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5 from 2 votes

One Skillet Cashew Chicken

Your favorite take-out meal gone healthy. This cashew chicken is super easy to make at home and tastes incredible
Course Main Course
Cuisine Chinese
Keyword Cashew Chicken, Healthy Cashew Chicken, Homemade Chinese Takeout
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 4 servings
Calories 417kcal
Author The Seasoned Mom


  • 1 lb. boneless skinless chicken breasts cut into 1-inch pieces
  • ¼ cup soy sauce
  • 2 tablespoons sherry
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons canola oil
  • ½ cup raw cashews
  • 2 scallions sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh ginger
  • 2 cups broccoli florets I used frozen broccoli that I thawed first
  • Optional: Cooked rice tortillas, or large lettuce leaves for serving


  • Whisk together soy sauce, sherry, cornstarch, honey, and vinegar.
  • Heat a large skillet over medium-high heat for 2 minutes. Add sesame oil and canola oil, and heat for an additional 1-2 minutes.
  • Add chicken to the hot skillet and stir fry for 2-3 minutes, or until chicken turns white. Push chicken to the side of the skillet and add the broccoli and cashews. Stir fry for an additional 30 seconds, then push broccoli and cashews to side of skillet.
  • Add scallions, garlic, and ginger. Cook for about 1 more minute, stirring constantly. Push the scallions, garlic and ginger to the side of the skillet.
  • Give the soy sauce mixture one more whisk and then stir it into the skillet. Bring the liquid to a boil, stirring constantly for 1 minute, until the sauce thickens and the rest of the ingredients are coated.
  • Serve immediately over rice or wrapped in tortillas or lettuce leaves.


  • The cornstarch is an important ingredient for thickening the sauce so make sure not to skip it.
  • You could swap the broccoli for bell peppers or even throw in some spinach at the very end.
  • Leftovers taste great. You can eat it cold or heat it up (make sure the chicken is piping hot all the way through) try adding a splash of water or chicken broth if the sauce has thickened too much.
  • You can freeze this in suitable containers once cooled


Calories: 417kcal | Carbohydrates: 20g | Protein: 30g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 960mg | Potassium: 717mg | Fiber: 1g | Sugar: 10g | Vitamin A: 375IU | Vitamin C: 43.6mg | Calcium: 43mg | Iron: 2.3mg