Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs bring more flavor and tenderness. Just make sure they’re boneless and cut into similar-sized pieces so they cook evenly with the same method.

Can I make this dish gluten-free?

Yes! Use tamari or a certified gluten-free soy sauce, and double-check that your oyster sauce and chicken broth are gluten-free brands. The rest of the ingredients are naturally gluten-free.

What can I substitute for oyster sauce if I’m allergic to shellfish?

Try a vegetarian “oyster” sauce made from mushrooms, or use hoisin sauce for a different, but still delicious, savory complexity.

Do I need to use raw cashews or can I use roasted?

You can use raw or roasted, but if using salted roasted cashews, reduce the added salt in the recipe. Toasting them briefly in the pan ensures they pair perfectly with the chicken and sauce.

Cashew Chicken Recipe - LazyDayRecipes

This Cashew Chicken recipe is truly the champion of quick, weeknight dinners. Imagine tender chunks of chicken, perfectly seared, tossed with crisp cashews and coated in a glossy, savory-sweet sauce that clings to every bite. It comes together in just half an hour, and there’s barely any prep work at all. Everything sizzles away in one pan, leaving you with a takeout-style meal that’s even better when made at home. Each mouthful is a delightful mix of textures and flavors—juicy chicken, buttery cashews, garlicky undertones, and just the right balance of salty, sweet, and umami. This is the kind of comforting, crowd-pleasing recipe you’ll find yourself coming back to again and again, especially on those nights when you just need dinner to be easy, tasty, and reliable.

Why You’ll Love This Recipe

Speedy and Effortless: With minimal prep and a total cook time of just 30 minutes, this dish suits even the busiest schedules.
Incredible Flavor: The sauce is addictive, with a sparkling mix of soy, garlic, brown sugar, sesame oil, and oyster sauce—each bite bursts with satisfying depth.
Versatile: Easily adaptable to what you have on hand; it works with various veggies, proteins, and serving styles.
Better Than Takeout: Skip the delivery fee and extra grease—homemade means you control the ingredients and the taste!
Kid-Approved and Adult-Friendly: The sweet-salty sauce and crunchy cashews make it universally loved at the dinner table.

Ingredients You’ll Need

Here’s a breakdown of what goes into this recipe and why each ingredient matters:

Soy Sauce (the essential salty backbone for the sauce; low-sodium is a good choice for balance)
Chicken Broth (adds depth and rounds out the sauce, making it rich and savory)
Garlic (freshly minced for powerful aroma and flavor; you can never have too much garlic here!)
Brown Sugar (just enough sweetness to round out the salty-savory notes; adjust for your preferred sauce balance)
Oyster Sauce (brings that signature umami richness—don’t skip it if you want a restaurant-style finish)
Sesame Oil (just a touch lifts all the flavors and adds a toasty note that’s unmistakable in Asian-inspired dishes)
Chicken Breast (choose boneless, skinless for quick, even cooking and tender bites)
Salt & Pepper (seasoning the chicken before cooking ensures layers of flavor)
Cornstarch (the secret to crispy chicken pieces and a thick, clingy sauce—don’t overlook it!)
Olive Oil (for searing the chicken and toasting the cashews; swap in another neutral oil if preferred)
Cashews (whole for unbeatable crunch; toast them for max flavor)

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Let’s talk about ways to make this Cashew Chicken your own:

Vegetarian Swap: Substitute firm tofu or tempeh for a plant-based twist. Keep the cornstarch coating for that crispy edge.
Different Proteins: Try shrimp or pork for a change in flavor and texture—just adjust cook times as needed.
Add Veggies: Bell peppers, broccoli florets, snap peas, mushrooms, or carrots fit perfectly here. Stir-fry them before adding the sauce for extra crunch and color.
Go Spicy: Toss in chili flakes, a dash of sriracha, or finely chopped fresh chili if you like a little heat.
Nut-Free: Swap cashews with sunflower seeds or pumpkin seeds if you have nut allergies in the family.

How to Make Cashew Chicken

Step 1: Whisk Up the Sauce

Start by combining soy sauce, chicken broth, minced garlic, brown sugar, oyster sauce, and sesame oil in a medium bowl. Whisk until the brown sugar melts away. Set this powerhouse sauce aside so the flavors can develop.

Step 2: Prep the Chicken

Cut the chicken breasts into bite-sized, one-inch cubes. Season liberally with salt and pepper to ensure every bite is layered with flavor.

Step 3: Toss in Cornstarch

Place the seasoned chicken pieces into a large zip-top bag. Add cornstarch, then seal and shake until everything is coated. This light dusting of cornstarch is what gives you those golden, crispy edges once the chicken hits the pan.

Step 4: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. When the oil’s shimmering, add the chicken cubes—work in batches if needed, so you don’t overcrowd the pan. Cook until each piece is seared on the outside and cooked through, turning occasionally for even browning.

Step 5: Toast the Cashews

Add the whole cashews to the skillet. Stir and toast them with the chicken for about a minute—this brings out their natural aroma and deepens their crunch.

Step 6: Bring it All Together

Pour the prepared sauce over the chicken and cashews. Turn the heat down a bit, and toss everything until the sauce thickens and gloriously coats every piece. The aroma will tell you it’s ready!

Step 7: Serve Immediately

Spoon your Cashew Chicken over a steaming bowl of rice, or nestle alongside stir-fried veggies for a complete meal.

Pro Tips for Making the Recipe

Don’t Crowd the Pan: Give each piece of chicken space to sear—work in batches if your skillet is on the smaller side.
Toasting the Cashews: Always toast the cashews to wake up their flavor, but watch closely to avoid burning.
Sauce Consistency: If you want a thicker sauce, simmer a minute longer—cornstarch will do the work.
Ready Your Rice or Sides First: This dish cooks fast, so have your rice or side dishes ready to go before starting on the chicken.

How to Serve

Cashew Chicken shines brightest over a bowl of fluffy steamed jasmine or basmati rice. The neutral grains soak up every drop of that glossy sauce. For an even fuller meal, add crisp steamed broccoli, snap peas, or a mix of Asian greens alongside. Fresh cilantro, green onions, or a sprinkle of sesame seeds make beautiful (and tasty) garnishes. And if you’re feeling extra, serve with a wedge of lime for a bright finishing touch.

Make Ahead and Storage

Storing Leftovers

Cool leftovers completely, then store Cashew Chicken in an airtight container in the refrigerator for up to 4 days.

Freezing

Make a double batch and freeze extra portions for up to 3 months. Use freezer-safe containers, and leave a little space at the top for expansion.

Reheating

For refrigerated leftovers, microwave gently (covered) for 2-3 minutes, stirring once midway. Alternatively, warm on the stovetop over low heat, stirring regularly for even heating. For frozen portions, thaw overnight in the fridge before reheating as above.

Note: The cashews may soften a bit upon reheating, but the dish will still be flavorful and satisfying.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs bring more flavor and tenderness. Just make sure they’re boneless and cut into similar-sized pieces so they cook evenly with the same method.
Can I make this dish gluten-free?

Yes! Use tamari or a certified gluten-free soy sauce, and double-check that your oyster sauce and chicken broth are gluten-free brands. The rest of the ingredients are naturally gluten-free.
What can I substitute for oyster sauce if I’m allergic to shellfish?

Try a vegetarian “oyster” sauce made from mushrooms, or use hoisin sauce for a different, but still delicious, savory complexity.
Do I need to use raw cashews or can I use roasted?

You can use raw or roasted, but if using salted roasted cashews, reduce the added salt in the recipe. Toasting them briefly in the pan ensures they pair perfectly with the chicken and sauce.

Final Thoughts

Cashew Chicken is one of those recipes that turns a regular weeknight into something you’ll genuinely look forward to. It’s fast, unfussy, and you get all the flavor of your favorite takeout, right at your own table. Don’t be afraid to get creative and make it your own—try new veggies or adjust the sauce to your personal taste. With its irresistible sauce and tender chicken, this is a dish you’ll want to have on repeat. Happy cooking!