Easy Cashew Chicken (Better Than Takeout)
There are two kinds of weeknight dinners: the ones you overthink… and the ones that just work. This Easy Cashew Chicken is firmly in the second category.
It’s quick, cozy, and hits that perfect balance where dinner feels exciting without being overwhelming. You know — the kind of meal that makes you forget you even considered ordering takeout in the first place.
Why This Cashew Chicken Is Actually Better Than Takeout
A lot of cashew chicken recipes miss the mark by going way too hard on the sauce. Too sweet, too dark, too loud. This version is intentionally different.
The sauce is balanced, not overpowering:
- savory from soy sauce
- bright from rice wine vinegar
- gently nutty from a small amount of sesame oil
- lightly sweet from honey
- with just a hint of hoisin in the background
Nothing dominates. Everything works together.
The Sauce Adjustment That Changed Everything
This recipe originally leaned heavier on hoisin and sesame oil — which sounds good in theory, but in practice can take over the whole dish. By dialing both way back, the flavors suddenly feel cleaner and lighter.
Instead of tasting like “sauce,” it tastes like:
- juicy chicken
- toasted cashews
- fresh ginger and garlic
- crisp peppers
- and a glossy coating that brings it all together
Which is exactly what cashew chicken should be.
A Quick Cashew Chicken Fun Fact 🥡
American-style cashew chicken is actually a Chinese-American invention, created to be milder, slightly sweet, and more approachable than traditional stir-fries. That’s why balance matters so much — it’s meant to be comforting, not intense.
Why Cornstarch Is Doing the Heavy Lifting
Lightly coating the chicken in cornstarch does two important things:
- It helps the chicken brown nicely instead of steaming
- It naturally thickens the sauce so it clings to everything
No extra steps, no complicated technique — just smart cooking.
The Texture Combo Is Elite
This dish works because every bite has contrast:
- tender chicken
- crisp red pepper
- buttery roasted cashews
- fresh green onions
It’s warm, crunchy, savory, and just slightly sweet — which keeps you going back for “one more bite.”
Perfect for Busy Weeknights
This is the kind of recipe you make when:
- you want dinner fast
- you don’t want to babysit a sauce
- you want something everyone will eat
- and you want it to feel like a win
Serve it over basmati rice and suddenly dinner feels way more put together than it actually was.
Why This One’s on Repeat
This cashew chicken is:
- simple
- flavorful
- not too sweet
- not too salty
- and easy to love
It’s cozy without being heavy, bold without being overwhelming, and exactly the kind of “better than takeout” dinner that belongs in a regular rotation.
Easy Cashew Chicken (Better Than Takeout)
Ingredients
Sauce
- 7 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 –1½ teaspoons sesame oil
- 1 –1½ teaspoons hoisin sauce
- 1 tablespoon honey
- 1 –2 teaspoons dark soy sauce optional, for color
Chicken & Stir-Fry
- 2 cups basmati rice cooked
- 1 –1½ lbs chicken breast thinly sliced
- ⅓ cup cornstarch
- 1 teaspoon ginger paste
- 4 cloves garlic sliced
- 1 red bell pepper thinly sliced
- 1 cup roasted cashews
- 1 cup green onions greens: sliced into ½-inch pieces, whites, sliced
Instructions
- Make the sauce: In a small bowl, whisk together the soy sauce, rice wine vinegar, sesame oil, hoisin sauce, honey, and dark soy sauce (if using). Set aside.
- Coat the chicken: Place the sliced chicken in a bowl and toss with the cornstarch until evenly coated.
- Cook the chicken: Heat a large skillet or wok over medium-high heat. (If desired, saute the cashews briefly just to give them an extra toast, then remove and set aside. This is optional.) Add the chicken in an even layer and cook until lightly golden and cooked through, stirring as needed. Remove from the pan and set aside.
- Sauté aromatics and peppers: In the same pan, sauté the sliced red bell pepper and white parts of green onions and cook for 2–3 minutes, just until slightly softened but still crisp. Add the garlic and ginger paste and cook briefly until fragrant.
- Combine: Return the chicken to the pan and pour in the prepared sauce. Toss to coat and let the sauce simmer for 2–3 minutes until thickened and glossy.
- Finish: Stir in the roasted cashews and green onions. Remove from heat.
- Serve: Serve warm over cooked basmati rice.
