Go Back
+ servings
cashew chicken in skillet with a wooden spoon
Print Recipe
4.79 from 19 votes

Cashew Chicken

Tender chicken pieces are stir-fried with broccoli (or your favorite veggies), tossed in a savory sauce that's cooked down to a sticky sauce that perfectly coats the chicken!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese
Keyword: 30 minute meal, homemade takeout
Servings: 6 servings
Calories: 306kcal

Ingredients

Marinade

  • 1 1/2 lbs boneless skinless chicken thighs trimmed of excess fat and cut into small bite sized pieces
  • 2 tsp hoisin sauce
  • 1 Tbsp reduced sodium soy sauce

Sauce

  • 2/3 cup reduced sodium soy sauce
  • 1/3 cup reduced sodium chicken broth
  • 3 Tbsp cornstarch
  • 2 1/2 Tbsp granulated sugar more or less, to taste
  • 1 Tbsp + 1 tsp rice vinegar

Stir Fry

  • 3 Tbsp vegetable oil
  • 1/2 tsp red pepper flakes more or less, to taste
  • 4 green onions sliced
  • 4 cloves garlic minced
  • 2 cups broccoli florets fresh or frozen
  • 3/4 cup whole roasted cashews more or less, to taste

Garnish

  • sesame seeds
  • additional sliced green onions

Instructions

Marinate chicken

  • To a mixing bowl, add chicken pieces, hoisin sauce and 1 Tbsp of the soy sauce.  Stir together and let sit while you prep other ingredients.

Prep sauce

  • In another small mixing bowl, add sauce ingredients (soy sauce, chicken broth, cornstarch, sugar and vinegar), and whisk well to combine.  Set aside.

Stir fry

  • In a large skillet, heat 2 Tbsp of the vegetable oil over MED HIGH heat.  Add red pepper flakes to the oil.  Drain excess marinade from chicken.
  • Once hot, add half the chicken to the skillet in an even layer and cook for 3 minutes, stirring only once or twice.  Chicken should be mostly cooked through at this point.  Remove chicken to a plate and repeat with second half of the chicken.  Add a drizzle more oil if needed, adding all cooked chicken to the plate.
  • Add remaining vegetable oil to the now empty skillet.  Add broccoli to the skillet and cook for 2 minutes, stirring often.  Add garlic and cook 30 seconds, or until fragrant.

Add sauce

  • Return chicken to skillet and add cashews.
  • Pour in sauce and cook, stirring often, until sauce has thickened to your liking.  If sauce is thickening too quickly, turn off the heat and serve immediately.

Serve

  • Serve over white rice, sprinkled with sesame seeds and sliced green onions.

Notes

  1. Since this is a stir fry, things move fairly quickly. I definitely recommend following the steps in the order I've written them, so things are prepped and ready for you. Otherwise it can get pretty hectic.
  2. Recipe serves approximately 6, but this is just an estimate.
  3. If you were a fan of the original recipe, look below this recipe card for that recipe. 

Nutrition

Calories: 306kcal | Carbohydrates: 21g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1177mg | Potassium: 573mg | Fiber: 2g | Sugar: 7g | Vitamin A: 346IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 3mg