Name: Better-Than-Takeout Cashew Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1.25 pounds boneless skinless chicken breasts (diced into 1-inch pieces); 3 tablespoons cornstarch; ½ teaspoon salt; ½ teaspoon pepper; 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 to 4 green onions); 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

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If you’re craving restaurant-quality cashew chicken without the delivery fee and wait time, look no further than this fantastic chicken breast dinner idea that delivers bold Asian flavors in just 30 minutes.

This recipe is incredibly easy to prepare, making it a go-to option for busy weeknight dinners when you want something that tastes like you spent hours in the kitchen.

Cashew chicken is a beloved takeout staple that combines tender chicken, crispy roasted cashews, and fresh vegetables in a savory-sweet sauce with subtle heat and ginger warmth.

With just a few simple ingredients and one skillet, you can whip up a restaurant-quality meal that will impress your family and friends without any complicated techniques.

Let’s dive into the ingredients, preparation, and some tips to make this dish truly shine!

Table of Contents

Ingredients for Cashew Chicken

To create the perfect cashew chicken, you’ll need the following ingredients:

Essential Ingredients

1.25 pounds boneless skinless chicken breasts diced into 1-inch pieces for even cooking
3 tablespoons cornstarch
½ teaspoon salt
½ teaspoon pepper
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 to 4 green onions
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

How to Prepare the Chicken

Here’s how to make this dish come together seamlessly:

Coat the Chicken: In a small bowl, whisk together cornstarch, salt, and pepper. Add your diced chicken pieces and toss until evenly coated on all sides, about 1 minute.
Sear the Chicken: Heat sesame oil and olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. Add the coated chicken pieces and sear for 4 to 5 minutes until the edges are golden and sealed, stirring occasionally. Transfer the chicken to a plate.
Build the Flavor Base: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.

Cooking the Vegetables and Sauce

While the chicken rests, you’ll build the dish by cooking the vegetables and creating the signature sauce:

Sauté the Vegetables: Add broccoli florets and red bell peppers to the skillet and cook for 3 to 4 minutes over medium-high heat, stirring frequently, until they begin to soften and develop color. Add the frozen edamame and cook for another 1 to 2 minutes.
Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice wine vinegar, Asian chili garlic sauce, and ground ginger until well combined. Pour the sauce into the skillet with the vegetables.
Bring It Together: Return the chicken to the skillet and add the cashews, stirring gently to coat everything in the sauce. Cook for 2 to 3 minutes over medium heat until the sauce thickens slightly and the chicken is heated through, about 160 degrees Fahrenheit internally.

Assembly: Bringing It All Together

Once your chicken and vegetables are perfectly glazed, your dish is practically finished!

Plate Your Dish: Transfer the cashew chicken to serving bowls or plates, making sure to distribute the vegetables and cashews evenly.
Garnish with Green Onions: Top each serving with fresh sliced green onions for a bright, aromatic finish that adds color and a fresh bite.
Serve Immediately: This dish is best enjoyed right away while the cashews are still crispy and the sauce is glossy and clinging to every component.

Variations and Customizations

One of the great things about cashew chicken is its versatility!

Vegetable Swaps: Substitute broccoli with bok choy, snap peas, or carrots for a different texture and flavor profile.
Protein Changes: Use shrimp, pork, or tofu in place of chicken to create an entirely new dish.
Nut Alternatives: If you’re allergic to cashews, try macadamia nuts, peanuts, or almonds for a similar crunch.
Heat Level: Add more chili garlic sauce for extra spice, or reduce it for a milder dish that’s still full of flavor.

Serving Suggestions

Cashew chicken pairs beautifully with jasmine rice or brown rice to soak up the savory-sweet sauce.

For a beverage pairing, consider a crisp white wine like Sauvignon Blanc or a cold jasmine tea that complements the ginger and Asian flavors.

A side of pasta salad or steamed vegetables rounds out the meal perfectly.

Conclusion

In just 30 minutes, you’ve created a vibrant and satisfying cashew chicken that rivals any takeout restaurant without the extra sodium or added preservatives.

This recipe is perfect for busy weeknights when you want restaurant quality without the delivery wait or price tag.

Don’t hesitate to get creative with your vegetable additions and sauce adjustments, because there’s no limit to how you can customize this dish to suit your taste.

Try it today and experience the deliciousness for yourself!

Recipe FAQ’s

Can I prepare this dish ahead of time?

You can prep all the ingredients and store them in airtight containers in the refrigerator for up to 1 day, but it’s best to cook the chicken and sauce fresh to keep the cashews crispy and the vegetables at their peak texture.

What if I don’t have Asian chili garlic sauce?

Sriracha, sambal oelek, or even a pinch of red pepper flakes mixed with a little extra garlic will work as a substitute for similar heat and depth.

How do I store leftovers?

Store cashew chicken in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop over medium heat, adding a splash of water or broth if needed to refresh the sauce.