Cashew chicken…one of MA FAVES when it comes to Chinese take-out. I love the different textures from the chicken, veggies, water chestnuts, and cashews. But the BEST part, in my opinion, is when the sauce kind of soaks into the cashews, softening them and loading them with delicious, saucy, flavor.
You could say I am quite the expert on Chinese take-out. It is a go-to for Seth and I on lazy nights when we just don’t feel like cooking and have zero leftovers from previous evenings. We have explored many a Chinese-take-out restaurant in the various cities we’ve lived in.
The best one EVER was this take-out place right down the street from us when we lived in Georgia. It was called Lin China. Lin China = lyfe. They had the best cashew chicken everrrrrr, and they made me love, love, love that dish. Since then I have been meaning to recreate it myself at home where it can be healthier and even more tasty.
You can add any other veggies into this dish that your wonderful heart desires; I kept mine simple and just used onions and broccoli, but if you want to spice things up with some other goodies from your garden (or goodies from your grocery store’s produce section…me…I wish I had a garden…), GO for it!!
It’s really all about that sauce.
In the words of Meghan Trainor, “Because you know I’m all about that sauce ’bout that sauce no treble.” I know she says bass, but we all know she really means cashew chicken sauce…I mean, come on.
The point is…you can pretty much throw anything you want into your pan, and as long as those cashews and that sauce get in there (and the water chestnuts…because those are delicious too and add so much yummy crunch), then you are good to go.
Oh! Oh! You could even make this a vegetarian dish, ditch the chicken all together, and load up on dem veggies. You could name it Cashew Vegetables…but that just doesn’t sound nearly as good as Cashew Chicken.
Speaking of food (aren’t we always on here?) (#food4eva), today I sat in the cafeteria with my students for lunch, and I convinced one of them to eat a bite of taquito and a bite of ice cream sandwich at the same time. What. He did it and said it wasn’t that bad, so five other students proceeded to try the same thing.
So that was interesting.
And if you were ever pondering the life long question of whether or not taquitos and ice cream sandwiches go well together, you now have your answer! Have you ever seen the movie Ratatouille? The part where the little chef mouse is describing how different foods eaten together form “symphonies of flavors” inside your mouth?
Well, that scene from the movie is how one of my students described the taquito/ice cream sandwich combo. I was close to violently gagging throughout 99% of these events, so I’m going to take their word for it instead of trying it myself…
You might be thinking at this moment, “You convinced your students to eat a taquito and ice cream sandwich together? Are you mature enough to be a teacher?” Based on this story, the answer to your question would probably be “no”…but it’s cool. We’re makin’ it happen.
How about you just try this cashew chicken instead of the taquito/ice cream sandwich invention for now. Okay? Okay. Sounds like a plan.
PrintCashew Chicken
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 6 servings 1x
Ingredients
- 3 chicken breasts, diced into bite size pieces
- 1/2 onion, sliced
- 1 head broccoli, chopped into small florets
- 8 oz can of sliced water chestnuts, drained
- 1 cup cashews
- 1 pinch red pepper flakes
- Green onions and sesame seeds for garnish (optional!)
- For the sauce:
- 1/2 cup soy sauce (tamari if you want gluten free)
- 1/4 cup veggie broth
- 1/4 cup brown sugar
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 teaspoons corn starch
Instructions
- Heat a wok or large pan over medium high to high heat with some vegetable oil
- Season your diced chicken with salt and pepper (not too much! The soy sauce has a lot of sodium)
- Add your diced chicken to your hot wok/pan and cook until the chicken is JUST cooked through
- Remove the chicken to a plate and add your vegetables (onion and broccoli) to the wok/pan
- Saute for a few minutes until the onions have softened
- Meanwhile, make your sauce
- Add all the sauce ingredients into a blender and blend until thoroughly combined
- Add your chicken back in with your veggies, and add your water chestnuts
- Pour your sauce in, and simmer this for a few minutes until the sauce has thickened
- If your sauce isn’t thickening enough for your preference, create a “slurry” by stirring together 1 teaspoon of cornstarch and 2 teaspoons of water together in a small bowl. Add your slurry to the chicken and veggie mixture and simmer until the sauce has thickened further
- Add your cashews and stir to combine
- Top with green onions and sesame seeds as you serve (optional!)
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!
In the mood for more yummy Asian recipes? Check these out:
Kristen H says
This was really good! I didn’t have the water chestnuts but it was fine without. I’m gluten free but didn’t have tamari so I used aminos, but didn’t salt the chicken (since the aminos are really salty). I also used boneless chicken thighs instead of chicken breasts. My husband liked it and asked for seconds. :) This is definitely a keeper!
★★★★★
Annie Chesson says
Yay! So glad you liked it, Kristen! I have a Whole 30 version of this post (Google The Garlic Diaries Whole 30 Cashew Chicken), which will fit your dietary needs more perfectly! It’s super super super yummy – very similar to this one!
Danielle says
Can I use chicken broth in place of veggie broth?
Annie Chesson says
You totally can!
Lucy says
Hiya, we you serve this on its own? Or does it require rice or noodles to go with it?
Annie Chesson says
I always make rice with it! Sometimes cauliflower rice as an even healthier option.
Sheila says
I’m going to sound like a total creeper, but… was this restaurant in Columbus, Georgia? I live near there now (Phenix City, Alabama), and there’s a restaurant by that name. If it’s the same, I definitely want to go check it out!
Annie Chesson says
YESSSSS – it’s when my husband and I were based at Fort Benning. Go eat there and tell me if it’s just as good. It’s just a super cheap little takeout spot, so don’t expect anything fancy. My favorite thing was their chicken lo mein!
J M Kay says
This was delicious! I halved the amounts as I was only cooking for 2 and I have enough leftovers for another meal😊Easy prepping and quick to cook. I will be making this again!
★★★★★
Annie Chesson says
Yay! I’m so glad you guys liked it!!
Shangra says
This was quick, easy and delicious. Usedsled beef because that’s what I had. Will try the chicken next time. Great recipe!
Annie Chesson says
Awesome! So glad you liked it, Shangra!
Suzanne says
Hi! I tried this recipe tonight. I may have to get some Tamari with less sodium content. The dish looked great but was really salty. I do. Eli eve it was the Tamari. I will have to try again and check the sauce before putting it in with everything else.
Thanks for the recipe.
Annie Chesson says
Oh no! Sorry it was so salty! I hope if you try it again with low sodium tamari it works out better for you!
Denise says
Hello! I made this recipe with carrot sticks, onions and red bell pepper. It was delicious!!! I’m keeping this one! Thanks!
★★★★
Annie Chesson says
I’m so glad you liked this recipe, Denise! Thanks for the comment!
Angela says
The absolute best I have cooked.
In the recipe it states to season chicken with salt and pepper. I think this should read season with salt and pepper flakes.
I chose to add half a red capsicum that I had in the crisper.
OMG! Total restuarant quality meal.
Thank you so much.
Ang 😊😊😊😚
Annie Chesson says
Yay!! I’m so glad this recipe turned out so well for you, Angela! Thank you for the comment!
MaryAnn White says
This dish is better than a restaurant. My family is addicted and I have made if often! Any other similar recipes made with chicken?
Annie Chesson says
Yay! I’m so glad this recipe is a hit with your fam! If you search “chicken” in the search bar on the blog, it’ll show you all the chicken recipes I’ve got!
Janelle says
So yummy! I made it with broccolini, carrots and onions and everyone enjoyed it!
Annie Chesson says
Awesome! I’m so glad you guys enjoyed it, Janelle!
Jan Lennert says
this sounds great , can’t wait to try it
Jennifer says
Does this use toasted sesame oil or the clear kind that has little to no scent? My hubby bought the clear kind and wondering if that will work?
Annie Chesson says
I’ve never used the clear kind – mine is always a brownish color. But the clear might work, too! I wouldn’t be afraid to give it a try!
Bonnie Kite says
What do you serve with this dish? Desert ?
Annie Chesson says
We just ate it all by itself, but rice would be a good addition if you want a side! And yes, dessert of course :).
Kirsten says
Have you ever tried freezing leftovers? It looks divine! I am making it tonight!
Kirsten says
Have you ever tried to freezing leftovers of this? If so or if not, what is your advice? Looks delicious! I am making it tonight!
Annie Chesson says
Hey Kirsten! I have never tried freezing this chicken before. I’m not totally sure how that would turn out. If you do freeze the leftovers, make sure you come back and let me know how it turned out for you!!
Gayatri Kale says
Looks amazing and simple! great recipe will try it soon :)
★★★★
Annie Chesson says
Thanks, Gayatri!! I hope you try it and love it :).
Diane says
Just made this. Cooked the chicken and veggies in coconut oil; used coconut aminos instead of soy sauce; coconut sugar replaced the brown sugar; and used arrowroot powder instead of corn starch, and through in more broccoli It was a big healthy hit with my family. Will be making this often. Thank you!
Annie Chesson says
Wow, so many healthy substitutions!! Now I want to try making it your way – it sounds delicious :). Thank you so much for the feedback, Diane!! So glad it was a hit with your family!
Keri @ Fashionable Foods says
My fiancé and I used to always default to Chinese takeout on nights when we didn’t want to cook. I pretty much cried when we couldn’t do that anymore when I had to give up gluten! SO, I’m always on the hunt for make-at-home version of yummy Chinese dishes. Can’t wait to try this!
Keri @ Fashionable Foods recently posted…Loaded Twice Baked Potatoes
Annie Chesson says
Oh no that was probably so frustrating!! Yes, yes, yes, you should definitely try this :).
Dannii @ Hungry Healthy Happy says
What a great way to make a takeout favourite at home., I love anything with cashews in – I am obsessed with them at the moment.
★★★★★
Annie Chesson says
Cashews are just the best!
Sam @ SugarSpunRun says
Haha, I THOUGHT this is what Meghan Trainor was really singing about ;)
Seriously though Annie this looks SO delicious (the taquito/ice cream sandwich sounds quite questionable in comparison, but I’ll take your word for it). Wonderful recipe! :D
★★★★★
Annie Chesson says
Of course ;)! Thanks, Sam! The taquito/ice cream…blech. I agree, it sounds questionable in comparison. I’ll take their words for it…!