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This single serving cashew chicken is an easy, takeout-style dish made with tender chicken, crisp vegetables, and a rich garlic-soy sauce. It cooks in about 20 minutes and delivers the classic cashew chicken flavor you love in the perfect amount for one.
Featured Comment
“I made this recipe over the weekend and it was so easy and so good. A definite addition to my list of “go to” recipes.”
– Cash
Why You’ll Love This Recipe
- Quick and Easy: This takeout-style cashew chicken is ready in about 20 minutes and uses simple, familiar ingredients.
- One Pan Recipe: Everything cooks in a single skillet, which keeps the process simple and helps the flavors blend well.
- Easily Scaled: Make one portion or double it to serve two. The cooking time stays the same.
- Balanced and Satisfying: Tender chicken, crisp vegetables, and toasted cashews come together for a flavorful, well-rounded meal.
- Better Than Takeout Flavor: The homemade sauce delivers sweet, salty, and garlicky notes that coat every bite.
- Pantry-Friendly Ingredients: Most of the ingredients are pantry staples, making this an easy weeknight option whenever you need a quick meal.
I created this single serving cashew chicken because I wanted the takeout-style flavor I love without making more than I needed. When you’re cooking for one, finding recipes that feel satisfying, simple, and properly sized can be a challenge. This version gives you tender chicken, crisp vegetables, and a rich, garlicky sauce in just the right amount. It’s quick, made in one pan, and perfect when you want a flavorful dinner made just for you.
If you’re looking for more quick single serving meals, try our easy baked cod, single serve lo mein, kung pao chicken for one, creamy fettuccine alfredo for one, and single serving pepper steak. Each one cooks in under 20 minutes and makes a simple, flavorful dinner for one.
Ingredients
If you have any ingredients leftover from this single serve cashew chicken recipe, check out our Leftover Ingredients Recipe Finder.
- Soy Sauce: Use low-sodium soy sauce to control salt. If you’re avoiding soy, coconut aminos work well instead.
- Honey: Adds a touch of sweetness that balances the salty and umami flavors. If preferred, substitute sugar or your favorite sweetener.
- Olive Oil: Use extra-virgin olive oil for a richer flavor and higher quality. For a milder taste, light olive oil is a fine alternative.
- Ginger: Freshly grated ginger adds a spicy note. If you don’t have fresh, ground ginger will work – use ¼ teaspoon fresh or ⅛ teaspoon ground. Leftover ginger can be used in single serving beef with broccoli, chicken tikka masala for one, or turmeric ginger cinnamon tea.
- Tip: Store peeled ginger in the freezer in small chunks. Grate it directly from frozen whenever you need it.
- Chicken: One boneless, skinless chicken breast or thigh is enough. For a vegetarian version, tofu is a strong substitute. Extra chicken? Use it in chicken nuggets for one, chicken tortellini soup for one, or single serving chicken cordon bleu.
- Vegetables: Onions, garlic, and broccoli form the base of this dish. If broccoli isn’t your favorite, green beans or bell peppers make great alternatives. These vegetables can also be used in a small broccoli casserole, broccoli cheddar soup for one, and chicken divan for one.
- Cashews: Add the satisfying crunch and buttery flavor. For a nut-free version, omit the cashews or replace with sunflower seeds.
How to Thicken Cashew Chicken Sauce Without Cornstarch
You can make a richer cashew chicken sauce without using cornstarch by letting it reduce on the stove. After adding the sauce ingredients, let it simmer until some of the liquid cooks off. As it reduces, the sauce thickens naturally and the flavors become more concentrated. This is a great option if you prefer a lighter, lower-carb cashew chicken sauce.
Recipe Variations
These cashew chicken variations let you change the flavor while keeping the simple, takeout-style sauce and tender chicken you expect.
- Healthy Cashew Chicken: Add extra vegetables such as snap peas, mushrooms, or zucchini and use low-sodium soy sauce for a lighter option.
- Sweet and Spicy: Stir in a little Sriracha and a small spoonful of brown sugar for a balanced sweet and spicy flavor.
- Teriyaki Cashew Chicken: Replace the sauce with teriyaki sauce for a deeper, tangy flavor.
- Cashew Chicken Lettuce Wraps: Serve the cooked chicken and vegetables in crisp lettuce leaves for a lighter, low-carb option.
- Cashew Chicken Stir Fry: Use a mix of stir fry vegetables like bell peppers, snap peas, mushrooms, or carrots for a colorful, veggie-packed version.
How To Make Cashew Chicken For One
See the recipe box below for ingredient amounts and full recipe instructions.
- Make the Sauce: In a small bowl, whisk together the soy sauce, honey, olive oil, ginger, and water. Set aside.
- Cook the Chicken: Season the chicken with salt and pepper. Heat the olive oil in a medium-sized skillet, over medium high heat. Add the chicken and cook for 4 to 5 minutes until fully cooked.
- Add the Vegetables: Add the onions, broccoli, and garlic to the skillet. Cook for about 1 minute, stirring occasionally, until the vegetables begin to soften.
- Add the Cashews and Sauce: Stir in the cashews and pour the sauce over everything. Bring to a gentle boil, then lower the heat. Simmer for about 3 minutes so the sauce thickens and coats the chicken and vegetables.
- Serve: Serve the cashew chicken as is or over cooked rice.
Note: If you’d like to serve this dish with rice, try our single serving baked white rice or small baked brown rice recipes.
Single Serving Rice Tip
Cook a large batch of rice and portion it into a muffin tin. Freeze until solid, then transfer the frozen portions to a zip top bag. Reheat one portion whenever you need a quick single serving of rice.
Expert Tips
- Cut Even Pieces: Cut the chicken into similar sized pieces so it cooks evenly.
- Choose the Right Soy Sauce: Use low sodium soy sauce to better control the salt level. If using regular soy sauce, wait to add extra salt until you taste the finished dish.
- Add Heat if You Like: For a spicier version, sprinkle in a small pinch of crushed red pepper flakes.
- Use the Right Skillet: A 10-inch skillet works well for this recipe and helps the chicken and vegetables cook evenly.
Frequently Asked Questions
Yes. Replace cashews with sunflower seeds or simply leave them out.
Yes. Mix the sauce ingredients and refrigerate for up to 2 days. Give it a quick whisk before using.
Absolutely. Double the ingredients and use a slightly larger skillet. The cooking time stays the same.
Rice, noodles, cauliflower rice, or extra stir fry vegetables all pair well with this dish.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving cashew chicken recipe 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.
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Cashew Chicken For One
Equipment
Ingredients
For the Sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon olive oil
- ¼ teaspoon grated ginger (or use ⅛ teaspoon ground ginger)
- 1 tablespoon water
For the Cashew Chicken
- 1 (6-ounce) boneless, skinless chicken breast -cut into 1-inch cubes.
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon olive oil
- 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.
- Season the chicken with salt and pepper. Heat the olive oil in a medium skillet over medium high heat. Add the chicken and cook for 4 to 5 minutes until fully cooked.
- Add the onions, broccoli, and garlic to the skillet. Cook for about 1 minute, stirring occasionally, until the vegetables begin to soften.
- Stir in the cashews and pour the sauce over everything. Bring to a gentle boil, then lower the heat. Simmer for about 3 minutes so the sauce thickens and coats the chicken and vegetables.
- Serve the cashew chicken as is or over cooked rice.
Notes
- Cut Even Pieces: Cut the chicken into similar sized pieces so it cooks evenly.
- Choose the Right Soy Sauce: Use low sodium soy sauce to better control the salt level. If using regular soy sauce, wait to add extra salt until you taste the finished dish.
- Add Heat if You Like: For a spicier version, sprinkle in a small pinch of crushed red pepper flakes.
- Use the Right Skillet: A 10-inch skillet works well for this recipe and helps the chicken and vegetables cook evenly.
Nutrition
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.
Made today for lunch/dinner. Didn’t have any ginger, was still very good. Added some celery and asparagus. Will definitely make again.
This was a restaurant quality meal as all your recipes are. In fact they surpass the restaurants Next time I’ll be sure to have cashews It was quick and easy too
Thank you so much! I’m so happy you are enjoying our recipes.
Easy to make and very tasty. Will make again for hubby and I and add rice.
Hi!!! Can I use left over rotisserie chicken in this recipe???
Yes.
I had this for dinner tonight and will be making it again. I did make one small change. I omitted the kosher salt and used salted nuts instead. Next time I will add red or green peppers to the skillet. All in All, a good meal that is ready in no time.
Looks delish! How would you adjust this recipe for using leftover rotisserie chicken instead? Thanks 🙏
To use leftover rotisserie chicken, first prepare the sauce. Then start at step 3 by cooking the vegetables until they’re crisp-tender. After that, add your cooked chicken and cashews, and continue with the rest of the recipe. Enjoy!