Cashew Chicken Modern Honey

How to make Better than Take Out Cashew Chicken at home. This quick and easy cashew chicken is made with chicken, crunchy cashews, in a velvety homemade stir fry sauce. I am a huge fan of making Asian recipes at home that are even better than take-out. My kids absolutely love my Chinese Orange Chicken

How to make Better than Take Out Cashew Chicken at home. This quick and easy cashew chicken is made with chicken, crunchy cashews, in a velvety homemade stir fry sauce.

I am a huge fan of making Asian recipes at home that are even better than take-out. My kids absolutely love my Chinese Orange Chicken Recipe and it always receives 5-star reviews.

I love making Cashew Chicken because it has the perfectly balanced sweet yet salty sauce that is slightly sticky and coats the chicken. Then you add the crunchy, salty cashews and fresh green onions to balance it all out.

This is such a delicious cashew chicken recipe that takes less than 30 minutes to make.

Ingredients:

This is an easy stir-fry sauce with the perfect balance of salty and sweet.

  • Chicken Breast — you may use chicken breast or chicken thighs in this recipe.
  • Soy Sauce — this is used as both a marinade for the chicken and the base for the sauce.
  • Cornstarch — this helps to thicken the sauce and coat the chicken.
  • Hoisin Sauce — a perfect sweet and spiced sauce that adds depth and flavor to this cashew chicken recipe.
  • Chili Garlic Sauce — this is one of my favorite sauces to use in Asian recipes. It has been hard to find lately with recent shortages. If you can’t find it at your grocery store, I will share how to substitute it at home.
  • Chicken Stock — brings that perfect saltiness to the sauce.
  • Sugar (or Honey) — you can use either sugar or honey to make this cashew chicken sauce. If you like it less sweet, reduce the sugar slightly. The hoisin sauce has sugar in it already so you may not need as much.
  • Ginger — you may use diced fresh ginger or ginger powder.
  • Oil — this is what it used to saute the chicken before adding the sauce ingredients.
  • Green Onions — adds a bit of freshness to the dish when ready to serve.
  • Cashews — adds the perfect amount of crunchiness and saltiness.

You may sprinkle the dish with sesame seeds and red chili flakes when ready to serve.

What is Chili Garlic Sauce made of?

Chili Garlic Sauce is made of chilies, salt, garlic, and vinegar. My favorite brand is Huy Fong Foods. It adds the perfect amount of spice and tang.

If you can’t find chili garlic sauce in your grocery store in the Asian foods section, you may add red chili flakes, a touch of vinegar, and garlic to this cashew chicken. I will suggest the amounts in the recipe card below.

What type of rice to serve with Cashew Chicken?

My favorite type of rice is Jasmine Rice and I love to use the brand Golden Star Jasmine Rice. It pairs perfectly with this homemade cashew chicken recipe.

Instructions:

This is an easy cashew chicken recipe that takes less than 30 minutes to make, start to finish!

  • Start by cutting the chicken into bite-size pieces. Place in a ziploc bag. In a small bowl, whisk together soy sauce and cornstarch until the cornstarch is dissolved. Toss the mixture with the chicken and set aside for 10 minutes.
  • Heat a large skillet over medium-high heat. Add oil. Add the chicken and cook until cooked through, about 7-8 minutes.
  • While chicken is cooking, make the sauce. In a bowl, whisk together remaining soy sauce, hoisin sauce, chili garlic sauce, sugar, chicken stock, ginger, and cornstarch.
  • Add the sauce to the chicken and reduce heat to medium-low. Continue to cook and stir often to coat the chicken with the sauce. As the sauce thickens, it will coat the chicken even more. Fold in cashews.
  • When ready to serve, place rice in a bowl and top with cashew chicken. Sprinkle with green onions, sesame seeds, and red chili flakes.

    • Asian Recipes:

    Here are some more popular Asian recipes, especially my famous Orange Chicken Recipe.

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    • Start by cutting the chicken into bite-size pieces. Place in a ziploc bag. In a small bowl, whisk together soy sauce and cornstarch until the cornstarch is dissolved. Toss the mixture with the chicken and set aside for 10 minutes.ame seeds, and red chili flakes.

    • Heat a large skillet over medium-high heat. Add oil. Add the chicken and cook until cooked through, about 7-8 minutes.

    • While chicken is cooking, make the sauce. In a bowl, whisk together remaining soy sauce, hoisin sauce, chili garlic sauce, sugar, chicken stock, ginger, and cornstarch.

    • Add the sauce to the chicken and reduce heat to medium-low. Continue to cook and stir often to coat the chicken with the sauce. As the sauce thickens, it will coat the chicken even more. Fold in cashews.

    • When ready to serve, place rice in a bowl and top with cashew chicken. Sprinkle with green onions, sesame seeds, and red chili flakes.

    If you can’t find chili garlic sauce at your grocery store, here is what to add in its place: 1 teaspoon red chili flakes 
    3 garlic cloves, diced
    1 teaspoon vinegar

    Calories: 476kcal, Carbohydrates: 21g, Protein: 44g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.05g, Cholesterol: 110mg, Sodium: 1979mg, Potassium: 869mg, Fiber: 1g, Sugar: 9g, Vitamin A: 53IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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