
Juicy chicken, crisp-tender vegetables, and crunchy cashews tossed in a garlicky soy sauce — ready in 20 minutes and better than the restaurant version.

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.
I remember the first time I made this for my family: my partner walked in the door to the aroma of sesame and garlic and declared it better than the local takeout we used to order. My teenager, normally picky about vegetables, asked for seconds of the broccoli. Over time I refined the sauce ratios and learned to add the cashews at the end so they stayed toasty and crunchy — a small change that elevated the whole dish.
My favorite aspect is how forgiving this method is: the cornstarch coating rescues chicken from drying out, and the quick skillet sear gives you that slightly crisp exterior restaurants achieve with deep frying. Family members have told me they’d pay for this off a menu; I just smile knowing it started as a pantry experiment. I also love that small tweaks — more honey or a splash more vinegar — let you tailor the profile to your crowd.
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.
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.
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.
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.
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.
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.
Coat the chicken in cornstarch just before cooking to ensure a light, crisp exterior.
Add cashews at the end to maintain crunch; adding them too early can make them soft.
Use low-sodium soy sauce and unsalted cashews to control the overall sodium level.
This nourishing better-than-takeout cashew chicken recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Better-Than-Takeout Cashew Chicken recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Combine cornstarch, salt, and pepper in a gallon-sized zip-top bag. Add diced chicken, seal, and shake until each piece is lightly coated.
Heat sesame oil and olive oil in a large skillet over medium-high heat. Add coated chicken and cook 4–5 minutes until about 80–90% cooked and edges are lightly golden.
Add broccoli, red bell pepper, frozen edamame, and minced garlic. Stir and cook 3–4 minutes until vegetables are crisp-tender and chicken is cooked through.
Whisk soy sauce, honey, rice wine vinegar, chili-garlic sauce, and ground ginger in a bowl. Adjust honey or chili to taste.
Add cashews to the skillet, pour in the sauce, and stir. Simmer over medium-low for 1–2 minutes until sauce thickens and coats everything.
Stir in sliced green onions and serve immediately over rice or cauliflower rice. Garnish with extra green onions or sesame seeds if desired.
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This recipe looks amazing! Can't wait to try it.
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