Cashew Chicken Better Than Takeout (Print-Friendly Version)

Crispy chicken, broccoli, and cashews in a sweet-savory sauce, ready in 25 minutes for a satisfying dinner.

# What You’ll Need to Make This:

→ Stir-Fry

01 - 450 g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil, divided use
04 - 1.5 cups broccoli florets
05 - 0.5 cup roasted cashews
06 - 1 red bell pepper, sliced (optional)
07 - 3 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 2 green onions, chopped, for garnish
10 - 1 tablespoon sesame seeds (optional)

→ Sauce

11 - 60 ml low-sodium soy sauce
12 - 2 tablespoons oyster sauce
13 - 1 tablespoon honey or brown sugar
14 - 1 tablespoon rice vinegar or apple cider vinegar
15 - 1 teaspoon sesame oil
16 - 60 ml chicken broth or water
17 - 1 tablespoon cornstarch mixed with 2 tablespoons water

# How to Prepare:

01 - Toss the chicken pieces with cornstarch in a bowl to ensure an even, light coating.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and fully cooked through. Remove chicken and set aside.
03 - Add the remaining 1 tablespoon vegetable oil to the skillet. Stir in broccoli florets, red bell pepper (if using), minced garlic, and grated ginger. Sauté for 2–3 minutes until the vegetables are vibrant and just tender.
04 - In a bowl, whisk together soy sauce, oyster sauce, honey, vinegar, sesame oil, and chicken broth. Add the cornstarch-water mixture to create a smooth slurry.
05 - Return the cooked chicken to the skillet with the vegetables. Pour the sauce over all ingredients and stir. Cook for 1–2 minutes until the sauce thickens and coats the chicken and vegetables.
06 - Add roasted cashews and toss to combine well. Garnish with chopped green onions and sprinkle with sesame seeds if desired. Serve hot over steamed rice or noodles.

# Extra Tips:

01 - Adjust the level of heat by adding red pepper flakes to taste.
02 - Ground chicken or turkey can be substituted for sliced chicken.
03 - Balance the sauce’s sweetness or acidity by varying the amount of honey or vinegar as preferred.

Return