Honey Cashew Chicken
Honey Cashew Chicken is an easy takeout copycat recipe that is so easy to make at home! This recipe can be made in 30 minutes and your family will be asking for it weekly.
My kids really love Trader Joe's Mandarin Chicken from their freezer section, but I've been wanting to make something healthier from scratch. I don't like to deep fry (too messy!) but I think I cracked the code for getting the chicken super crispy and using just a few tablespoons of oil to sauté!
The trick is tossing the chicken in an egg mixture and then some cornstarch, which helps give ether chicken just a light breading and makes it super crispy and tender. Of course, an amazing sauce helps, too. This cashew chicken recipe has a honey garlic sauce that is simple but so packed with flavor! I hope this recipe is a much of a family favorite for you as it is for us!
Looking for other Asian-inspired dishes? Check out my Eggroll Noodles, Egg Roll in a Bowl, and Korean Chicken Rice Bowls!
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Why You'll Love This Recipe
- Easy - this recipe is super simple and easy to make, making it a great weeknight meal.
- Family Favorite - my kids beg me to make this chicken dish!
- Takeout Copycat - you don't have to call for takeout when you have this recipe in your back pocket!
Ingredients
Chicken Breasts - I use boneless skinless chicken breasts in this recipe, and cut them into small bite-sized pieces.
Cornstarch - this helps get the chicken crisp as well as thickens up the honey garlic sauce.
Egg - the chicken gets coated in egg so the cornstarch sticks to it.
Salt and Pepper - to enhance the flavors.
Honey - this is what sweetens the sauce and makes it sticky and delicious.
Soy Sauce - for that savory soy sauce flavor.
Garlic - fresh garlic adds garlic flavor to the sauce.
Sriracha - this adds just a hint of spice to the sauce.
Cashew Nuts - for crunch!
Please refer to the recipe card for the complete list of ingredients.
Variations
Chicken Thighs - you can definitely make this cashew chicken with boneless skinless chicken thighs if you'd prefer.
Shrimp - you could make cashew shrimp instead. Just follow the same instructions, using thawed, shelled, and deveined shrimp.
Add Fresh Ginger - for a fresh zing of flavor you can add 1-2 teaspoons of fresh ginger to the sauce.
Different Oil - I use olive oil to cook the chicken but you could use canola oil or vegetable oil if you prefer.
Step by Step Instructions
Photo 1. Add the cornstarch to a small bowl. Slowly add the water, whisking to make a cornstarch slurry. Then add the remaining sauce ingredients.
Photo 2. In a medium bowl, add the egg and whisk to break up the yolk.
Photo 3. Add the diced chicken to the egg mixture and mix to combine.
Photo 4. In a separate bowl whisk together the cornstarch, salt, and pepper. Add the chicken, tossing to combine.
Photo 5. Heat the oil in a large skillet over medium-high heat. Add the chicken, browning on each side and cooking through, about 6-8 minutes. I did mine in two batches. Then add the peppers and cook another 5 minutes, stirring frequently.
Photo 6. Pour the sauce into the pan and add the cashews. Stir and cook another couple of minutes to let it warm and thicken up. Serve topped with diced green onions!
Expert Tips
Serving Suggestions - I love serving this easy cashew chicken with white rice and steamed broccoli. You could also serve with frozen mixed vegetables, edamame, cauliflower rice, rice noodles, quinoa, or brown rice, too.
Storage - store leftovers in an airtight container in the refrigerator for 2-3 days.
Reheat - while it won't be quite as crispy as leftovers, I reheat using the microwave for ease.
Recipe FAQs
Yes. You could definitely cook this chicken in the air fryer instead of on the stovetop. Simply preheat the air fryer to 400 degrees F, grease the air fryer, and cook the chicken for 12-13 minutes, shaking the air fryer half way through.
Yes! Just follow the recipe below for an easy take-out copycat recipe at home.
Other Chicken Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Honey Cashew Chicken
Ingredients
Honey Sauce
- 1 teaspoon cornstarch
- 3 tablespoon water
- 3 tablespoon honey
- 3 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon chili garlic sauce or Sriracha
Cashew Chicken
- 1 lb boneless skinless chicken breast cut into 1" pieces
- 1 large egg
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon olive oil
- 4 mini peppers or 1 small red bell pepper
- ½ cup whole or halved cashews
- green onions diced
Instructions
Prep the Sauce
- In a small bowl, add the cornstarch and water, and whisk to combine.
- Add the remaining sauce ingredients and whisk to combine. Set aside.
Cook the Chicken
- Add the egg to a shallow bowl and whisk to break up the yolk.
- Add the chicken pieces to the egg and toss to combine.
- In another shallow bowl, add the cornstarch, salt, and pepper.
- Add the chicken pieces from the egg mixture, shaking off some of the excess egg mixture, and toss in the cornstarch mixture.
- Add the oil to a large skillet. Add the chicken pieces and cook until golden brown on the outside, about 7-8 minutes, turning halfway.
- Add the sliced mini peppers and cook another 4-5 more minutes, tossing frequently.
- Add the sauce and cashews, cooking until the sauce has thickened.
- Serve topped with diced green onions. Enjoy!
