Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!
Do you like Chinese food? We sure do! I really LOVE finding recipes for delicious dishes like Easy Cashew Chicken that are so simple to make at home. I love to eat out, but also love saving money, especially when it’s easy to make this favorite Chinese meal in under 20 minutes!
It’s very easy to make this simple dish of cashew chicken at home. Really! And as an added bonus, IT’S QUICK TO PREPARE, AND TASTES FANTASTIC!!!! Here’s what you do to make this Classic Chinese dish in under 20 minutes!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Sauce
Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.
Prepare The Chicken For Cooking
Cut two (large) boneless, skinless chicken breasts into 1″ cubes. Dry them with a paper towel, if necessary, to absorb juices.
Mix the flour, salt and pepper together. Add this mixture to the chicken pieces, then stir to coat chicken. I found it easiest to do this in a large bowl.
Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.
Cook The Chicken
Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet. Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. the chicken should sizzle when it hits the skillet!
Cook (without moving the chicken around) for 2-3 minutes, and then turn chicken to other side and cook for another couple minutes. The chicken pieces should be light golden brown on all sides.
Add The Asian Sauce
Pour the Asian-inspired sauce over the chicken. Stir gently to combine and coat the pieces of chicken with sauce. Reduce the heat to medium-low.
Cook for 2-3 minutes, stirring occasionally, until the chicken is cooked all the way through. It will start smelling really good right about now!
Finish Making The Cashew Chicken
Add the cashews to the skillet, and stir gently to combine sauce, chicken, and cashews. Remove the skillet from the heat.
Time To Eat Some Cashew Chicken!
Serve the cashew chicken with a garnish of sliced green onions (if desired), and spoon it on top of a bed of rice! That’s it, and now it’s time to enjoy this delicious meal.
I think you will find this is “restaurant quality” delicious! Since it only takes under 20 minutes to have cashew chicken on the table, who needs take-out?
I hope you will consider trying this recipe for cashew chicken. It truly tastes fantastic. If you enjoy chicken with an Asian twist, you might also enjoy my recipes for P.F. Chang’s Ginger Chicken with Broccoli, Kung Pao Chicken or Asian Lemon Chicken Strips.
Be sure to check out ALL of my recipes, which are located in the Recipe Index at the top of the page. Have a wonderful day, and thanks for stopping by! Please come back again soon for more delicious recipes.
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Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html
- 1 Tablespoon ketchup
- 2 Tablespoons soy sauce
- 1 Tablespoon rice wine vinegar
- 1/8 teaspoon sesame oil
- 1 clove garlic , minced
- 1 1/2 Tablespoons brown sugar
- 1/8 teaspoon ground ginger
- 2 large chicken breasts , skinless/boneless (cut in 1" cubes)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup roasted cashews (salted or unsalted, but not raw)
- 4 Tablespoons oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
- 1 Tablespoon Thinly sliced green onions , for garnish (if desired)
- In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.
Place flour, salt and pepper in large bowl. Toss the chicken cubes (a few at a time) in the flour, salt and pepper, turning until fully coated on all sides. Shake off excess flour from chicken pieces and place on plate. Repeat until all are coated.
Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the oil is really hot, add the chicken pieces, keeping them separated as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown). Discard any leftover oil from skillet.
- When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.
Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired. Serve and enjoy!
Here’s one more to pin on your Pinterest boards!
I made this for the first time tonight and my husband said it was really really good so I’ll definitely be making this again. I doubled the sauce because my husband likes a lot of sauce.
Good morning, Lori! So glad you and your husband enjoyed the dish. I made it two nights ago for my hubby and I, too! *Great minds think alike, right?