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This colorful 20 Minute Garlic Butter Cashew Chicken is inspired by everyone’s favorite restaurant-style cashew chicken. Only this is made healthier, quicker, and with a few tweaks that make it unique and even more delicious. The chicken (or use ground pork) and cashews are cooked in a golden buttery sweet-spicy sauce until caramelized around the edges. Then served simply with steamed rice and plenty of green onions. The addition of butter along with double the ginger (fresh ginger and pickled sushi ginger) are the secrets. It’s saucy, salty, tangy-sweet, and has just the right amount of spice. This dish is sure to become a family staple!
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There are some recipe concepts that I have written down in my notes for less than a few minutes before I’m writing the ingredients down and testing the recipe. And then there are recipes like this cashew chicken, where I’ve jotted down the idea, but then let it sit. I’ve stared at this title, cashew chicken, for weeks now. Then just this week I finally decided to make this dish.
I needed the quick recipe for dinner. I’ve been testing seafood dishes all day and I wanted to try one last dish before calling it a day. This was the perfect quick dish and for whatever reason, I was excited to make it.
Ingredients
Hoisin sauce
- Tamari or soy sauce
- Real maple syrup
- Apple cider vinegar
- Sriracha
- Black pepper and chili flakes
- Sesame oil
Cashew Chicken
- Ground chicken
- Arrowroot powder or cornstarch
- Paprika
- Broccoli
- Salted butter
- Garlic
- Chopped fresh ginger
- Cashews
- Pickled ginger
- Green onions
Oddly, I had a lot of confidence the dish would come together just as quickly as I needed it to. And that it would still turn out both pretty and delicious at the same time.
And you know what? I was right. Not only is this the easiest to prepare, but I love the colors, and even more importantly, the taste! Inspired by our favorite takeout style cashew chicken, but made very easily at home with ground chicken and zero frying!
So it’s healthy too! We love that.
The details
With a 20 minute start to finish cook time, this is fast, simple, and easy. You’ll start with the sauce. It’s hoisin sauce, tamari (soy sauce), maple syrup, vinegar, and sriracha.
Now the chicken. To keep the recipe quick cooking and avoid frying pieces of chicken, I love to use ground chicken. I toss the chicken with cornstarch, paprika, and black pepper. The cornstarch helps the chicken get crispy and gives it a slight “breading”.
Pan-cook the chicken, then toss in butter, garlic, and ginger. Add the cashews and let the butter caramelize and brown around the chicken pieces. This is key.
Next, pour in the sauce and add some pickled ginger. Let the sauce bubble up and then reduce down to coat the chicken. I toss in broccoli for some greenery and literally, that’s it. The dish is done.
You’ll need rice for serving, and I like to top this off with some extra sauce. I also love adding some green onions and sesame seeds.
Flavor is one thing this recipe is definitely full of, yet it’s still really simple. Sweet, spicy, tangy, and salty – all the right flavors and they all hit so well together.
Plus, I really appreciate all the fresh colors – the best kind of recipe! Great for spring and summer!
Looking for other quick weeknight dinners? Here are some favorites:
20 Minute Thai Basil Beef Rolls
Chili Crisp Chicken Mango Cucumber Rice Bowl
30 Minute Sticky Thai Meatballs with Sesame Noodles
Better Than Takeout Sweet Thai Basil Chicken
Thai Basil Beef and Lemongrass Rice Bowls
Lastly, if you make this 20 Minute Garlic Butter Cashew Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Garlic Butter Cashew Chicken
Ingredients
Sauce
- 1/2 cup hoisin sauce
- 1/4 cup tamari or soy sauce
- 1-2 tablespoons real maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon sriracha
- black pepper and chili flakes
Cashew Chicken
- 3 tablespoons sesame oil , (or olive oil)
- 1 1/2 pounds ground chicken
- 1 tablespoon arrowroot powder or cornstarch
- 1 teaspoon paprika
- 1 1/2 cups broccoli
- 3 tablespoons salted butter
- 3-4 cloves garlic, chopped
- 1 tablespoon chopped fresh ginger
- 1 cup cashews
- 1/3 cup pickled ginger
- 4 green onions, chopped
Instructions
- 1. To make the sauce. Combine all ingredients in a glass jar. 2. In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes. Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.3. Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.4. Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Just made this for second time, SO good. For those missing the pickled ginger, you’re missing out! Our new favourite recipe, thanks Tieghan!
Hi Claire,
Happy Monday!! Thanks so much for trying this recipe out, I love to hear that it turned out well for you! Have a great week! xT
SUPER easy, super delicious recipe! Will add this to the monthly rotation for sure!
Hi Emily,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! Have a great weekend:)
Made this for a family going through a tough time. They loved it! I think you have another fan!
Thanks so much Molly! So glad to hear that this dish turned out well for you! Have a great week! xx
New favorite and better than getting it at a restaurant. Love the cleaner ingredients. Next time I’m going to add more broccoli!!!
Hi Lindsay,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Absolutely loved this recipe! We didn’t use any pickled ginger and only needed half of the sauce, but otherwise followed recipe. This will be going on to my repeat list for sure!
Hey Carole,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
This was sooo delicious! The sesame oil and double ginger really made a difference in the flavor.
Hi Polly,
Amazing!! Thank you so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! xx
Super yummy!! I like a more saucy chicken so next time I’d make 1.5 or double the sauce. Also, I’m not a fan or broccoli so I used snap peas and it turned out great. Would make again.
Hi Erin,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xx
This was a hit with my whole family, four year old included! Did not have hoisin sauce so subbed oyster sauce and some extra soy. Delicious and easy, came out a little spicy which we loved.
Hey Claire,
Fantastic!!🥗🌮 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx
Love this recipe! Easy and delicious!
And I was even missing the pickled ginger – will get some for next time!
Hi Susan,
Thanks so much!! I love to hear that this recipe turned out well for you and I appreciate you making it! Have a great weekend:)
Super easy except for pickled ginger, and sooo tasty. I will make this again.
Hi Jennifer,
Happy Friday!!🍉🍓 Thanks a bunch for giving this recipe a try and your comment, I love to hear that it turned out well for you! xx
My first time commenting. I made this tonight and with his first bite, my husband said, ‘Please make this again!’ I will! It was delicious. I made it exactly as you wrote it but didn’t have pickled ginger. And mine didn’t get dark and crispy, most likely because I was using a Le Crueset pan, not a cast iron pan. Still tasted amazing! Thank you so much for sharing your talents, Tieghan!
Thanks so much for your kind message Deb!! I love to hear that this recipe turned out well for you and I appreciate you making it! xT
This was so easy & SO tasty. Definitely adding it to the rotation
Hey Brooklyn,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT
My new favorite dinner – sooo good!!! The only change I made was to only use 1 pound of ground chicken but kept all other measurements the same. Definitely making this again.,. and again!!
Hi Lauren,
Happy Wednesday!🌤️🌸 I appreciate you making this recipe and your comment, so glad to hear that it turned out well for you! xx
Great flavor, but just too salty. Maybe the recipe should say to use unsalted cashews and low sodium soy sauce. Don’t get me wrong, I love salt and know how it can enhance the flavors of a dish, but this was just to salty.
Hi Amy,
Thanks for making this recipe and sharing your feedback, sorry to hear it was salty for you. I would try using the tamari next time:) I hope this helps! xx
I used tamari and it was perfect! Not too salty at all 😎
Made this recipe tonight. Delicious! Easy to make and a quick meal when stuck for a dinner idea. Definitely making this again.
Hi Jackie,
Happy Memorial Day!!🇺🇸🎆 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it! xT
This recipe is a 10/10 for sure! The recipe is so easy and is great to warm up for a meal prep or leftovers! I have already made the recipe twice within the last few weeks!
Hi Hannah,
Thanks so much!! I love to hear that this recipe was delish and I appreciate you making it! xT