{15 Minute} Cashew Chicken

{15 Minute} Cashew Chicken – An Asian classic, made quick and easy in your own kitchen! Only takes 15 minutes start to finish!


This is another one of those Asian style dishes that I just love to death. Like that  Shrimp Pad Thai I droned on and on about before (apologies), Cashew Chicken totally takes me back to that first high school job at the restaurant. As much as I hated going home at the end of the night with my hair reeking to high heaven of every kitchen aroma imaginable, I really really really loved the food.


And another similarity between that Pad Thai and this dish… they SUPER super easy and SO quick. Like start to finish, no bathroom breaks, perfect for a late night at work kind of quick.  I don’t know about you but I need some shortcuts in my life. If there’s a way to get sticky, gooey, delicious cashew chicken into my mouth faster, I wanna know what it is.

One of the great things about this recipe is you can do all the prep work ahead of time. Chop the veggies, steam the rice, toast the cashews, whip up the sauce all the night before. And seriously you can do all that in less than half the time it takes to watch an episode of Drop Dead Diva (Anyone?) so excuses are not applicable here.

P.S. Double the sauce. Just do it.


{15 Minute} Cashew Chicken
Prep time
Cook time
Total time
An Asian classic, made quick and easy in your own kitchen!
Recipe type: Main Dish
Cuisine: Asian
Serves: 3-4
  • 4 chicken breasts, thawed and cut into 1 inch pieces
  • salt & pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon rice vinegar
  • 1 large green pepper and 1 red pepper
  • ½ medium white onion
  • ½ teaspoon minced garlic
  • ½ cup cashews
  • 3-4 cups cooked brown rice
for the sauce
  • 1 cup water
  • 2 tablespoons sugar
  • 3 tablespoons soy sauce
  • pinch of salt
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  1. Toast cashews in a pan over medium high heat 3-4 minutes until fragrant. Remove from heat and set aside.
  2. Preheat a large sauce pan over medium high heat. Season chicken with salt and pepper to taste. Add oil to pan. When oil is heated, add soysauce, cornstarch, and rice vinegar. Add chicken and cook 5- 10 minutes or until cooked thoroughly, stirring throughout. Remove from pan and set aside.
  3. Whisk together all ingredients for the sauce. Add to the pan along with peppers, onion, and garlic. Cook until veggies are tender. Stir in chicken and cook another 2-3 minutes until chicken is reheated and coated in sauce. Serve over rice and top with cashews.
*If you love sauce (like I do!) then double the sauce recipe!

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