This post may contain affiliate links. Please read our disclosure policy.
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.
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
- 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.
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.