Cashew Chicken Recipe

Craveable Cashew Chicken! This recipe delivers an explosion of authentic Asian flavors with tender chicken, crunchy cashews, and vibrant vegetables. Serve over fluffy rice with a crisp side salad for a complete and satisfying meal. Ready in under an hour!

Prep Time 20 mins
Cook Time 60 mins
Calories 492.2 kcal
Protein 47g
Rating 4.0 (5 Reviews)
Cashew Chicken 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cashew Chicken

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How to Make Cashew Chicken

  1. Cook 1 cup of rice according to package directions.
  2. Rinse 1.5 lbs boneless, skinless chicken breasts and pat dry with paper towels.
  3. In a bowl, coat chicken with 1/4 cup hoisin sauce.
  4. Dredge chicken in 1/2 cup wheat germ or breadcrumbs until evenly coated.
  5. Lightly spray a large skillet with vegetable oil and brown chicken until cooked through (about 6-8 minutes per side).
  6. Let chicken cool slightly, then cut into bite-sized pieces.
  7. Spread chicken pieces on an ungreased baking sheet. Bake at 400°F (200°C) for 10-15 minutes until crisp.
  8. Add 1/2 cup cashews to the baking sheet during the last 3 minutes of baking.
  9. Remove from oven and keep warm.
  10. In a small bowl, whisk together 1/2 cup chicken broth, 1/4 cup teriyaki sauce, 2 tablespoons hoisin sauce, and 2 tablespoons cornstarch until smooth.
  11. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat.
  12. Add 1 cup snap peas and cook for 3 minutes until tender-crisp. Stir in 1/2 cup water chestnuts and 1/2 cup bamboo shoots.
  13. Pour sauce mixture over vegetables and bring to a boil, stirring constantly until thickened.
  14. Gently fold in the cooked chicken and sprinkle with remaining cashews.
  15. Serve immediately over hot rice. Garnish with lemon wedges.

Nutrition Information (Approximate per serving)

Sodium

33 g

Sugar

41g

Fat

8g

Carbs

26g

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