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Creamy Cashew Chicken

This recipe is quick, easy and sure to be a hit with your family and friends. Enjoy!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 pound chicken cut into small, uniform pieces
  • ¼ cup cashews
  • ¼ cup chopped red pepper
  • 1 teaspoon minced garlic
  • 1 tablespoon hoisin sauce
  • ¼ cup Silk Creamy Cashew
  • 1 teaspoon corn starch potato starch works too
  • Salt and Pepper to taste


  • Add both oils to a large wok, bring heat to a medium-high and allow the oils to start to shimmer. Now add the chicken carefully. Since the pan is hot the oil sizzles and can spit at you a bit. Sorry, only way to describe it. Here's hoping you don't get spit at. Use caution to avoid it.
  • Cook the chicken until it's no longer pink, this should only take a few minutes at high heat, likely about 3 to 5 minutes.
  • Toss in the cashews, cook for about 2 minutes, stirring to keep them from cooking too much on any one side.
  • Add the red pepper, stir around for about 1 to 2 minutes.
  • Add the minced garlic, stir around for one minute.
  • Now toss in the hoisin sauce, Silk Creamy Cashew and corn starch (be sure to make a slurry with a bit of Silk and corn starch in a mason jar, shake then add to the liquid so you avoid lumps) into the pan. Cook for about 2 to 3 minutes, until the sauce thickens.
  • Add salt and pepper to taste.
  • Remove from heat and transfer to serving bowl.
  • You can serve this with rice or noodles.
  • Serve with a big old Creamy Cashew smile!


Recipe created by Cravings of a Lunatic