Back to Cashew Chicken with Noodles

Print Options


Card Sizes

Cashew Chicken with Noodles Recipe

Cashew Chicken with Noodles Recipe

I tried this recipe with some friends one night when we were doing freezer meals. I was smitten! It's quick, easy and so delicious! —Anita Beachy, Bealeton, Virginia
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 8 ounces uncooked thick rice noodles
  • 1/4 cup 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


  • 1. Cook rice noodles according to package directions.
  • 2. Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic. Add chicken. In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink. Add onions; cook 1 minute longer.
  • 3. Drain noodles; stir into skillet. Add cashews and chili sauce and heat through. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 638 calories, 26g fat (5g saturated fat), 63mg cholesterol, 870mg sodium, 68g carbohydrate (6g sugars, 3g fiber), 33g protein.

Reviews for Cashew Chicken with Noodles

Sort By :

Average Rating
Reviewed 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!"

Reviewed Oct. 15, 2017

"Excellent and so quick and easy. Just added broccoli."

Reviewed Sep. 14, 2017

"Made this recipe today. I cut down on the soy sauce, added some chicken broth, used olive oil and added sesame seed and peanut butter, added mushroom and some stir fry vegetables as recommended by various people. It was delicious! First attempt at an Asian recipe and it was easy. Will add this to my rotations of meals. Thanks everyone!"

Reviewed Apr. 5, 2017

"This was delicious. I find soy sauce a little too harsh as the only flavor so I added 1 1/2 T. of brown sugar to soy sauce mixture. Did everything else as recipe called for. House smelled wonderful and family was very satisfied. Added this recipe to my Go To file because it was not only delicious but quick, easy and inexpensive. You can't ask for better."

Reviewed Mar. 8, 2017

"Very tasty. Made as written except added red peppers. I didn't have sweet chili sauce so I used chili garlic sauce instead. It gave it a good, spicy kick. Served over rice. This reminds me of take out."

Reviewed Feb. 1, 2017

"Love this recipe! I added carrots, broccoli, and snow peas and it was delicious! Definitely will be making this again and again. Probably will try it with brown rice next time to see which we like better."

Reviewed Nov. 21, 2016

"Really delicious! I modified a bit for our taste, adding broccoli and carrot and using just a bit of sesame oil as the flavor can be overwhelming. Can't wait to make this again!"

Reviewed Oct. 24, 2016

"We were afraid of the chili sauce, but could have handled even a little more than the 2 tbsp. We used stir-fry noodles in place of the rice ones. Everyone loved it, but our family does have a love affair with soy sauce."

Reviewed Jun. 15, 2016

"I took the advice of some and adapted the recipe for more sauce by thinning it with coconut water (which I happened to be drinking at the time). I also added broccoli and mushrooms to up the veggies. I made rice instead of noodles. The flavor was good, but way too salty. Next time I'll add some water chestnuts for additional crunch (besides the cashews) and use less soy sauce. A decent, basic recipe."

Reviewed May. 12, 2016

"So easy and delicious!"

Loading Image