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Cashew Chicken with Noodles

I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! —Anita Beachy, Bealeton, Virginia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


  • 8 ounces uncooked thick rice noodles
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 3 garlic cloves, minced
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 tablespoon peanut oil
  • 1 tablespoon sesame oil
  • 6 green onions, cut into 2-inch pieces
  • 1 cup unsalted cashews
  • 2 tablespoons sweet chili sauce
  • Toasted sesame seeds, optional


  • Cook rice noodles according to package directions.
  • Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large cast-iron or other heavy skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.
  • Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. If desired, top with toasted sesame seeds.
Nutrition Facts
1-1/2 cups: 638 calories, 26g fat (5g saturated fat), 63mg cholesterol, 870mg sodium, 68g carbohydrate (6g sugars, 3g fiber), 33g protein.

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Average Rating:
  • rmbarr059
    Oct 6, 2020

    Loved this. I added broccoli and edamame with the onions as another reviewer suggested, and it was very tasty!

  • ray87
    Sep 1, 2020

    Same results as others about turning out brown and dry. I added chicken broth until I got the consistency I liked. I must have added about a cup. Otherwise good flavors

  • Janet
    Jan 13, 2020

    I made the recipe as written and it turned out brown. I think next time I will use less cornstarch. I did this time added a red pepper sliced in strips and carrots julienned.

  • justmbeth
    Jan 7, 2019

    End result was not quite as pretty as in the picture (more of a brown mush) but it did have good flavor. I will add few cashews next time as there were quite a few left at the bottom of the pan.

  • grjen
    Dec 3, 2018

    I made this but added broccoli and edamame with the onions and garlic. I made a little more sauce and left out the chili sauce because I didn't have any. I thought this was very good and pretty easy. I will definitely make this again.

  • Marina
    Feb 21, 2018

    Delicious! Very easy to make and a real family favorite!

  • wasoongu
    Jan 29, 2018

    Not as good as expected. Surprised by all the great reviews (but we are used to authentic Asian food; maybe that's why?).

  • JLinnGS
    Jan 26, 2018

    I tried this recipe again except this time I took the suggestion of peanut butter instead of peanut oil. I used rice instead of the noodles. I also added some red peppers, zucchini, red onion, and carrots. Turned out great with a great taste and colorful.

  • browns19fan
    Jan 5, 2018

    Dee-licious! I coated the chicken (skinless, boneless thighs) with cornstarch and sauteed it until it was nearly done, then added the garlic, soy sauce, and a handful of snow peas along with some julienned red pepper. When the veggies were ready I finished with the chili sauce and green onion. Many thanks to anneagnes for the tip.I used a two-serving pack of ramen noodles (minus the flavor packet) as the starch and served the cashews separately. Next time I may add a few drops of sriracha or a pinch of red pepper flakes.

  • anneagnes
    Dec 7, 2017

    Delicious recipe as written! I would advise combining the cut-up chicken with only the cornstarch. Mix the soy sauce and minced garlic in a separate small bowl. Saute chicken in the oil over a medium heat and then add soy sauce mixture. Stir and as it thickens, add chili sauce and onions. To loosen everything up, add the noodles right out of the hot water they were cooked in. Stir again on medium, and they will pick up the fondant in the pan and soak up the last of the sauce. Delicious!