Zesty, savory, and utterly satisfying—cashew chicken is the weeknight hero we all crave. Whether you’re whipping up a quick stir-fry or indulging in cozy comfort food, these 32 recipes promise irresistible flavor with every bite. Get ready to transform your dinner routine and discover your new favorite dish!
Classic Cashew Chicken Stir-Fry
Oozing with savory aromas and vibrant colors, this Classic Cashew Chicken Stir-Fry brings restaurant-quality elegance to your weeknight table. Our version balances tender chicken, crisp vegetables, and buttery cashews in a glossy, umami-rich sauce that clings perfectly to every component. It’s a dish that feels both indulgent and wholesome, ready in minutes but impressive enough for guests.
Ingredients
For the Chicken and Marinade:
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the Sauce:
– 1/4 cup soy sauce
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp sugar
– 1/2 cup chicken broth
– 1 tbsp cornstarch
For the Stir-Fry:
– 2 tbsp vegetable oil, divided
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, sliced into thin strips
– 1 cup broccoli florets
– 1/2 cup raw cashews
Instructions
- In a medium bowl, combine 1 lb cubed chicken breast, 2 tbsp soy sauce, and 1 tbsp cornstarch; toss to coat evenly and let marinate for 10 minutes at room temperature. Tip: Marinating at room temperature ensures the chicken cooks evenly and stays tender.
- Whisk together 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, 1/2 cup chicken broth, and 1 tbsp cornstarch in a small bowl until smooth; set the sauce aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
- Add the marinated chicken to the skillet in a single layer; cook undisturbed for 3 minutes to develop a golden-brown sear on one side.
- Flip the chicken pieces and cook for another 2 minutes until opaque and cooked through; transfer to a clean plate.
- Add the remaining 1 tbsp vegetable oil to the same skillet; reduce heat to medium.
- Sauté 3 cloves minced garlic and 1 tbsp grated ginger for 30 seconds until fragrant. Tip: Keep the garlic and ginger moving to prevent burning and bitter flavors.
- Add 1 sliced red bell pepper and 1 cup broccoli florets; stir-fry for 4 minutes until the vegetables are crisp-tender.
- Pour the reserved sauce into the skillet; bring to a simmer and cook for 1 minute until thickened.
- Return the cooked chicken to the skillet along with 1/2 cup raw cashews; toss everything to coat in the sauce and heat through for 1 minute. Tip: Adding cashews at the end preserves their crunch and nutty flavor.
Unbelievably satisfying, this stir-fry offers a symphony of textures—succulent chicken, crisp-tender vegetables, and crunchy cashews—all enveloped in a glossy, savory-sweet sauce. Serve it over steamed jasmine rice or alongside noodles for a complete meal, and garnish with sliced green onions or a sprinkle of sesame seeds for an extra touch of elegance.
Spicy Szechuan Cashew Chicken
Bold and aromatic, this Spicy Szechuan Cashew Chicken brings the fiery essence of Sichuan cuisine to your table with its complex layers of heat and umami. Perfectly balanced with crunchy cashews and tender chicken, it’s a dish that promises to awaken the senses and satisfy even the most adventurous palates.
Ingredients
For the marinade:
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
– 1 tbsp soy sauce
– 1 tsp cornstarch
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp hoisin sauce
– 1 tsp sugar
– 1/2 tsp Szechuan peppercorns, ground
– 1/4 tsp red pepper flakes
For cooking:
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, minced
– 1/2 cup raw cashews
– 2 green onions, sliced
Instructions
1. In a medium bowl, combine 1 lb chicken cubes, 1 tbsp soy sauce, and 1 tsp cornstarch, stirring to coat evenly, and let marinate for 15 minutes at room temperature to tenderize the meat.
2. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tsp sugar, 1/2 tsp ground Szechuan peppercorns, and 1/4 tsp red pepper flakes until the sugar dissolves completely.
3. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 350°F.
4. Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through with an internal temperature of 165°F.
5. Push the chicken to one side of the skillet, add 3 cloves minced garlic and 1 tbsp minced ginger, and sauté for 30 seconds until fragrant to avoid burning.
6. Pour the prepared sauce into the skillet, stirring to combine with the chicken and aromatics, and bring to a simmer for 2 minutes until the sauce thickens slightly.
7. Add 1/2 cup raw cashews and 2 sliced green onions, stirring to coat everything evenly, and cook for an additional 1 minute to warm through.
8. Remove from heat and serve immediately.
A symphony of textures awaits, with the tender chicken contrasting the crisp cashews and the sauce delivering a numbing heat from the Szechuan peppercorns. For a creative twist, serve it over steamed jasmine rice or alongside stir-fried vegetables to balance the spice, making it a memorable centerpiece for any meal.
Lemon Ginger Cashew Chicken
Fragrant and vibrant, this Lemon Ginger Cashew Chicken brings a delightful balance of zesty citrus, warm spice, and satisfying crunch to your dinner table. Perfect for a quick yet impressive weeknight meal, it combines tender chicken with a bright, savory sauce and toasted cashews for a dish that feels both comforting and refined.
Ingredients
For the chicken and marinade:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– 1/4 cup chicken broth
– 3 tbsp fresh lemon juice
– 2 tbsp honey
– 1 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tsp cornstarch
For cooking and garnish:
– 2 tbsp vegetable oil
– 1/2 cup raw cashews
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, combine the cubed chicken, soy sauce, and 1 tbsp cornstarch, tossing to coat evenly, and let marinate for 15 minutes at room temperature to enhance tenderness.
2. In a small bowl, whisk together the chicken broth, lemon juice, honey, grated ginger, minced garlic, and 1 tsp cornstarch until smooth to create the sauce.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated chicken to the skillet in a single layer, cooking for 4–5 minutes without stirring to allow a golden-brown sear to form.
5. Flip the chicken pieces and cook for an additional 3–4 minutes until fully cooked through and no longer pink inside.
6. Transfer the cooked chicken to a plate and set aside.
7. Reduce the heat to medium and add the remaining 1 tbsp vegetable oil to the same skillet.
8. Add the raw cashews and toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant, being careful not to burn them for optimal crunch.
9. Pour the prepared sauce into the skillet with the cashews, stirring constantly, and bring to a simmer for 1–2 minutes until slightly thickened.
10. Return the cooked chicken to the skillet, tossing to coat evenly with the sauce, and heat for 1 minute to combine.
11. Remove from heat and garnish with sliced green onions.
Offering a perfect harmony of textures, the tender chicken contrasts beautifully with the crispy cashews, while the bright lemon and spicy ginger create a lively, well-rounded flavor. Serve it over steamed jasmine rice or alongside stir-fried vegetables for a complete, restaurant-quality meal at home.
Honey Garlic Cashew Chicken
Honey Garlic Cashew Chicken
Heavenly aromas of sweet honey and pungent garlic mingle with the nutty richness of toasted cashews in this elegant yet approachable dish that transforms humble chicken into a restaurant-worthy meal.
Ingredients
For the marinade:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– 1/3 cup honey
– 4 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 tsp red pepper flakes
For cooking and garnish:
– 2 tbsp vegetable oil
– 3/4 cup raw cashews
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, whisk together 2 tablespoons soy sauce and 1 tablespoon cornstarch until smooth.
2. Add 1.5 pounds cubed chicken to the bowl and toss to coat evenly, ensuring each piece is covered with the marinade.
3. Let the chicken marinate at room temperature for 15 minutes to tenderize the meat and help the coating adhere.
4. While chicken marinates, combine 1/3 cup honey, 4 cloves minced garlic, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes in a small bowl, whisking until fully incorporated.
5. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
7. Cook chicken for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F, then transfer to a clean plate.
8. Reduce heat to medium and add remaining 1 tablespoon vegetable oil to the same skillet.
9. Add 3/4 cup raw cashews and toast for 2-3 minutes, stirring frequently until lightly golden and fragrant.
10. Pour the prepared sauce mixture into the skillet with the cashews and bring to a simmer, stirring constantly.
11. Cook the sauce for 2-3 minutes until it thickens slightly and coats the back of a spoon.
12. Return the cooked chicken to the skillet and toss gently to coat with the sauce and cashews.
13. Cook for 1 additional minute to rewarm the chicken and allow the flavors to meld.
14. Remove from heat and garnish with 2 sliced green onions before serving.
Notably, the chicken emerges tender with a slight crispness from its quick sear, while the sauce provides a perfect balance of sweet honey, savory garlic, and subtle heat. Serve this stunning dish over jasmine rice to soak up every drop of the glossy sauce, or alongside steamed broccoli for a complete meal that feels both luxurious and comforting.
Creamy Coconut Cashew Chicken Curry
Creamy, aromatic, and deeply satisfying, this coconut cashew chicken curry brings the vibrant flavors of Southeast Asia to your table with effortless elegance. Tender chicken simmers in a rich, golden-hued sauce that balances the sweetness of coconut milk with the subtle heat of red curry paste, all while toasted cashews add a delightful crunch. It’s a dish that feels both indulgent and nourishing, perfect for a cozy weeknight dinner or an impressive gathering with friends.
Ingredients
For the chicken and base:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the sauce:
– 3 tbsp red curry paste
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup chicken broth
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tsp turmeric
For garnish:
– 1/2 cup raw cashews, toasted
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add 1.5 lbs chicken pieces in a single layer and sear until golden brown on all sides, 5-6 minutes total, then transfer to a plate. Tip: Avoid overcrowding the pan to ensure proper browning.
3. Reduce heat to medium and add the diced onion, sautéing until translucent and soft, about 5 minutes.
4. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking until fragrant, 1 minute.
5. Add 3 tbsp red curry paste and cook, stirring constantly, for 2 minutes to bloom the spices and deepen the flavor.
6. Pour in the entire can of coconut milk, 1 cup chicken broth, 2 tbsp fish sauce, 1 tbsp brown sugar, and 1 tsp turmeric, whisking to combine.
7. Return the seared chicken to the pot, bring the mixture to a gentle simmer, then reduce heat to low.
8. Cover and simmer for 20 minutes, stirring occasionally, until the chicken is tender and cooked through. Tip: Simmering low and slow allows the flavors to meld beautifully.
9. While the curry simmers, toast 1/2 cup raw cashews in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until golden and fragrant. Tip: Toasting nuts enhances their crunch and nutty flavor.
10. Remove the curry from heat and let it rest for 5 minutes to thicken slightly.
11. Ladle the curry into bowls and garnish with toasted cashews, fresh cilantro, and a squeeze of lime juice.
The velvety sauce clings to each piece of chicken, offering a lush texture that contrasts with the crisp cashews. Fragrant with turmeric and ginger, the curry delivers a harmonious blend of savory, sweet, and subtly spicy notes. Serve it over jasmine rice or with warm naan to soak up every last drop of the creamy coconut broth.
Teriyaki Cashew Chicken Skewers
Zesty and sophisticated, these Teriyaki Cashew Chicken Skewers bring a touch of gourmet flair to your weeknight dinner. Marinated in a sweet-savory glaze and grilled to perfection, they offer a delightful balance of tender chicken and crunchy cashews. Perfect for entertaining or a family meal, they’re as elegant as they are effortless.
Ingredients
For the marinade and sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated ginger
– 2 cloves garlic, minced
For the skewers:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 1/2 cup raw cashews
– 2 tbsp vegetable oil
– 8 wooden skewers, soaked in water for 30 minutes
Instructions
1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp grated ginger, and 2 cloves minced garlic until fully combined.
2. Add 1 lb cubed chicken to the bowl, tossing to coat evenly, and marinate at room temperature for 20 minutes to enhance flavor absorption.
3. Thread the marinated chicken onto 8 pre-soaked wooden skewers, alternating with 1/2 cup raw cashews for even distribution.
4. Heat a grill or grill pan to medium-high (400°F) and brush with 2 tbsp vegetable oil to prevent sticking.
5. Place the skewers on the grill and cook for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
6. Brush any remaining marinade over the skewers during the last minute of cooking for an extra glossy finish.
7. Remove from heat and let rest for 3 minutes before serving to allow juices to redistribute.
Delightfully tender and bursting with umami richness, these skewers feature a perfect contrast between the juicy chicken and the crunchy cashews. Serve them over steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that’s both visually stunning and deeply satisfying.
Thai Basil Cashew Chicken
Delightfully aromatic and vibrant, Thai Basil Cashew Chicken brings the bustling energy of Bangkok street food right to your kitchen. This elegant stir-fry combines tender chicken with the nutty crunch of cashews and the distinctive anise-like fragrance of holy basil, creating a harmonious balance of savory, sweet, and spicy notes that dance on the palate. Perfect for a quick weeknight dinner or an impressive dinner party centerpiece, this dish delivers authentic Thai flavors with accessible ingredients and straightforward technique.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 2 Thai chilies, thinly sliced
– 1 red bell pepper, cut into 1-inch pieces
For the sauce:
– 3 tbsp fish sauce
– 2 tbsp oyster sauce
– 1 tbsp soy sauce
– 1 tsp sugar
– 1/4 cup chicken stock
For finishing:
– 1 cup fresh Thai basil leaves
– 1/2 cup roasted unsalted cashews
Instructions
1. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately.
2. Add 2 tbsp vegetable oil and swirl to coat the surface evenly.
3. Add 1 lb chicken pieces in a single layer, leaving space between pieces to ensure proper browning.
4. Cook chicken undisturbed for 2 minutes to develop a golden-brown crust on one side.
5. Flip chicken pieces and cook for another 2 minutes until lightly browned on all sides.
6. Add 4 cloves minced garlic and 2 sliced Thai chilies, stirring constantly for 30 seconds until fragrant.
7. Incorporate 1 red bell pepper and stir-fry for 1 minute until slightly softened but still crisp.
8. Pour in the sauce mixture of 3 tbsp fish sauce, 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/4 cup chicken stock.
9. Bring sauce to a vigorous boil, then reduce heat to medium and simmer for 3 minutes until sauce thickens slightly and coats the chicken.
10. Remove from heat and immediately stir in 1 cup Thai basil leaves until just wilted.
11. Gently fold in 1/2 cup roasted cashews, being careful not to crush them.
12. Transfer to serving platter and serve immediately over steamed jasmine rice.
Kitchen wisdom: Always preheat your wok until smoking hot for optimal stir-fry sear, add basil at the very end to preserve its delicate aroma, and toast raw cashews in a dry pan for 3-4 minutes if using unsalted varieties to enhance their nutty flavor. Keeping the vibrant green bell pepper crisp-tender provides a satisfying textural contrast to the tender chicken and crunchy cashews. The resulting dish boasts a perfect harmony of textures—succulent chicken, crisp vegetables, and crunchy nuts—all enveloped in a glossy, umami-rich sauce with the distinctive licorice notes of fresh basil. For an elegant presentation, serve in hollowed-out pineapple halves or alongside cucumber ribbons for a refreshing counterpoint to the dish’s bold flavors.
Sweet and Sour Cashew Chicken
Fusing the vibrant flavors of Asian cuisine with the comforting appeal of a weeknight favorite, this sweet and sour cashew chicken brings a harmonious balance of tangy pineapple, crisp vegetables, and tender poultry, all glazed in a glossy sauce that clings perfectly to each bite. It’s a dish that feels both indulgent and wholesome, ideal for impressing guests or elevating a simple family dinner with its restaurant-quality flair and satisfying textures. The addition of toasted cashews provides a delightful crunch that contrasts beautifully with the succulent chicken and bright, zesty sauce.
Ingredients
For the sauce:
– 1/2 cup pineapple juice
– 1/4 cup rice vinegar
– 3 tbsp brown sugar
– 2 tbsp soy sauce
– 1 tbsp ketchup
– 1 tsp cornstarch
For the chicken and vegetables:
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
– 1/4 cup cornstarch
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
– 1 bell pepper, cut into 1-inch pieces
– 1/2 onion, cut into 1-inch pieces
– 1/2 cup pineapple chunks
– 1/4 cup cashews
Instructions
1. In a small bowl, whisk together 1/2 cup pineapple juice, 1/4 cup rice vinegar, 3 tbsp brown sugar, 2 tbsp soy sauce, 1 tbsp ketchup, and 1 tsp cornstarch until smooth to make the sauce.
2. In a medium bowl, toss 1 lb cubed chicken breast with 1/4 cup cornstarch, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Add the coated chicken to the skillet in a single layer, cooking for 4-5 minutes per side until golden brown and internal temperature reaches 165°F.
5. Tip: Avoid overcrowding the skillet to ensure a crisp crust; cook in batches if necessary.
6. Transfer the cooked chicken to a plate and set aside.
7. In the same skillet, add 1 bell pepper and 1/2 onion pieces, sautéing for 3-4 minutes until slightly softened.
8. Tip: Sauté vegetables over medium heat to retain their crunch and vibrant color.
9. Pour the prepared sauce into the skillet, stirring constantly for 1-2 minutes until it thickens and bubbles.
10. Add the cooked chicken, 1/2 cup pineapple chunks, and 1/4 cup cashews to the skillet, tossing to coat everything evenly in the sauce for 1 minute.
11. Tip: Toast the cashews in a dry pan beforehand for enhanced nutty flavor, though it’s optional.
12. Remove from heat and let rest for 2 minutes before serving.
Unveiling a symphony of textures, the dish features tender chicken enveloped in a glossy, tangy-sweet sauce that clings to crisp vegetables and juicy pineapple, while the toasted cashews add a satisfying crunch. Serve it over steamed jasmine rice to soak up every drop of the vibrant sauce, or pair it with quinoa for a healthier twist that still highlights its bold, balanced flavors.
Cashew Chicken with Broccoli and Peppers
Delightfully savory and vibrantly colorful, this cashew chicken with broccoli and peppers offers a perfect balance of tender protein and crisp vegetables in a rich, glossy sauce. Drawing inspiration from classic American-Chinese cuisine, it transforms simple ingredients into an elegant weeknight dinner that feels both wholesome and indulgent. Each bite delivers a satisfying crunch from toasted cashews alongside the gentle heat of fresh peppers and the earthy sweetness of broccoli.
Ingredients
For the sauce:
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1/2 tsp grated fresh ginger
– 1 clove garlic, minced
– 1 tsp cornstarch
For the stir-fry:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp vegetable oil, divided
– 2 cups broccoli florets
– 1 red bell pepper, sliced into 1/4-inch strips
– 1/2 cup raw cashews
Instructions
1. Whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a small bowl until smooth to create the sauce.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add chicken cubes in a single layer and cook undisturbed for 3 minutes to develop a golden-brown sear.
4. Flip chicken pieces and cook for another 3 minutes until fully cooked through and no longer pink inside.
5. Transfer cooked chicken to a clean plate using a slotted spoon, leaving any oil in the skillet.
6. Add remaining 1 tablespoon of vegetable oil to the skillet and heat for 30 seconds.
7. Add broccoli florets and red bell pepper slices, stirring constantly for 4 minutes until brightened in color and slightly tender but still crisp.
8. Sprinkle in raw cashews and toast for 1 minute, stirring frequently to prevent burning.
9. Pour the prepared sauce into the skillet, stirring continuously as it thickens and bubbles, about 1 minute.
10. Return the cooked chicken to the skillet, tossing gently to coat everything evenly in the sauce for 1 minute until heated through.
11. Remove from heat and let rest for 2 minutes to allow flavors to meld.
You’ll adore the contrasting textures—succulent chicken, crisp-tender vegetables, and crunchy cashews—all enveloped in a savory-sweet glaze that clings beautifully to each component. For a creative twist, serve it over jasmine rice or alongside steamed edamame for added color and protein, making it a complete, restaurant-quality meal at home.
Cashew Chicken Lettuce Wraps
Heralding the perfect balance of savory and fresh, these cashew chicken lettuce wraps offer a delightful interplay of textures and flavors that elevate simple ingredients into an elegant meal. Hearty yet light, they showcase tender chicken, crunchy cashews, and crisp lettuce in a harmonious blend that’s both satisfying and refined.
Ingredients
– For the sauce: 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp grated ginger, 1 minced garlic clove
– For the filling: 1 lb boneless, skinless chicken breasts (cut into 1/2-inch pieces), 1 tbsp vegetable oil, 1/2 cup chopped cashews, 2 sliced green onions, 1/4 cup diced water chestnuts
– For serving: 8 large butter lettuce leaves
Instructions
1. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1/2 tsp grated ginger, and 1 minced garlic clove until fully combined.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 1 lb of boneless, skinless chicken breast pieces to the skillet and cook for 5–6 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
4. Pour the prepared sauce over the chicken in the skillet, stirring to coat evenly, and simmer for 2 minutes until the sauce thickens slightly.
5. Stir in 1/2 cup chopped cashews, 2 sliced green onions, and 1/4 cup diced water chestnuts, and cook for 1 minute more to warm through.
6. Remove the skillet from the heat and let the filling cool for 3 minutes to prevent the lettuce from wilting.
7. Spoon the chicken mixture evenly into 8 large butter lettuce leaves, folding the leaves gently to form wraps.
Kaleidoscopic in texture, these wraps feature tender chicken enveloped in crisp lettuce, with the crunch of cashews and water chestnuts adding a delightful contrast. The savory, slightly sweet sauce clings perfectly to each component, making every bite a symphony of flavors that’s ideal for a light lunch or elegant appetizer.
Sticky Sesame Cashew Chicken
Zesty and aromatic, this sticky sesame cashew chicken brings together the perfect balance of sweet and savory with a glossy, irresistible sauce that clings to tender bites of chicken and crunchy cashews. Elegant enough for a dinner party yet simple enough for a weeknight, it’s a dish that promises to delight the senses with its deep, toasty flavors and satisfying texture.
Ingredients
For the chicken and marinade:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp cornstarch
– 1 tbsp soy sauce
– 1 tsp sesame oil
For the sauce:
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp minced garlic
– 1 tsp minced ginger
– 1 tbsp sesame seeds
For cooking and garnish:
– 2 tbsp vegetable oil
– 1/2 cup raw cashews
– 2 sliced green onions
Instructions
1. In a medium bowl, combine the cubed chicken, cornstarch, 1 tbsp soy sauce, and 1 tsp sesame oil, tossing to coat evenly, and let marinate for 10 minutes at room temperature to tenderize the meat.
2. While the chicken marinates, whisk together 1/4 cup soy sauce, honey, rice vinegar, minced garlic, minced ginger, and sesame seeds in a small bowl to create the sauce, ensuring no lumps remain.
3. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F, to achieve a perfect sear.
4. Add the marinated chicken to the hot skillet in a single layer, cooking for 4-5 minutes per side until golden brown and cooked through, avoiding overcrowding for even browning.
5. Pour the prepared sauce over the chicken in the skillet, stirring to coat, and bring to a simmer for 2-3 minutes until the sauce thickens and becomes glossy.
6. Add 1/2 cup raw cashews to the skillet, stirring to combine, and cook for an additional 1 minute to lightly toast them and enhance their crunch.
7. Remove from heat and garnish with sliced green onions before serving.
Yieldingly tender and richly flavored, this dish offers a delightful contrast between the sticky, sweet sauce and the crisp cashews, making it ideal served over steamed jasmine rice or alongside stir-fried vegetables for a complete meal.
Peanut Butter Cashew Chicken
Glistening with a savory-sweet glaze that clings lovingly to tender morsels of chicken, this peanut butter cashew creation transforms humble ingredients into an extraordinary weeknight feast. Generously studded with crunchy roasted cashews and fragrant aromatics, it delivers restaurant-quality flair with comforting, approachable ease.
Ingredients
For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp sesame oil
– 1/2 cup water
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
For cooking and garnish:
– 2 tbsp vegetable oil
– 1/2 cup raw cashews
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, combine 1.5 lbs cubed chicken breasts, 2 tbsp soy sauce, and 1 tbsp cornstarch.
2. Toss the chicken until evenly coated and let marinate for 15 minutes at room temperature.
3. Meanwhile, whisk together 1/2 cup peanut butter, 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1/2 cup water, 2 minced garlic cloves, and 1 tsp grated ginger in a separate bowl until smooth.
4. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add 1/2 cup raw cashews and toast for 3-4 minutes, stirring frequently, until golden brown and fragrant.
6. Transfer the toasted cashews to a plate and set aside.
7. Heat the remaining 1 tbsp vegetable oil in the same skillet over medium-high heat.
8. Add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding.
9. Cook the chicken for 4-5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F.
10. Pour the prepared peanut sauce over the cooked chicken in the skillet.
11. Bring the sauce to a simmer, then reduce heat to medium-low and cook for 2-3 minutes until slightly thickened.
12. Stir in the toasted cashews and half of the sliced green onions.
13. Remove from heat and garnish with the remaining green onions.
Kaleidoscopic in both texture and taste, this dish offers a delightful contrast between the creamy peanut sauce and the crunchy cashews, with the tender chicken providing a satisfying base. The subtle heat from the ginger and the umami depth from the soy sauce create a complex flavor profile that is both rich and balanced. For a creative twist, serve it over jasmine rice with a side of quick-pickled cucumbers to cut through the richness, or wrap it in butter lettuce cups for a lighter, handheld option.
Orange Cashew Chicken Stir-Fry
Bursting with vibrant citrus notes and satisfying crunch, this Orange Cashew Chicken Stir-Fry transforms weeknight dining into an elegant affair. The harmonious blend of sweet, tangy, and savory flavors creates a dish that feels both sophisticated and comforting, perfect for impressing guests or elevating your everyday meal rotation.
Ingredients
For the chicken:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
For the sauce:
– 1/2 cup fresh orange juice
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tsp orange zest
For the stir-fry:
– 1 red bell pepper, sliced into 1/4-inch strips
– 1 cup broccoli florets
– 1/2 cup raw cashews
– 2 green onions, sliced diagonally
Instructions
1. In a medium bowl, toss chicken cubes with cornstarch, salt, and pepper until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 350°F.
3. Add chicken to the hot oil in a single layer, cooking undisturbed for 2 minutes to develop a golden crust.
4. Flip chicken pieces and cook for another 2 minutes until browned on all sides and cooked through.
5. Remove chicken from skillet and set aside on a clean plate.
6. In the same skillet, add bell pepper and broccoli, stir-frying for 3 minutes until vegetables are crisp-tender.
7. Push vegetables to one side and add cashews to the empty space, toasting for 1 minute until fragrant and lightly golden.
8. Whisk together orange juice, soy sauce, honey, ginger, garlic, and orange zest in a small bowl.
9. Pour sauce mixture into the skillet, bringing it to a simmer over medium heat.
10. Return chicken to the skillet, tossing everything together to coat evenly in the sauce.
11. Cook for 2 more minutes until sauce thickens slightly and clings to the ingredients.
12. Remove from heat and stir in green onions.
Now ready to serve, this stir-fry offers a delightful contrast between the tender chicken, crisp vegetables, and crunchy cashews. The bright citrus sauce provides a refreshing balance to the rich, savory elements, making it perfect served over jasmine rice or alongside steamed bok choy for a complete meal.
Pineapple Cashew Chicken
Perfectly balancing sweet and savory, this pineapple cashew chicken brings tropical flair to your dinner table with tender bites of poultry, juicy fruit, and crunchy nuts in a glossy, aromatic sauce. Prepared in one skillet, it’s an effortless yet impressive meal that’s both vibrant and satisfying. Pair it with steamed jasmine rice to soak up every last drop of the delicious glaze.
Ingredients
For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– 1 cup pineapple juice
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp cornstarch mixed with 2 tbsp water
For cooking and garnish:
– 2 tbsp vegetable oil, divided
– 1 cup fresh pineapple chunks
– 1/2 cup roasted cashews
– 2 green onions, sliced
Instructions
1. In a medium bowl, toss the chicken cubes with 2 tbsp soy sauce and 1 tbsp cornstarch until evenly coated, and let marinate for 15 minutes at room temperature.
2. While the chicken marinates, whisk together pineapple juice, 3 tbsp soy sauce, rice vinegar, honey, ginger, and garlic in a separate bowl to make the sauce.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the marinated chicken to the skillet in a single layer, cooking for 4–5 minutes per side until golden brown and cooked through, turning pieces occasionally for even browning.
5. Transfer the cooked chicken to a clean plate and set aside.
6. Reduce the heat to medium and add the remaining 1 tbsp vegetable oil to the same skillet.
7. Pour in the prepared sauce mixture and bring to a gentle simmer, stirring occasionally.
8. Stir the cornstarch slurry into the simmering sauce and cook for 1–2 minutes, until thickened and glossy.
9. Return the cooked chicken to the skillet, add the pineapple chunks, and toss to coat everything evenly in the sauce.
10. Cook for an additional 2 minutes, just until the pineapple is warmed through.
11. Remove from heat and stir in the cashews and green onions.
A symphony of textures awaits—tender chicken, bursts of sweet pineapple, and the satisfying crunch of cashews, all enveloped in a sticky, tangy sauce. Serve it over fluffy rice or alongside stir-fried vegetables for a complete meal that’s as beautiful as it is delicious.
Cashew Chicken Fried Rice
Oftentimes, the most satisfying meals emerge from the harmonious union of humble ingredients, and this cashew chicken fried rice exemplifies that culinary truth with its elegant balance of textures and flavors. Velvety chicken, crisp vegetables, and toasted cashews come together in a symphony of savory perfection that transforms simple rice into a sophisticated main course.
Ingredients
For the chicken and marinade:
– 1 lb boneless, skinless chicken breast, cut into ½-inch cubes
– 2 tbsp soy sauce
– 1 tbsp cornstarch
For the sauce:
– ¼ cup soy sauce
– 2 tbsp oyster sauce
– 1 tbsp sesame oil
– 1 tsp sugar
For cooking:
– 3 tbsp vegetable oil, divided
– 2 large eggs, lightly beaten
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 cup frozen peas and carrots
– 4 cups cooked white rice, chilled
– ½ cup raw cashews
– 2 green onions, thinly sliced
Instructions
1. In a medium bowl, combine chicken cubes with 2 tbsp soy sauce and 1 tbsp cornstarch, tossing to coat evenly, and let marinate for 15 minutes at room temperature to tenderize the meat.
2. Whisk together ¼ cup soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, and 1 tsp sugar in a small bowl to create the sauce base, ensuring the sugar dissolves completely for a balanced flavor.
3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Pour the beaten eggs into the hot skillet and scramble for 1-2 minutes until fully cooked but still soft, then transfer to a plate and set aside.
5. Add another 1 tbsp vegetable oil to the same skillet and increase heat to high, then add the marinated chicken and cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through.
6. Remove the chicken from the skillet and set aside with the eggs.
7. Add the remaining 1 tbsp vegetable oil to the skillet, then add minced garlic and grated ginger, sautéing for 30 seconds until fragrant but not browned.
8. Tip: Toasting the cashews separately enhances their crunch; in the same skillet, add raw cashews and toast for 2-3 minutes over medium heat, stirring constantly, until golden brown, then remove and set aside.
9. Add the frozen peas and carrots to the skillet and stir-fry for 2 minutes until thawed and slightly tender.
10. Crumble the chilled rice into the skillet, breaking up any clumps with a spatula, and cook for 3-4 minutes, stirring frequently, until the rice is heated through and slightly crispy.
11. Tip: Using day-old, chilled rice prevents mushiness and yields the ideal fried rice texture with distinct grains.
12. Return the cooked chicken, scrambled eggs, and toasted cashews to the skillet, pouring the prepared sauce over everything.
13. Stir vigorously to combine all ingredients and coat evenly with the sauce, cooking for another 2 minutes until everything is heated through.
14. Tip: For maximum flavor, let the fried rice sit undisturbed for 1 minute at the end to develop a slight crust on the bottom.
15. Remove from heat, fold in the sliced green onions, and serve immediately.
Vibrant with contrasting textures, this dish offers the satisfying crunch of cashews against tender chicken and fluffy rice, all enveloped in a rich, umami-laden sauce. Consider serving it in hollowed-out pineapple halves for a tropical twist, or top with a fried egg for extra decadence at brunch.
Conclusion
Whether you’re craving classic comfort or bold new twists, these 32 cashew chicken recipes offer endless inspiration for delicious weeknight dinners. We’d love to hear which one becomes your family favorite—drop a comment below and don’t forget to share this roundup on Pinterest to spread the cashew love!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
