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Cashew Chicken Recipe

Cashew Chicken

Course Main Course
Cuisine American, Asian Inspired
Keyword cashew-chicken
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 servings
Calories 359kcal
Author Melissa Sperka


  • 3 lb boneless skinless chicken breasts bite size cubes
  • ¼ teaspoon garlic salt
  • 3 tablespoon cornstarch divided
  • Olive oil
  • 1 teaspoon sesame oil additional as needed
  • 1 bunch green onions thinly sliced
  • ¾ cup roasted cashews unsalted or lightly salted
  • 1 7 oz jar Hoison sauce
  • ¼ cup low sodium teriyaki sauce
  • 2 tablespoon rice wine vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground ginger
  • Jasmine or Basmati rice for serving


  • Season the cubed chicken with garlic salt. Toss with 2 tablespoon cornstarch until coated on all sides.
  • Preheat a large skillet drizzled with olive oil and 1 teaspoon sesame oil over medium-high heat.
  • Add the chicken pieces to the skillet in a single layer. Fry the chicken in batches until browned on both sides and no pink remains. Around 3-4 minutes. Add additional olive and sesame oil between batches as needed. Remove to a platter.
  • After all of the chicken is cooked, add the green onions and cashews to the pan. Saute for 2 minutes or until the onion has softened and the cashews are warmed. (Reserve 2 tablespoon green onion for garnishing)
  • Meanwhile, in a small mixing bowl whisk together the remaining 1 tablespoon cornstarch, hoison sauce, teriyaki, rice wine vinegar, tomato paste, brown sugar, garlic powder, red pepper flakes and ground ginger.
  • Add the sauce to the skillet. Cook over medium allowing it to bubble and thicken for around 2-3 minutes. Stir constantly. Add additional tomato paste 1 tablespoon at a time if needed, to thicken.
  • Add the chicken back to the pan. Stir gently until the chicken is heated through and evenly coated with sauce.
  • Serve immediately over cooked rice, garnished with green onion.


To kick up the heat add ¼ cup Sweet Asian Chili Sauce in place of the red chili flakes.


Serving: 1serving | Calories: 359kcal | Carbohydrates: 24g | Protein: 39g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1059mg | Potassium: 757mg | Fiber: 1g | Sugar: 17g | Vitamin A: 134IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg