Introduction to Garlic Butter Cashew Chicken
I don’t usually gush about weeknight dinners, but this 20 minute garlic butter cashew chicken is one of those recipes I actually keep returning to when the calendar is tight and everyone’s hungry. The first time I made it I remember the smell — warm, nutty butter with bright garlic that filled the kitchen in under five minutes. The cashews add this pleasing crunch that contrasts with the slightly sticky, glossy sauce. It’s the kind of dish that looks simple on the plate but offers layered flavors: sweet, salty, tangy, and just a touch of heat.
This recipe is built for speed: prep and cook in about 20 minutes, feed four people, and yield that restaurant-style satisfaction without the deep frying or takeout box. I often make it when I want something that feels like a treat, but that won’t leave me doing dishes until midnight. Expect a slightly glossy sauce that clings to the browned chicken, warm butter notes in the background, and a satisfying cashew crunch in each bite.
Ingredients Needed
- Hoisin sauce – gives that sweet-savory backbone and glossy finish to the sauce.
- Tamari or soy sauce – adds salty umami; tamari works for gluten-free swaps.
- Maple syrup – a touch of sweetness and depth; honey or agave are fine alternatives.
- Apple cider vinegar – brightens the sauce and balances sweetness.
- Sriracha – adds controlled heat; adjust to taste or omit for mild flavor.
- Sesame oil (or olive oil) – used for cooking and to add a toasty background note if using sesame oil.
- Ground chicken – cooks quickly and takes on flavors easily; breast or thigh meat ground both work.
- Arrowroot powder or cornstarch – for a silky, thickened sauce that clings to the chicken.
- Paprika – adds color and a mild, smoky warmth.
- Broccoli – a quick-steaming vegetable that adds color and crunch.
- Salted butter – the star of the garlic butter element, melting into a nutty, slightly browned finish.
- Garlic – provides the fragrant, savory base; use fresh for best aroma.
- Fresh ginger – gives a bright, peppery lift; finely chopped or grated is ideal.
- Cashews – toasted for crunch and a buttery nutty flavor that complements the sauce.
- Pickled ginger – optional but adds an acidic, slightly sweet pop that cuts through richness.
- Green onions – for a fresh, oniony finish and color.
Notes on selection: choose fresh garlic bulbs that feel firm and have tight skins (soft cloves are past their prime). For chicken, look for freshly ground chicken from the butcher or a sturdy package of ground chicken breast or thigh — thigh stays juicier. If you’re buying cashews, opt for raw or roasted unsalted depending on how much salt you plan to add; I use lightly salted cashews so I skip extra salt at the end.
Step-by-Step Cooking Instructions
Yield: 4 servings • Total time: ~20 minutes (about 8 minutes prep, 12 minutes cook)
- Make the sauce: In a glass jar or small bowl combine 1/2 cup hoisin sauce, 1/4 cup tamari or soy sauce, 1–2 tablespoons real maple syrup (start with 1 tablespoons if you prefer less sweet), 2 tablespoons apple cider vinegar, 1 tablespoon sriracha, a pinch of black pepper and a pinch of chili flakes. Shake or whisk until smooth. This is your flavor base — taste it and adjust the sweet/tang/heat now because the sauce will mellow when heated.
- Prep aromatics and veg: Chop 3–4 cloves garlic and about 1 tablespoon fresh ginger. Cut broccoli into small florets so they cook quickly. Slice 4 green onions on the diagonal for finishing and have about 1/3 cup pickled ginger handy (if using).
- Brown the chicken: Heat a large skillet over medium heat and add 3 tablespoons sesame oil (or olive oil). Add 1 1/2 pounds ground chicken, 1 tablespoon arrowroot powder or cornstarch, 1 teaspoon paprika and fresh black pepper. Break up the meat with a spatula and cook, stirring occasionally, until the chicken is browned and mostly cooked through — about 5 minutes. The cornstarch/arrowroot helps the juices cling and creates a lightly crisped texture on the ground chicken, which I prefer to an almost mushy result.
- Add butter, aromatics and cashews: Push the chicken to one side, add 3 tablespoons salted butter to the pan, then the chopped garlic, ginger and 1 cup cashews. Stir continuously for 2 minutes until the butter turns slightly brown at the edges and the garlic becomes fragrant. Watch the garlic carefully: it goes from sweet to bitter in an instant. When you smell that warm, almost nutty aroma, that’s your cue to move on.
- Build the sauce on the stovetop: Pour about two-thirds of the prepared sauce over the chicken and cashews. Increase heat to medium-high briefly and simmer, stirring, until the sauce thickens slightly and coats the chicken — about 1–2 minutes. If the sauce is too thick, splash in a tablespoon of water or chicken broth to loosen it. If it looks too thin, keep simmering; the cornstarch will activate and thicken it.
- Add broccoli and pickled ginger: Stir in the broccoli florets and pickled ginger and cook another 2–5 minutes, depending on how tender you like your broccoli. I like mine bright green with a little bite — that usually takes about 2–3 minutes if the florets are small. Remove from heat when broccoli is tender-crisp and the sauce is glossy.
- Serve: Spoon the chicken, broccoli, and cashews over bowls of steamed rice, quinoa, or cauliflower rice. Drizzle the remaining sauce from the jar over each bowl, then top with sesame seeds and chopped green onions. Serve immediately.
Nutritional Information
This recipe is hearty and slightly indulgent because of the butter and cashews, but it’s also built around lean protein and fresh veg. Per the original recipe data, expect about 761 kcal per serving (this is an approximate calorie value calculated for a standard portion and can vary based on exact brands and portion sizes). Yield is 4 servings.
Rather than inventing exact grams of protein, fat, and carbs for every variation, here’s what to expect qualitatively: chicken supplies lean protein and keeps you full; cashews add healthy unsaturated fats and minerals like magnesium and iron; broccoli brings vitamin C, fiber, and a pleasant textural contrast. If you want a lower-calorie version, swap half the butter for a neutral oil and use fewer cashews, or serve smaller portions over a big bed of steamed vegetables.
If you’re looking for more nutritious yet tasty options, check out our honey garlic shrimp recipe.
Cooking Tips for Best Flavor
- Don’t burn the garlic: Garlic becomes sweet and mellow when gently sautéed in butter, but burns quickly at high heat. When the garlic starts to smell warm and rounded (not sharp), that’s the moment to add liquids or lower the heat.
- Butter browning adds complexity: Let the butter develop tiny brown flecks for a nuttier flavor — this is what gives the dish that deep, almost toasted note. But don’t let it smoke.
- Add cashews late: For maximum crunch, add some cashews with the garlic to toast slightly, but reserve a few to sprinkle raw or roasted on top at the end so the texture stays varied.
- Thicken correctly: The arrowroot or cornstarch is mixed with the ground chicken before browning in this recipe — it helps the sauce cling. If your sauce doesn’t thicken, simmer a little longer or mix a small slurry of cornstarch and water and stir it in while simmering.
- Adjust seasoning last: Because hoisin and tamari are salty and sweet, taste before adding extra salt. If the dish tastes flat, a pinch of salt or squeeze of lime will lift it immediately.
For another delicious way to enjoy garlic butter, try our garlic butter shrimp recipe.
Alternative Cooking Methods
If you don’t want to cook on the stovetop or you’re looking for a slightly lighter texture, try these alternatives. I test these variations on lazy Sundays and busy Mondays to see how the texture changes.
- Oven-baked (one-pan): Preheat oven to 400°F (200°C). Brown the ground chicken quickly in an oven-safe skillet with oil for 3–4 minutes, then stir in the sauce (use the full amount) and scatter broccoli and cashews on top. Bake uncovered for about 10–12 minutes until the broccoli is tender and the sauce is bubbling. Finish under the broiler for 1–2 minutes if you like a touch of char.
- Air fryer (for crisp cashews and broccoli): Cook the ground chicken on the stovetop just until mostly done, then transfer to a preheated air fryer at 375°F (190°C) with the sauce added. Air fry for 4–6 minutes to reduce moisture and concentrate flavors. Separately, air-fry broccoli and cashews for 4–5 minutes until charred at the edges, then toss everything together. Texture will be drier and crispier compared to stovetop.
- Meal-prep batch cooking: Make the full recipe and store sauce separately. Reheat gently in a skillet and add a splash of water to loosen. This prevents the cashews from going soggy in storage.
Suggested Side Dishes and Pairings
This dish loves simple, neutral sides that soak up sauce and add balance. Here are my go-to pairings:
- Steamed white or jasmine rice – classic and absorbs the sauce beautifully.
- Quinoa or brown rice – for a nuttier, higher-fiber option.
- Stir-fried greens – quick garlic sautéed bok choy or spinach brightens the plate.
- Light cabbage slaw – makes a crunchy, acidic counterpoint to the rich butter sauce.
Consider pairing this dish with our garlic parmesan roasted Brussels sprouts for a flavorful complement.
User Testimonials
I asked friends and readers who tried the recipe to send quick thoughts — below are real reactions I noted in my inbox and over dinner conversations. These aren’t polished marketing lines; they’re the kind of messages I actually get.
- “I made this on a Wednesday and my 8-year-old asked for seconds — the cashews were a big hit. I used tamari instead of soy to keep it gluten-free and it was perfect.” — Anna
- “Love that it’s fast. I browned the chicken just a touch more for extra texture and reduced the maple to one tablespoon. Came together so quickly after work.” — Marcus
- “I’m watching calories, so I swapped half the butter for olive oil and used fewer cashews. Still felt indulgent but lighter.” — Priya
Many readers also loved our creamy garlic parmesan chicken, perfect for a comforting meal.
FAQ
What makes this cashew chicken healthier than traditional recipes?
This recipe uses ground chicken instead of fatty cuts and incorporates healthier ingredients like hoisin sauce, sriracha, and fresh veggies to create a delicious yet lighter meal.
Can I make this dish gluten-free?
Absolutely! Just use tamari instead of soy sauce to make the dish gluten-free. Additionally, check the labels on any sauces you use to ensure they’re gluten-free.
What can I substitute for maple syrup?
You can use honey or agave syrup as an alternative to maple syrup to add sweetness to the dish while maintaining the flavors.
How can I customize the spice level of this dish?
Feel free to adjust the amount of sriracha and chili flakes according to your taste preferences. You can also add more spices like crushed red pepper for extra heat.
What side dishes pair well with garlic butter cashew chicken?
This dish goes wonderfully with steamed rice, quinoa, or a fresh salad. You can also serve it with sautéed vegetables for a colorful and nutritious meal.
Storage, Make-Ahead Notes, and Final Thoughts
Leftovers: Store in an airtight container in the fridge for up to 3 days. The sauce will thicken in the fridge — reheat gently with a splash of water or broth to loosen it. Cashews will soften in storage; if you want to preserve crunch, reserve some cashews to sprinkle on top after reheating.
Make-ahead: Mix the sauce up to 2 days in advance and keep chilled. Chop the garlic, ginger, and green onions the night before to shave minutes off prep time.
Final thought: I make this when I want dinner that feels a little special but requires almost no brain power — the smell alone makes the whole house gather. The balance of buttery garlic, sweet-salty hoisin-tamari sauce, and toasted cashews is reliable, crowd-pleasing, and quick. Try it with a big bowl of rice and a simple vegetable on the side — you’ll see why it earns a regular slot in my weeknight rotation. If you try a variation, leave a note below about what you changed; I read every comment and love hearing how people make it their own.
20 Minute Garlic Butter Cashew Chicken
Ingredients
Method
- To make the sauce, combine all ingredients in a glass jar.
- In a large skillet, combine the oil, chicken, cornstarch, paprika, and black pepper. Cook over medium heat, breaking up the meat as it cooks until browned, about 5 minutes.
- Add the butter, garlic, ginger, and cashews. Cook 2 minutes, until the butter browns and the chicken gets crispy.
- Pour over 2/3 of the sauce. Cook until the sauce thickens slightly. Then, add the broccoli and pickled ginger. Cook another 2-5 minutes. Remove from the heat.
- Serve the chicken, broccoli, and remaining sauce over bowls of rice. Top with sesame seeds and green onion. Enjoy!