Quick Cashew Chicken — Ready in Under 20 Minutes
Better than delivery and on the table in under 20 minutes.
It's that kind of night — you want something satisfying, not sad. This cashew chicken is the answer. Tender bites of chicken coated in a sticky, garlicky sauce with crunchy cashews and just enough heat to feel like a real meal. It cooks entirely in one skillet in about 18 minutes, and it tastes like you ordered from a good Chinese-American spot, not like you panicked. Serve it straight over rice (microwave a pouch if you need to) and you're done. No deep frying, no fuss, no regret.
Ingredients
- 1.25 lb boneless skinless chicken breast or thighs — cut into 1-inch pieces
- 1 cup roasted unsalted cashews
- 3 tbsp soy sauce
- 1.5 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 3 tbsp water
- 3 unit garlic cloves — minced
- 1 tsp fresh ginger — grated, or 1/4 tsp ground ginger
- 0.5 tsp red pepper flakes — adjust to taste
- 2 tbsp neutral oil — such as vegetable or canola
- 3 unit green onions — sliced, for serving
Method
- 1 In a small bowl, whisk together the soy sauce, hoisin, rice vinegar, honey, sesame oil, cornstarch, and water. Set the sauce aside.
- 2 Pat the chicken pieces dry with a paper towel. Dry chicken browns better — don't skip this.
- 3 Heat a large skillet or wok over high heat until very hot. Add the oil and swirl to coat.
- 4 Add the chicken in a single layer. Let it sit undisturbed for 2–3 minutes until golden on the bottom, then stir and cook another 2–3 minutes until cooked through. Work in two batches if needed to avoid crowding.
- 5 Push the chicken to the edges of the pan. Add the garlic, ginger, and red pepper flakes to the center and cook for 30 seconds, stirring constantly, until fragrant.
- 6 Pour the sauce over everything. Toss to coat and cook for 1–2 minutes, stirring, until the sauce thickens and glazes the chicken.
- 7 Add the cashews and toss once more. Remove from heat.
- 8 Serve immediately over steamed rice and top with sliced green onions.
Variations
- Vegetarian Swap — Replace the chicken with 1 block of extra-firm tofu, pressed and cubed. Pan-fry in oil until golden and crispy before adding the sauce — about 4 minutes per side.
- Even Faster — Use pre-cut chicken stir-fry strips from the butcher counter to skip the chopping. Cuts prep to under 3 minutes.
- No Cashews — Swap cashews for roasted peanuts or slivered almonds — the flavor is different but still great. Avoid raw nuts here; they need to already be roasted for the right texture.
Notes
Chicken thighs stay juicier than breasts and are more forgiving if you cook them a minute too long — use them when you can. If your cashews are salted, reduce the soy sauce by about 1 teaspoon. The sauce thickens fast once it hits the hot pan, so have everything ready before you start cooking. Leftovers are decent the next day but the cashews soften, so reheat quickly and expect a slightly different texture.
Equipment that helps
- Large skillet or wok — A wide, heavy pan gets hot enough to properly sear the chicken instead of steaming it, which is what gives you that restaurant-style color and texture.
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