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Cashew Chicken (30 Minutes & One Pan)

Skip the takeout! Cashew Chicken is so easy to make at home, in only one pan. Plus, it's on the table in 30 minutes or less! 

Course Main Course
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 6 servings
Calories 458 kcal
Author Nora (A Clean Bake)


Ingredients for the sauce

  • 6 Tablespoons tamari sauce or coconut aminos
  • 1/4 cup sesame oil
  • 1/4 cup rice vinegar
  • 1 Tablespoon honey
  • 1/2 teaspoon chili paste (such as Sambal Oelek)
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon black pepper

Ingredients for the stir fry

  • 3 Tablespoons sesame oil
  • 1 small sweet onion, thinly sliced (~3/4 cup slices)
  • 1 1/3 pounds boneless, skinless chicken breast
  • 2 cups chopped pineapple (fresh or frozen)
  • 1 whole red pepper, seeded and chopped
  • 1 whole green pepper, seeded and chopped
  • 1 cup snow peas, washed and halved
  • 1 cup cashews (raw, unsalted)
  • 20-25 whole dried red chilis (optional, only if you like your meal spicy)

For serving

  • 4-6 cups cooked jasmine rice
  • Chopped scallions
  • Sesame seeds


  1. Make the sauce: whisk together all of the sauce ingredients in a small mixing bowl until well combined. Set aside.

  2. Make the stir fry: preheat the sesame oil in a wok or large sauté pan. 

  3. Add the onions, and cook until translucent. 

  4. Add the chicken, and cook until mostly white. 

  5. Add the remaining vegetables, the pineapple, and the sauce and toss to combine. 

  6. Cook for 10-15 minutes until chicken is cooked through, veggies are tender, and sauce is reduced. There will be some excess sauce, but it will be absorbed by the rice. 

  7. Serve stir fry over rice, garnished with chopped scallions and sesame seeds, if desired. 

Recipe Notes