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Easy Cashew Chicken (Better Than Takeout)

This Easy Cashew Chicken is a quick, cozy weeknight dinner with a perfectly balanced sauce — savory, lightly sweet, and not overpowering. Tender chicken, crunchy cashews, and crisp peppers are coated in a glossy sauce that tastes even better than takeout.
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This Easy Cashew Chicken is a quick, cozy weeknight dinner with a perfectly balanced sauce — savory, lightly sweet, and not overpowering. Tender chicken, crunchy cashews, and crisp peppers are coated in a glossy sauce that tastes even better than takeout.
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes

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.

Notes

Dark soy sauce is optional and used for color only. It adds a deep, glossy look without making the dish saltier. Start with 1 teaspoon and add more only if needed.
Servings: 4