Updated on |By Kate|6 Comments
This post may contain affiliate links.
Easy Cashew Chicken recipe is a quick, takeout-at-home Chinese chicken dinner that’s so faster and better-for-you than getting takeout!
I’m not sure how it happened, but lately Chinese food has become the most popular food in my house.
It’s kind of magical. When we can’t decide on dinner, I know that Chinese food is always a welcome choice.It can also be an incredibly easy and tasty way to go when time is short.
This Easy Cashew Chicken recipe really is quick and easy to make. I can get this dinner on the table in less time than it would take me to go pick up Chinese food, which is pretty fantastic.
How to make easy cashew chicken
Stir together the sauce ingredients until well-combined. Set sauce aside.
Dice the celery and red bell pepper. Set aside.
Cut the chicken into bite-sized pieces (about 1/2-1 inch pieces). Add oil to the hot skillet, and quickly cook the ginger and garlic for about 30 seconds.
Add the chicken, and cook chicken until mostly cooked through (chicken should reach 165F by the time it has finished cooking).
Add celery and bell pepper. Continue cooking until tender-crisp, about 3-5 minutes.
Stir in sauce, and toss to coat.
Tips
- Soy sauce:I like to use the reduced-sodium soy sauce (lite soy sauce) in this recipe. Feel free to use regular if you prefer.
- Vegetables: You can add an additional bell pepper or sliced onion if you’d like to add more veggies to the recipe.
Serving: This cashew chicken is delicious served over plain white or brown rice.Storing
This chicken will keep for up to 4 days in the fridge. It reheats well in the microwave.
I recommend waiting to top the chicken with cashews and sliced green onion until it has been reheated and is ready to serve.
More easy chicken recipes!
- Easy Chicken Tikka Masala
- Easy Orange Chicken
- Bruschetta Chicken
If you’ve tried this easy cashew chicken recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW MEonFACEBOOK,INSTAGRAMandPINTERESTfor even more delicious food.
5 from 2 votes
Easy Cashew Chicken Recipe
Author Kate @ I Heart Eating
Course Main Course
Cuisine Chinese
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Easy Cashew Chicken recipe is a quick, takeout-at-home Chinese chicken dinner that's so faster and better-for-you than getting takeout!
Ingredients
- 1/2 cup rice wine vinegar
- 1/2 cup hoisin sauce
- 1/2 cup lite soy sauce
- 1/4 cup water
- 2 tablespoons cornstarch
- 1 tablespoon granulated sugar
- 4 stalks celery
- 1 red bell pepper
- 3 pounds boneless, skinless chicken breast
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon grated and peeled fresh ginger
- cashews
- green onions optional
Instructions
Stir together vinegar, hoisin, soy sauce, water, cornstarch, and sugar. Set aside.
Heat large, deep skillet or wok over medium-high heat.
See AlsoSweet Corn Relish RecipeMeanwhile, dice celery and bell pepper. Set aside.
Cut chicken into bite-sized pieces. Set aside.
Add vegetable oil to hot skillet and swirl to coat.
Place garlic and ginger in skillet, and cook, stirring continuously, for 30 seconds.
Place chicken in skillet and cook until chicken is mostly cooked through.
Add celery and bell pepper, and continue cooking for 3-4 minutes.
Stir in sauce, and toss to coat chicken and veggies.
Serve over rice topped with cashews and sliced green onions, if desired.
Notes
- Soy sauce:I like to use the reduced-sodium soy sauce (lite soy sauce) in this recipe. Feel free to use regular if you prefer.
- Vegetables: You can add an additional bell pepper or sliced onion if you'd like to add more veggies to the recipe.
- Nutrition values are estimates.
Nutrition
Serving: 1serving | Calories: 251kcal | Carbohydrates: 9g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 109mg | Sodium: 1279mg | Potassium: 766mg | Fiber: 1g | Sugar: 5g | Vitamin A: 605IU | Vitamin C: 22mg | Calcium: 26mg | Iron: 1.2mg
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Originally published 11/28/16. Updated with new photos and tips 8/17/20.
New Recipes In Your Inbox!
Subscribe to the newsletter for more delicious recipes!
Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Bessie B. says
I have made this recipe several times, my husband loves it and my grandkids also like it. I add water chestnuts and very small diced carrots.Reply
Kate says
Thanks! I’m glad you like it!
Reply
Judith Wilkes says
Most beautiful recipesReply
Kate says
That’s so nice! Thank you so much!!
Reply
Karly says
Wow. This makes me want to scrap my dinner plans for the rest of the week and eat this on repeat! Need to try this ASAP!
Reply
Kate says
Thanks so much!!
Reply
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.