Dinner

Cashew Chicken Recipe

ByMariam Harutyunyan July 9, 2026July 9, 2026

Introduction

Cashew Chicken is a flavorful and satisfying dish that combines tender chicken with crunchy cashews and a savory sauce. This easy-to-make recipe is perfect for a weeknight dinner and pairs beautifully with steamed white rice.

A close-up view of a black pan filled with cooked chicken pieces, light brown in color with a slightly glossy texture from sauce, mixed with whole cashew nuts that are golden brown and shiny. There are sliced water chestnuts that are pale beige and firm-looking, scattered throughout the pan. The dish is garnished with small pieces of bright green chopped green onions, adding a fresh pop of color on top. The pan sits on a white marbled surface with a glimpse of a cloth with a simple line drawing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 to 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon cornstarch

1/2 teaspoon salt
1/4 teaspoon pepper

1 tablespoon sesame oil
4 cloves garlic, grated

1/2 cup onion, finely chopped
1 (8 oz) can sliced water chestnuts, chopped
2 tablespoons rice wine vinegar

5 tablespoons hoisin sauce
1/3 cup water
3/4 cup roasted cashews

Green onions, for optional garnish
2 cups cooked white rice

Instructions

Step 1: In a bowl, combine the chicken pieces with cornstarch, salt, and pepper. Toss well to coat evenly.

Step 2: Heat sesame oil in a skillet over medium-high heat. Add the chicken and chopped onions. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned.
Step 3: Stir in grated garlic and chopped water chestnuts. Sauté for 1 to 2 minutes until the garlic becomes fragrant.
Step 4: Pour in the rice wine vinegar and cook for 1 minute, allowing the flavors to meld.

Step 5: Add the hoisin sauce and water, then cook for a few minutes more until the chicken is fully cooked and the sauce has thickened slightly.
Step 6: Remove the skillet from heat and stir in the roasted cashews. Garnish with green onions if desired.
Step 7: Serve the cashew chicken hot over cooked white rice.

Tips & Variations

Use chicken breasts for a leaner option or thighs for extra juiciness.
Add bell peppers or snap peas for extra color and crunch.
Substitute tamari or soy sauce for hoisin sauce if you prefer a less sweet flavor.

Toast the cashews lightly before adding them to enhance their flavor.

Storage

Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.