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Cashew Chicken Recipe

Robyn Stone

Published Apr 25, 2025

This scrumptious Cashew Chicken recipe with juicy chicken and crunchy cashews tastes better than takeout and comes together quickly, making it perfect for busy weeknights!

Cast iron skillet is full of chicken, cashews, sauce and green onions. - 1

Cashew chicken has always been one of my favorites for takeout, but my homemade recipe is SO much better! I realized some time ago that I was sensitive to preservatives and MSG, so I developed this recipe to make at home, and I’m glad I did! It tastes fresher and more delicious, my entire family enjoys it, and I’ve heard from many of you that you do too!

As I developed this cashew chicken recipe, I knew it had to be on the table quickly for busy weeknights, be more delicious than the restaurant version, and be easy to make. Mission accomplished!

Featured Comment

Jorie says, “I love cashew chicken, but soy triggers migraines. I love that I can make it at home using this recipe because I can use coconut aminos in place of soy. The flavor is phenomenal! My husband and I both love it, so I use this recipe frequently…Thank you for this delicious recipe!”

How to Make Cashew Chicken

You can have this chicken on the table in under 25 minutes, including prep time! Let’s talk about how you’ll make it.

Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Chicken – Cut breasts into pieces as directed.
Cornstarch – Or you can use arrowroot powder. This is optional, but it makes the chicken even more delicious!
Oil – Use olive oil, coconut oil or butter for frying.
Soy sauce or Coconut Aminos – If you’re sensitive to soy, use Coconut Aminos. So delicious!
Rice wine vinegar , Tomato paste , Honey , Garlic , and Ginger – All part of the tasty sauce
Raw cashews – Use these instead of salted as they would make your dish too salty.
Red pepper flakes , Black pepper
Green onion – Optional, but just perfect to top off this dish.

Step-by-Step Instructions

Pieces of chicken breast are cut into cubes and ready to cook for this cashew chicken recipe. - 2

Cut up the chicken. To make it, I start by cutting my boneless, skinless chicken breasts into 1 1/2-inch pieces.

Chicken pieces have been coated in corn starch and placed in skillet to brown. - 3

Coat and Cook the Chicken . Toss the chicken in cornstarch or arrowroot powder until it is well coated and set aside while you heat your oil of choice in your skillet. You can use coconut oil, butter, or olive oil. Then, add your chicken pieces to the heated skillet and cook until lightly browned, about 5 minutes, stirring frequently.

Sauce for cashew chicken is mixed in glass container. - 4

Mix the sauce. While your chicken is cooking, stir together the sauce ingredients.

Chicken breast pieces are cooking in a sauce in an iron skillet. - 5

Add sauce to skillet . Pour the sauce into the skillet with the chicken.

Raw cashews are added to skillet of cooking chicken in sauce. - 6

Add the cashews . Then, stir in the raw cashews. Cook for just a few more minutes until the cashews are heated throughout, but still have a definite crunch.

Green onions on a cutting board ready to chop. - 7

Chop green onions . (If you are using them.) They add a little color and additional depth of flavor.

Cashew chicken has been topped with fresh chopped green onions. - 8

Top with green onions. Add the chopped onions to the top of the cashew chicken dish if you are using them. Yum!

Skillet holds cashew chicken ready to serve. - 9

Serve and enjoy! Enjoy this cashew chicken served with one of the following or your favorite noodles.

Lo mein

White rice

Zucchini noodles

Broccoli

Featured Comment:

Tina says, “This is wonderful!! It cooks up quick and easy. I served it over rice noodles and it disappeared very quickly. I’ll be making it again very soon. Thanks for sharing it!!”

Storage Tips

To store : Once cooled, place in an airtight container or wrap well. Store in the refrigerator for up to 3 days.

To freeze : Allow to cool completely, then place in airtight, freezer-safe container(s). Freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat in the microwave or oven until warmed throughout and serve.

Here’s my Cashew Chicken Recipe. I hope you love it!

Ingredients

▢ 4 boneless skinless chicken breasts , cut into 1 1/2 inch pieces
▢ 1/4 cup cornstarch , or arrowroot powder, optional
▢ 2 tablespoons olive oil , or coconut oil or butter
▢ 1/2 cup soy sauce , or coconut aminos
▢ 1/4 cup rice wine vinegar
▢ 1/4 cup tomato paste
▢ 3 tablespoons honey
▢ 3 cloves garlic , minced
▢ 3 teaspoons grated fresh ginger or 1 1/2 teaspoon ground ginger
▢ 1/2 teaspoon red pepper flakes
▢ 1 1/2 cups raw cashews
▢ 1/2 teaspoon ground black pepper
▢ 1/2 cup chopped green onion , optional

Instructions

Add chicken pieces and cornstarch or arrowroot powder, if using, to a medium bowl and toss gently with a fork to make sure chicken is well coated.
Melt coconut oil or butter in a medium skillet set over medium heat. Add chicken and cook until browned, about 5 minutes.
Meanwhile, stir together soy sauce or coconut aminos, rice wine vinegar, tomato paste, honey, garlic, ginger, and red pepper flakes. Pour sauce over chicken and stir in cashews until well combined. Cook, stirring occasionally, until chicken has cooked through and the sauce has thickened, about 5 minutes.Stir in black pepper and green onions.
Remove skillet from heat and serve over rice, zucchini noodles, broccoli and top with additional chopped green onions, if desired.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Enjoy! Robyn xo