Scrumptious Cashew Chicken Recipe: Nutty, Savory & Flavorful Dish

I made this Cashew Chicken last night, and honestly, it felt like a little restaurant-quality magic right in my kitchen. The chicken turned out so tender, the cashews gave the most satisfying crunch, and the sauce brought everything together in the best way.

I paired mine with fluffy rice, and it was one of those meals where I kept thinking, “Why don’t I make this more often?”

What I love most is how flexible it is—I can adjust the sauce or spice level, and it still tastes amazing every time. If you’re craving something quick but impressive, this recipe will be your new favorite too.

Ingredients for Cashew Chicken

Here’s everything you need to make this dish flavorful and balanced.

2 medium chicken breasts or thighs, diced (thighs stay juicier, while breasts are leaner).
1/3 cup roasted cashews (avoid salted ones—they can make the dish too salty).
2 garlic cloves, grated or minced (fresh garlic makes the sauce bolder).
1 teaspoon minced fresh ginger (don’t use ground—fresh adds warmth and spice).
2 tablespoons soy sauce (regular or low-sodium, depending on your taste).
1 tablespoon oyster sauce (gives depth with a mild sweetness).
1 teaspoon sugar (balances out the salty flavors).
1 teaspoon mirin (optional, adds shine and a touch of sweetness).
1 teaspoon rice vinegar (for tang and balance).
1 teaspoon cornstarch or potato starch (helps crisp the chicken).
2 spring onions, chopped (for a bright garnish).
1 teaspoon sesame seeds (optional, for nutty flavor).
Salt and black pepper to taste (season lightly—soy sauce already has salt).
Chili flakes (optional, if you want extra heat).

Note: This recipe makes 2 hearty servings.

Variations

This recipe is super easy to customize. Try these swaps to suit your taste:

Use tamari instead of soy sauce for a gluten-free version.
Swap chicken for tofu or mushrooms for a vegetarian option.
Add chili flakes, sriracha, or fresh chilies if you love heat.
Use low-sodium soy sauce to cut down the salt
Stir in a splash of sesame oil for an extra nutty flavor.

Cooking Time

This recipe is perfect for busy nights!

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You’ll Need

A few simple tools are all you need:

Skillet or frying pan – for cooking chicken and sauce.
Mixing bowl – for preparing the sauce and coating chicken.
Knife and cutting board – to dice chicken and chop fresh ingredients.
Measuring cups and spoons – to keep the sauce perfectly balanced.

How to Make Scrumptious Cashew Chicken?

This recipe comes together in easy steps, and each one makes a big difference in the final dish.

Prep the Ingredients

First, dice the chicken into bite-sized pieces and season lightly with salt and pepper. Toss the chicken with cornstarch so it cooks with a light crisp coating. Chop the spring onions, mince garlic and ginger, and measure out your cashews. Doing this prep ahead makes the cooking process smooth and stress-free.

Cook the Chicken and Cashews

Heat a little oil in a skillet over medium heat. Cook the chicken for 6–8 minutes until it’s golden and cooked through. Remove and set aside. In the same skillet, toast the cashews for a minute. This brings out their nutty flavor and gives them an extra crunch.

Make the Sauce

Mix soy sauce, oyster sauce, sugar, mirin, rice vinegar, and a pinch of chili flakes (if you like spice) in a small bowl. Pour the sauce into the skillet and let it simmer gently. This step gives the sauce a chance to thicken slightly and deepen in flavor.

Combine Everything

Return the chicken to the skillet and stir to coat each piece with the sauce. Let it cook for 2–3 more minutes so the flavors really come together. You’ll notice the sauce clinging to the chicken beautifully.

Garnish and Serve

Once everything is ready, transfer the chicken to a serving dish. Sprinkle with sesame seeds and chopped spring onions for color and freshness. Pair with steamed rice or noodles, and you’ll have a meal that looks as good as it tastes.

Additional Tips for Making This Recipe Better

After making this several times, I’ve picked up a few tricks that make it even more delicious:

Don’t overcrowd the pan—I cook the chicken in batches so it browns instead of steaming.
Use fresh ginger and garlic—it really brightens the dish compared to jarred versions.
Taste your sauce before adding it—adjust sugar, vinegar, or spice to your preference.
Toast your cashews instead of just adding them—they’ll taste so much better.

How to Serve Scrumptious Cashew Chicken?

Cashew Chicken pairs perfectly with steamed jasmine or basmati rice for a classic touch. If you want a lighter meal, try serving it over sautéed vegetables or noodles. For a pop of freshness, add lime wedges on the side. A sprinkle of sesame seeds and spring onions makes it look restaurant-style and adds an extra layer of flavor.

Nutritional Information

Here’s a quick breakdown of one serving:

Calories: 410
Protein: 28g
Carbohydrates: 22g
Fat: 20g

Make Ahead and Storage

Here’s how you can prep and store this dish with ease.

Make Ahead

Marinate the chicken and mix the sauce ahead of time. Store both in the fridge for up to 24 hours until you’re ready to cook.

Short-Term Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet for the best texture.

Long-Term Storage

Freeze cooked Cashew Chicken in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat on the stovetop. Keep the cashews separate if possible, so they stay crunchy.

Why You’ll Love This Recipe?

This Cashew Chicken is a keeper for so many reasons. Here’s why it stands out:

Quick and Easy – Ready in just 30 minutes, perfect for weeknights.
Packed with Flavor – A savory-sweet sauce with crunchy cashews makes every bite exciting.
Customizable – Adjust spice, sweetness, or even swap protein to fit your taste.
Impressive but Simple – Looks restaurant-quality without being complicated.
Meal Prep Friendly – Stores and reheats well, saving you time on busy days.

Ash Tyrrell