Chicken with cashew nuts is a delicious and satisfying stir-fry that combines tender chicken with crunchy cashews and a savory sauce. This popular dish, inspired by Chinese cuisine, is a perfect balance of protein, healthy fats, and vibrant flavors. It’s quick to prepare, making it an excellent choice for busy weeknights or a wholesome meal to serve to guests.
The dish begins with boneless, skinless chicken breasts or thighs, which are thinly sliced into bite-sized pieces. The chicken is stir-fried until golden and cooked through, creating a savory base for the dish. The key to making this dish flavorful is in the sauce, which typically consists of soy sauce, hoisin sauce, garlic, ginger, and a splash of rice vinegar. A little bit of honey or sugar can be added to balance out the saltiness of the soy sauce, creating a perfect balance of sweet, salty, and savory flavors.
Once the chicken is cooked, cashew nuts are added to the stir-fry, providing a satisfying crunch and a rich, nutty flavor that complements the tender chicken. The cashews also add a boost of healthy fats, making this dish not only delicious but also nutritious.
To elevate the dish, a colorful mix of vegetables can be added, such as bell peppers, onions, carrots, and broccoli. These vegetables provide freshness, a variety of textures, and additional nutrients, creating a well-rounded meal.
Chicken with cashew nuts is typically served with steamed rice, which helps absorb the delicious sauce. The dish can also be paired with noodles for an even heartier meal. For an extra burst of flavor, garnish the stir-fry with a sprinkle of green onions or sesame seeds.
This dish is incredibly versatile and can easily be customized with your choice of vegetables or protein. You can even swap the chicken for shrimp, tofu, or beef, depending on your preferences.
Ingredients
- 500 grams chicken breast cut into bite-sized pieces
- 1 cup cashew nuts unsalted, roasted
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 medium bell pepper sliced
- 1 onion sliced
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
- Stir in the sliced bell pepper and onion, cooking until they begin to soften, about 3 minutes.
- Add the soy sauce and oyster sauce, stirring well to coat the chicken and vegetables.
- Finally, add the cashew nuts and stir-fry for an additional 2 minutes until everything is well-combined and heated through.
- Serve hot over steamed rice.
This recipe was super yummy! The cashews gave it a nice crunch. Definitely making again!
The oyster sauce made it restaurant-ish. I didn’t have bell pepper so I used broccoli instead, still worked surprisingly well.
I’m a little skeptical about the oyster sauce amount. Mine seemed too salty, so I added a splash of water and it helped. Flavor was still good though.
The timing was off for me—my chicken took longer than 5–7 minutes. Still delicious though, just required a little extra cooking and stirring.
Hmm mine cooked in like 6 min so idk. Maybe your pieces were bigger? Also I’d watch the bell pepper timing, 3 min always turns mine a little too soft 😅
Totally feel you—5–7 minutes can be optimistic depending on pan heat and chicken size. Glad it still came out tasty! Did you end up stirring more often or just cook a bit longer?
I followed the recipe but it turned out kinda bland. Maybe try adding some spices?
Easy weeknight meal, but I had no bell pepper so I used zucchini. Worked fine, though the onion flavor was stronger than expected.
This was fantastic! The cashews added a nice crunch. My family loved it!
Made this tonight—so fast and actually tastes like takeout. The cashews add a really nice crunch. I used low-sodium soy sauce and it was perfect.
idk… mine came out kinda bland. Maybe my cashews were unsalted (or I forgot salt?). The texture was nice but flavor needed more punch.
That sounds like a salt issue—unsalted cashews can definitely dull it. I’d add a pinch more soy/oyster (or even a little salt) and taste at step 5 before adding the cashews.
Huh, mine was the opposite—maybe your sauces were reduced too much? Also 2 tbsp soy + 1 tbsp oyster might not be enough if the cashews are super bland. Next time try more soy sauce and don’t cook the sauce too long.
Not bad, but I found it a bit salty. I might cut the soy sauce next time or add a splash of water to loosen the sauce.
This was bland on my end. I think my onions were too thick? Also I didn’t have unsalted cashews, so maybe that threw it off.
That stinks—totally possible the onion thickness threw it off. If they don’t soften fast enough, the flavor can feel harsher/less sweet. I’d try thinner slices next time (or a quick stir-fry a bit longer) and definitely add the cashews right at the end like the recipe says. Also, roasted salted cashews can make the balance weird—maybe reduce the soy sauce slightly if your cashews were salted.
This dish is so delicious! My family loved it. I will definitely make it again.
Not bad at all. I maybe cooked the chicken a minute too long, but the sauce still saved it. Next time I’ll slice the bell pepper thinner so it softens quicker.
Pretty good, but my chicken took closer to 10 minutes to fully cook. Also, I didn’t have roasted cashews so I used raw and toasted them—still turned out fine.
1 cup cashews for 500g chicken feels like too much… unless you really love cashews. I ended up using less next time. Still edible tho.
This is basically stir-fry 101. I guess that’s good for beginners, but I was hoping for more “wow” ingredients.
I used peanuts instead and it turned out fine. Still good!
Peanuts?! That’s different! But if it tasted fine, then good for you! 🥜
Followed it exactly and it turned out great. Sauce is a little salty though, so next time I might reduce the soy sauce a touch.
I followed the steps exactly and the cashews stayed a little chewy? Might be because I used “dry roasted” instead of roasted-roasted. Flavor was still great though.
My cashews went a little soft because I left them in too long—oops. Still tasty, but 2 minutes might be strict. Sauce was yummy over rice.
Chicken with what? Cashews? That’s not even real food. But I guess some people like it.
I think it needs more vegetables. I added some broccoli and it was way better. Just a suggestion!
Why do people add nuts to chicken? Seems kinda weird to me. But I tried it and it’s delicious 🤷♂️
The timing was mostly right, but my peppers took longer than 3 minutes to soften. Still delicious with rice, will cook again.
I made this for my family, and they all gobbled it up! So delicious and easy to make. Thank you!
I love cashews! Can’t wait to try this. Sounds so yummy!
Followed the instructions but it burned on the bottom. Might need to lower the heat next time.
Fast and delicious! I added extra cashews and it was a hit at dinner!
I had a tough time getting the chicken juicy. Any tips on that?
I think it needs something more. Maybe some chili flakes next time?
This was amazing! The flavors blended so well together. My family loved it!
I didn’t have bell pepper, so I used zucchini. Still turned out okay. Quick and easy!
This dish was AMAZING! I loved the crunchy cashews with the tender chicken. Definitely making it again!
Not bad, but not my favorite. The sauce was too salty for my liking.
I think it needs more flavor… maybe some ginger? It was okay but kinda bland.
Who knew cooking could be this easy? Thanks for the recipe!
This is honestly the simplest “fake takeout” recipe ever. I didn’t even have roasted cashews, just raw ones, so I tossed them in the pan first—still worked!
That’s actually reassuring—so raw cashews in the pan can work too. I’ll try it next time.
Wontons??? no but fr. Looks good, I might swap chicken for shrimp. Would that change cook time a lot?
Pretty tasty, but mine was a little salty. Next time I’ll use low-sodium soy sauce and maybe add a splash of water to loosen the sauce.
I was skeptical about adding cashews at the end, but it worked. They stayed crunchy and the sauce clung nicely to everything.
Yum! just yum!
Pretty good weeknight recipe. I used a little extra garlic and it smelled amazing. Next time I might slice the chicken a bit thinner for faster cooking.
Thanks! Extra garlic is always the right move 😄 Slicing the chicken thinner definitely helps it cook more evenly too—glad it worked for you!
I followed it exactly and it turned out ok. Could’ve used more sauce though—there wasn’t much to coat everything.
Too many cashews! I thought it was supposed to be chicken, not ‘cashew with chicken.’
I don’t know, it just didn’t taste right to me. Maybe I used too much soy sauce? 🤷♂️
Cashews burn easy right? Mine got a bit dark after I left it unattended for like 30 seconds 😅 Still tasted good though.
Quick and easy! Perfect for busy weeknights. My kids can’t get enough!
Seems too easy, do the flavors really come out well? No way it can be that good with so little effort.
This recipe is awesome! I love how simple it is, and my kids eat it all! Thanks!
Wow! I was skeptical about cashews with chicken, but the crunch is perfect. Also, the bell pepper + onion combo makes it feel fresh.
Not bad but I think it needs more veggies. The bell pepper/onion combo is okay, but I added some broccoli and it tasted way better. Sauce could also use a tiny bit of sugar.
Totally agree about the veggies—bell pepper and onion are good, but broccoli adds a nice texture. Next time I’ll do a mix like broccoli + carrots too.
Interesting. I’m kinda torn though—adding sugar to the sauce sounds risky to me. The oyster sauce is already sweet-ish, but maybe just a pinch would help balance.
Easy and tasty. I didn’t have bell pepper so I used some frozen stir-fry veggie mix and it still came out decent. Would recommend!
Nice! Swapping in frozen stir-fry veggies sounds like a solid shortcut—good to know it still works. Thanks for the tip!
I don’t get why people love cashews in savory dishes… but ok, this is actually tasty. Kinda sweet-ish? Maybe my oyster sauce was different.
Made this for dinner and it was a total win—garlic aroma is unreal. I added a tiny pinch of chili flakes and it brought everything to life.
Not bad. Cashews get a bit chewy if you overcook them, so keep an eye on the last 2 minutes. Mine were almost there.
Honestly one of the easiest stir-fries I’ve made. The timing was simple and everything cooked evenly. I used chicken thighs once too—so juicy!
This sounds great—so glad it came out even. I always worry my chicken will be dry in stir-fries, but the 5–7 minute timing makes sense.
Wait… 2 minutes for cashews at the end? Mine usually burn if I toast them too long lol. Still gonna try though—looks yummy.
Honestly delicious. I served it over rice and the cashews stayed crunchy instead of going soggy (thank you for adding them at the end).
Wow, this is a great recipe! But ugh, I forgot the oyster sauce and it was still good 😅
One question: do you roast the cashews yourself or use bagged roasted? I did bagged and I think I needed to toast them more. Still got eaten, lol.
I usually grab bagged roasted cashews for this—super convenient. But you’re right that sometimes they could use a quick toast. If yours tasted a bit soft, I’d toast them 3–5 minutes in a dry pan (or a 350°F oven) before adding them at the end.
Cashews in chicken? Sound weird but it actually worked! I’m impressed.
Made this tonight and it was a hit. The cashews add such a nice crunch, and the sauce coats everything perfectly. I served it with rice and it disappeared fast!
????
This came out really flavorful—garlic + oyster sauce is such a win. I served it over rice and it disappeared fast. Next time I’ll add a little chili for heat.
Made this tonight—super tasty and the cashews add a nice crunch. I used a little extra garlic because… why not 😅
Meh… the sauce coating just felt thin. I wanted something thicker like takeaway Chinese food. Could add cornstarch slurry I guess.
Totally get that—this one’s more “light glossy” than thick and sticky. A cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) added after the sauces usually thickens it right up. Also try simmering the sauce in the pan for 30–60 seconds instead of just coating then immediately serving.
This is officially in my rotation. The garlic smell before adding chicken is everything. Would recommend to anyone who likes savory stir-fries.
Why nobody talks about how fast garlic burns 😭 I stirred constantly and still almost overdid it. Flavor was good once I got it under control. Great idea!
I’m skeptical about using both soy sauce and oyster sauce—seems like it could get too salty. I adjusted by using a bit less oyster sauce and it turned out great.
Totally get the concern—soy + oyster can be super salty. Your tweak makes sense though. I’ve done the same thing (slightly less oyster sauce) and it still tastes rich without being overwhelming.
I’m skeptical about oyster sauce with chicken breast—sounds kinda fancy for me. But honestly it balances the soy well.
Honestly I get the skepticism, but it’s not “fancy”—it’s just sauce. Oyster sauce gives that little sweet-umami depth, so the soy doesn’t taste flat. Works great with breast too if you don’t overcook it (keep it juicy).
I don’t get the hype. It’s basically chicken + nuts + soy sauce. Like, ok, but it didn’t wow me.
5-7 minutes for chicken sounds short. Mine was still pink-ish, so I ended up cooking longer. Maybe my pan runs cool?
Pretty tasty, but I felt like 5-7 minutes wasn’t enough for my chicken chunks. Next time I’ll cut smaller or cook a bit longer. Still good flavors though.
Not bad, but mine came out a tad salty. I think 2 tablespoons soy sauce is a bit much with oyster sauce—would probably cut it next time or add more pepper/veg.