Skillet Cashew Chicken

Skillet Cashew Chicken - an easy one-pan dinner

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4 from 3 reviews

This Skillet Cashew Chicken is the perfect one-pan dinner. It comes together quickly and is full of flavor. Make it spicy or mild and serve it in lettuce wraps or over rice!


  • 11.5 pounds boneless, skinless chicken breasts
  • 2 Tablespoons cornstarch
  • 2 Tbsp oil
  • 3 cups diced veggies (I use carrots, peppers & broccoli)
  • 2 cloves garlic, minced
  • 2 Tbsp rice vinegar
  • 1/4 cup chicken broth
  • 1/4 cup tamari or soy sauce
  • 2 Tbsp maple syrup (or honey or brown sugar)
  • 2 tsp fresh ginger (I use ginger paste)
  • 12 Tbsp sriracha (or other hot sauce)
  • 1 cup cashews, roughly chopped
  • 1/2 cup sliced green onions
  • lettuce wraps or rice for serving


  1. Cut chicken into bite-sized pieces and toss in cornstarch.
  2. In a large pan, heat oil over medium heat and add vegetables and garlic.
  3. Saute vegetables for 5 minutes.
  4. Add chicken and saute another 5 minutes.
  5. In a bowl, combine rice vinegar, broth, tamari, maple syrup, ginger and sriracha and mix well.
  6. Add sauce to the pan and stir until everything is well coated. Cook another 3-5 minutes until sauce is thickened and chicken reaches 165 degrees F.
  7. Stir in cashews and green onions and serve in lettuce wraps or over rice.


Taste and add more sriracha if desired.