Cashew Chicken Bowl

Ann Dunaway Teh & Lesley Baradel

Cashew Chicken

Don’t let the number of ingredients scare you. This recipe comes together quickly and is better than your local Chinese take-out.
3.25 from 8 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Chicken & Poultry
Cuisine Asian
Servings 4 servings
Calories 405 kcal


  • 4 tsp soy sauce, reduced sodium
  • 4 tsp mirin rice wine
  • 5 tsp corn starch divided
  • 1/4 tsp ground black pepper
  • 1 lb boneless, skinless chicken breasts cut into small chunks
  • 1 cup chicken broth, low sodium
  • 4 tsp oyster sauce
  • 1 tsp sesame oil
  • 1 Tbsp canola oil divided
  • 3/4 cup unsalted cashews
  • 1 Tbsp garlic minced
  • 1 Tbsp fresh ginger chopped
  • 1 small onion diced
  • 1 small red bell pepper julienned
  • 1 cup snow peas
  • 2 green onions thinly sliced


  • In a large bowl, whisk together the soy sauce, mirin, 2 teaspoons corn starch and white pepper. Add the chicken and stir well to evenly coat. Set aside and allow to marinate while you prepare the rest of the ingredients.
  • In a small bowl, whisk together the chicken stock, oyster sauce, remaining corn starch and sesame oil.
  • Add 1 teaspoon oil to a large skillet or wok and heat over medium high heat. Add the cashews and stir fry until golden brown, about 2 or 3 minutes. Remove from pan and set aside.
  • Heat the remaining oil in the pan and add the garlic and ginger. Stir until fragrant, about 30 seconds then add the chicken and marinade. Brown the chicken on all sides. Add the onion and pepper and continue to cook until vegetables are soft, about 5 minutes.
  • Add the snow peas and cook another 2 to 3 minutes. Stir the sauce in the bowl to make sure it is still mixed well then add to the pan. Bring to a boil and allow the sauce to thicken. Stir in the cashews and green onions. Serve over rice.


Chef's Notes: Our recipe calls for minced ginger. You do not need to buy a ginger root. You can find bottled minced ginger in the produce section of any major supermarket. 
Make Ahead: Marinate the chicken and place in the refrigerator overnight or all day. Prep the rest of the vegetables so that you can quickly cook it all at once when you are ready.
Mix It Up: This recipe is very versatile. You can use a different meat like steak, pork, or shrimp. You could also go vegetarian and use tofu as your protein source.


Calories: 405kcalCarbohydrates: 23gProtein: 35gFat: 20gSaturated Fat: 4gCholesterol: 77mgSodium: 560mgFiber: 3gSugar: 8g
Keyword cashews, chicken breast, stir-fry
Tried this recipe?Let us know how it was!

Recent Posts

Rosemary Roasted Butternut Squash

Rosemary Roasted Butternut Squash Roasting butternut squash brings out its natural sweetness, and paired with the right herbs ...
Read More
Salmon with Cucumber Vinaigrette

Cucumber Vinaigrette

Cucumber Vinaigrette This cucumber vinaigrette goes with our Marinated Salmon recipe, though we love it so much, it ...
Read More

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
Scroll to Top