If you love ordering cashew chicken from your favorite takeout spot, you’re going to love this simple homemade version even more. This Chicken with Cashews is savory, slightly sweet, glossy, and packed with tender chicken, crisp green peppers, and buttery cashews — all served over hot rice.
It comes together in one skillet with pantry staples and is ready in about 30 minutes. It’s the kind of weeknight dinner that feels special but doesn’t require anything complicated.
Why You’ll Love This Recipe
- Ready in about 30 minutes
- Made with simple pantry ingredients
- One skillet meal
- Budget-friendly
- Family-friendly flavors
The sauce is that perfect sweet-and-savory balance that coats every bite.
Ingredients
- 2 large boneless, skinless chicken breasts (about 14 oz total)
- ¼ cup dry sherry
- ¼ cup soy sauce
- 1 tablespoon + 1 teaspoon cornstarch
- 2 tablespoons dark corn syrup
- 1 tablespoon distilled white vinegar
- ¼ cup peanut oil
- ½ cup coarsely chopped green pepper
- ½ cup cashews
- 2 tablespoons sliced green onions (white and green parts)
- 2 garlic cloves, minced
- ¼ teaspoon ground ginger
- ¼ cup water
- Hot cooked long-grain rice, for serving
How to Make Chicken with Cashews
Step 1: Prepare the Chicken
Cut the chicken into 1-inch pieces and set aside.
Step 2: Make the Sauce
In a small bowl, whisk together:
- Dry sherry
- Soy sauce
- Cornstarch
- Dark corn syrup
- White vinegar
- Ground ginger
- ¼ cup water
Whisk until smooth and set aside.
Step 3: Heat the Skillet
Heat a large skillet over high heat for about 2 minutes.
Add peanut oil and tilt the skillet to coat the sides. Let it heat until shimmering.
Step 4: Cook the Chicken
Add the chicken in a single layer. Cook, stirring occasionally, until lightly browned and cooked through (about 5–6 minutes).
Add minced garlic and cook for 30 seconds, just until fragrant.
Step 5: Add Peppers and Cashews
Stir in the chopped green pepper and cashews. Cook 2–3 minutes until peppers are slightly tender but still crisp.
Step 6: Thicken the Sauce
Give the sauce another quick stir and pour it into the skillet. Cook, stirring constantly, until thickened and glossy (about 2–3 minutes).
Remove from heat and stir in sliced green onions.
How to Serve
Serve immediately over hot long-grain rice.
Optional additions:
- Steamed broccoli
- Snow peas
- Red bell pepper for more color
- A sprinkle of sesame seeds
Helpful Tips
- If you don’t have dry sherry, substitute chicken broth.
- Honey or brown sugar can replace the dark corn syrup if needed.
- For extra flavor, use freshly grated ginger instead of ground.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce.
Easy Chicken with Cashews (Better Than Takeout)
- Prep Time: 15 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 30 minutes
- Yield: 4 SERVINGS 1x
Description
This easy Chicken with Cashews recipe is better than takeout! Tender chicken, crunchy cashews, and a savory sweet sauce come together in one skillet for a quick and satisfying weeknight dinner.
Ingredients
Ingredients
-
2 large boneless, skinless chicken breasts (about 14 oz total)
-
¼ cup dry sherry
-
¼ cup soy sauce
-
1 tablespoon + 1 teaspoon cornstarch
-
2 tablespoons dark corn syrup
-
1 tablespoon distilled white vinegar
-
¼ cup peanut oil
-
½ cup coarsely chopped green pepper
-
½ cup cashews
-
2 tablespoons sliced green onions (white and green parts)
-
2 garlic cloves, minced
-
¼ teaspoon ground ginger
-
¼ cup water
-
Hot cooked long-grain rice, for serving
Instructions
Instructions
-
Cut chicken into 1-inch pieces and set aside.
-
In a small bowl, whisk together dry sherry, soy sauce, cornstarch, dark corn syrup, white vinegar, ground ginger, and ¼ cup water. Set aside.
-
Heat a large skillet over high heat for 2 minutes. Add peanut oil and heat until shimmering.
-
Add chicken in a single layer and cook, stirring occasionally, until lightly browned and cooked through (about 5–6 minutes).
-
Add minced garlic and cook 30 seconds until fragrant.
-
Stir in chopped green pepper and cashews. Cook 2–3 minutes until peppers are slightly tender.
-
Stir sauce again and pour into skillet. Cook, stirring constantly, until sauce thickens and becomes glossy (about 2–3 minutes).
-
Remove from heat and stir in sliced green onions.
-
Serve immediately over hot cooked rice.
Notes
-
Substitute chicken broth for dry sherry if needed.
-
Honey or brown sugar can replace dark corn syrup.
-
For extra flavor, use fresh grated ginger instead of ground.
- Category: DINNER
- Method: STOVETOP
- Cuisine: ASIAN INSPIRED
Keywords: easy chicken with cashews, cashew chicken recipe, better than takeout chicken, one skillet chicken dinner, quick weeknight dinner, chicken and cashews recipe
Final Thoughts
This Chicken with Cashews is simple, satisfying, and perfect for busy weeknights. The glossy sauce, tender chicken, and crunch from the cashews make it a dinner everyone will look forward to.
Once you make it at home, you may not order it out again.
