Takeout-Style Cashew Chicken – thestayathomechef.com

Crispy cashews, tender veggies, and tasty chicken come together so quickly to make the best Cashew Chicken. This dish is even much better than takeout!

Chopsticks holding up a piece of takeout cashew chicken.

We have a love-hate relationship with takeout. We definitely enjoy secure. A few of our preferred, a lot of tasty food originates from regional takeout dining establishments. Nevertheless, we don’t constantly feel so terrific after consuming takeout. With a diet so heavily focused on made-from-scratch cooking, our stomachs just don’t quite know what to do with takeout food. Learning to make our favorite cashew chicken was an absolute must, and we are sure you’ll agree that it is better than takeout!

Takeout Cashew Chicken is not an authentic Chinese recipe, but rather a typical American version of Chinese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.


You can use either fresh or frozen broccoli in this recipe.

Optional Vegetable Add Ins:

If you’re looking to beef up your meal a bit, feel free to add your favorite veggies to this! Some of our favorites are edamame, snow peas, water chestnuts, and bamboo shoots.

Spice Level in Takeout Cashew Chicken:

Takeout cashew chicken has a low spice level, and should be well tolerated by most. If you would like a spicier version, swap out the sesame oil for hot sesame oil and/or add in crushed red pepper flakes at the end.

Takeout cashew chicken in a dinner bowl.

Make Ahead Instructions:

You really want to prepare this immediately before serving to preserve the texture and flavors. However, you can constantly make the sauce up to 48 hours ahead of time and store in your fridge until ready to cook.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat either in a skillet on the stovetop over medium-low heat, or in the microwave in 30-second increments until warmed through.

If you like this recipe, you may be interested in these other delicious Asian inspired recipes:

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Takeout cashew chicken.

Crunchy cashews, tender vegetables, and delicious chicken come together so easily to make the perfect Cashew Chicken. This recipe is even much better than takeout!

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes



  • 1/2 cup water
  • 3 tablespoons hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon Asian chili garlic sauce
  • 1 tablespoon minced fresh ginger (or 1/2 tsp ground ginger)
  • 1 tablespoon honey
  • 2 teaspoons cornstarch

Stir fry

  • 2 tablespoons vegetable oil
  • 2 tablespoons sesame oil
  • 2 pounds chicken breasts or thighs , cubed
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons garlic minced
  • 1 cup broccoli florets
  • 1 red bell pepper cut into 1 inch strips
  • 1 green bell pepper cut into 1 inch strips
  • 1 cup cashews Whole, roasted and unsalted
  • 1/4 cup sliced green onions , for garnish


  • In a small mixing bowl, whisk together water, hoisin sauce, soy sauce, chili garlic sauce, ginger, garlic, honey, and cornstarch. Set aside.

  • Cube and place chicken in a bowl with the corn starch, salt and pepper. Toss until chicken is well coated.

  • Heat a wok or large skillet over medium-high heat. Pour in cooking oil and sesame oil and include in chicken.

  • Toss and allow chicken to cook until it starts to brown, about 8-10 minutes.

  • Add in garlic, broccoli, and bell peppers and let the veggies sauté alongside the chicken for another 5 minutes.

  • Once veggies have started to soften, include the sauce mixture and cashews and continue to prepare over a medium heat for 8-10 minutes. Stir occasionally. Sauce will thicken.

  • Serve over rice and garnish with sliced up green onions

Calories: 458kcal | Carbohydrates: 25g | Protein: 38g | Fat: 23g | Hydrogenated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Salt: 985mg | Potassium: 890mg | Fiber: 3g | Sugar: 9g | Vitamin A: 878IU | Vitamin C: 59mg | Calcium: 44mg | Iron: 3mg

Jobber Wiki author Frank Long contributed to this report.