Cashew Chicken with Noodles

Here’s a Cashew Chicken with Noodles that hits that takeout-but-better sweet spot.

🥢 Cashew Chicken with Noodles

Ingredients

• 8 oz noodles (lo mein, egg noodles, or even spaghetti)

• 1 lb chicken breast or thigh, sliced thin

• 1 cup roasted cashews (unsalted or lightly salted)

• 2 tbsp oil (peanut or veg)

• 3 cloves garlic, minced

• 1 tbsp fresh ginger (or 1 tsp ground)

• 1 bell pepper, sliced

• 1 cup snap peas or broccoli (optional but nice)

Sauce

• ¼ cup soy sauce

• 2 tbsp oyster sauce (or hoisin)

• 1 tbsp honey or brown sugar

• 1 tbsp rice vinegar or lime juice

• 1 tsp sesame oil

• ½ cup chicken broth or water

• 1 tsp cornstarch (optional, for thicker sauce)

---

Instructions

1. Cook noodles according to package. Drain, toss with a tiny bit of oil, set aside.

2. Sear chicken: Heat oil in a large pan or wok. Add chicken, season lightly with salt & pepper, cook until golden. Remove and set aside.

3. Aromatics time: In same pan, add garlic + ginger. Stir ~30 seconds until fragrant.

4. Veggies: Toss in peppers and snap peas. Stir-fry 2–3 minutes (crisp-tender).

5. Sauce it up: Whisk sauce ingredients, pour into pan. Simmer until slightly thick.

6. Bring it together: Add chicken, noodles, and cashews. Toss until coated and glossy.

7. Taste & tweak: More soy? Splash. More sweet? Drizzle honey. More heat? Chili oil 🔥

---

Optional glow-ups

• Chili crisp or sriracha if you like heat

• Green onions + sesame seeds on top

• Swap chicken for tofu or shrimp—still slaps

This is one of those “why did I ever order delivery” meals 😋
Want a spicier version or more saucy/peanut-style?