Easy Homemade Cashew Chicken Stir-Fry: Better Than Takeout in 30 Minutes!

There’s nothing quite like the satisfaction of whipping up your favorite takeout dishes right in your own kitchen. This quick and incredibly simple Cashew Chicken stir-fry offers that familiar, light, and savory flavor profile you crave, all prepared in just a few minutes. For those who prefer the comfort and control of home cooking over dining out, this recipe is an absolute game-changer. It perfectly captures the essence of Americanized Asian cuisine, bringing those beloved tastes directly to your dinner table with minimal fuss.

Cashew Chicken served over steamed basmati rice ready to eat.

While I can’t definitively say it’s “better” than your local Chinese restaurant (taste is subjective, after all!), it certainly hits all the right notes for a satisfying, flavorful meal that’s healthier and freshly made. If you love the blend of tender chicken, crisp vegetables, crunchy cashews, and a delectable sauce, then get ready to add this easy cashew chicken recipe to your regular meal rotation.

Why You’ll Love This Homemade Cashew Chicken

This recipe isn’t just about recreating a restaurant classic; it’s about doing it better, faster, and healthier. Here’s why this Cashew Chicken will become your new go-to:

Lightning Fast: From prep to plate, you’re looking at about 30 minutes, making it perfect for busy weeknights.
Simple Ingredients: Uses common pantry staples and fresh produce readily available at most grocery stores.
One-Pan Wonder: Most of the cooking happens in a single skillet or wok, simplifying cleanup.
Healthier Option: You control the oil, sugar, and sodium, making it a lighter alternative to traditional takeout.
Incredibly Flavorful: A perfect balance of sweet, savory, and umami notes, enhanced by fragrant aromatics.
Customizable: Easily adapt the vegetables, protein, and spice level to suit your preferences.

Ingredients for the Perfect Cashew Chicken Stir-Fry

This recipe prides itself on a light yet incredibly flavorful sauce, crafted from ingredients that are now staple items in many modern grocery stores. The beauty of this dish is how seamlessly the chicken and vegetables cook together in one pan, yielding a perfectly balanced and complete meal. This truly is a “one-pot-wonder” in the best sense, minimizing dishes while maximizing taste.

Ingredients needed to make Cashew Chicken.

Crucial to the depth of flavor are the aromatics: fresh ginger, garlic, and toasted sesame oil, along with crisp green onions. These foundational elements are not to be skimped on, as they elevate the dish from good to truly exceptional. Their aromatic profiles create the authentic taste you associate with your favorite Asian-inspired meals.

While the full recipe card with precise measurements and detailed instructions is available at the bottom of this post, here’s a closer look at the key components and why they matter:

Chicken Breasts: Boneless and skinless, thinly sliced for quick cooking and tender results. Chicken thighs also work wonderfully if you prefer dark meat.
Soy Sauce (Tamari recommended): Forms the base of our savory sauce. Tamari is often gluten-free and offers a slightly deeper, less salty flavor.
Rice Vinegar: Adds a touch of acidity to balance the richness.
Granulated Sugar: A hint of sweetness to round out the flavor profile and mimic that classic takeout taste.
Cornstarch: Essential for both marinating the chicken (creating a tender texture and promoting browning) and thickening the sauce to a luscious consistency.
Toasted Sesame Oil: A powerhouse of flavor. Its distinctive nutty aroma is critical for an authentic stir-fry.
Red Bell Pepper & Zucchini: Our chosen vegetables, providing color, crunch, and essential nutrients. Feel free to substitute with other stir-fry friendly vegetables.
Green Onions: Used in both the stir-fry and as a fresh garnish, adding a mild oniony bite.
Cashews: The star of the dish, offering a wonderful crunch and buttery flavor. Raw cashews are preferred as they toast beautifully in the pan.
Fresh Ginger & Garlic: The aromatic backbone. Always opt for fresh if possible; their vibrant flavors are irreplaceable.
Red Pepper Flakes: For a touch of heat. Adjust to your preferred spice level.
Basmati Rice: The ideal accompaniment for soaking up all that delicious sauce.

Method: Step-by-Step Guide to Cooking Cashew Chicken

Preparing this Cashew Chicken is a straightforward process, but a little organization goes a long way. Before you even turn on the heat, make sure all your ingredients are prepped and measured – this is the key to successful stir-frying! With everything ready, the cooking comes together in a flash.

1. Prepare the Chicken Marinade and Main Sauce

Begin by preparing two distinct liquid mixtures. In one small bowl, combine a portion of the soy sauce with the rice vinegar and sugar. This will become your main stir-fry sauce later. In a separate larger bowl, whisk together the remaining soy sauce and cornstarch until completely smooth. This cornstarch slurry is crucial: it not only tenderizes the chicken but also helps it brown beautifully in the hot pan and will later contribute to thickening the final sauce. Toss your thinly sliced chicken in this cornstarch mixture, ensuring each piece is well coated. This step acts as a quick marinade, setting the stage for perfectly cooked chicken.

Making the sauce to marinate the chicken in.

2. Cook the Chicken in Batches

Heat a portion of the toasted sesame oil in a large skillet or wok over medium-high heat until it shimmers. This high heat is essential for a good stir-fry. Add the thinly sliced, marinated chicken to the hot pan, working in batches if necessary to avoid overcrowding. Overcrowding the pan can lower the temperature, leading to steamed chicken instead of beautifully browned pieces. The chicken should cook very quickly, usually within 1-2 minutes per side. Stir frequently until it’s lightly browned and mostly cooked through. Once done, transfer the cooked chicken to a plate and set aside, reserving any leftover oil in the pan.

Cooking the quickly marinated chicken in the toasted sesame oil.

Adding the veggies to the same pan after the chicken has been cooked.

3. Stir-Fry the Vegetables and Aromatics

Using the same pan (no need to clean it – the residual flavors add depth!), add the remaining toasted sesame oil. Once hot, toss in your diced bell pepper and zucchini. Stir-fry these vegetables for about 3-4 minutes, or until they begin to soften but still retain a slight crispness. Next, add the green onions, raw cashews, grated ginger, minced garlic, and red pepper flakes. Continue to cook and stir for another 1-2 minutes until the aromatics are fragrant and the cashews have lightly toasted, releasing their nutty aroma.

Adding the aromatics and cashews to the pan to toast before adding the chicken and sauce in.

Chicken returned to the pan and bring the sauce to a boil to thicken with everything.

4. Combine and Simmer to Thicken

Return the cooked chicken to the skillet with the vegetables and aromatics. Pour in the reserved sauce mixture (soy sauce, vinegar, sugar). Stir everything together to ensure the chicken and vegetables are evenly coated. Bring the sauce to a gentle simmer over medium-low heat. As it simmers, stir occasionally, and you’ll notice the sauce thickening beautifully thanks to the cornstarch from the chicken marinade. Continue to simmer for 2-3 minutes, ensuring the chicken is fully cooked through and the sauce reaches your desired consistency.

For an extra burst of flavor and a touch of vibrancy, I love to sprinkle a few more red pepper flakes and fresh green onions over the top just before serving. And that’s it! A truly super quick, incredibly delicious, and satisfying dinner ready in mere minutes. Serve immediately over steamed Basmati rice for a complete and comforting meal.

Cashew Chicken in the skillet it was cooked in, ready to be eaten.

Pro Tips for the Best Cashew Chicken

Achieving restaurant-quality Cashew Chicken at home is easier than you think with a few smart techniques and tips:

Mise en Place is Key: “Mise en place” is a French culinary term meaning “everything in its place.” For stir-fries, this is non-negotiable. Chop all your vegetables, measure out your sauces, and marinate your chicken *before* you start cooking. Once the heat is on, things move very quickly.
Tenderize Your Chicken: For exceptionally soft and tender chicken, pound the chicken breasts flat to an even thickness (about ½-inch) before slicing them into thin strips. This ensures uniform cooking and prevents dry chicken.
Don’t Overcrowd the Pan: When browning the chicken, cook it in batches. Overcrowding cools the pan down, which steams the chicken instead of searing it, preventing that delicious golden-brown crust.
High Heat, Quick Cooking: Stir-fries thrive on high heat and fast cooking. Keep stirring continuously to ensure even cooking and to prevent sticking or burning.
The Magic of Basmati Rice: Basmati is my personal favorite and a staple in my kitchen. It’s a naturally fluffy, long-grain rice with a wonderful aroma that perfectly complements Asian dishes. While all rice contains some arsenic, basmati typically has the least. If you haven’t tried it, I highly recommend it!

Storage and Meal Prep

This Cashew Chicken recipe is a fantastic candidate for meal prepping. It holds up exceptionally well, making it a perfect make-ahead dish:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight!
Reheating: Reheat gently on the stovetop over medium heat, adding a splash of water or broth if the sauce has become too thick. You can also microwave it, stirring occasionally, until heated through.
Freezing: This dish freezes beautifully for 2-3 months. Place cooled Cashew Chicken in freezer-safe containers. Thaw overnight in the refrigerator before reheating. However, in my house, it rarely makes it to the freezer because it’s so delicious!
Double the Batch: Consider doubling the recipe to ensure you have plenty of leftovers for lunches throughout the week.

Easy Substitutions and Variations

One of the best aspects of stir-fries is their versatility. Feel free to customize this Cashew Chicken to your taste and what you have on hand:

Soy Sauce Options: I prefer Tamari for its deeper, less salty flavor and often gluten-free properties (always check the label!). However, regular soy sauce or even shoyu can be used. For a lower-sodium option, choose a reduced-sodium soy sauce.
Vinegar Choices: Rice wine vinegar is classic, but Mirin (sweet rice wine) can also be used for a slightly sweeter final dish. Apple cider vinegar can work in a pinch for acidity.
Gluten-Free: This recipe is naturally gluten-free if you use Tamari and ensure your cornstarch is certified gluten-free. Most regular soy sauces contain wheat, so always check labels if strict gluten-free is required.
Protein Swap: While chicken breast is my preference, boneless, skinless chicken thighs are an excellent alternative, offering a richer flavor and often more tender texture. You could also try thinly sliced pork or even firm tofu for a vegetarian version.
Alternative Oils: Toasted sesame oil is crucial for flavor, but if you don’t have it, you can use a high-heat cooking oil like grapeseed, avocado, or vegetable oil for cooking the chicken and veggies, then add a splash of regular sesame oil (not toasted) at the end for some aroma.
Vegetable Medley: Don’t limit yourself to bell pepper and zucchini! Broccoli florets, snap peas, carrots, mushrooms, baby corn, or water chestnuts are all fantastic additions to a stir-fry.
Nut Alternatives: Cashews give the dish its namesake crunch, but peanuts are a great budget-friendly substitute and offer a different nutty flavor profile. Almonds could also work.
Ginger & Garlic Hacks: Fresh is best, but if you’re in a pinch, you can use ground ginger and garlic powder (use about ¼ teaspoon powder for every 1 tablespoon fresh). Keeping frozen ginger and garlic cubes on hand is also a brilliant emergency solution!
Spice Level: Adjust the red pepper flakes to your preference. For extra heat, add a dash of Sriracha or a few drops of chili oil at the end.

More of my favorite Asian-Inspired Favorites

Asian Noodle Salad with Chicken

Chinese Buffet Style Green Beans

Asian Chicken Salad

Ground Chicken Meatballs in Curry Sauce

Homemade Lo-Mein

Leftover Turkey Ramen

Ahi Tuna Tower

General Tso’s Chicken

Egg Roll in a Bowl

Ramen with Miso Chicken

Did you make this recipe? Let me know by leaving a review or comment! And be sure to sign up for my newsletter, and follow along on Instagram, Pinterest, and Facebook!

📖 Recipe

Yield: 6-8 servings

Cashew Chicken

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes

This quick and simple stir-fry of Cashew Chicken comes together in just a few minutes with a light and familiar flavor.

Ingredients

½ cup Tamari Soy Sauce
⅓ cup Rice Vinegar
1½ tablespoons Granulated Sugar
2 tablespoons Cornstarch
2 pounds Chicken Breasts, thinly sliced – boneless & skinless
2½ tablespoons Toasted Sesame Oil
1 red bell pepper, diced
1 large Zucchini, diced
1 bunch green onions, white and green parts, cut into 3-inch pieces
½ cup Cashews, preferably raw
1 tablespoon fresh Ginger, grated
6 cloves Garlic, minced
½ teaspoon Red Pepper Flakes
Steamed Basmati Rice, for serving

Instructions

In a small bowl, combine ¼ cup of the soy sauce, vinegar, and sugar, set aside.

In a large bowl, whisk together the remaining ¼ cup of soy sauce and cornstarch, until smooth. Add the chicken and toss to coat.

Heat 1 ½ tablespoon sesame oil in a large skillet over medium-high heat. Once the oil is glistening, working in batches, cook the chicken, stirring, until lightly browned, on both sides, about 8 minutes total per batch. Transfer the chicken to a plate.

Heat the remaining 1 tablespoon sesame oil in the same skillet over medium heat. Once the oil is glistening, add the bell pepper and zucchini and cook, stirring, until they begin to soften about 4 minutes. Add the green onions, cashews, ginger, garlic, and pepper flakes, and cook, stirring, until fragrant, about 2 minutes more.

Return the chicken to the skillet, add the sauce, and stir to combine. Bring the sauce to a simmer, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, about 2-3 minutes.

Serve over rice.

Notes

Prep Ahead: This recipe comes together really quickly once you start cooking it. I like to ensure all my prep is done before I start. I usually chop all my veggies, then marinate my chicken, and only then begin cooking.

Tender Chicken: I suggest tenderizing the chicken by pounding it flat so it is an even thickness all the way across, then slicing it into thin strips. This will give you super soft and tender chicken in your end dish.

Basmati Rice: Basmati is my favorite rice and the only one I keep in my kitchen at all times. All rice has a little arsenic in it, but basmati naturally has the least. It is also a really nice, fluffy long grain rice; if you have never used it, I encourage you to get some.

Storage & Leftovers: This recipe holds up really well to refrigerating and reheating. I love to make it for meal prep. Double up the batch for lots of leftovers. You can also freeze it for 2-3 months, but it never makes it to the freezer in my house!

Soy Sauce: I prefer using Tamari soy sauce because it has a bit of a deeper, less salty flavor. You can, however, use regular soy sauce, or even shoyu if you like. Tamari is also usually gluten-free; just check the label to be sure.

Vinegar: Rice Wine Vinegar or Mirin can be used here. They are a little different, and the use of Mirin will yield a slightly sweeter end result.

Gluten-Free Option: Using cornstarch makes this recipe naturally gluten-free. Just be sure if you use a regular soy sauce that it is also gluten-free.

Chicken Type: I use chicken breast because it is my preference. You can also use dark meat chicken thighs in this recipe if you prefer them.

Sesame Oil: The toasted sesame oil brings a lot of fragrance and flavor to this recipe. However, if you do not have it, you can also use a high-heat oil like grapeseed, or even vegetable.

Bell Pepper: Feel free to use any color pepper you like; I just like to use red for its vibrance.

Squash: Zucchini is what you traditionally see in this recipe; however, pretty much any soft squash can work in this recipe.

Cashew Alternative: Now cashew is the namesake of this recipe, but you could also make it with peanuts for a more budget-friendly option.

Ginger & Garlic: If you do not have fresh ginger or garlic, you could use powdered in a pinch. I also like to keep those frozen cubes on hand for emergencies too!

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