Cashew Chicken Recipe

Cashew Chicken Recipe

How To Make Cashew Chicken

Serve this hearty cashew chicken made with chunks of crispy chicken and roasted cashews tossed in a flavorful sauce over rice for a filling meal.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • lbchicken breasts,boneless and skinless, cut into cubes
  • ¼cupcornstarch
  • salt and pepper,to taste
  • ¼cupvegetable oil
  • 1tspginger,minced
  • tspgarlic,minced
  • ½cupchicken broth
  • ¼cupsoy sauce,low sodium
  • 2tbsprice vinegar
  • ¼cupketchup
  • 2tbspsweet chili sauce
  • 2tspbrown sugar
  • ½cupcashews,roasted
  • 3tbspgreen onions,sliced


  1. Place the chicken in a bowl with ¼ cup of cornstarch and salt and pepper. Toss to coat chicken evenly.

  2. Heat the vegetable oil in a large pan over medium-high heat. Add half of the chicken in a single layer. Cook for 3 to 4 minutes per side or until browned.

  3. Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken pieces.

  4. Remove all the chicken from the pan. Drain any excess oil, leaving 1 teaspoon of oil in the pan. Add the garlic and ginger and cook for 30 seconds.

  5. In a bowl, whisk together the chicken broth, soy sauce, rice vinegar, ketchup, sweet chili sauce, and brown sugar. Pour the sauce mixture into the pan.

  6. Bring the sauce to a simmer. Place the cornstarch in a bowl with 2 tablespoons of cold water and whisk to combine.

  7. Pour the cornstarch into the pan and bring to a boil. Cook for 1 minute or until the sauce has just thickened.

  8. Place the chicken and cashews in the pan and toss to coat with the sauce. Sprinkle with green onions and serve.


  • Calories: 550.54kcal
  • Protein: 35.43g
  • Cholesterol: 91.62mg
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