This Better-Than-Takeout Cashew Chicken has been my weekday hero for years: quick, reliable, and somehow always better than what we bring home. I first nailed this version on a rainy Thursday when the local takeout line was an hour long and my kitchen was embarrassingly well-stocked. The first bite—tender chicken, crisp broccoli, bright bell pepper, pops of edamame, and the salty-sweet sauce finished with crunchy cashews—felt like a small celebration. The dish balances savory soy, gentle heat from chili-garlic sauce, and a honeyed sweetness that makes it irresistible. It’s the kind of plate that gets everyone to the table fast and sends them away satisfied.

I love this preparation because it’s forgiving: dice the chicken a little larger or smaller, swap vegetables, tweak the heat—and still end up with a restaurant-quality plate. The texture contrast is what makes it feel gourmet: velvety chicken coated with a thin, glossy sauce, vegetables that are just crisp-tender, and cashews that crackle with every bite. I typically make a double batch on Sundays for quick dinners during the week, and the leftovers reheat cleanly in a skillet. This version uses low-sodium soy and simple pantry staples, so it’s lighter than many takeout versions while staying full-flavored and fast.

Ingredients

• Chicken: Use 1.25 pounds boneless, skinless chicken breasts, diced into 1-inch pieces. Chicken breast gives a lean, tender bite when tossed quickly over high heat—if you prefer richer flavor, thighs work wonderfully too (dark meat stays juicier at higher temps).
• Cornstarch: 3 tablespoons to coat the chicken. This creates a thin, velvety exterior that helps the sauce cling and yields that restaurant-style mouthfeel; shake in a zip-top bag for even coverage.
• Oils: 2 tablespoons sesame oil plus 1 tablespoon olive oil provides the toasted sesame aroma and neutral frying heat; use a high-heat oil like avocado if you don’t want olive oil flavor.
• Vegetables: About 2 heaping cups broccoli florets, 1 cup diced red bell pepper, and 1 cup frozen shelled edamame. Broccoli should be small florets so they cook through quickly and stay crisp-tender.
• Cashews: 1 cup unsalted dry-roasted whole cashews for crunchy contrast—toast them briefly in the pan if you like extra fragrance.
• Aromatics: 2 cloves garlic, finely minced; 3/4 to 1 cup sliced green onions added at the end for freshness and color.
• Sauce: 3 tablespoons low-sodium soy sauce, 2 tablespoons honey (adjust for sweetness), 1 tablespoon rice wine vinegar, 1 tablespoon Asian chili-garlic sauce, and 3/4 teaspoon ground ginger. This combination yields a balanced, glossy sauce with a little tang and heat.

Instructions

Prep the Chicken: Place 3 tablespoons cornstarch, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the diced chicken into a gallon-size zip-top bag. Seal and shake vigorously until each piece is lightly coated. The cornstarch forms a thin barrier that keeps juices in and helps the sauce cling—don’t overdo it or it will flake off during cooking. Sear the Chicken: Heat a large skillet or wok over medium-high heat and add 2 tablespoons sesame oil plus 1 tablespoon olive oil. Add the coated chicken in a single layer and cook 4 to 5 minutes, stirring and flipping so all sides go golden. The goal is 80–90% done—edges golden, interior still slightly under to avoid overcooking in the next stage. Stir-Fry the Vegetables: To the skillet, add broccoli florets, diced red pepper, and 1 cup frozen edamame (add frozen straight from the bag). Add 2 cloves minced garlic and stir to combine. Cook 3 to 4 minutes until vegetables are bright and crisp-tender and the chicken reaches doneness. Keep the pan hot but not smoking—this preserves texture and color. Mix the Sauce: While the vegetables cook, whisk 3 tablespoons low-sodium soy sauce, 2 tablespoons honey, 1 tablespoon rice wine vinegar, 1 tablespoon Asian chili-garlic sauce, and 3/4 teaspoon ground ginger in a medium bowl. Taste and adjust: add more honey if you like sweeter or more chili-garlic for heat. Finish in the Pan: Add 1 cup dry-roasted cashews to the skillet and stir to combine. Pour the prepared sauce over the skillet contents and stir. Reduce heat to medium-low and let the sauce simmer 1 to 2 minutes until glossy and slightly thickened. The cornstarch on the chicken helps thicken the sauce quickly. Garnish and Serve: Remove from heat, fold in 3/4 to 1 cup thinly sliced green onions, and serve immediately. Spoon over steamed rice or cauliflower rice and garnish with extra green onions if desired.

Storage Tips

Store cooled portions in airtight containers in the refrigerator for up to 5 days. If you plan to freeze, portion into freezer-safe containers and freeze for up to 3 months; note that vegetables may soften after thawing. To reheat, warm gently in a skillet over medium heat with a splash of water or soy sauce to loosen the glaze; avoid the microwave if you want to preserve cashew crunch—add a handful of fresh or toasted cashews after reheating for texture. For best quality, store rice separately for reheating.

Ingredient Substitutions

Want to adapt? Swap chicken breasts for boneless thighs for moister results and more depth of flavor—use the same cook time, but watch for slightly faster browning. Replace broccoli with snap peas or sugar snap peas for a sweeter crunch, and red peppers can be swapped for orange or yellow for sweetness. For a vegetarian version, use firm tofu pressed and coated in cornstarch, pan-seared until golden. To keep it gluten-free, choose tamari instead of soy; use maple syrup or agave if you prefer a refined-sugar-free sweetener instead of honey. Each swap changes texture slightly but maintains the confident flavor profile.

Serving Suggestions

Serve over steamed white or brown rice, jasmine rice for fragrance, or cauliflower rice for a lower-carb option. A simple side of steamed bok choy or a cucumber salad brightened with rice vinegar makes a refreshing counterpoint. Garnish with extra sliced green onions, a squeeze of lime for brightness, and a sprinkle of toasted sesame seeds. For family-style dinners, bring the skillet to the table and let everyone spoon rice onto their plates—kids love scooping the glossy sauce over fluffy rice.

Cultural Background

Cashew chicken is a popular American-Chinese stir-fry with roots in Cantonese-influenced cooking styles—combining quick stir-frying, a savory-sweet sauce, and crunchy nuts. While versions vary across regions, the inclusion of cashews or peanuts offers a textural counterpoint that mirrors many Chinese stir-fries where contrast in bite and flavor is prized. This home-style version embraces that balance while simplifying steps for the modern kitchen, marrying authentic technique (high-heat searing, cornstarch coating) with accessible ingredients.

Seasonal Adaptations

In spring and summer, lighten the dish by adding snap peas, asparagus tips, or fresh sugar snap peas and reduce honey to let the vegetables shine. In fall and winter, use roasted Brussels sprouts or add sliced carrots and swap edamame for thawed frozen peas; increase the cornstarch slightly for a thicker glaze that feels cozier. For holiday gatherings, double the cashews and add toasted sesame oil at the end to enhance aroma and make it feel special.

Meal Prep Tips

For easy weeknight assembly, dice the chicken and measure the cornstarch into a bag the night before. Wash and cut vegetables ahead and store them in airtight containers or zip-top bags. Make the sauce in a jar and refrigerate; just whisk and add at the last minute. When reheating meal-prepped portions, warm the sauce and chicken in a skillet and add fresh green onions and cashews to restore texture. Portion into microwave-safe containers with rice on the side for grab-and-go lunches.

Final note: this plate is forgiving, fast, and endlessly adaptable—take the base and make it your own. Invite friends, keep the rice warm, and enjoy a better-than-takeout feast from your own stove.