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I love Chinese food. Just adore it. Now I’m not very adventurous when I order – I tend to stick to what I love. Cashew Chicken. Almond Chicken. Fried Rice. Sweet & Sour Chicken. Sesame Chicken. And especially Hot & Sour Soup.

I’ve been able to re-create some of them at home and I’ve added one more to my recipe box – Cashew Chicken! Now this is easily made into Almond Chicken – just swap out the nuts.


cashew chicken over rice on white plate

Now this recipe isn’t as easy as ordering take out.  And it’s not as easy as slapping some ham & cheese between two slices of bread.  But it’s worth it.  It might look like it has a long list of ingredients and it kind of does, but don’t let that scare you!

It’s really just:

  • veggies
  • chicken
  • sauce

Served over rice. That’s it. I make it easier on myself and use a bag (or two!) of frozen stir fry veggies. That makes it:

  1. Make rice. (or heat up frozen rice)
  2. Make the sauce.
  3. Cook chicken.
  4. Cook the veggies.
  5. Combine!

I love it and my family does too!

cashew chicken over rice in white bowl

Cashew Chicken

Skip Chinese takeout and try this simple homemade recipe.
Course Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Jayme


Sauce Ingredients:

  • ½ cup water plus more as needed to thin out sauce
  • 6 tablespoons low sodium-soy sauce
  • 2 tablespoons honey
  • 2 tablespoons cornstarch
  • 1 tablespoon hoisin sauce
  • ¾ tablespoons apple cider vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon minced garlic
  • ½ teaspoon fresh minced ginger

For the chicken and vegetables

  • 1-2 lbs skinless, boneless chicken, cut into pieces
  • 5 cups veggies (broccoli, mushrooms, bell pepper, baby corn, anything you like)
  • 2/3 cup unsalted cashews


For the sauce:

  • In a medium saucepan over medium heat, whisk together the sauce ingredients until combined.
  • Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

  • In a large skillet or non-stick pan, brown your chicken with salt & pepper.  After a few minutes when mostly done, add your veggies.  
  • Cover and cook on medium heat for 5-7 minutes until veggies are almost, but not quite done.
  • Add your sauce.  Heat through.
  • Serve over rice and cover with cashews.

Jayme is a wife to 1 and a mother to four little boys. She tries to coupon, builds a smart stockpile, and always meal plans. While she likes to cook, she’s in the stage of life where simple is usually better – she never knows how many hands she’ll have free at dinner time! You can find her on Instagram.

If you love this, check out more recipes:
chicken lo meinsweet sour chickengeneral tsos chicken

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