Buttery Cashew Chicken Recipe

I promised myself I wouldn’t make another “takeout at home” dinner — and then I met this buttery cashew chicken and broke that promise immediately. I’m not kidding: the first time I tossed golden-browned chicken in a glossy, buttery sauce with crunchy cashews, I heard little handheld cymbals in my head (that’s the kitchen, not me losing it). This recipe hits the comfort-note hard — warm, savory butter, a whisper of soy, toasty nuts, and bright scallions. It comes together fast, smells like a restaurant in your apartment, and keeps well for lunches. Let’s get dinner singing in under 30 minutes.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This buttery cashew chicken delivers crunchy, buttery cashews, tender chicken with golden edges, and a glossy savory sauce that clings to every bite. It’s fast and forgiving — perfect for weeknights when you want cozy flavors without fuss. Plus: the contrast of textures (silky sauce vs. crunchy nuts) makes every forkful exciting. It’s so easy even your takeout app will feel threatened.

Ingredients

For the Main Dish:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and black pepper, to taste
• 2 tbsp cornstarch
• 2 tbsp vegetable oil (or neutral oil)
• 3 tbsp unsalted butter
• 1 cup raw cashews
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 3 green onions, sliced on the bias (white and green parts separated)

For the Sauce / Garnish:

• 1/4 cup low-sodium soy sauce
• 2 tbsp honey (or brown sugar)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp sesame oil
• 1/4 cup low-sodium chicken broth or water
• 1 tsp cornstarch + 1 tbsp water (slurry)
• Optional: red pepper flakes for a little heat

How I Make It

Step 1:

Pat the chicken dry and season lightly with salt and pepper, then toss the pieces with 2 tbsp cornstarch until they look lightly dusted. Heat a large skillet over medium-high heat and add 2 tbsp vegetable oil. When the oil shimmers, add half the chicken in a single layer so it sizzles — you want a satisfying sear, so don’t crowd the pan. Cook until edges turn golden and the pieces release easily, about 3–4 minutes per side, then transfer to a plate and repeat with the rest.

Step 2:

Lower the heat to medium. Add 3 tbsp butter to the skillet and let it melt until it smells nutty and warm. Toss in 1 cup cashews and toast them for about 1–2 minutes, stirring constantly — listen for a quiet crackle and watch the color deepen to light golden. Remove half the toasted cashews to a bowl for garnish so they keep their crunch.

Step 3:

Add the minced garlic, grated ginger, and the white parts of the green onions to the skillet. Stir swiftly — the aroma should bloom: peppery ginger and toasty garlic. Pour in the sauce (soy, honey, rice vinegar, sesame oil, and broth). Scrape the brown bits from the bottom of the pan — that’s flavor you don’t want to miss.

Step 4:

Return the seared chicken to the skillet and nestle pieces into the sauce. Bring to a gentle simmer and stir the cornstarch slurry into the sauce to thicken. Cook for another 3–4 minutes until the sauce glazes the chicken and the juices run clear — you’ll notice a glossy sheen and the pieces will feel plump and tender. If you like a thicker sauce, simmer another minute.

Step 5:

Turn off the heat and fold in half of the reserved toasted cashews and the green parts of the green onions. Spoon over steamed rice or noodles, then sprinkle with the remaining cashews and a pinch of red pepper flakes if you want a kick. Serve hot — the butter-scented steam and crunchy cashews make this dish irresistible.

Pro Tips

• Pat chicken dry — moisture prevents browning. I dry mine between paper towels for a crisper sear.
• Toast cashews separately so they stay crunchy; they go soft if left in the sauce too long.
• Adjust sweetness with honey or brown sugar to balance the soy; taste the sauce before finishing.
• If your sauce thickens too fast, add a splash of broth or water and heat briefly to loosen it.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken breasts work fine if you prefer leaner meat; cut into even pieces so they cook quickly and don’t dry out.
• For a vegetarian option, substitute 1 lb firm tofu, pressed and cubed; pan-fry until golden for the same texture contrast.
• Use tamari or coconut aminos for a gluten-free soy swap — flavor stays similar but a touch milder.
• Dairy-free option: replace butter with 3 tbsp coconut oil for richness but expect a subtle coconut note.

Variations & Tips

• Spicy version: add 1 tsp chili-garlic sauce to the sauce or sprinkle with red pepper flakes.
• Kid-friendly: swap honey for less and skip the heat — keep things mildly sweet and crunchy.
• Orange-cashew twist: add 2 tbsp orange marmalade to the sauce for a bright, citrusy glaze.
• Herb boost: finish with chopped cilantro or Thai basil for a fresh contrast.
• Low-sodium: use low-sodium soy and reduce added salt; the cashews and butter add a lot of flavor.
• One-pan meal: toss in bell peppers and snap peas in Step 3 for extra color and veg content.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and sauce, cool to room temperature, then store in an airtight container for up to 3 days. Reheat gently on the stove over low heat and add a splash of water or broth to revive the sauce, then add fresh toasted cashews before serving.

Can I double the recipe?

Sure thing. Use a larger skillet or split into two pans so you don’t overcrowd and lose that golden sear. Timing stays roughly the same; you just might cook in batches.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll see a glossy sauce coating the pieces, golden edges on the chicken, and juices that run clear when you cut into a piece. For safety, chicken should reach 165°F internal temperature.

What if I don’t have ingredient X?

Out of ginger? Use a pinch of ground ginger and a dash of lemon zest. No rice vinegar? Use apple cider vinegar or a squeeze of lime for brightness.

How I Like to Serve It

I pile this buttery cashew chicken over steaming jasmine rice and serve with a side of quick cucumber salad to cut the richness. For a weeknight cozy meal, pair with cold beer or a citrusy white wine. Bring it to a potluck and watch it disappear — people love crunchy nuts and glossy sauce. It feels right for chilly nights but bright enough for spring dinners too.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
• Safe internal temperature for cooked chicken: 165°F.

Final Thoughts

Closing: Go ahead — make this buttery cashew chicken and let the kitchen smell like a tiny happy restaurant. Now go impress someone — or just yourself — with your homemade masterpiece!