If you love takeout but want something healthier, homemade, and just as flavorful, this Sesame Ginger Cashew Chicken is a must-try! Picture tender chicken pieces coated in a savory-sweet sesame ginger sauce, tossed with crunchy cashews, and finished with a sprinkle of sesame seeds and green onions. It’s a quick, one-pan meal that’s packed with flavor and comes together in just 30 minutes!
Trust me, once you make this, you’ll never crave takeout the same way again!
Why You’ll Love This Recipe
- Quick & Easy – A 30-minute meal perfect for busy weeknights.
- Better Than Takeout – Fresh, homemade ingredients without the extra oils or sugars.
- Protein-Packed & Nutritious – A healthy balance of lean protein, healthy fats, and veggies.
- Customizable – Swap the chicken for shrimp, tofu, or beef!
- Crowd-Pleasing – A dish the whole family will love, from kids to adults.
Ingredients
Here’s what makes this dish so irresistible:
Chicken Breast or Thighs – The protein base, cooked until golden and juicy.
Cashews – Adds a delicious crunch and nutty flavor.
Garlic & Ginger – The bold, aromatic duo that makes this dish pop!
Soy Sauce or Tamari – A salty umami kick that ties everything together.
Honey or Maple Syrup – Balances the flavors with a touch of natural sweetness.
Sesame Oil – Adds rich, nutty depth to the sauce.
Rice Vinegar – Brings a hint of tanginess that enhances the overall flavor.
Cornstarch – Helps thicken the sauce, creating that glossy, restaurant-style coating.
Sesame Seeds & Green Onions – The perfect garnish for an extra layer of texture and freshness.
Optional Veggies – Bell peppers, snap peas, or carrots make great additions!
(Note: The full ingredient list with measurements is provided in the recipe card below.)
Instructions
Prepare the Chicken: Cut chicken into bite-sized pieces and toss with cornstarch to give it a light, crispy coating.
Toast the Cashews: In a dry pan, toast cashews over medium heat until golden and fragrant. Set aside.
Cook the Chicken: Heat sesame oil in a large pan over medium-high heat. Add the chicken and cook until browned on all sides. Remove and set aside.
Make the Sauce: In the same pan, sauté garlic and ginger until fragrant. Stir in soy sauce, honey, rice vinegar, and a splash of water. Let simmer for a minute.
Thicken the Sauce: If needed, mix a little cornstarch with water and stir it into the sauce to thicken.
Combine Everything: Add the cooked chicken and toasted cashews back into the pan. Toss everything together until well coated.
Garnish & Serve: Sprinkle with sesame seeds and green onions, then serve hot over rice, quinoa, or noodles.
How to Serve Sesame Ginger Cashew Chicken
- Over Rice – Perfect with jasmine, basmati, or cauliflower rice for a low-carb option.
- With Noodles – Try it with rice noodles, lo mein, or soba noodles for a twist.
- As a Stir-Fry – Add bell peppers, carrots, or broccoli for extra color and crunch.
- In a Lettuce Wrap – A fresh, low-carb option that’s great for meal prep!
Additional Tips
- Use Chicken Thighs for Extra Juiciness: They’re more tender and flavorful than chicken breast.
- Make it Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha.
- Double the Sauce: If you like extra sauce for rice or noodles, simply double the ingredients.
- Don’t Overcook the Cashews: Toast them just until golden to keep them crunchy.
- Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! Store leftovers in an airtight container in the fridge for up to 4 days.
Q2: Can I freeze this dish?
A2: Absolutely! Freeze in a sealed container for up to 3 months. Thaw overnight and reheat in a pan.
Q3: What’s the best way to reheat it?
A3: Warm in a pan over medium heat with a splash of water to keep the sauce from thickening too much.
Q4: Can I make this without nuts?
A4: Of course! Simply leave out the cashews or replace them with sunflower seeds for crunch.
Q5: How do I make this dish vegetarian?
A5: Swap the chicken for tofu, tempeh, or mushrooms—they soak up the sauce beautifully!
Q6: Can I use a different sweetener?
A6: Yes! Brown sugar, agave, or coconut sugar all work well.
Q7: How do I make this dish even healthier?
A7: Use low-sodium soy sauce, skip the sweetener, and add extra veggies.
Q8: Can I use a different protein?
A8: Absolutely! Try shrimp, beef, or even chickpeas for a plant-based twist.
Q9: Why is my sauce too thin?
A9: Add a little more cornstarch slurry (cornstarch mixed with water) to thicken it up.
Q10: What sides go well with this dish?
A10: Steamed broccoli, roasted sweet potatoes, or a simple cucumber salad make great pairings!
Final Thoughts
This Sesame Ginger Cashew Chicken is the perfect balance of sweet, savory, and nutty flavors—a total weeknight winner! It’s quick, satisfying, and way better than takeout. Give it a try and let me know how you customize yours! Happy cooking!
Print
Sesame Ginger Cashew Chicken
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
This Sesame Ginger Cashew Chicken is a quick and easy high-protein meal with tender chicken, crunchy cashews, and a flavorful sesame-ginger sauce. Perfect for a healthy homemade dinner, this dish is gluten-free, dairy-free, and better than takeout!
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the Sauce:
- 3 tbsp soy sauce (low sodium)
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tsp cornstarch mixed with 1 tbsp water
Other Ingredients:
- 1/2 cup cashews, unsalted
- 1/2 cup green onions, chopped
- 1 tbsp sesame seeds, for garnish
Instructions
- Prepare the Chicken:
- Toss chicken pieces with cornstarch, salt, and black pepper until evenly coated.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 5-6 minutes, stirring occasionally, until golden brown and fully cooked. Remove from the pan and set aside.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, and red pepper flakes.
- In a separate bowl, mix 1 tsp cornstarch with 1 tbsp water to create a slurry.
- Combine Everything:
- Reduce heat to medium and pour the sauce into the skillet. Stir in the cornstarch slurry and cook for 1-2 minutes until slightly thickened.
- Add the cashews and return the chicken to the pan. Stir well to coat everything in the sauce.
- Garnish & Serve:
- Sprinkle with green onions and sesame seeds.
- Serve hot over steamed rice, quinoa, or cauliflower rice for a lower-carb option.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65g