This Cashew Chicken Thighs recipe delivers juicy, flavorful chicken in a savory, nutty sauce. It’s a one-pan meal that’s both satisfying and simple to make. The secret is using thighs for maximum moisture and toasting your own cashews for incredible depth.
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Why You’ll Love This Cashew Chicken Thighs
- Deep, addictive flavor: Savory soy, sweet hoisin, and buttery cashews create a luxurious balance.
- Juicy, tender chicken: Thighs stay moist and forgiving, never drying out.
- One-pan cleanup: Cook everything in a single skillet for easy washing.
- Easy veggie swaps: Adapt with your favorite vegetables—the sauce works with anything.
Ingredients & Tools
- 1.5 lbs (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 tbsp cornstarch
- 1/4 cup chicken broth or water
- 1 cup raw cashews
- 1 large bell pepper, sliced (any color you like)
- 1 medium onion, sliced
- 2 scallions, sliced (for garnish)
- 2 tbsp vegetable or avocado oil, for cooking
Tools: A large skillet or wok, a small bowl for the sauce, and a set of measuring spoons.
Notes: Don’t skip fresh ginger and garlic—they’re the aromatic base. Toasting raw cashews yourself delivers deeper, nuttier flavor than pre-roasted.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? They have more fat than breasts, which translates directly to more flavor and a much more forgiving, juicier texture during high-heat stir-frying. Trust me on this one.
- Can I use low-sodium soy sauce? Absolutely. If you’re watching your salt intake, low-sodium soy sauce is a great option. Just give the final dish a taste before adding any extra salt.
- The importance of toasting your own cashews. Pre-roasted cashews are fine in a pinch, but taking the extra two minutes to toast raw ones in your pan unlocks a profoundly richer, buttery flavor that really defines the dish.
- Get your mise en place ready. Stir-fries cook fast! Have all your ingredients chopped, your sauce mixed, and your tools within reach before you even turn on the stove. It makes the process smooth and stress-free.
How to Make Cashew Chicken Thighs
Step 1: Start by prepping your chicken and sauce. Cut the chicken thighs into bite-sized, roughly 1-inch pieces. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. This is your flavor powerhouse—give it a little taste; it should be salty, sweet, and deeply savory.
Step 2: In a separate small bowl or measuring cup, create your slurry. Whisk the cornstarch into the chicken broth until it’s completely smooth and there are no lumps. This is what will give your sauce that beautiful, glossy, clinging texture later on. Set both bowls aside.
Step 3: Now, heat your large skillet or wok over medium-high heat. Add the raw cashews and toast them, stirring frequently, for about 2-3 minutes. You’ll know they’re ready when they turn a light golden brown and smell incredibly nutty. Be careful not to walk away—they can burn in a flash! Pour them onto a plate to cool.
Step 4: Add one tablespoon of oil to the now-empty hot skillet. Add the chicken pieces in a single layer, working in batches if needed to avoid overcrowding. Let them sear undisturbed for about 2 minutes to get a nice color, then stir and cook for another 3-4 minutes until cooked through. Remove the chicken to a clean plate.
Step 5: Reduce the heat to medium and add the remaining tablespoon of oil. Toss in the sliced onion and bell pepper. Stir-fry for 3-4 minutes until they just start to soften but still have a pleasant crunch. Now, add the minced garlic and grated ginger, and cook for just 30 seconds until fragrant—you don’t want them to burn.
Step 6: Return the cooked chicken to the skillet. Give your sauce mixture and your cornstarch slurry a quick re-whisk (the cornstarch settles fast!) and pour both into the pan. Stir everything together continuously. The magic happens now—the sauce will begin to bubble and thicken almost immediately, turning shiny and coating everything beautifully.
Step 7: Once the sauce has thickened to a glaze-like consistency, which should only take a minute or two, turn off the heat. Stir in the toasted cashews and most of your sliced scallions, reserving some for a fresh garnish on top. Give it one final, gentle stir to combine.
Step 8: Your cashew chicken thighs are ready! Serve it immediately over a bed of fluffy white or brown rice. The contrast of the hot, saucy chicken with the cool, crunchy scallions on top is simply perfection.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month; thaw in fridge before reheating.
- Reviving: Reheat in a skillet with a splash of water or broth to loosen sauce and restore texture.
Serving Suggestions
Complementary Dishes
- Steamed Jasmine Rice — Its delicate floral scent and sticky texture are the perfect neutral canvas to soak up every last drop of that incredible sauce.
- Simple Garlicky Green Beans — A quick sauté of green beans with a little garlic adds a vibrant, crisp side that balances the rich, nutty main dish beautifully.
- Light Cucumber Salad — A quick-pickled salad of thinly sliced cucumbers with rice vinegar and a pinch of sugar provides a refreshing, crunchy counterpoint.
Drinks
- Cold Jasmine Tea — The light, floral notes of the tea cleanse the palate between bites and complement the Asian-inspired flavors without overpowering them.
- A Crisp Lager — The clean, effervescent quality of a light beer cuts through the richness of the sauce and resets your taste buds for the next delicious forkful.
- Gewürztraminer — This slightly sweet, aromatic white wine has lychee and spice notes that pair magically with the ginger and savory elements in the dish.
Something Sweet
- Mango Sticky Rice — The sweet, creamy coconut and fresh mango are a classic and heavenly follow-up to the savory, umami-packed cashew chicken.
- Fortune Cookies and Green Tea Ice Cream — A fun, simple ending. The slightly bitter, earthy ice cream is a sophisticated and cool finish to the meal.
- Pineapple Sorbet — Its bright, tropical acidity is incredibly refreshing and helps digest the rich meal, leaving you feeling satisfied but not heavy.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too much chicken at once, it will steam instead of sear. You’ll end up with pale, boiled-tasting chicken instead of pieces with delicious, caramelized edges. Cook in batches if your pan is small.
- Burning the garlic and ginger. These aromatics cook in seconds. If you add them to scorching hot oil and walk away, they’ll turn bitter and ruin the entire sauce. Add them last, just before the liquid.
- Using pre-toasted cashews without toasting them again. I know it seems like a time-saver, but giving even pre-toasted nuts a quick warm-up in the dry pan will revive their oils and make them taste so much fresher and more potent.
- Adding the cornstarch directly to the sauce. Always mix cornstarch with a cold liquid first to make a slurry. Dumping the powder straight into the hot pan will result in a lumpy, gloopy sauce that no one wants.
Expert Tips
- Tip: For an extra layer of flavor, marinate the chopped chicken thighs in one tablespoon of the soy sauce mixture for 15-30 minutes before cooking. It adds a deeper savoriness right into the meat itself.
- Tip: If you like a bit of heat, add a teaspoon of Sriracha or a pinch of red pepper flakes to the sauce mixture. It gives the dish a lovely, slow-building warmth that’s really addictive.
- Tip: To make this a true one-pan meal, stir-fry your vegetables first, then push them to the side of the pan to cook the chicken. It saves on cleanup and keeps all the flavors mingling together.
- Tip: Don’t add the cashews until the very end, right before serving. This ensures they stay wonderfully crunchy and don’t get soft and soggy from sitting in the sauce.
FAQs
Can I use chicken breasts instead of thighs?
You absolutely can, but you’ll need to adjust your cooking method to prevent dryness. Breast meat cooks much faster and has less fat, so it can become tough if overcooked. If using breasts, cut them into pieces and reduce the initial searing time by a minute or two. Keep a very close eye on them, as they’ll be done the moment they turn from pink to white all the way through.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is in a skillet over medium heat with a tiny splash of water or broth. This will gently warm it through and loosen the sauce without making the chicken rubbery. I’d avoid the microwave, as it can make the cashews soft and the texture a bit off.
Is this recipe gluten-free?
It can be very easily! Just ensure you use tamari instead of regular soy sauce, and double-check that your oyster sauce and hoisin sauce are certified gluten-free brands, as many traditional versions contain wheat. With those simple swaps, you’re good to go.
Can I make this dish ahead of time?
You can do most of the prep ahead to save time. Chop the vegetables and chicken, and mix the sauce and slurry, storing them separately in the fridge for up to a day. When you’re ready to eat, the actual cooking process will only take about 15 minutes. I don’t recommend cooking the entire dish ahead, as the vegetables will lose their crunch.
My sauce didn’t thicken. What happened?
This usually means the cornstarch slurry wasn’t properly activated. Did you remember to mix the cornstarch with a *cold* liquid? Adding it to a hot liquid directly can cause it to clump. If your sauce is too thin, just mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in, letting the dish bubble for another minute until it thickens up.
Cashew Chicken Thighs
Make juicy Cashew Chicken Thighs in 30 minutes! This easy one-pan recipe features a savory sauce and toasted cashews. Get the simple steps and cook tonight!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
-
3 tbsp soy sauce (or tamari for gluten-free)
-
2 tbsp oyster sauce
-
1 tbsp hoisin sauce
-
1 tbsp rice vinegar
-
2 tsp sesame oil
-
1 tbsp fresh ginger (grated)
-
3 cloves garlic (minced)
-
1 tbsp cornstarch
-
0.25 cup chicken broth or water
-
1 cup raw cashews
-
1 large bell pepper (sliced (any color you like))
-
1 medium onion (sliced)
-
2 scallions scallions (sliced (for garnish))
-
2 tbsp vegetable or avocado oil (for cooking)
Instructions
-
Start by prepping your chicken and sauce. Cut the chicken thighs into bite-sized, roughly 1-inch pieces. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. This is your flavor powerhouse—give it a little taste; it should be salty, sweet, and deeply savory.01
-
In a separate small bowl or measuring cup, create your slurry. Whisk the cornstarch into the chicken broth until it's completely smooth and there are no lumps. This is what will give your sauce that beautiful, glossy, clinging texture later on. Set both bowls aside.02
-
Now, heat your large skillet or wok over medium-high heat. Add the raw cashews and toast them, stirring frequently, for about 2-3 minutes. You'll know they're ready when they turn a light golden brown and smell incredibly nutty. Be careful not to walk away—they can burn in a flash! Pour them onto a plate to cool.03
-
Add one tablespoon of oil to the now-empty hot skillet. Add the chicken pieces in a single layer, working in batches if needed to avoid overcrowding. Let them sear undisturbed for about 2 minutes to get a nice color, then stir and cook for another 3-4 minutes until cooked through. Remove the chicken to a clean plate.04
-
Reduce the heat to medium and add the remaining tablespoon of oil. Toss in the sliced onion and bell pepper. Stir-fry for 3-4 minutes until they just start to soften but still have a pleasant crunch. Now, add the minced garlic and grated ginger, and cook for just 30 seconds until fragrant—you don't want them to burn.05
-
Return the cooked chicken to the skillet. Give your sauce mixture and your cornstarch slurry a quick re-whisk (the cornstarch settles fast!) and pour both into the pan. Stir everything together continuously. The magic happens now—the sauce will begin to bubble and thicken almost immediately, turning shiny and coating everything beautifully.06
-
Once the sauce has thickened to a glaze-like consistency, which should only take a minute or two, turn off the heat. Stir in the toasted cashews and most of your sliced scallions, reserving some for a fresh garnish on top. Give it one final, gentle stir to combine.07
-
Your cashew chicken thighs are ready! Serve it immediately over a bed of fluffy white or brown rice. The contrast of the hot, saucy chicken with the cool, crunchy scallions on top is simply perfection.08
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