicken every time.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Cashew Chicken sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Benefits of This Cashew Chicken
The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Cashew Chicken sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Fast, weeknight-friendly method.
- Pantry ingredients and clean flavors.
- Flexible swaps for protein, veg, and heat level.
- Scales for family or meal prep.
- Consistent results using visual cues.
Ingredients for Cashew Chicken
- 1 lb chicken breast, cubed
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp olive oil
- 1 cup broccoli florets
- 1/2 cup roasted cashews
- 1/4 cup chicken broth
- 2 tbsp hoisin sauce
- 1 tsp garlic powder
How to Make Cashew Chicken
- Toss chicken with soy sauce and cornstarch.
- Heat oil in skillet, cook chicken until golden. Remove.
- Add pepper and broccoli, sauté 4–5 minutes.
- Return chicken, stir in broth, hoisin, and garlic powder.
- Toss in cashews before serving.
- Prep Time: 15 min | Cooking Time: 15 min | Total Time: 30 min
- Kcal: ~370 per serving | Servings: 4
Tips for Cashew Chicken
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Cashew Chicken before serving and adjust salt, acid, and heat to your liking.
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Cashew Chicken sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
- Soften aromatics until sweet before adding liquids.
- Avoid overcrowding to keep browning active.
- Finish with salt or acid for balance.
External Resources for Cashew Chicken
Variations
- Protein: chicken, turkey, tofu, beef, or mushrooms.
- Lighter: olive oil for butter, extra stock for body.
- Spicy: red pepper flakes, cayenne, or harissa.
- Gluten-free: GF pasta or serve over rice.
- Low-carb: zucchini noodles or cauliflower rice.
FAQs about Cashew Chicken
Can I make this ahead of time?
Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.
How do I store leftovers?
Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.
Can I freeze this recipe?
Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.
What if my sauce is too thin or too thick?
Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.
Conclusion
This Cashew Chicken is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Cashew Chicken with a simple salad or crusty bread and dinner is done.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Cashew Chicken before serving and adjust salt, acid, and heat to your liking.
Recipe Card
Cashew Chicken with tomato-basil — Smoky Heat
Ingredients
- 1 lb chicken breast cubed
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp olive oil
- 1 cup broccoli florets
- 1/2 cup roasted cashews
- 1/4 cup chicken broth
- 2 tbsp hoisin sauce
- 1 tsp garlic powder
Instructions
- Toss chicken with soy sauce and cornstarch.
- Heat oil in skillet, cook chicken until golden. Remove.
- Add pepper and broccoli, sauté 4–5 minutes.
- Return chicken, stir in broth, hoisin, and garlic powder.
- Toss in cashews before serving.
- Prep Time: 15 min | Cooking Time: 15 min | Total Time: 30 min
- Kcal: ~370 per serving | Servings: 4
Notes & Serving Suggestions for Cashew Chicken
Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the Cashew Chicken sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.
Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste your Cashew Chicken before serving and adjust salt, acid, and heat to your liking.
This Cashew Chicken is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve this Cashew Chicken with a simple salad or crusty bread and dinner is done.
