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This Easy Cashew Chicken is a fast, flavorful dinner that comes together in just 30 minutes.
Tender chicken, crisp broccoli, and crunchy cashews are coated in a sweet-and-savory sauce that tastes like takeout from Chinese restaurants—but is simple enough for a busy weeknight at home.
If you enjoy easy, family-friendly dinners like this one, you might also love my Taco Stuffed Shells, Sheet Pan Chicken Fajitas, and Rotisserie Chicken Tacos. They’re all quick to make and packed with bold flavor, perfect for rotating into your weekly meal plan.
Why You’ll Love Easy Cashew Chicken
- Quick and easy: Ready in about 30 minutes from start to finish.
- Better than takeout: Fresh ingredients and a homemade sauce you can control.
- Family-friendly: Mild, slightly sweet flavors that everyone enjoys.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Chicken Tenderloins: Cook quickly and stay juicy when cut into bite-size pieces.
- Broccoli: Adds color, crunch, and balances the rich sauce.
- Low-Sodium Soy Sauce: Provides savory depth without being overly salty.
- Brown Sugar: Adds a touch of sweetness that pairs perfectly with the soy sauce.
- Cashews: Bring crunch and classic cashew chicken flavor.
How to Make Cashew Chicken
Here are the step-by-step instructions for making this recipe:
Step 1: Cut the chicken tenderloins into 1-inch pieces and place them in a medium bowl.
Step 2: In a small bowl, make the cashew chicken sauce by whisking together soy sauce, sesame oil, rice wine vinegar, brown sugar, garlic powder, ginger powder, and water.
Pour half of the sauce over the chicken and marinate for 5–10 minutes. Set the remaining sauce aside.
Step 3: While the chicken marinates, cut the broccoli into small florets.
Step 4: Heat a large skillet over medium heat and lightly grease with olive oil. Add the chicken and cook for about 3 minutes per side, until cooked through and golden brown. Remove the chicken from the pan and set aside.
Step 5: Add the broccoli to the skillet and sauté for 2–3 minutes. If needed, add a small amount of water to help steam the broccoli and prevent burning.
Step 6: Whisk the cornstarch into the reserved marinade. Pour the sauce into the skillet with the broccoli, stirring to coat. Add the cashews and return the chicken to the pan. Cook for about 1 minute, until the sauce thickens.
Step 7: Serve hot over cooked rice and enjoy.
Tips for Success
- Cut the chicken evenly so it cooks at the same rate.
- Don’t overcook the broccoli—it should stay bright and slightly crisp.
- For extra heat, add a pinch of red pepper flakes to the sauce.
- Add chopped green onions or red and green bell peppers for extra flavor.
- Serve with white or brown rice or cauliflower rice.
How to Store Cashew Chicken
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through.
Yes, just cut it into similar-sized pieces for even cooking.
Peanuts or almonds can work if that’s what you have on hand.
Yes, it reheats well and makes great leftovers for lunches.
Yes, you can use the same amount of rice vinegar as a substitute for the rice wine vinegar. Just make sure it’s not a seasoned rice vinegar.
More Easy Dinner Ideas
- French Onion Meatballs
- Chili Cornbread Casserole
- Skillet Lasagna
- Rotisserie Chicken Tacos
- Quinoa Stuffed Peppers
- Taco Stuffed Shells Recipe
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Easy Cashew Chicken
Equipment
- Medium bowl
- Small bowl
Ingredients
- 1.5 lb chicken tenderloins
- 1/3 cup low sodium soy sauce
- 1 Tbsp sesame oil
- 3 Tbsp rice wine vinegar
- 3 Tbsp brown sugar
- 1/2 Tbsp garlic powder
- 1/2 Tbsp ginger powder
- 1/4 cup water
- 1 large head of broccoli
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 1 cup unsalted cashews
- rice, cooked
Instructions
- Cut the chicken tenders into 1 inch pieces and place in a medium size bowl.
- In a small bowl combine the following ingredients: soy sauce, sesame oil, vinegar, brown sugar, garlic powder, ginger powder and water. Whisk to combine. Pour half of the sauce onto the chicken tenders and marinate for 5 – 10 minutes. Save the remaining sauce for later.
- While the chicken is marinating, cut the broccoli into small florets.
- In a skillet on medium heat, pour half a tablespoon of olive oil to grease the pan and put in the chicken tenders. Cook for about 3 minutes on each side. Once cooked through, remove the chicken from the pan.
- Add in the broccoli florets and begin to sauté for about 2 – 3 minutes. If needed, add a small amount of water (¼ cup) to the pan to allow broccoli to steam and prevent burning.
- Add the cornstarch to the remaining unused marinade and whisk to combine. Pour the sauce into the pan. Stir to coat the broccoli, add the cashews and place the chicken back in the pan. Allow to cook for another minute.
- Serve over cooked rice.
Notes
- Cut the chicken evenly so it cooks at the same rate.
- Don’t overcook the broccoli—it should stay bright and slightly crisp.
- For extra heat, add a pinch of red pepper flakes to the sauce.
- Add chopped green onions or red and green bell peppers for extra flavor.
- Serve with white or brown rice or cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
