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Better-Than-Takeout Cashew Chicken
4.5 from 2,391 votes

Better-Than-Takeout Cashew Chicken

This stir-fried cashew chicken blends crispy-coated chicken pieces with crunchy cashews and a mix of fresh vegetables including broccoli, red bell pepper, and edamame. A savory-sweet sauce made from soy sauce, honey, rice vinegar, chili garlic sauce, and ginger brings balanced flavor. The final dish has a tender, juicy texture with a crisp vegetable bite, ready to serve hot garnished with green onions. It’s a home-cooked version of a familiar takeout favorite.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 5
Calories: 369 kcal
Course: Main Course
Cuisine: Asian

Ingredients

Stir-Fry:
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • chicken breast diced into 1-inch pieces, boneless skinless, about 1.25 pounds
  • 2 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 2 broccoli florets heaping cups
  • 1 cup bell pepper diced small, red
  • 1 cup edamame shelled frozen
  • 2 cloves garlic finely minced or pressed
  • 1 cup cashews unsalted dry-roasted, whole
  • ¾ to 1 cup green onions sliced into thin rounds (from about 3 or 4 green onions)
Sauce:
  • 3 tablespoons soy sauce low-sodium
  • 2 tablespoons honey or to taste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Chili garlic sauce Asian
  • ¾ teaspoon ground ginger

Instructions

    Cup of Yum
  1. To a gallon-sized ziptop bag, add the cornstarch, salt, pepper, chicken, seal, and shake to coat chicken evenly.
  2. To a large skillet, add the oils, chicken, and cook for about 4 to 5 minutes over medium-high heat, flipping and stirring so all sides cook evenly. Chicken should be about 80-90% cooked through.
  3. Add the broccoli, bell peppers, edamame (I add it straight from the freezer), garlic, and stir to combine. Cook for about 3 to 4 minutes or until vegetables are crisp-tender and chicken is cooked through; stir intermittently. While vegetables cook, make the sauce.
  4. To a medium bowl add the soy sauce, honey, rice wine vinegar, chili-garlic sauce, ginger, and whisk to combine; set aside.
  5. Add the cashews to the skillet and stir to combine.
  6. Add the sauce and stir to combine. Allow sauce to simmer over medium-low heat for 1 to 2 minutes.
  7. Add the green onions, stir to combine, and serve immediately.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat gently to maintain texture.

Nutrition Information

Serving 1 Calories 369kcal (18%) Carbohydrates 22g (7%) Protein 40g (80%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 10g (59%) Cholesterol 96mg (32%) Sodium 642mg (27%) Fiber 4g (16%) Sugar 10g (20%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 369

% Daily Value*

Serving 1
Calories 369kcal 18%
Carbohydrates 22g 7%
Protein 40g 80%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 10g 59%
Cholesterol 96mg 32%
Sodium 642mg 27%
Fiber 4g 16%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.