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Writer's pictureMichelle C.
Mar 72 min read

Cashew Chicken Recipe

This cashew chicken serves like takeout, but for a fraction of the price. It is so easy to make, and sure to be a household favorite! Enjoy with basmati or jasmine rice for a complete takeout experience at home!



cashews, chicken, bell peppers, scallions, sesame seeds, soy sauce, hoisin sauce, mirin, water, fork, plate, quartz counter, rice, basmati rice, jasmine rice
Cashew Chicken

Cashew Chicken Recipe

Prep Time: About 10 mins

Cook Time: About 20 mins

Total Time: About 30 mins

Yield: 4 servings


What You'll Need:

  • sauté or cast iron pan

  • 1.5 lbs boneless/skinless chicken thighs

  • 1 c bell peppers, chopped into bite size chunks

  • 1 c red onion, chopped into bite size chunks

  • 1/4 tsp ground ginger

  • 1/4 tsp white pepper

  • 1/2 tsp kosher salt

  • 1/2 tsp garlic powder

  • 1 Tbsp, plus another drizzle of vegetable oil

  • 1/2 heaping cup lightly salted and toasted cashews

  • 4 scallions, sliced

  • sesame seeds, for garnish (optional)

Sauce:

  • 1/2 c water

  • 4 Tbsp soy sauce

  • 3 T hoisin sauce

  • 1 & 1/2 Tbsp mirin

  • 1 tsp sesame oil

  • 1 Tbsp cornstarch

  • 2 cloves minced garlic

  • 1 tsp minced ginger


How to Prepare:


  1. Combine seasonings (kosher salt, white pepper, garlic powder, ground ginger) in a small dish and whisk with a fork, then season chicken thighs on both sides so it is generously seasoned all over. Set aside.

  2. Combine 1/2 c water with all sauce additives (soy sauce, minced garlic, ginger, hoisin sauce, mirin, sesame oil and cornstarch) and whisk to combine. Set aside.

  3. Heat sauté or cast iron pan over medium heat, then once hot, add tbsp oil, swirl to coat pan, then add chicken and sear about 5 mins on each side, forming a golden crust, then set aside on cutting board. Chicken will be slightly raw in the middle, this is okay as it will finish cooking in the sauce.

  4. Add onion to same pan with another drizzle of oil, reduce heat to medium low, and sauté 2 mins, add bell pepper, and sauté for a minute more. Turn off heat.

  5. Chop chicken into bite size cubes, then add all chicken with accumulated juices back to pan with veggies, increase heat to medium, and give a stir.

  6. Pour sauce over chicken and veggies, then reduce to simmer, and cook about 5-7 minutes more, stirring every so often. Sauce should be thickened, and chicken completely cooked through.

  7. Add cashews, give a toss, then sprinkle scallions on top. Serve with hot basmati or jasmine rice.

  8. Enjoy!



cashews, chicken, soy sauce, mirin, hoisin sauce, water, scallions, bell peppers, red onions, onions, fork, plate, countertop,
Cashew Chicken

This cashew chicken recipe is one I have perfected over time, and make regularly for my family and guests! It comes out perfect every time and hits the spot when we're craving one of our favorite Chinese takeout meals! Save this one for the archives, I promise you won't regret it! ;)


Don't forget to post a photo and tag @boujeekitchen

My grace is sufficient for you, for my power is made perfect in weakness.

2 Corinthians 12:9


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