Cashew Chicken

Prep Time:
30 mins
Total Time:
30 mins

Cooking popular take-out dishes like this one at home means you can control the quality of the ingredients, making them far healthier.


  • 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch cubes

  • 1 tablespoon cornstarch

  • Coarse salt and ground pepper

  • 2 tablespoons vegetable oil, such as safflower

  • 6 cloves garlic, minced

  • 8 scallions, white and green parts separated, each cut into 1-inch pieces

  • 2 tablespoons rice vinegar

  • 3 tablespoons hoisin sauce

  • ¾ cup raw cashews (4 ounces), toasted

  • White rice, for serving (optional)


  1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.

  2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.

  3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.

  4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

    cashew chicken

Cook's Notes

Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes.

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