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Cashew Chicken with Noodles

Cashew Chicken with Noodles
TOTAL TIME: Prep/Total Time: 20 min. YIELD: 4 servings.


  • 8 ounces uncooked thick rice noodles
  • 1/4 cup reduced-sodium 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.

Nutrition Facts

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


Average Rating:
  • Marina
    Feb 21, 2018

    Delicious! Very easy to make and a real family favorite!

  • wasoongu
    Jan 29, 2018

    Not as good as expected. Surprised by all the great reviews (but we are used to authentic Asian food; maybe that's why?).

  • JLinnGS
    Jan 26, 2018

    I tried this recipe again except this time I took the suggestion of peanut butter instead of peanut oil. I used rice instead of the noodles. I also added some red peppers, zucchini, red onion, and carrots. Turned out great with a great taste and colorful.

  • browns19fan
    Jan 5, 2018

    Dee-licious! I coated the chicken (skinless, boneless thighs) with cornstarch and sauteed it until it was nearly done, then added the garlic, soy sauce, and a handful of snow peas along with some julienned red pepper. When the veggies were ready I finished with the chili sauce and green onion. Many thanks to anneagnes for the tip.

    I used a two-serving pack of ramen noodles (minus the flavor packet) as the starch and served the cashews separately. Next time I may add a few drops of sriracha or a pinch of red pepper flakes.

  • anneagnes
    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!

  • Andelee
    Oct 15, 2017

    Excellent and so quick and easy. Just added broccoli.

  • Tammy
    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!

  • rayeellen
    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.

  • teach71
    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.

  • rolorocko25
    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.

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