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+ servings
bowl of homemade Cashew Chicken

Cashew Chicken

Cashew Chicken combines tender bite-sized pieces of chicken with cashew pieces in a flavorful Asian sauce is better than takeout! 
Course Main Course
Cuisine Asian
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6 servings
Calories 441


  • 1 cup cashews (raw and unsalted)
  • 1 ½ pounds boneless skinless chicken breast ( and/or thigh meat, cut into small bite sized pieces )
  • 8 green onions (ends trimmed)
  • 2 Tablespoon oil (avocado or peanut oil works best)
  • 1 Tablespoon garlic (minced, about three cloves)
  • 4 Tablespoons hoisin sauce
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • ½ teaspoon toasted sesame oil


  • Preheat the oven to 300°F. Place the cashews on a baking sheet in a single layer. Toast in the oven until fragrant, stirring or shaking pan once, about 15 minutes.
    raw and toasted cashews
  • Trim any fat from chicken and cut into bite sized pieces.
    uncooked chicken breast cut into bite sized pieces
  • Slice green onions in half (white vs green) and separate. Cut into one inch pieces, but keep the whites separate from the greens.
    sliced scallions with green separated from white
  • Heat half of the oil in a wok or large saute pan over high heat. When oil is almost at its smoke point, add half of the chicken. Stir only to prevent burning and cook until golden brown. Transfer to a plate. Add remaining oil and once oil is hot, add remaining chicken along with the white sections of the green onion. Allow to brown while occasionally stirring. During last minute or so, add the garlic. Once this half of the chicken has browned, add first batch back to the wok and reduce heat to medium.
    cooked chicken breast with green onions
  • Add rice vinegar, stir, and cook until evaporated. Add hoisin, soy, and fish sauces. Stir well and allow to cook until all chicken pieces are fully cooked through. This shouldn't take more than a minute.
    cut chicken breast with sauce
  • Turn off heat and stir in roasted cashew pieces, remaining green onions, and toasted sesame oil. 
    Cashew Chicken in wok with wooden spoons


  • Serving suggestions: Serve this chicken with cashew nuts recipe on a bed of steamed short grain rice. Add a little more green to your plate with some steamed broccoli or sauteed peppers and onions and you'll have a complete meal.
  • Toasting the cashews: Raw cashews that get toasted in the oven work really well in this recipe. Raw nuts are a bit sweet with fantastic texture and toasting them enhances their flavor and adds to their crunchy texture. Pre-roasted nuts can be used but they will not taste as good.
  • Storage and reheating: Leftovers can be stored in an air tight container in the refrigerator for 3-5 days. Reheat in microwave on 50% power in one minute increments until heated through or on the stove over low heat.


Calories: 441kcal | Carbohydrates: 13g | Protein: 26g | Fat: 31g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 660mg | Potassium: 428mg | Fiber: 1g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 5.3mg | Calcium: 38mg | Iron: 2.9mg