Better-Than-Takeout Cashew Chicken — 🙌🏻😋🌶️🥦 Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce!! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier than the restaurant version!
Table of Contents
I’ve shared many peanut chicken recipes, but never one for copycat takeout chicken with cashew nuts. I don’t know what I was waiting for! This easy cashew chicken really does taste better than a restaurant. Not that I’m partial or anything.
Consider this dish like a cashew chicken stir fry. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic.
The vegetables stay crisp-tender, which is exactly the way I like them. If you prefer green bell peppers or other vegetables, mix and match as you see fit.
The dish is finished with cashews, of course, and that wonderful cashew chicken sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and Asian chili garlic sauce. Asian chili garlic sauce is kept in the Asian section of my regular grocery store.
The heat from this sauce really makes the chicken come to life without being overly hot and spicy, but if you’re sensitive to heat and spices, scale back as you see fit.
The sauce helps keep the chicken moist and tender and clings to the veggies beautifully.
I loved how fast and easy dinner came together. Now, this cashew chicken recipe is going into our regular rotation. No need for takeout when homemade tastes so good.
Cashew Chicken Ingredients
To make the actual Chinese cashew chicken, you’ll need:
- Cornstarch
- Chicken breasts
- Sesame oil
- Olive oil
- Broccoli florets
- Bell pepper
- Shelled frozen edamame
- Garlic
- Roasted unsalted cashews
And for the cashew chicken sauce, you’ll need:
- Low-sodium soy sauce
- Honey
- Rice wine vinegar
- Asian chili garlic sauce
- Ground ginger
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Cashew Chicken
This is a super simple recipe — the hardest part is chopping up some veggies! Here’s an overview of how to make copycat takeout chicken with cashew nuts:
- Add the cornstarch, diced chicken, salt, and pepper to a large zip-top bag and squish the chicken around to coat it.
- Add the chicken to an oiled skillet and cook until the chicken is about 90% done (it will finish cooking in the sauce).
- Add the broccoli, bell pepper, edamame, and garlic to the skillet and cook just for a few minutes. You want the veggies to remain crisp-tender.
- Add the sauce and roasted cashews to the skillet. Simmer for a minute or two, just to give the sauce time to heat up and thicken slightly.
Recipe FAQs
Yes, feel free to mix and match the veggies to use up whatever’s in your produce drawer. Just note that different veggies will have different cook times.
I’m sure you could use chicken thighs to make this easy cashew chicken recipe. Just make sure they’re boneless, and that you dice them into 1-inch chunks.
You’ll want to use roasted and unsalted cashews to make this recipe. I do not recommend using salted cashews otherwise your Cashew nut chicken will be far too salty.
No! Make sure to buy rice wine vinegar and not rice wine (also called mirin). They’re two different things!
Do not omit the cornstarch in this recipe. It coats the chicken and helps it crisp up in the skillet without having to deep fry it. The cornstarch also thickens the cashew chicken sauce.
Yes, you can make the entire recipe as written and eat leftovers throughout the week or you can prep the ingredients in advance of making the entire recipe. For example, the veggies can be diced ahead of time, the sauce can be whisked together, and the chicken can be diced and stored in an airtight container until ready to use.
Storage and Reheating Instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days. If you also made rice or rice noodles, store that separately from the chicken and green beans.
Freezer: I don’t recommend freezing this recipe because the green beans will soften once frozen.
To Reheat: Warm individual portions in the microwave for 30-second intervals or in a skillet over medium heat but I prefer the micro for quickness and ease.
What to Serve with Cashew Chicken
Recipe Video Tutorial
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Better-Than-Takeout Cashew Chicken
Ingredients
Stir-Fry:
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- about 1.25 pounds boneless skinless chicken breasts, diced into 1-inch pieces
- 2 tablespoons sesame oil
- 1 tablespoon olive oil
- 2 heaping cups broccoli florets
- 1 cup red bell peppers, diced small
- 1 cup shelled frozen edamame
- 2 cloves garlic, finely minced or pressed
- 1 cup unsalted dry-roasted whole cashews
- ¾ to 1 cup green onions, sliced into thin rounds (from about 3 or 4 green onions)
Sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey, or to taste
- 1 tablespoon rice wine vinegar
- 1 tablespoon Asian chili garlic sauce
- ¾ teaspoon ground ginger
Instructions
- To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
- To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
- Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
- To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
- Add the cashews to the skillet and stir to combine.
- Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
- Add the green onions, stir to combine, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Asian Chicken Recipes:
Favorite CHICKEN RECIPES and all of my ASIAN-INSPIRED RECIPES.
Easy Better-Than-Takeout Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!
Chicken Pad Thai — EASY, ready in 20 minutes, and BETTER than takeout!! Tender rice noodles, juicy chicken, with crisp-tender carrots, cabbage, and more for an IRRESISTIBLE and AUTHENTIC chicken pad Thai!!
Better-Than-Takeout Sticky Chicken — Stop calling for takeout or going to the mall food court and make this AMAZING sticky chicken at home in 15 minutes!! So EASY with the perfect balance of sweet and spicy with plenty of sticky sauce!!
15-Minute Skillet Sesame Chicken with Broccoli – Healthier sesame chicken that isn’t breaded or fried! You won’t miss the fat or calories in this fast and easy version that’s loaded with Asian-inspired flavors! You can happily skip takeout now!
Healthier Orange Chicken — Stop calling for takeout or going to the mall food court and make this HEALTHIER orange chicken at home in less than 10 minutes!! EASY, authentic, and so INCREDIBLE that you’ll never miss the fat and calories!!
15-Minute Chicken, Vegetable, and Ramen Noodle Stir Fry – Don’t call for takeout when you can make this EASY Asian stir fry in minutes!! HEALTHIER and faster than takeout and great for busy weeknights!
Kung Pao Chicken — An easy, BETTER-THAN-TAKEOUT recipe with juicy chicken and such a flavorful sauce!!
Slow Cooker Orange Chicken – The easiest orange chicken ever because your slow cooker does all the work! Super juicy, tender, and coated with a sweet-yet-tangy orange glaze that’s irresistible!
Originally posted April 23, 2018. Reposted January 11, 2019 and June 11, 2021 with updated text.
Made this tonight I doubled the sauce for extra sauce. It was very delicious my wife raved about it
Thanks for the 5 star review, John, and I am glad you impressed your wife with this one and she raved about it! I am all about sauce too – glad you doubled it!
This is a staple at my house. I even swap tofu in sometimes and it’s still good!
Thanks for the 5 star review, Alan, and I am glad this is a staple for you and that you’ve made it with tofu with good results as well!
My husband’s first bite and “WOW” popped out of his mouth!! “This is so good! What did you do different?” The recipe was so easy to follow and easy to make! Thank you for a new staple that is low in calories and high in protein!
Thanks for the 5 star review, Natalie, and I am glad this got a WOW from your husband! I love stories like this :)
Excellent!
It’s one of our favorites!
Thank you so much 💞😇🙏🏼
I make twice as much sauce, so we have enough for all of that like more !😉
It WAS BETTER THAN TAKE OUT !💞💞💞💞
Thanks for the 5 star review, Suzy, and I am so glad that this IS better than take out for you! I am all about the sauce, too :)
This recipe was the bomb!! Absolutely delicious! So flavorful and so crunchy and so healthy. The whole family loved it!!
Thanks for the 5 star review, Kristen, and I am glad it was amazing and that your whole family loved it!
This was very good! Will make this a lot!
Thanks Deb for the 5 star review and glad you’ll make it a lot!
Excellent flavour! Most items in my kitchen, not too much to chop prior to cooking! Will be making this again and again!
Thanks for the 5 star review, Dianne, and glad this turned out great with many items on hand and that you’ll make it again and again!
This was amazing! I added snow peas and substituted Sweet Chili Sauce as I didn’t have the Asian garlic, and it was fantastic and fast! Everyone loved it
Thanks for the 5 star review, Jenn, and I am glad this turned out great! And that you were able to make your Sweet Chili Sauce work just fine!
I also have a recipe specifically with it https://www.averiecooks.com/sweet-chili-roasted-chicken-and-vegetables/
Made it today exactly as it was written and everyone agreed it’s a keeper. If I would do anything I think I might double the sauce, but it was still delicious as is.
Thanks for the 5 star review, Elizabeth, and I am so glad to hear it was exactly as written and a keeper! I love a good saucy recipe too 😉
This was delicious! I follow recipes to a T and all who got to eat this loved it! Prep time is much longer then noted for newbies, but well worth the time
Thanks for the 5 star review, ZoAnn, and I am glad this was delicious and worth the time! Keep cooking, you will get faster in a hurry :)
Prepared exactly as written. So easy and quickly prepared, and delicious! I will make this often.
Thanks for the 5 star review, Phyllis, and I am glad it was easy, quick, delish, and you’ll make it often!
Love this recipe!! I make is often, even crave it.
Thank you for posting on Pinterest.
Thanks for LMK that you love this dish and crave it! And make it often – so great to hear, Holly!
It turned out so well that I made it again tonite.
I subed in diced carrot,broccoli, Baby Bella mushrooms and deglazed my pan with white wine. Now last week I deglazed with marsala and it left a very familiar taste that I use to enjoy so much in the garlic chicken that was once served at my beloved BoBO China. Food at this place was a one of a kind staple in the small town that I grew up in. Even had my first date with my high school crush there back in The 80s.
I added two oth weird things as well this time around. A Japaneese 8 spice that my HEB now carries in bulk.
And another one called Royal Spice that can only be sourced from Scarborough Faire here in Texas. I truly put that stuff on everything . It’s their exclusive turkey leg spice and is so great for many things. Check Southwest Festivals if you’d like to obtain some to play with. Its pretty unique.
I but 5 lbs a year,lol
I coated my chicken in it before frying it and was fantastic.
.
But what a great recipe that has opened the floor to me cooking more Asian dishes in the coming year.
I walked away from your recipe with a better understanding of how those great sit down chineese restaurants keep churning out so many awesome things from their kitchens as quickly as they do.
I’ll be making this for guests very soon. But thank you so very much for sharing this one
. As a 57 yr old guy that loves to cook. You’ve given me another new way to impress other but more importantly, myself.
Thanks for the 5 star review and I am so glad that this has become a repeat favorite for you! I really appreciate your thoughtful comment, spice recommendations, and a bit of storytelling. It’s always nice for me to get to ‘know’ the people who read my site and make my recipes. All the best on your cooking and if you make more recipes of mine, please drop in a comment!
It turned out so well that I made it again tonite.
I subed in diced carrot,broccoli baby Bella mushrooms and declared my pan with white wine. Now last week I declared with marsala and it was a very familiar taste that I use to enjoy in the garlic chicken that was once served at my beloved BoBO China. A place that was a one of a kind staple in the small town that I grew up in. Even had my first date with my high school crush there.
I added two oth we rr things as well A Japaneese 6 spice that my HEB now carries in bulk. And another one called Riyal Spice that can only be sourced from Scarborough Faire here in Texas. I put that stuff on everything . It’s their exclusive turkey leg spice and is so great for many things. Check southwest festivals if you’d like to obtain some to play with. I but 5 lbs a year,lol
I coated my chicken in it before frying it.
But what fantastic recipe to open the floor to me cooking more Asian dishes in the coming year. I walked away from the recipe with a better understanding of how those great sit down chineese restaurants keep chur ING out so many things from their kitchen as quickly as they do. I’ll be making this for guests very soon. But thank you so very much for sharing this one
. As a 57 yr old guy that loves to cook. You’ve given me another new way to impress other but more importantly, myself.
This truly is better than take out. Made this last evening. Was a big hit and will be certainly be making it again.
This truly is better than take out. Made this last evening. Was a big hit and will be certainly be making it again.
Thanks for the 5 star review and I am glad that this lived up to it’s Better Than Takeout claims for you and that you’ll be making it again!