Table of Contents
- Key Takeaways
- Why This Easy Cashew Chicken Is a Weeknight Favorite
- The Inspiration Behind Betty’s Favorite Chicken Stir-Fry
- How Jasmine Rice Elevates This Quick and Easy Recipe
- Make It Your Own: Customization Ideas
- Pairing Suggestions for a Perfect Dinner
- Tips for Cooking with Cashews
- Notes & Tips
Key Takeaways
This easy cashew chicken is a fast, flavorful recipe perfect for busy weeknights. With savory stir-fried chicken, crunchy cashews, and tender bell peppers over fragrant jasmine rice, it’s a satisfying meal the whole family will enjoy. Ideal for anyone looking for easy recipes, quick dinners, or healthy weeknight inspiration.

Why This Easy Cashew Chicken Is a Weeknight Favorite
At Betty Cooks, we believe that easy recipes should never compromise on flavor. That’s why this easy cashew chicken recipe is a go-to in my kitchen. It’s a one-pan wonder that brings together wholesome ingredients in under 30 minutes. The rich flavors and vibrant colors make it not just a treat for the taste buds but a visual delight as well.

The Inspiration Behind Betty’s Favorite Chicken Stir-Fry
This dish is inspired by my love for Asian takeout—only healthier and quicker! Chicken stir-fry easy recipes are staples in my house because they allow me to put dinner on the table without the fuss. Over the years, I’ve experimented with different sauces, but this combination hits the sweet spot between savory, slightly sweet, and just a hint of tang.

How Jasmine Rice Elevates This Quick and Easy Recipe
There’s something magical about the combination of nutty jasmine rice and tender chicken in a rich sauce. If you’re looking for quick and easy recipes that feel restaurant-quality, this one delivers. Jasmine rice not only adds fragrance but absorbs the sauce beautifully, enhancing every bite.

Make It Your Own: Customization Ideas
One of the best parts about this recipe is how easy it is to tailor to your needs. Want it spicier? Add some red pepper flakes. Prefer a low-carb option? Serve it with cauliflower rice. This flexibility is what makes it one of those food receipt easy recipes you’ll want to revisit again and again.
Pairing Suggestions for a Perfect Dinner
This dish pairs wonderfully with a crisp Asian cucumber salad or some steamed edamame for added nutrition. If you’re entertaining, serve it with a Thai iced tea or a sparkling ginger drink for a restaurant-style experience at home. It’s one of those recipes for dinner that elevates your evening without the stress.
Tips for Cooking with Cashews
Cashews add that delightful crunch and nutty depth, but they can burn easily. Make sure to add them towards the end of your stir-fry to keep them crisp and golden. Roasted cashews work best, but raw ones will toast up nicely in the pan. These small details make your dinner recipes stand out.
Notes & Tips
Use chicken thighs for a juicier bite, or breasts for a leaner take. To save time, prep your veggies in advance or use a frozen stir-fry blend. Don’t skip the hoisin sauce—it’s the secret to the signature flavor. And remember, when you’re after easy recipes that work every time, a well-stocked pantry is your best friend.
For more delicious ideas, visit Betty Cooks and explore dinner recipes that make cooking fun again!


Easy Cashew Chicken with Jasmine Rice
Ingredients
- 2 tablespoons oil
- 1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 3/4 cup cashews
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon ground black pepper
- 2 cups cooked jasmine rice
Instructions
- Heat oil in a wok or skillet over medium-high heat.
- Add chicken and sauté until browned and cooked through. Remove and set aside.
- In the same pan, add bell peppers and sauté for 2-3 minutes until slightly tender.
- Add the cashews and stir-fry for another minute.
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and black pepper.
- Pour the sauce into the pan and bring to a simmer.
- Stir in the cornstarch-water mixture and cook until the sauce thickens.
- Add the cooked chicken back to the pan and toss everything together to coat well.
- Serve hot over cooked jasmine rice.
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