Cashew Chicken

Cashew Chicken – Crisp, soft veggies, crispy cashews, and juicy chicken all covered in the most garlicky soy sauce. Make a restaurant-quality meal at home instead of ordering takeout; it only takes 20 minutes and is healthier.

Cashew Chicken

Like a cashew chicken stir fry, this dish. Sesame oil is used to sauté the chicken before broccoli, red bell peppers, edamame, and garlic are added for depth of flavor.

The vegetables continue to be crisp-tender, which is how I prefer them. Mix and match as you see fit if you prefer green bell peppers or other vegetables.

Cashew Chicken Ingredients

Cashew Chicken


  • cornstarch, 3 tablespoons
  • 0.5 teaspoons of salt
  • 1.25 pounds of boneless, skinless chicken breasts, sliced into 1-inch pieces, and half a teaspoon of pepper
  • Sesame oil, two tablespoons
  • Olive oil, 1 tbsp
  • two cups of broccoli florets
  • 1 cup of tiny chopped red bell peppers
  • 1 cup frozen, shelled edamame
  • 2 garlic cloves, chopped or squeezed into a paste,
  • 1 cup of whole, unsalted dry-roasted cashews
  • 14 to 1 cup thinly cut slices of green onions (from about 3 or 4 green onions)


  • Low-sodium soy sauce, 3 teaspoons
  • honey, to taste, or two tablespoons
  • one teaspoon of rice wine vinegar
  • Asian chili garlic sauce, 1 tablespoon
  • 14 teaspoon ginger root powder


Cashew Chicken

  1. Add the chicken, cornstarch, salt, and pepper to a ziptop bag the size of a gallon, seal, and shake to evenly coat the chicken.
  2. Add the chicken and the oils to a large skillet and cook for 4 to 5 minutes over medium-high heat, flipping and stirring frequently to ensure even cooking on all sides. The chicken should be cooked through to about 80 to 90%.
  3. Stir in the garlic and the bell peppers, broccoli, and edamame (I use frozen edamame). Cook for about 3 to 4 minutes, or until the chicken is cooked through and the vegetables are crisp-tender. Stir occasionally. Make the sauce while the vegetables cook.
  4. Whisk the soy sauce, honey, rice wine vinegar, chili-garlic sauce, and ginger into a medium bowl. Place aside.
  5. Stir the cashews into the skillet to combine them.
  6. Stir in the sauce to combine. Sauce should simmer for one to two minutes over medium-low heat.
  7. Serve right away after adding the green onions and stirring to combine them.