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Easy Skillet Cashew Chicken

Easy Skillet Cashew Chicken with Celery & Water Chestnuts

Better than takeout, easy 20 minute cashew chicken.
Prep Time 10 mins
Cook Time 10 mins
Course Main Course
Cuisine Chinese
Servings 6


  • 1 lb boneless skinless chicken thighs

For the sauce:

  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 Tbsp vinegar
  • 1 Tbsp Chinese cooking wine or regular wine
  • 1/4 cup brown sugar
  • 2 minced garlic cloves
  • 2 tsp grated fresh ginger
  • 1 Tbsp cornstarch

For the dish:

  • 1 can sliced water chestnuts
  • 1 cup chopped celery
  • 1 cup roasted cashews


  • Chop about a pound of boneless skinless chicken thighs into bite sized pieces.
  • To make the sauce whisk together the hoisin, soy, vinegar, wine, sugar, garlic, ginger and cornstarch.
  • Pour the sauce over the chicken and mix well.
  • Heat a cast iron skillet and when it’s hot remove the chicken from the sauce, letting the excess drip off, and add it to the pan in a single layer. Let cook for a few minutes, until it gets nice and caramelized. Then flip and do the same to the other side.
  • Add the rest of the sauce to the pan along with the water chestnuts, celery and cashews.
  • Cook until the sauce thickens, about 3 minutes.
  • Top with sliced green onions.