Cashew Chicken

Beth Pierce


This Cashew Chicken combines crispy pan fried chicken breast pieces with sweet red bell pepper, tender crisp broccoli, and roasted cashews in a slightly spicy sweet and tangy sauce. The end result is outrageously delicious and is one of our absolute favorites recipes. Hubby and I just love eating this with Zucchini Noodles, but rice, udon or ramen noodles are also delicious with this. It is a healthy and hearty meal just by itself but if company is coming I like to serve Sweet Pork Dumplings and Crab Rangoon with it.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 1 1/2 lb
    chicken breast cut into bite size pieces
  • 1/3 c
  • 1/4 c
    vegetable oil
  • 2 Tbsp
    hoisin sauce
  • 2 Tbsp
  • 1/4 c
    low sodium soy sauce
  • 1/4 c
  • 2 Tbsp
    rice vinegar
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    grated ginger
  • 2 Tbsp
    ground fresh chili paste (sambal oelek)
  • 1
    red bell pepper diced
  • 2 c
    chopped broccoli crowns
  • 3/4 c
    roasted cashews

How to Make Cashew Chicken


  1. Combine the chicken and cornstarch in a large zipper bag and shake to coat. Heat 2 tablespoons oil in a large skillet over medium high heat. Add the chicken pieces in a single layer cooking until browned on both sides. Work in batches plating the cooked chicken as you go. Add more vegetable oil as needed.
  2. While the chicken is cooking whisk together the Hoisin Sauce, ketchup, soy sauce, water, rice vinegar, brown sugar, grated ginger, and chili paste.
  3. In same skillet over medium high heat cook red bell peppers and broccoli until crisp tender.
  4. Add the cooked chicken, cashews and sauce to the skillet stirring gently to combine. Simmer for 3-4 minutes to heat everything through and thicken the sauce.

Printable Recipe Card

About Cashew Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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