This Better-Than-Takeout Cashew Chicken has been my quick weeknight hero ever since I first tacked the idea onto a busy Friday evening when takeout felt inevitable. I discovered the combo of cornstarch-dusted chicken, a glossy garlicky sauce, and dry-roasted cashews while experimenting to make a faster, less greasy version of the restaurant favorite. The result is juicy, tender chicken with a thin, crisp exterior that locks in moisture, crisp-tender broccoli and red pepper for color and crunch, and whole cashews that give every bite a satisfying contrast. The dish is brightened with green onions and a splash of rice vinegar, and a touch of chili-garlic sauce adds the kind of gentle heat you want without overpowering the sweet-savory notes.

What I love about this version is how reliably it comes together in about 20 minutes from start to finish — the kind of meal you can put on the table without sacrificing flavor. The sauce clings to the ingredients, giving each forkful a restaurant-quality glaze. I often make a double batch when friends drop by; it reheats beautifully and still keeps that nutty crunch if you pause on adding the cashews until right before serving. This recipe has become a staple at my house for busy nights, impromptu dinner guests, and when I want a takeaway-style meal that's lighter and fresher than the delivery option.

Ingredients

• Chicken: About 1.25 pounds boneless, skinless chicken breasts, diced into 1-inch pieces. Choose firm, evenly sized breasts for uniform cooking; trimming excess fat helps the cornstarch adhere.
• Cornstarch & Seasoning: Three tablespoons cornstarch with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cornstarch creates a light, crisp coating that seals juices without a heavy batter.
• Oils: Two tablespoons sesame oil plus 1 tablespoon olive oil. Sesame oil brings toasty aroma; olive oil raises the smoke point for quick stir-fry on medium-high heat.
• Vegetables: Two heaping cups broccoli florets, 1 cup diced red bell pepper, and 1 cup shelled frozen edamame. These cook fast and keep a bright, crisp-tender texture.
• Aromatics: Two cloves garlic, finely minced or pressed. Fresh garlic gives the sauce its savory backbone; avoid pre-minced jars for best flavor.
• Cashews: One cup unsalted dry-roasted whole cashews. Use high-quality dry-roasted nuts (Kirkland or Planters) for crunch and flavor without extra oil.
• Green Onions: 3 to 4 green onions, sliced thin (about 3/4 to 1 cup). Add at the end for freshness and a mild onion bite.
• Sauce: 3 tablespoons low-sodium soy sauce (Kikkoman), 2 tablespoons honey, 1 tablespoon rice wine vinegar, 1 tablespoon Asian chili-garlic sauce (Lee Kum Kee or Sambal Oelek), and 3/4 teaspoon ground ginger. These combine for a balanced sweet-savory-tangy glaze.

Instructions

Step 1 — Coat the Chicken: In a gallon-sized zip-top bag, combine 3 tablespoons cornstarch with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the diced chicken, seal, and shake vigorously to coat each piece evenly. The cornstarch should form a light dusting — this creates a thin protective layer that crisps quickly and seals in juices. Step 2 — Sear the Chicken: Heat a large skillet or wok over medium-high heat and add 2 tablespoons sesame oil plus 1 tablespoon olive oil. When the oil shimmers, add the coated chicken in a single layer and cook, stirring and flipping occasionally, for about 4 to 5 minutes. You want the chicken about 80–90% cooked with a faint golden edge; it will finish cooking with the vegetables and sauce. Step 3 — Add Vegetables & Garlic: Add the broccoli florets, diced red bell pepper, frozen edamame (no need to thaw), and the minced garlic to the skillet. Stir to combine and cook for 3 to 4 minutes until vegetables are crisp-tender and the chicken is cooked through. Look for bright green broccoli and softened peppers — overcooking will dull color and texture. Step 4 — Make the Sauce: While the vegetables cook, whisk together 3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice wine vinegar, 1 tablespoon chili-garlic sauce, and 3/4 teaspoon ground ginger in a medium bowl. Taste and adjust sweetness or heat as needed; the sauce should be balanced and slightly sticky when heated. Step 5 — Toast Cashews & Combine: Add 1 cup unsalted dry-roasted cashews to the skillet and stir to combine. Immediately pour in the sauce and stir, allowing it to simmer over medium-low heat for 1 to 2 minutes until it thickens and glazes the chicken and vegetables. The cornstarch on the chicken will help the sauce cling. Step 6 — Finish & Serve: Stir in 3/4 to 1 cup sliced green onions, give everything one last toss, and serve immediately. Spoon over steamed rice or cauliflower rice. If plating for guests, garnish with extra green onions and a few whole cashews for presentation.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days. To preserve the cashew crunch, remove a portion of the cashews before refrigerating and add them back when reheating. Reheat gently in a skillet over medium-low heat with a splash of water or a drizzle of oil to loosen the sauce; microwave reheating works in a pinch but may soften the nuts and vegetables. For longer storage, freeze cooked portions without cashews in freezer-safe containers for up to 2 months; thaw overnight in the fridge and reheat in a skillet.

Ingredient Substitutions

If you prefer dark-meat chicken, boneless skinless thighs work well and stay extra juicy; increase cook time slightly. Swap cashews for roasted peanuts or almonds if preferred, noting that flavor and texture will shift. For a gluten-free version, use tamari or a certified gluten-free soy sauce. Replace honey with maple syrup for a vegan-friendly sweetener, but remember that honey keeps the flavor closer to the original. Use sesame oil alternatives sparingly; toasted sesame oil is essential for its aroma, so keep it in the mix even if you substitute the cooking oil.

Serving Suggestions

Serve over steamed jasmine rice, brown rice, or cauliflower rice for a lower-carb option. A simple cucumber salad dressed with rice vinegar and a pinch of sugar makes a refreshing side. For a family-style meal, place the skillet on the table with bowls of extra scallions, chili-garlic sauce, and lime wedges so guests can customize their plates. Garnish with toasted sesame seeds or a drizzle of toasted sesame oil for an extra layer of flavor.

Cultural Background

Cashew chicken is often associated with Southern Chinese-American cuisine and became popular in U.S. Chinese restaurants where nuts add texture and richness without heavy breading. The version here borrows those concepts — a glossy soy-forward sauce, toasted nuts, and quick stir-fry technique — but streamlines them for home cooks. This approach reflects how immigrant cooking traditions adapt to local ingredients and home kitchens, keeping the spirit of the dish while emphasizing speed and balance.

Seasonal Adaptations

In spring and summer, swap broccoli for snap peas or asparagus tips and add thinly sliced baby corn for brightness. In autumn, roasted Brussels sprouts or diced sweet potato can add seasonal depth; simply roast separately and fold in at the end. For winter, use frozen mixed vegetables and add a splash of citrus (orange juice) to the sauce to brighten the richer flavors. These small seasonal swaps keep the core technique intact while delivering fresh seasonal profiles.

Meal Prep Tips

Pre-portion raw diced chicken and measured cornstarch in separate zip-top bags for grab-and-go weeknight cooking. Chop vegetables ahead and store them in sealed containers; frozen edamame can go straight from freezer to pan. If prepping lunches, cook rice and chicken separately; store with the sauce lightly tossed so reheating is quick. Keep cashews and green onions in small containers to add after reheating to preserve texture and color.

Whether you’re avoiding takeout or just craving something quick and satisfying, this cashew chicken hits the sweet spot: simple enough for a busy night, flexible for dietary tweaks, and reliably delicious each time. I hope it becomes a fast favorite in your rotation as it has in mine.