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Cashew Chicken

A comforting, take-out-inspired dish made with tender chicken, crunchy cashews, and a glossy, savory sauce. This version balances sweet, salty, and tangy notes with a hint of aromatics and peppery heat. It’s quick to throw together, flexible with ingredients, and perfect for weeknight dinners that feel special.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 2 tbsp cornstarch
  • 1 egg white
  • 1 tbsp soy sauce
  • 2 cups cashews, roasted
  • 1 bell pepper, sliced
  • 1/2 cup carrots, sliced
  • 3 garlic cloves garlic, minced
  • 1 inch ginger, fresh, grated
  • 2 tbsp vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp rice vinegar
  • 1/2 tsp chili flakes (optional)
  • 1/2 cup water or chicken broth
  • 1 scallion, sliced

Instructions
 

  • Prepare the chicken: In a bowl, toss the chicken pieces with cornstarch, egg white, and a splash of soy sauce until evenly coated. The coating will help create a light crust when cooked.
  • Heat a large skillet or wok over medium-high heat and add 1 tablespoon of oil. When shimmering, add the chicken in a single layer, letting it sear without moving for about 2 minutes to develop color. Flip and cook until just opaque in the center. Remove to a plate and set aside.
  • In the same pan, add the remaining oil and sauté garlic, ginger, and vegetables (bell pepper and carrots) for 2–3 minutes until they begin to soften and release fragrance.
  • Return the chicken to the pan. In a small bowl, whisk together soy sauce, honey, rice vinegar, chili flakes (if using), and water or broth. Pour over the chicken and vegetables, stirring to coat everything evenly.
  • Simmer briefly, letting the sauce thicken slightly. Fold in most of the cashews, reserving a handful for garnish. Cook for another 1–2 minutes until the sauce is glossy and clings to the chicken.
  • Taste and adjust: add a pinch more salt or a splash more vinegar if you want more brightness. Remove from heat and sprinkle with sliced scallions and the remaining cashews on top.