Spicy Cashew Chicken
This Spicy Cashew Chicken is the kind of weeknight dish I turn to when I want bold flavors without fuss. It balances savory, sweet, and a real kick of heat from whole dried Thai bird eye chilies, while toasted cashews add crunch and a toasty counterpoint. It comes together in one skillet and finishes over rice, which means dinner is efficient and satisfying.
I like using boneless skinless chicken thighs here because they stay tender and resist drying out during the sauté. The recipe separates the scallions so the white parts build flavor in the pan and the green parts finish the dish with fresh brightness. The technique is straightforward: brown the chicken, aromatics, add the sauce and chilies, fold in steamed broccoli and cashews, then finish with scallion greens.
Below you’ll find the exact ingredient list and step-by-step directions — plus practical notes on swaps, storage, tools, and common mistakes. No fluff, just the reliable, real-life pointers I use when I cook this at home.
Ingredient List
- 1-1/2 pound boneless skinless chicken thighs, cubed — thigh meat stays juicy and takes color well when sautéed.
- Kosher salt and pepper, to taste — essential for seasoning the chicken and balancing the sauce.
- 2 tablespoons olive oil — the cooking fat to get a good sear on the chicken.
- 3 cloves garlic, minced — garlic builds savory depth; add carefully so it doesn’t burn.
- 1 bunch scallions, white and green separated — white parts go in early for aromatics; greens are reserved for a fresh finish.
- 1/4 cup hoisin sauce — provides sweet-savory body and helps the sauce glaze the chicken.
- 1/4 cup chicken stock — thins the sauce slightly and adds savory balance.
- 2 tablespoons low sodium soy sauce — salty umami that keeps the sauce from tasting one-dimensional.
- 1/4 cup dried Thai bird eye chilies — whole chilies deliver concentrated heat and aroma; add them whole as instructed.
- 2 cups lightly steamed broccoli — adds color, texture, and a fresh element; steam until just tender.
- 3/4 cup toasted cashews — toasted cashews give crunch and a buttery nutty note.
- White or brown rice, prepared — the neutral base to serve the saucy chicken over.
How to Prepare Spicy Cashew Chicken
- Separate the scallions into white parts and green parts. Pat the cubed chicken thighs dry and season evenly with kosher salt and pepper; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until the oil shimmers.
- Add the seasoned chicken to the skillet in a single layer. Sauté, stirring occasionally, about 10 minutes, until the chicken starts to brown.
- Add the 3 cloves minced garlic and the white parts of the scallions. Sauté, stirring, about 5 minutes, until the scallion whites soften and the garlic is fragrant. Reduce the heat if the garlic starts to brown too quickly.
- Add 1/4 cup hoisin sauce, 1/4 cup chicken stock, and 2 tablespoons low-sodium soy sauce to the skillet. Stir to combine.
- Add 1/4 cup dried Thai bird eye chilies whole, being careful not to break them. Simmer, stirring occasionally, until the sauce thickens and coats the chicken.
- Stir in 2 cups lightly steamed broccoli and 3/4 cup toasted cashews. Cook just until the broccoli is heated through and everything is coated in the sauce.
- Sprinkle the reserved scallion greens over the dish and serve immediately over prepared white or brown rice.
What You’ll Love About This Recipe
This dish is fast, bold, and texturally interesting. The combination of hoisin and soy sauce creates a sticky-sweet coating without needing sugar, while the dried bird eye chilies bring a sharp, layered heat that’s different from plain hot sauce. Toasted cashews give satisfying crunch, and the broccoli keeps the plate bright and substantial.
Because the method relies on building flavor in the pan—searing, aromatics, a quick simmer—you get complexity from simple steps. It’s a one-skillet option that scales well for a family meal or an easy weeknight dinner for two, and it pairs perfectly with either white or brown rice from the ingredient list.
Allergy-Friendly Substitutes
If you or someone you’re feeding has allergies or dietary restrictions, there are workable swaps that keep the spirit of the dish while avoiding problematic ingredients.
- Nut allergy (cashews) — swap toasted cashews for roasted sunflower seeds or pepitas for crunch and a neutral flavor profile.
- Nightshade/extra heat sensitivity (bird eye chilies) — omit the dried Thai bird eye chilies and add a milder pepper like a single dried ancho or reduce the amount of chilies to control heat. Alternatively, remove the chilies after simmering to reduce intensity.
- Soy allergy — use coconut aminos in place of low-sodium soy sauce; flavor will be slightly sweeter and less salty.
- Gluten sensitivity — verify that hoisin sauce and soy sauce are labeled gluten-free or use gluten-free substitutes for both.
- Vegetarian/vegan — replace chicken thighs with firm tofu, pressed and cubed, and swap chicken stock for vegetable stock. Toasted cashews and broccoli remain suitable.
Cook’s Kit
- Large skillet (preferably nonstick or heavy-bottomed) — big enough to hold the chicken in a single layer for browning.
- Sharp knife and cutting board — for cutting chicken and prepping scallions and garlic.
- Spoon or spatula — for stirring and scraping up browned bits.
- Small bowl or measuring cups — to measure sauces and stock before adding to the pan.
- Rice cooker or pot — to prepare the white or brown rice listed in the ingredients.
What Not to Do
There are a few practical missteps to avoid so the dish comes out correctly every time.
- Don’t overcrowd the pan. Brown the chicken in a single layer as instructed. Overcrowding traps steam and prevents proper browning.
- Don’t add the chilies broken or crushed. The recipe specifies adding the 1/4 cup dried Thai bird eye chilies whole. Breaking them will release too much heat too quickly and make the dish harsher.
- Don’t let the garlic burn. If it browns too fast, reduce the heat immediately. Burned garlic tastes bitter and will overpower the sauce.
- Don’t skip patting the chicken dry. Dry chicken sears; wet chicken steams. Patting dry first helps create the brown crust the recipe relies on.
In-Season Swaps
Work with seasonal produce to keep the dish vibrant without changing the backbone of the recipe. If broccoli isn’t in season or you want variety, swap in vegetables that steam quickly and hold up in a hot pan—think snap peas, tenderstem broccoli, or thinly sliced summer squash. Add them at the same stage you would the lightly steamed broccoli so they heat through without overcooking.
When scallions are out of season, a small amount of thinly sliced leek whites can stand in for the aromatic white parts; reserve the green tops for finishing if available.
Chef’s Rationale
The technique is built on three principles: contrast, timing, and restraint. Contrast comes from the soft, savory chicken against crunchy cashews and the punch of dried chilies. Timing matters because each ingredient has a different optimal cooking window—garlic and scallion whites need just minutes to soften without burning, while the chicken needs time to brown. Restraint is about keeping additions focused: a modest amount of hoisin and soy gives a glaze without drowning the other flavors.
Using whole dried chilies instead of a chili paste or powder keeps the heat present but controlled; they infuse the sauce without turning it uniformly fiery. Steamed broccoli folded in at the end keeps its texture and color bright, while the reserved scallion greens refresh the finished dish.
Best Ways to Store
Short-term (refrigerator)
Allow the cooked Spicy Cashew Chicken to cool to room temperature (no more than two hours), then transfer to an airtight container. Store in the refrigerator for up to 3 days. The broccoli will soften over time; reheat gently to preserve texture.
Long-term (freezing)
You can freeze the cooked chicken mixture for up to 2 months in a freezer-safe container. Note that the broccoli may become softer after freezing and thawing; consider freezing without broccoli and adding fresh or quickly steamed broccoli when reheating.
Reheating
Reheat gently over medium-low heat in a skillet with a splash of chicken stock or water to refresh the sauce. Microwave in short intervals, stirring between bursts, to avoid overheating and drying out the chicken. Finish with fresh scallion greens as in the original recipe.
Helpful Q&A
Q: How spicy will this be?
A: The 1/4 cup of dried Thai bird eye chilies adds significant heat. Because the recipe calls for adding them whole, the heat is punchy but not uniformly spread through every bite. If you prefer milder heat, reduce the number of chilies or omit them and add a small pinch of red pepper flakes to taste.
Q: Can I use chicken breast instead of thighs?
A: Yes, but chicken breast cooks faster and can dry out. If using breast, watch the cooking time closely and remove from heat as soon as it’s cooked through; consider slightly reducing the initial sauté time.
Q: Do I need to toast the cashews?
A: The ingredients list calls for toasted cashews. If your cashews aren’t toasted, you can toast them quickly in a dry skillet over medium heat for a few minutes until golden and fragrant—this step enhances their flavor and texture.
Q: Can I make this ahead?
A: You can prepare components ahead: steam the broccoli and toast cashews earlier in the day, or pre-cut the chicken and scallions. Finish the dish close to serving for the best texture. If you make the full dish ahead, store as directed in the Best Ways to Store section.
Serve & Enjoy
Serve the Spicy Cashew Chicken hot over prepared white or brown rice as the recipe directs. Spoon the saucy chicken and broccoli over a bed of rice so the sauce soaks into the grains. Scatter the reserved scallion greens on top for color and a fresh finish.
This recipe is balanced enough to stand on its own as a full meal, but if you want a simple side, a crisp green salad or quick pickled cucumbers cut through the richness nicely. Eat it the night you make it for the best texture—leftovers are great for lunch the next day.
Spicy Cashew Chicken
Ingredients
Equipment
Method
- Separate the scallions into white parts and green parts. Pat the cubed chicken thighs dry and season evenly with kosher salt and pepper; set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until the oil shimmers.
- Add the seasoned chicken to the skillet in a single layer. Sauté, stirring occasionally, about 10 minutes, until the chicken starts to brown.
- Add the 3 cloves minced garlic and the white parts of the scallions. Sauté, stirring, about 5 minutes, until the scallion whites soften and the garlic is fragrant. Reduce the heat if the garlic starts to brown too quickly.
- Add 1/4 cup hoisin sauce, 1/4 cup chicken stock, and 2 tablespoons low-sodium soy sauce to the skillet. Stir to combine.
- Add 1/4 cup dried Thai bird eye chilies whole, being careful not to break them. Simmer, stirring occasionally, until the sauce thickens and coats the chicken.
- Stir in 2 cups lightly steamed broccoli and 3/4 cup toasted cashews. Cook just until the broccoli is heated through and everything is coated in the sauce.
- Sprinkle the reserved scallion greens over the dish and serve immediately over prepared white or brown rice.
