Cashew Chicken (One Pot)

Quick and easy cashew chicken recipe, made in one pot and 30 minutes on stovetop with simple ingredients.

This simple meal is better than Chinese takeout. In fact, it is one of my favorite meals because I love cashews so much. It gives this meal a wonderful, nutty flavor and crunch that I simply can’t get enough of. If you enjoy this dish as much as I do, you should also try my One Pot Chicken and Rice and Honey Sriracha Chicken (One Pot).

Key ingredients

• Olive oil- Needed for frying the vegetables and meat.
• Sesame oil- This is what gives it the unique flavor, so don’t skip it.
• Chicken– Use boneless chicken breasts, cut into cubes.
• Ginger and garlic- Fresh and finely minced is best.
• Honey– Thick and sweet, perfect for sweetening up the sauce.
• Soy sauce- Low sodium is best.
• Vinegar– Balances out the other flavors and brings a nice tanginess.
• Sriracha sauce- Adds a little kick to this recipe.
• Green peppers- Brings great flavor and texture.
• Onion– Full of flavor, these will enhance the overall dish.
• Salt and pepper- This is a classic combo used in many recipes.
• Cornstarch– Helps to thicken the sauce.
• Cashews– Unsalted and roasted gives the best flavor.

Variations

• Substitute Srirachi sauce- And use Chili sauce instead or your favorite mild sauce if you don’t like much heat.
• Adjust sauces and seasonings- According to your personal preference.
• Add other vegetables- Including broccoli, celery, zucchini, and more. If you enjoy this version, try my Oven Roasted Chicken and Vegetables.
• Mix in quinoa or rice- To make it a full meal like this Chicken Fried Rice (One Pot).
• Make it sweet and spicy– By adding in some pineapple chunks, canned or fresh.
• Try other nuts- Such as pecans, walnuts, or almonds. Just remember, that cashews have a unique flavor, so it will change up the overall flavor profile.
• Bring on the heat- If you like the spice, add in some red pepper flakes, more Sriracha sauce, and/or some diced hot peppers.

How to make one pot cashew chicken?

1. Heat oil– And stir fry chicken with ginger and garlic.
2. Mix in- Soy sauce, vinegar, honey, and Sriracha sauce.
3. Add in– Green peppers, onions, salt, pepper.
4. Stir in– The cornstarch.
5. Add cashews– Then cook until sauce thickens.

What to serve with cashew chicken stir fry?

This is best over boiled or fried rice, like this Coconut Rice (One Pot) or Pineapple Rice (One Pot). You can also try my one pot cauliflower fried rice for a healthier, low carb option.

Tips and techniques

• Don’t omit sesame oil– Since it adds flavor to this recipe.
• Use roasted cashews– Because they have a deeper flavor.
• Prevent too much salt- By using low sodium soy sauce and unsalted cashews.
• If you like more sauce- Simply double the sauce ingredients.
• Instead of using vinegar- You can also use lemon juice.
• Use whatever vegetables you like– I only used green peppers and onions.
• Use non-stick pan- To make an easier cleanup and prevent food from sticking.

Recipe FAQs

Storage

• Make ahead- If you need to save this to serve at a later time, simply make the recipe and save it in a an airtight container in the fridge for up to 3 days or in the freezer for 1 month. Thaw, reheat, and serve.
• Refrigerator– Place in a sealed container for 2-3 days.
• Freezer– Place in a sealed container for up to 1 month.
• Reheat– This can be placed in the stovetop over low heat or in the microwave to warm up.

Other One Pot Chicken Dinner Recipes:

• Easy Pineapple Chicken (One Pot)
• Honey Sesame Chicken (One Pot)
• Chicken and Broccoli (One Pot)
• Black Pepper Chicken (One Pot)
• Chinese Jalepeno Chicken (One Pot)

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5 from 3 votes

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Cashew Chicken Recipe

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Quick and easy cashew chicken recipe, made in one pot and 30 minutes on stovetop with simple ingredients. Better than Chinese takeout! 

Yield: 4 People

Ingredients

• 1 tbsp Olive oil
• 1 tbsp Sesame oil
• 1.5 pounds Chicken breast, Bonesless, Cut into 1 inch cubes
• 1 tbsp Ginger, Finely minced
• 1.5 tbsp Garlic, Finely minced
• 1/4 tsp Red chili flakes, Optional
• 1/4 cup Honey
• 1/4 cup Soy sauce, Low sodium
• 2 tbsp Vinegar
• 1-2 tbsp Sriracha sauce, Or chili sauce
• 1 cup Green peppers, Cut into 1 inch pieces
• 3/4 cup Onion , Cut into 1 inch pieces
• Salt, To taste
• Pepper, To taste
• 1 tbsp Cornstarch
• 3/4 cup Cashews, Unsalted, Roasted

Instructions 

• Heat olive oil and sesame oil in a nonstick pot over medium-high heat.
• Add chicken, ginger, garlic, red chili flakes and stir fry until slightly golden brown. 
• Add honey, soy sauce, vinegar, sriracha sauce or sweet chili sauce. Mix everything together.
• Add green peppers and onion and mix again.
• Add salt and pepper to taste. 
• Add cornstarch OR dissolve cornstarch in 2 tbsp water and add that into the pot. Mix well. 
• Add cashews and cook for a few more minutes until liquid is reduced and sauce thickens. 
• Serve with rice and enjoy. 

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 469kcal, Carbohydrates: 33g, Protein: 43g, Fat: 18g, Saturated Fat: 3g, Cholesterol: 108mg, Sodium: 1131mg, Potassium: 951mg, Fiber: 2g, Sugar: 21g, Vitamin A: 190IU, Vitamin C: 37.5mg, Calcium: 36mg, Iron: 2.9mg

Course: Main Course

Cuisine: American, Chinese

Calories: 469

Author: Abeer