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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.
Are you in the mood for fast and flavorful single serve main dishes? Our collection includes succulent Baked Cod, savory Lo Mein, spicy Kung Pao Chicken, creamy Fettuccine Alfredo, and robust Pepper Steak, each prepared in less than 20 minutes!
Why You’ll Love This Cashew Chicken Recipe
- Fast and Easy: Dinner doesn’t have to be complicated! This dish comes together in just 20 minutes, making it a lifesaver for busy weeknights or unexpected guests.
- Feeds a Crowd or One: No need to worry about portion sizes. This recipe easily doubles or triples to feed a group without changing the cooking time.
- Healthy and Delicious: This dish isn’t just tasty, it’s packed with good stuff! Lean protein from chicken keeps you satisfied, broccoli adds vitamins and fiber, and cashews provide healthy fats.
- Flavor Explosion: Sweet meets savory with a hint of garlic in this amazing sauce. It’s so delicious, you’ll be craving it again and again.
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Ingredients
If you have any ingredients leftover from this chicken with cashew nuts, check out our Leftover Ingredients Recipe Finder.
- Soy Sauce: I prefer using low-sodium soy sauce to control the salt level in the 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. Leftover ginger can be used in Beef and Broccoli, Chicken Tikka Masala, or Turmeric Tea.
- 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. Got an extra piece of chicken? Use it to make a small batch of Chicken Nuggets, Chicken Tortellini Soup, or Chicken Cordon Bleu.
- 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. These three vegetables can also be used in Broccoli Casserole, Broccoli Cheddar Soup, and Chicken Divan.
- 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.
Recipe Variations
Craving a twist to the classic cashew chicken recipe? Each of these variations offer 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.
How To Make Cashew Chicken
See the recipe box below for ingredient amounts and full recipe instructions.
- 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.
- 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.
- 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.
- 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.
- 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.
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Richer Cashew Chicken Sauce (No Cornstarch!)
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.
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 use 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 chicken cashew 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 best 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.
What To Serve With Cashew Chicken
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.
- Sautéed Spinach: A side of lightly sautéed spinach with a hint of garlic can enhance the meal’s nutrient profile even more.
Frequently Asked Questions
Yes, substitute the chicken with tofu or tempeh.
Maple syrup or sugar can be used.
Use Tamari instead of soy sauce for a gluten-free version.
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 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!
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
- ½ tablespoon olive oil
- 1 (6-ounce) boneless, skinless chicken breast -cut into 1-inch cubes.
- ⅛ teaspoon salt
- ⅛ 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 use 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
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.
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!
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!
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!
I have made the Cashew Chicken several times and love it. It has become a favorite meal.
I love your nice fast Tasty easy to do chicken dishes for one. Thank You
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!
Really easy & love the sauce! Will be making this again for sure.
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!
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!
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.
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!
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?
Almonds are a good substitute and although I’ve never used celery as a substitute here, I love the idea.