Sweet and Sticky Cashew Chicken
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Cashew chicken is sweet, sticky, and all things delicious. It’s easy to make and better than your favorite takeout.
If you love sweet and sticky chicken recipes, this cashew chicken is for you. It’s a Chinese-American classic with lightly crispy, tender chicken, plenty of buttery cashews, and a savory-sweet sauce that hits all the right notes.
It’s the kind of dinner that makes your inner five-year-old very happy, while your grown-up self loves that it’s ready in just 30 minutes. Bonus: it’s easy to make refined sugar-free, without sacrificing that irresistible, glossy sauce.
For a complete meal, serve it with a side of basmati rice and some steamed or roasted broccoli.
Another sweet and sticky chicken recipe you might enjoy is my honey garlic chicken.
How to store and reheat
Store: While this dish is best eaten fresh, it will keep for 3-4 days in the fridge.
Reheat: Leftovers can be reheated in a pan over medium heat, adding a bit of water or chicken stock to loosen the sauce.
Sweet and Sticky Cashew Chicken
Ingredients
Cashew Chicken
- 6 boneless chicken thighs (cut into bite-sized pieces)
- ½ cup cornstarch
- 2 tablespoons cooking oil (I like avocado oil)
- ¾ cup cashews (toasted – see notes)
Cashew Chicken Sauce
- ½ cup low-sodium chicken stock
- ⅓ cup hoisin sauce
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon rice vinegar (can sub white vinegar)
- 2 cloves garlic (minced)
- 1 teaspoon finely minced ginger
Instructions
- Place the chicken and cornstarch in a medium-sized bowl and mix well.6 boneless chicken thighs, ½ cup cornstarch
- In a small bowl, mix together the cashew chicken sauce ingredients.½ cup low-sodium chicken stock, ⅓ cup hoisin sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 2 cloves garlic, 1 teaspoon finely minced ginger
- Heat the oil in a large, non-stick frying pan over medium-high heat. Add half of the chicken and cook for 3-4 minutes on each side, until almost cooked through. Remove the chicken from the pan and add the remaining chicken, adding more oil if needed.2 tablespoons cooking oil, ¾ cup cashews
- Pour the sauce into the pan and let it cook for 2 minutes. Stir in the cashews.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Tried this tonight, so lovely. Will definitely cook it again and again, had it with brocolli and rice just like the picture !
We made this tonight—my kids weren’t excited about it based on the title but it was delicious and everyone loved it. Even my 5 year old asked if she could have it in her lunch tomorrow (the answer is no because we have no leftovers). Thanks so much for the great recipe.
I made this recipe tonight and it was very good! Both my fiancé and I really enjoyed it! I found that I didn’t have enough sauce, so perhaps next time I won’t let it bubble for so long. I also used three chicken breasts instead. Would highly recommend this recipe.
Melissa
We loved this recipe! The kids couldn’t get enough of it and the hubby and I loved it too. Will definitely make it again.
That’s wonderful to hear!
I made this tonight and my husband and son said, “this is a real treat” and ” this is better than a restaurant”.
I used 3 chicken breasts cut into bite size pieces instead of thighs.
Thank you, it was delicious, easy and quick.
Next I am trying the lemon chicken!
That’s so great to hear, Kerry! Love that it was a hit with your family. I hope that you love the lemon chicken too!