Cashew Chicken


Cashew Chicken

Here is a classic take out made easy at home, cashew chicken. One of my weaknesses is takeout Chinese food. Not real Chinese food of course, but our Americanized version of Chinese cuisine. I, like most Americans, love the stuff. I do prefer real Chinese food, but we only have one “real Chinese” restaurant in our area and it’s pretty far away and we don’t get there as often as I’d like. When I was working full-time, we use to order Chinese takeout at least once a week, sometimes twice for lunch. Our whole office was addicted to it. Since I haven’t been working those long hours anymore though, I just make my favorites at home. This was my first time making Cashew chicken. It was the simplest Chinese-American dish I’ve made at home yet. I based this recipe off of Martha Stewart’s recipe. A classic cashew chicken has oyster sauce, but I used Hoisin as she did in her recipe. I changed alot of the ratios around , after reading her reader’s comments, to improve on her recipe.  Next time I make it though, I’ll add some green peppers and maybe another vegetable, just to make it a little more nutritious. It has so few ingredients, the amount of time it took to cook and prep this dish was so quick. I served it with white rice that I cooked in chicken stock.

This week has been really busy at Babble’s Family Kitchen.  The theme for this week was allergy free recipes. I stepped out of my comfort zone and tried a few things, some good, some bad. (I’ll share my quiche disaster with you soon.) I have been enjoying it so much and have lots of great recipes planned for the coming weeks. Thanks to everyone for your kind comments, well wishes, stumbles and other social sharing. Your support is appreciated more than you know.

Cashew Chicken  Dinner

Cashew Chicken Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Cashew Chicken  DinnerLoading...


2 lbs boneless skinless chicken, chopped
8 cloves garlic, minced
1 cup cashews
1 bell pepper, diced (optional)
4 tablespoons Hoisin sauce
8 green onions, sliced
2 tablespoons white wine vinegar
2 tablespoons corn starch
3/4 water or chicken stock
2 tablespoons olive oil
kosher salt and pepper
steamed white rice


1. Cook white rice according to package directions. Preheat large skillet or wok over low heat. Add olive oil. Salt and pepper chicken. Add chicken, bell peppers, garlic and cashews to skillet. Cook until chicken is no longer pink.

2. Add cornstarch to a small bowl with the water and mix well. Add cornstarch and water to chicken. Then add hoisin sauce and vinegar. Simmer for 5 - 10 minutes, until sauce has thickened. Just before serving, add green onions and serve with rice.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

Did you make this recipe?

Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!

  53 Responses to “Cashew Chicken”

  1. the wicked noodle — October 1, 2010 @ 10:11 am

    Gorgeous photo! Looks healthy and delcious 🙂

  2. Kath — October 1, 2010 @ 12:23 pm

    That looks so good! Gorgeous photograph! I agree with you that adding a few vegetables would make it even better.

  3. yobodish — October 1, 2010 @ 2:45 pm

    I want some! RT @EclecticRecipes Cashew Chicken

  4. claire — October 1, 2010 @ 3:30 pm

    This looks delicious- I love cashew chicken but have always been too nervous! I will definitely be making this soon!

  5. yemek — October 1, 2010 @ 4:07 pm

    Thanks for sharing

  6. Pretty. Good. Food. — October 1, 2010 @ 5:55 pm

    Mmmm, this sounds delicious! I want to make this for dinner now! 🙂

  7. Monet — October 1, 2010 @ 11:55 pm

    My best friend and I use to order Cashew chicken every Friday night during high school. This brings back such good memories! Your recipe looks far better than what we use to order…and a lot fresher too! Thank you for sharing with me, and I’m loving your Halloween themed banner!

  8. SugarCooking — October 2, 2010 @ 10:10 am

    Just found your blog. This recipe looks great and the photography is fantastic!

  9. megan strand — October 2, 2010 @ 11:05 am

    Cashew Chicken | Eclectic Recipes: Eclectic Recipes. Ingredients. 2 lbs boneless skinless chicken, chopped; 8 clov…

  10. V Anderson — October 2, 2010 @ 2:02 pm

    Looks great! I love cashew chicken, and I love the looks of several of your other recipes. I will have to try the cilantro chimichurri this week – looks fabulous!

  11. Harriet — October 2, 2010 @ 2:40 pm

    Mmmm this looks really good! I like putting peanut butter in lots of things I cook but I haven’t done it with chicken yet! Thanks for sharing, I’m gonna try it out when its my turn to cook next!

  12. Foodierama — October 2, 2010 @ 2:59 pm

    Cashew Chicken #foodie

  13. Amanda — October 2, 2010 @ 9:44 pm

    That looks stunning!

  14. JoAnn Mathias — October 3, 2010 @ 3:23 am

    [email protected] Cashew Chicken

  15. Drick — October 3, 2010 @ 9:55 am

    like the Hoisin sauce in your version… looks so good and easy, my kind of supper

  16. averagebetty — October 3, 2010 @ 2:18 pm

    Looks great! Seems like you could switch things up just slightly for a Kung Pao too 🙂

  17. Honey — October 4, 2010 @ 1:14 am

    This looks pretty darn good.. i love how the recipe is so simple.
    Will definitely attempt it when I buy chicken next. 🙂

  18. Cajun Chef Ryan — October 4, 2010 @ 8:53 am

    This Cashew Chicken looks wonderful, making me hungry just looking at it and not even 9:00 am this morning.

    Bon appetit!

  19. SMITH BITES — October 4, 2010 @ 10:41 am

    I ALWAYS ordered this at a restaurant – love it!

  20. Cookin' Canuck — October 4, 2010 @ 11:07 pm

    Hoisin sauce and cashews – you caught my attention right there. What a pretty photo!

  21. Your cashew chicken recipe looks way better than anything I get in Chinese food restaurants. I used to love going for Chinese food, but lately I much prefer knowing what ingredients are going into my food. None of those overly gloppy overly salted sauces for this gal. xo

  22. Elle Pedersen — October 6, 2010 @ 9:59 am

    "Cashew Chicken | Eclectic Recipes" ( )

  23. Alta — October 7, 2010 @ 3:42 pm

    Ooh, cashew chicken! Looks great. I miss take-out Chinese too – General Tso’s for me. Deep fried goopy goodness. LOL Honestly, I much prefer eating cleaner nowawdays, but in my mind, it sounds great! I bet your make-it-at-home version is much better.

  24. zerrin — October 7, 2010 @ 4:17 pm

    It looks so tasty! I love how it is presented with green onions.

  25. bridget {bake at 350} — October 15, 2010 @ 7:51 pm

    Ooo…this looks SO delicious!

  26. * Suga-Lova * — November 7, 2010 @ 11:07 pm

    Cashew Chicken | Eclectic Recipes

  27. Carolyn Palmer — October 12, 2011 @ 7:54 pm

    I was looking forward to making this great-looking dish, but have to say I was disappointed. With the exception of adding a few more veggies (sliced celery, mushrooms and a few mini grated carrots) I followed the recipe to the letter. This just does not seem to have much flavor. I even used chicken stock to mix with the cornstarch, as well as in cooking the jasmine rice. It is blah. Maybe I should have used a better quality Hoisin sauce. What brand did you use? I used Dynasty. I usually love cashew chicken, so I had high hopes. Any suggestions? I’m sorry to post a negative comment, but would really like to know where I went wrong. Thanks.

    • Angie — October 12, 2011 @ 9:12 pm

      I use Kikkoman brand, That may have had something to do with it, I am not familiar with Dynasty brand. I did see Kikkoman is about twice the price of Dynasty, when looking online, so it may be stronger in flavor, not sure.
      Now after more searching it seems there are several threads on discussion boards about the best Hoisin sauce. As far as American groceries are concerned, looks like Kikkoman is the brand of choice. The only other thing I could suggest are to add a little soy sauce, but I omitted that in this recipe to reduce sodium and because the hoisin already has so much flavor.

  28. rebecca — October 28, 2011 @ 1:34 pm

    i just made this and it is good!!!! i CAN NOT cook well AT ALL !!! i did you more hoisin sauce but thats it yummy !!!!! Thank you for helping me not to cook so bad!!!!! lol!!!

  29. rebecca — October 28, 2011 @ 2:06 pm

    i added celery for crunch WOW!!!!! thank you again for this recipe!!!!

  30. Emily — October 28, 2011 @ 7:23 pm

    I just made this for dinner and it is WONDERFUL! All of my family is raving about it – it’s not often you get 5 people that love a dish! 🙂 Thank you for this fantastic recipe! (I found it through pinterest)!

  31. Charlotte Ferreux — December 20, 2011 @ 7:15 pm

    I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

  32. Linda — January 12, 2012 @ 10:10 am

    I made this last night. We loved it. I cooked half of the green onions and tops with the meat and sprinkled the rest on top. It was delicious. I may cut the garlic just a tiny bit – only because of my stomach. The flavor was perfect.

  33. Kerri B — January 24, 2012 @ 9:30 pm

    I made this tonight, it is one of my husband’s favorites. It didn’t turn out quit like yours appears in the picture, but I didn’t have a WOK either. It was good and I will make another stab at it later. Thank you for the idea, Oh and here is a pic:

  34. Melody — February 7, 2012 @ 5:25 pm

    How many would you say this serves? Making it tonight and thinking I need to at least double it for 2 adults and 4 kids.

    • Angie — February 8, 2012 @ 9:06 am

      Doubling would probably be a good idea, but then again, I always like leftovers 🙂

  35. Jessie — February 14, 2012 @ 3:34 pm

    I made this and it was soooo good. Thank you.

  36. Leanne — April 18, 2012 @ 9:34 pm

    I tried this recipe last night. It was the first time I used Hoisin sauce and I’m not sure I care for the flavor of it. It was a bit sweet for me. Trying to think of something to sub it with…not sure what. I did add in some soy sauce. I also added green pepper, celery and water chestnuts. I doubled the sauce ingredients for more sauce, too. Other than the over-sweetness of the Hoisin, it was a good recipe and method.

  37. Jessica — September 19, 2012 @ 10:03 am

    I’m making this for a second time tonight for supper. The bf loved it and raved to his boss who also loved it. First time using hoisin sauce and I LOVE the flavour. I have a sweet tooth and I think it’s one of my fave new sauces for sure. Great recipe, very simple! Thank you!

  38. chexynana — January 13, 2013 @ 1:52 am

    This looks so delicious and healthy. A perfect way to start the New Year! Will try it soon…

  39. Debbie — April 19, 2013 @ 5:19 pm

    I made this for the 2nd time last night. The first time was pretty blah. But as other posters have commented – the hoisin sauce you use makes a big difference. The 2nd time was with Kikkoman hoisin sauce – and I added a small can of water chestnuts at the end as well. This is definitely going into regular rotation at my house – served with brown rice.

  40. Katie — April 25, 2013 @ 8:25 pm

    I have been looking for a good chicken cashew recipe for months, and yours is the one! I added baby corn and water chestnuts and it was fabulous. Thanks for sharing!

  41. Anonymous — May 21, 2013 @ 5:59 pm

    Why do you say cook the garlic until ‘golden…not brown…bitter’. Then you add the chicken. What is happening to the garlic when the chicken is cooking?

  42. Lindsay — June 11, 2013 @ 8:55 am

    This was so delicious. I will def make this again!! Love your site.

  43. Katie — June 20, 2013 @ 8:01 pm

    Is the garlic to be minced? I’m a little concerned the garlic will burn if I saute the garlic and THEN cook the chicken.

  44. Kay Wilson — July 9, 2013 @ 10:07 am

    Hi Angie, Looks like a great recipe, in fact mouth-watering but do you make recipes with nutrirional info? I am in Wellness business and recommend recipes to my clients but need info like protein, calries etc.

  45. Kristi Richards — July 14, 2013 @ 5:30 pm

    When do you add the veggies? Looks great, hope I can figure it out b/c I am prepped and ready to cook it but wish the directions were more clear. Garlic? minced or sliced?

    • Angie McGowan — July 23, 2013 @ 8:18 am

      recipe is updated, thanks for your comments!

  46. Timo — April 15, 2014 @ 12:17 pm


    this looks great, but how much exactly is “3/4 water”?

    I’d like to cook it but I’d feel better if I knew exactly how much water to take.

    Thanks a lot!


  47. Jayme — June 17, 2014 @ 2:25 pm

    When the Gibson girl was about the place, men often acted like blockheads, overcome by
    her beauty, confidence and provocative allure.
    They are what is known as “kinesthetic” people
    and usually need something they can hold onto and feel and possibly
    even try on. Perhaps these old machines were not so functional but
    certainly poetry in motion, even at a stand still.

  48. christine cee — October 15, 2014 @ 12:18 am

    you have stated 3/4 water or chicken stock. But 3/4 what? 3/4 pint, 3/4 cup. not sure what measurement you meant. Can you advise please?

    • Angie McGowan — October 15, 2014 @ 11:16 am


  49. mary — January 19, 2015 @ 8:36 pm

    Made this tonight…. omg yummy!!!!

Leave a Comment