Easy Cashew Chicken Recipe to Try at Home

So you’ve exhausted your recipe box’s contents back in 2009 and you’re looking for some not boring recipes to spice it up. Then, keep reading! The truth is, even if you enjoy cooking at home, time and responsibilities sometimes make it difficult to venture out and try new dishes. Well, the good news is we’ve put together a wokin’ tasty dish for you to put together at home that’s sure to please your hungry crew. And if you’re a busy mom, dad or college student, worry not! Prep time is roughly 20 minutes (better get to choppin’!) and cook time is 10.


Here’s what you’ll need:

  • 8 oz. choice of protein
  • 2 oz. snap peas
  • 2 oz. sliced red onions
  • 2 oz. roasted cashews
  • 8 oz. rice
  • 3 fl. oz. cashew sauce


Cashew Sauce Ingredients

  • 1 Tbsp. spicy sesame oil
  • 1 Tbsp. garlic
  • 1 Tsp. ginger
  • ¼ Tsp. black pepper
  • ½ Tbsp. crushed red chili
  • 2 cups chicken stock
  • 4 fl. oz. Kikkoman soy sauce
  • 1 oz. brown sugar
  • Cornstarch slurry


Cornstarch Slurry Ingredients

  • 1 Tbsp. cornstarch
  • 1 Tbsp. water



  1. Blanch snap peas in hot water for 20 seconds and remove from water
  2. In a heated wok, add chicken and cook until chicken begins to brown
  3. Add snap peas, onions, bell peppers and cashews
  4. Cook until peppers have softened a little
  5. Add the Cashew sauce and bring to a simmer
  6. Flatten out a scoop of rice so that it covers the center of the plate
  7. Lay the Wok ingredients on top of the rice



  1. Heat all ingredients except the cornstarch slurry and bring to a simmer
  2. Slowly add the cornstarch slurry and simmer for five minutes
  3. With a spatula, occasionally dredge the bottom of the pan to keep ingredients from burning on the bottom of the pan


If you end up making this dish at home, tell us how it goes on Facebook—there may be a special gift for you! Follow our EVENTS here.






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