Cashew chicken is a favorite at our house.

It’s easy to make on a weeknight.

It’s even easy enough for my kids to make it!

Everyone loves it – even my baby niece who eats next to nothing. They now call it “Aunt Jennifer’s Chicken.”

We chop up boneless skinless chicken breasts into bite-size chunks. Sprinkle on a little cornstarch and stir in some sugar, salt, sesame oil, and soy sauce. We let it sit for about 30 minutes. This makes a delicious crust when it’s stir-fried in hot oil. We use peanut oil, but coconut oil or olive oil works well too. We avoid canola and most other oils.

My kids love to help by chopping up veggies and setting the table. They often help cook too! The hot oil is a bit too dangerous – even for me. The husband usually does that part.

Yes, she knows she’s supposed to have her hair pulled back. Sigh.

My husband heats up peanut oil in the wok. He stir-fries the chicken in batches.

After stir-frying the chicken, we let it drain in a colander.

He stir-fries the veggies, then adds the chicken and sauce in.

These are our favorite cashews.

I blend the sauce in a measuring cup. It’s just chicken stock, cornstarch, and Hoisin sauce. Super simple but very flavorful! I often use lots of minced garlic.

I like onions, peppers, and mushrooms in mine. The kids prefer just water chestnuts. I make jasmine rice and usually steam some broccoli, carrots, and cauliflower also.

We always have happy kids on Cashew Chicken night!

Print Recipe

Cashew Chicken

Course

Main Dish

Cuisine

Asian

Prep Time

20 min

Cook Time

20 min

Servings

Ingredients

• 4-6 chicken breasts or thighs boneless skinless
• 1 c vegetables water chestnuts, onions, bell peppers, mushrooms, etc.
• 2-3 T peanut or coconut oil
• 1/2 c cashews

Marinade

• 2 T soy sauce
• 2 T sesame oil
• 2 T cornstarch
• 1 T sugar

Sauce

• 1 T cornstarch
• 1.5 c chicken stock
• 2 T hoisin sauce

Course Main Dish Cuisine Asian Prep Time 20 min Cook Time 20 min Servings Ingredients 4-6 chicken breasts or thighs boneless skinless 1 c vegetables water chestnuts, onions, bell peppers, mushrooms, etc. 2-3 T peanut or coconut oil 1/2 c cashews Marinade 2 T soy sauce 2 T sesame oil 2 T cornstarch 1 T sugar Sauce 1 T cornstarch 1.5 c chicken stock 2 T hoisin sauce

Instructions

1. Slice chicken into bite-sized pieces.
2. Roll chicken pieces in cornstarch. Marinate in soy sauce, sesame oil, and sugar.
3. While chicken is marinating, chop veggies and prep rice. Mix sauce in a small bowl or measuring cup. Set aside.
4. Stir fry chicken in small batches in wok or large skillet. Drain in colander or on paper towels.
5. Stir fry or steam veggies.
6. Return chicken to pan and pour in sauce. It should thicken quickly. Add veggies to saucy pan if desired. Sprinkle cashews over top. Garnish with cilantro if desired.
7. Serve over jasmine rice.

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