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Forget about takeout; make a delicious Single Serve Cashew Chicken at home in just 20 minutes! This mouthwatering single serving dish features cooked chicken, crispy broccoli, and crunchy cashews, all coated in a tantalizing garlic sauce. It’s a convenient, healthier option that’s perfect for anyone craving homemade Asian cuisine without spending hours in the kitchen.

Why You’ll Love This Recipe

  • Quick and Convenient: You can whip up this scrumptious dish in just 20 minutes, making it a go-to for those busy weeknights or last-minute meals.
  • Satisfyingly Versatile: Whether you’re cooking for one or have a sudden guest, this recipe effortlessly adjusts to your needs. Just double or triple the ingredients, and you’re good to go without even tweaking the cooking time!
  • Balanced and Nutritious: This isn’t just a treat for your taste buds; it’s a feast of balanced nutrition, featuring lean protein from the chicken, fiber and vitamins from broccoli, and healthy fats from cashews.
  • Explosion of Flavors: Think sweet meets savory with a tantalizing hint of garlic. The sauce is the real MVP, providing a taste journey you’ll want to relive over and over.
  • Perfect for Doubling: Hosting a Netflix night or dinner party? This recipe is your best friend. The flavors and textures maintain their integrity even when you’re cooking for a crowd.

RELATED: Cooking For One – Simple Tips To Eat Healthy and Save Money

an overhead view of cooked chicken in a bowl with vegetables.

What Is Cashew Chicken?

Cashew Chicken is a classic Chinese-American dish that combines tender chunks of chicken with crunchy cashews and vegetables, all coated in a sumptuous sauce. Its roots lie in Chinese cuisine, but the dish has been embraced and modified in various ways across the globe.

Ingredient Notes

  • Soy Sauce: Opt for low-sodium soy sauce to control the salt level in your dish. If you’re avoiding soy, coconut aminos can be a good substitute.
  • Honey: This natural sweetener adds a touch of sweetness that balances out the salty and umami flavors. Feel free to replace it with sugar or your preferred sugar substitute if needed.
  • Olive Oil: Extra virgin olive oil is the star here, being the least processed and highest-quality option available. It retains a robust olive flavor and a host of nutrients. However, if you prefer a milder taste, go ahead and use light olive oil.
  • Ginger: Freshly grated ginger adds a spicy kick, but ground ginger works in a pinch. Use 1/4 teaspoon of fresh or 1/8 teaspoon of ground.
  • Water: Just a splash is needed to thin out the sauce, making it the perfect consistency for coating your chicken and veggies.
  • Chicken: One boneless, skinless chicken breast or thigh will do. If you’re vegetarian, tofu makes a great alternative.
  • Salt and Black Pepper: These basic seasonings are all you need to bring out the natural flavors of the chicken and vegetables. Feel free to adjust the amounts to your liking.
  • Vegetables: Onions, garlic, and broccoli make up the veggie component of this dish. If broccoli’s not your thing, green beans or bell peppers can be used.
  • Cashews: These add a satisfying crunch and buttery flavor to the dish. For a nut-free version, simply omit the cashews or replace them with sunflower seeds for a similar crunch.

This section provides a quick rundown of the ingredients used in this easy Cashew Chicken recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

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How To Make The Best Cashew Chicken

See the recipe box below for ingredient amounts and full recipe instructions.

  1. Prepare the Sauce: In a small mixing bowl, combine the low-sodium soy sauce, honey, extra virgin olive oil, ginger, and water. Whisk well and set aside for later use.
  2. Cook the Chicken: Sprinkle salt and black pepper over the chicken pieces for seasoning. In a medium-sized skillet, heat the olive oil over medium-high heat. Add the seasoned chicken and sauté for about 4-5 minutes, or until fully cooked.
  3. Sauté the Vegetables: Without removing the chicken, toss in the chopped onions, broccoli, and garlic to the same skillet. Stir occasionally and cook for approximately one minute, aiming for a crisp-tender texture in the vegetables.
  4. Combine and Cook: Introduce the cashews to the skillet and drizzle the pre-made sauce over the top. Allow the mixture to reach a gentle boil, then reduce the heat to low. Let it simmer for about 3 minutes to blend the flavors.
  5. Serving: Optionally, serve your flavorful Cashew Chicken over a bed of rice for a complete meal.

Pro Tip: You might like to use our single serving recipes for baked white rice or baked brown rice.

Single Serving Rice Cooking Tip

For a convenient way to always have rice on hand, consider cooking a large batch of either brown or white rice. Once cooked, distribute the rice into individual portions using a muffin tin. Freeze these portions until solid, then remove the rice ‘discs’ from the tin and transfer them to a zip-top freezer bag. When you need a single serving of rice, simply reheat one of these frozen rice discs for a quick and easy side dish.

RELATED: The Best Cookie Recipes For One

Expert Tips

  • Uniform Chicken Pieces: For even cooking, make sure to cut your chicken into pieces of similar size. This ensures that all the chicken cooks uniformly.
  • Soy Sauce Choices: I opt for low-sodium soy sauce in this recipe. If you’re using regular soy sauce, hold off on adding extra salt to the chicken initially. Taste the dish first and add salt later if needed to avoid over-seasoning.
  • Spice It Up: If you prefer your cashew chicken with a kick, sprinkle a pinch or two of crushed red pepper flakes into the mix. Remember, a small amount can pack a lot of heat.
  • Skillet Size: I find a 10-inch skillet to be ideal for cooking this single-serving cashew chicken. For optimal results, use a skillet of similar size.
  • Additional Resources: For a detailed rundown of the cooking and baking dishes ideal for single-serving recipes, you can check out our FAQ page and our Store page.

The Art Of Sauce Reduction For Natural Thickening

In many Asian recipes and saucy dishes, flour or cornstarch is commonly used as a thickening agent. However, if you’re looking for a lighter approach, consider thickening your sauce naturally through the process of reduction. It’s a simple but effective technique: simmer the sauce over low heat to evaporate some of its moisture. As the water content diminishes, the flavors intensify and the sauce becomes naturally thicker. This method is particularly useful if you’re mindful of your carb intake.

Frequently Asked Questions

Can I Make This Dish Vegetarian?

Yes, substitute the chicken with tofu or tempeh.

What Can I Use Instead Of Honey?

Maple syrup or sugar can be used.

Is This Recipe Gluten-Free?

Use Tamari instead of soy sauce for a gluten-free version.

Serving Suggestions

So, you’ve just finished cooking your cashew chicken and are wondering how to take it up a notch? Look no further. We’ve got the most mouthwatering companions to this already divine dish.

  • Jasmine Rice: Lightly aromatic jasmine rice pairs beautifully with the rich flavors, soaking up the sauce for a complete taste experience.
  • Quinoa: For a protein-packed alternative to rice, try quinoa. Its nutty flavor complements the cashews perfectly.
  • Zoodles: If you’re watching your carbs, zucchini noodles make a great base for this dish.
  • Sauteed Spinach: A side of lightly sautéed spinach with a hint of garlic can enhance the meal’s nutrient profile even more.

Recipe Variations

Craving a twist to the classic cashew chicken recipe? Let your taste buds venture into these delicious variations. Each offers something unique while retaining the essential character of the original dish.

  • Sweet and Spicy: Add a drizzle of Sriracha and a spoonful of brown sugar to give your cashew chicken a spicy-sweet kick.
  • Cashew Chicken with Mango: Toss in some diced mango for a tropical infusion that pairs wonderfully with the nutty and meaty textures.
  • Teriyaki Cashew Chicken: Swap out the garlic sauce for teriyaki sauce for a Japanese twist. You’ll get a more robust, tangy flavor profile.
  • Cashew Chicken Lettuce Wraps: For a lighter and crunchier experience, serve the cooked chicken and veggies in iceberg lettuce wraps.

If you’ve tried this cashew chicken or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Cashew Chicken For One

4.80 from 20 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
Cashew Chicken For One, easy to make and so much better than takeout! Cooked chicken and cashews in a sweet garlic sauce. This single serving version of cashew chicken is full of flavor, healthy, and ready in just 20 minutes!

Ingredients 
 

FOR THE SAUCE

  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 1 teaspoon olive oil
  • ¼ teaspoon grated ginger (or use 1/8 teaspoon ground ginger)
  • 1 tablespoon water

FOR THE CASHEW CHICKEN

  • ½ tablespoon olive oil
  • 1 (6 ounce) boneless skinless chicken breast , cut into 1-inch cubes. (you can also use boneless, skinless chicken thighs)
  • teaspoon salt
  • teaspoon coarsely ground black pepper
  • ½ cup chopped onions , thickly chopped
  • ½ cup broccoli florets
  • 1 clove garlic , minced
  • ¼ cup unsalted cashews

Instructions 

MAKE THE SAUCE

  • In a small bowl, whisk together the soy sauce, honey, olive oil, ginger, and water. Set aside.

MAKE THE CASHEW CHICKEN

  • Season the chicken with salt and pepper. Heat the oil in a medium-sized skillet over medium-high heat. Add the chicken and sauté until cooked through, 4-5 minutes.
  • In the same skillet, add the chopped onions, broccoli, and garlic. Cook, stirring occasionally for one minute, keeping them crisp-tender.
  • Add the cashews to the skillet and pour in the sauce. Cook until the mixture comes to a light boil. Reduce heat to low and simmer for 3 minutes.
  • Serve with rice (optional).

Notes

  • Uniform Chicken Pieces: For even cooking, make sure to cut your chicken into pieces of similar size. This ensures that all the chicken cooks uniformly.
  • Soy Sauce Choices: I opt for low-sodium soy sauce in this recipe. If you’re using regular soy sauce, hold off on adding extra salt to the chicken initially. Taste the dish first and add salt later if needed to avoid over-seasoning.
  • Spice It Up: If you prefer your cashew chicken with a kick, sprinkle a pinch or two of crushed red pepper flakes into the mix. Remember, a small amount can pack a lot of heat.
  • Skillet Size: I find a 10-inch skillet to be ideal for cooking this single-serving cashew chicken. For optimal results, use a skillet of similar size.
  • Additional Resources: For a detailed rundown of the cooking and baking dishes ideal for single-serving recipes, you can check out our FAQ page and our Store page.

Nutrition

Serving: 1serving, Calories: 473kcal, Carbohydrates: 58g, Protein: 49g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 16g, Cholesterol: 1mg, Sodium: 1343mg, Potassium: 624mg, Fiber: 4g, Sugar: 41g, Vitamin A: 286IU, Vitamin C: 48mg, Calcium: 70mg, Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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30 Comments

  1. Love this recipe. Made it for the second time today. Both times I used leftover dark meat from a rotisserie chicken. The sauce is delicious but after making it the first time I decided to add a little corn starch today to thicken it just a little. I will add some celery and a bit more broccoli next time. Since I already had the oven on baking the small batch banana muffins on this site, I went ahead and baked some rice (also on this site). Thanks for the great recipes!

    1. Great to hear you enjoyed the recipe and made your own tweaks with the corn starch and veggies. Glad the banana muffins and baked rice worked out for you too. Thanks for the feedback!

  2. Made this for the second time and absolutely love it! Made your baked rice while getting the rest together– frozen chick breast thawed quickly, used frozen broccoli florets in a pinch, (the cashews that were left from snacking) and topped the finished meal with a little sweet Thai chili sauce–wonderful! Thank you for this great site!

  3. Good grief this is good! Normally I detest cooking (for me it’s a necessary evil lol) but I was tired of the same old thing so I went on a hunt. This was even made quicker for me by using some leftover cooked chicken I had in the freezer as well as some frozen broccoli. Thanks to some leftover rice in the fridge from the other night I was chowing down on this meal less than 10 minutes after starting the cooking process! The only thing missing was actual cashews since I didn’t have any in the house but I WILL buy some for the next time I make this!

  4. I always double these recipes for my husband & me. We were particularly taken by this chicken & cashew stir-fry. The step-by-step instructions were easy to follow (used chicken thighs) and the flavor was spot-on. This recipe is definitely a keeper. Thanks!

  5. This is amazing. I used red & green peppers instead of broccoli and it added a nice color to the recipe. The sauce is perfect “as is”. One of my favorite recipes!

  6. Love this stir fry!! I used unsalted peanuts Instead of the cashews and it turned out fabulous!! Made Minute Rice with it, and everything reheated very well too. Easy to double the recipe.

  7. Don’t anyone clutch their pearls BUT I don’t like brocolli so I used celery instead. I’m going to buy low sodium soy sauce for the next batch .. yep .. there will definitely be a next batch!

    1. I’m allergic to cashews, but this sauce sounds delicious. Is the recipe ok without the nuts or could I substitute a veg like celery to give it some crunch? Or maybe almonds which I can eat?

      1. Almonds are a good substitute and although I’ve never used celery as a substitute here, I love the idea.