Skip the takeout tonight and whip up this Chinese Cashew Chicken that delivers everything you crave: tender bites of chicken, crisp veggies, and that irresistibly savory-sweet sauce. It all comes together with golden toasted cashews for that perfect crunch.

This homemade stir-fry is faster than delivery and far more satisfying. Served over rice or noodles, it turns into a meal that’s both weeknight-easy and impressive enough for guests.

What Kind of Cashews Should I Use?

Raw unsalted cashews are best for this dish since you’ll be toasting them yourself to get that golden, nutty flavor without extra oil or salt. If you only have roasted ones on hand, make sure they’re unsalted and add them toward the end to avoid overcooking.

Ingredients for the Chinese Cashew Chicken

1 lb boneless, skinless chicken breasts, diced
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons vegetable oil (divided)
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1/2 cup unsalted cashews
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1/4 cup water
Cooked rice or noodles for serving

How To Make the Chinese Cashew Chicken

Step 1: Marinate the Chicken

In a bowl, toss the diced chicken with cornstarch and 1 tablespoon soy sauce. Let it marinate for at least 10 minutes while you prep the vegetables and sauce.

Step 2: Toast the Cashews

Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add the cashews and stir frequently until golden and fragrant, about 2–3 minutes. Remove and set aside.

Step 3: Cook the Chicken

In the same skillet, add the remaining 1 tablespoon oil. Add the marinated chicken in a single layer and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.

Step 4: Stir-Fry the Veggies

Add the bell peppers and onion to the pan. Stir-fry for 3–4 minutes until slightly tender. Add the garlic and cook for another 30 seconds.

Step 5: Make the Sauce

In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, and water.

Step 6: Combine and Simmer

Return the chicken and cashews to the pan with the veggies. Pour in the sauce and toss everything together. Let it simmer for 2–3 minutes until everything is well coated and the sauce slightly thickens.

How to Serve and Store Chinese Cashew Chicken

Serve this cashew chicken hot over steamed jasmine rice, fried rice, or even noodles for a satisfying meal. Garnish with green onions or a sprinkle of sesame seeds for extra flair.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave in short bursts, stirring in between.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will be even more tender and flavorful.

What can I use instead of hoisin sauce?

Try oyster sauce or a mixture of soy sauce and a little brown sugar as a substitute.

Can I make this dish vegetarian?

Yes! Swap the chicken for tofu or even cauliflower, and use a plant-based hoisin sauce.

How do I make it spicier?

Add a teaspoon of chili garlic sauce or toss in some sliced fresh chili when cooking the vegetables.

Can I freeze Chinese Cashew Chicken?

It’s best fresh, but you can freeze it without the cashews to maintain their crunch. Add fresh cashews when reheating.

Want More Chicken Dinner Ideas?

If you love this Chinese Cashew Chicken, you’ll want to check out these hearty and delicious meals:

Marry Me Chicken Pasta for a creamy, flavor-packed twist.
Creamy Garlic Chicken Breasts when you’re in the mood for rich and cozy.
One Pan Chicken with Buttered Noodles for an easy cleanup.
Slow Cooker Creamy Ranch Chicken for a set-it-and-forget-it dinner.
Creamy Crockpot Chicken Spaghetti for comforting pasta with minimal effort.

📌 Save this recipe to your Pinterest dinner board so you can find it whenever the craving hits.

Tried it with broccoli or swapped the sauce? Let me know in the comments how you customized your cashew chicken!

I love seeing your versions and ideas. Don’t hesitate to share questions too — we’re cooking together here.

You can also find daily new dishes on my Pinterest: Nina Dishes

Chinese Cashew Chicken

Author: Nina Klatten
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

A flavorful and quick stir-fry featuring tender chicken, crisp bell peppers, and a savory-sweet sauce with toasted cashews. Perfect for a weeknight dinner that feels special yet easy to make.

Instructions

1. In a bowl, toss the diced chicken with cornstarch and 1 tablespoon soy sauce. Let it marinate for at least 10 minutes while you prep the vegetables and sauce.

2. Heat 1 tablespoon oil in a large skillet or wok over medium heat. Add the cashews and stir frequently until golden and fragrant, about 2–3 minutes. Remove and set aside.

3. In the same skillet, add the remaining 1 tablespoon oil. Add the marinated chicken in a single layer and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.

4. Add the bell peppers and onion to the pan. Stir-fry for 3–4 minutes until slightly tender. Add the garlic and cook for another 30 seconds.

5. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, honey, and water.

6. Return the chicken and cashews to the pan with the veggies. Pour in the sauce and toss everything together. Let it simmer for 2–3 minutes until everything is well coated and the sauce slightly thickens.