MENU

Hands-Free Cashew Chicken

Cashew Chicken was never easier than this take-out fake-out. It’s hands free in the preparation, making it a great weeknight quick fix.

Hands-free Cashew Chicken | Good Cheap Eats

We used to go to Panda Express almost on a weekly basis. It’s not far from home, and if we ordered the “Panda Feast” and a couple small entrees, we really could let the kids “feast”. But, now that my daughter clearly has severe allergies to peanuts and walnuts, we don’t take a chance. It would be too easy for a stray nut to fall into a dish.

So, despite the kids’ initial grumblings over my experimenting in Asian cuisine, I persevered and I won! This easy to make Cashew Chicken pleases even my pickiest eaters.

And no, my daughter isn’t allergic to cashews, but I make a pan without cashews just in case there’s cross contamination. 😉 You can leave out the cashews or add them at the end if you’re accommodating an allergy. You just can’t call it Cashew Chicken. Ahem.

Since I’ve been trying to eat gluten-free for some health issues, I recently tested this with gluten-free soy sauce. Kikkoman makes it; I found it at Ralphs for $3.59. Since I only use a few tablespoons in recipes, I figured it was worth a shot. Success!

(If you’re making this gluten-free, be sure to read the labels on all the ingredients to assure your safety.)

I love this so much; I get dibs on any leftovers so I can eat it for breakfast. Don’t you do that?

If you want to make a double batch, use two pans. It would cook as quickly if you cook it all in one pan. Trust me. I know this.

Next time you crave Chinese food, this is the dish to make! Serve it with lots of hot cooked rice to soak up the yummy sauce.

Looking for more bright ideas to get dinner on the table? My latest cookbook is here! And it’s designed just for you to make dinner quickly, easily, and affordably.
You can beat the clock without breaking the bank.

And you’ll eat well too.

Click here to see what’s inside and to buy your copy.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post

Comments

  1. This looks like a WINNER! Thank you!

  2. This looks delicious. I prefer the chicken cut up into bite size pieces. Would that work here, or would the chicken come out too dry?

  3. What can I use in place of the sherry? I don’t usually keep that in my pantry. Thanks!

  4. How long do you normally cook this? 10 min? 15 min? 20 min?

  5. This looks delicious! Unfortunately, I can’t have soy since the cancer diagnosis last year. I’ve heard that coconut aminos can be used as a substitute for soy sauce, but I’ve never tried them. Have you? Do you have any idea where to find them? TJs doesn’t carry them.

  6. Amazon carries the coconut aminos. Another winning recipe Jessica. I added it to next week’s menu to try.

  7. Oh this looks delicious! Unlike your family, mine LOVES when I cook asian food. It’s a very regular feature in our house. I cook w/some variety of asian flavors a few times a week. This will be featured next time I shop (no cashews or snow peas right now). YUM!

  8. Do you know any good substitutes for sesame oil? I for some reason have an issue with sesame.

  9. Wow this was delicious and so very easy! I made it twice once with chicken and once with tofu and mushrooms. I lstir fried the tofu then added the sauce and baked as directed. The tofu one was my favorite. The chicken one was my husbands! Thank you!

  10. I really like this recipe! Thanks for sharing. However I mostly buy split chicken breasts or whole chicken as they are way cheaper than tenderloins, any recommendations on cooking time for the larger portions? Should I cut the chicken breast thinner to allow it to cook faster?

    • I buy whole chicken and cut it into its respective smaller parts. By larger portion I am referring to chicken breast.

    • Yes, slicing the boneless, chicken breast into three or four slices should work perfectly. I have been avoiding Foster Farms lately which is the only brand my stores seem to carry, so I end up getting the frozen tenders at Trader Joe’s which are comparable in price.

  11. Tried this for dinner tonight. I substituted green beans for the snow peas becuase its what I had. It was tasty! Lacking a bit in salt though. I used low sodium soy sauce so maybe next time, I’ll season the chicken separately first. Also, we really liked the sauce, but there wasn’t much of it, so I’ll probably double it next time. Also, left out the sherry since I didn’t have it.

  12. I tried this for the first time last night. It was a huge hit! My boyfriend isn’t a huge fan of Chinese food but even he was raving about it. I love how quick, easy and versatile this recipe was. I used chicken thighs and green beans and it was perfect. I just increased the cooking time by 15 mins. This is definitely going into my dinner rotation!

  13. This was a huge hit for my family of 6! Each of us loved it. My 4 year old asked me to make it the next day! I did have issues with it thickening. I pulled out some sauce and added more cornstarch – which did the trick. Any thoughts on what I should do differently next time? Thanks for making meal time easier!

  14. Do you thaw the chicken tenders? Or do you put them in the oven frozen?

  15. Would peanuts work okay in this recipe? My husband is not a cashew fan.

  16. I’ve baked this once before and it was amazing! I made a few tweaks to fit my taste: broccoli instead of snow peas, chopped up pieces of chicken breast, and rice vinegar in place of cooking sherry since I was out of it at the time but it still turned out delicious. Now here’s the big question: is there a way to make this into a crock pot recipe? I’m thinking of using whole chicken breasts or thighs so it doesn’t dry out and then doubling the broth. Maybe on HIGH for 3 to 4 hours? I’d love your thoughts on what might work well!

Share Your Thoughts

*