15 Minute Cashew Chicken At Home

This heart-healthy cashew chicken is packed with flavor and can be made in just 15 minutes. It’s a perfect weeknight meal that the whole family will love, served with rice or enjoyed on its own.

Ingredients

For the Rice:

• 2 cups uncooked white rice
• 2 cups (480ml) water

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs
• Kosher salt, to taste
• 3 tbsp vegetable oil

For the Cashews:

• Cashews

For the Vegetables & Aromatics:

• 1 bunch green onions, cut into 1-inch segments
• 1 rib celery, medium diced
• 1 green bell pepper, cored and diced into 1/2-inch pieces
• 1/2 cup (70g) water chestnuts (optional), quartered
• 4 cloves garlic, rough chopped
• 1-inch knob of ginger, peeled and grated

For the Sauce:

• 1 tbsp (16g) dark soy sauce
• 1 tbsp (16g) regular soy sauce
• 1/3 cup (80ml) chicken stock
• 1 tbsp (11g) Chinese black vinegar
• 1 1/2 tbsp (21g) rice vinegar
• 2 tbsp (33g) honey
• 1 tbsp (9g) cornstarch
• Pinch of ground white pepper

For Garnish (Optional):

• Thinly sliced green onions

Preparation Time

• Total Time: 15 minutes (excluding rice cooking time)
• Prep Time: ~5 minutes
• Cook Time: ~10 minutes
• Servings: 4

Step 1: Prepare the Rice

Combine rice and water in a rice cooker and start cooking according to the manufacturer’s instructions.

Step 2: Toast the Cashews

Toast cashews in a 350°F convection oven for 5-8 minutes, or until golden brown. Alternatively, toast in a pan.

Step 3: Prepare and Sear the Chicken

Cut chicken thighs into ¾-inch bite-sized pieces and season generously with kosher salt.

Heat 3 tablespoons of oil in a wok over high heat.

Add chicken to the wok and sear for 6-8 minutes, turning frequently, until browned and cooked through. Remove from wok and set aside.

Step 4: Prepare Vegetables and Sauce

While the chicken is searing, prepare the vegetables: chop green onions, dice celery and bell pepper, quarter water chestnuts (if using), and roughly chop garlic.

In a small bowl, whisk together all sauce ingredients: dark soy sauce, regular soy sauce, chicken stock, Chinese black vinegar, rice vinegar, honey, cornstarch, and white pepper. Set aside.

Step 5: Stir-Fry and Combine

Add 2-3 tablespoons of oil to the wok and heat over high heat.

Add green onions and stir-fry for 1 minute until lightly charred.

Add garlic and grated ginger, stir-fry for 30 seconds.

Add celery and bell peppers, stir-fry for 1-2 minutes until slightly softened.

Return chicken and cashews to the wok, along with water chestnuts (if using). Stir-fry for 30 seconds to 1 minute.

Pour the sauce over the chicken and vegetables, bring to a boil, and stir-fry for 25 seconds, or until thickened and glossy.

Step 6: Serve

Serve cashew chicken over steamed rice. Garnish with thinly sliced green onions, if desired.