Name: Cheesecake Factory Spicy Cashew Chicken
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; ½ cup roasted unsalted cashews; 1 tablespoon cornstarch; 2 tablespoons vegetable oil (for frying); 2 green onions, sliced; 1 tablespoon minced garlic; ½ teaspoon red pepper flakes (optional); 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons hoisin sauce; 1 tablespoon brown sugar; ½ teaspoon sesame oil; Cooked white rice, for serving; Fresh chopped cilantro or parsley for garnish (optional); Tools:; Large skillet or wok; Mixing bowls; Tongs or spatula

Cheesecake Factory Spicy Cashew Chicken

There are some recipes that just become a part of your family’s story—and this Spicy Cashew Chicken is one of those dishes in our home. I remember the first time I ordered it at the Cheesecake Factory on a date night with my husband. It was love at first bite—the rich, glossy sauce, the crunch of the roasted cashews, the tender chicken, and that perfect balance of heat and sweetness. I knew I had to try recreating it at home.

As a busy mom, I need meals that are both exciting and achievable. This one checks all the boxes: it feels like takeout but tastes even better. My kids love the sweet-spicy glaze, and my husband always goes back for seconds. Honestly, when this hits the table, there’s this quiet moment where everyone is just… eating. That’s how you know it’s a winner.

Over the years, I’ve played with the ingredients and timing to get everything just right. This version is packed with bold flavor, but it doesn’t require a mile-long list of ingredients or a ton of prep time. Whether you’re cooking for a quiet family dinner or trying to impress guests, this is the kind of recipe that makes people ask, “You made this?”

This dish has become our go-to for busy weeknights and special occasions alike. It’s comforting, flavorful, and just a little bit indulgent—everything a great homemade meal should be.

Questions I Often Get Asked About This Recipe

Can I make this ahead of time?
Yes! You can prep the chicken and sauce separately and store them in the fridge for up to 24 hours. Just reheat everything in a pan when you’re ready to serve.

Is it really spicy?
It has a nice kick, but it’s not overwhelming. You can always dial down the red pepper flakes or leave them out if cooking for little ones.

Can I use chicken breasts instead of thighs?
Absolutely. Thighs are juicier, but breasts work well too—just be careful not to overcook them.

What if I don’t have cashews?
Peanuts or almonds make a great substitute, though the cashews really give it that signature flavor and texture.

Can I make this gluten-free?
Yes! Just use gluten-free soy sauce and check your hoisin sauce to make sure it’s GF-friendly.

What You Need to Make Spicy Cashew Chicken

Ingredients:

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces

½ cup roasted unsalted cashews

1 tablespoon cornstarch

2 tablespoons vegetable oil (for frying)

2 green onions, sliced

1 tablespoon minced garlic

½ teaspoon red pepper flakes (optional)

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

1 tablespoon brown sugar

½ teaspoon sesame oil

Cooked white rice, for serving

Fresh chopped cilantro or parsley for garnish (optional)

Tools:

Large skillet or wok

Mixing bowls

Tongs or spatula

How to Make Spicy Cashew Chicken

Toss the chicken in cornstarch until evenly coated. This gives it that nice crisp texture once it hits the pan.

Heat oil in a large skillet or wok over medium-high heat. Add chicken in batches (don’t overcrowd!) and cook until browned and cooked through, about 4-5 minutes per side. Remove and set aside.

In the same skillet, lower the heat to medium. Add garlic, green onions, and red pepper flakes. Stir for 30 seconds until fragrant.

Whisk together soy sauce, rice vinegar, hoisin, brown sugar, and sesame oil in a small bowl. Pour the sauce into the skillet and bring to a simmer.

Return the chicken to the skillet, along with the cashews. Toss to coat everything in the sauce and simmer for 2-3 more minutes until thickened.

Serve hot over steamed white rice and sprinkle with chopped cilantro or parsley if you like.

Tips for Making the Best Spicy Cashew Chicken

Use thighs for juicier results, but chicken breast will work in a pinch—just watch the cook time.

Double the sauce if you love extra flavor to soak into your rice.

Don’t skip the cornstarch coating. It creates that perfect texture and helps the sauce cling to the chicken.

Want more heat? Add a squirt of sriracha or an extra pinch of pepper flakes.

Meal prepping? This dish reheats beautifully in a skillet or microwave.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “My husband said this tastes better than the restaurant version. We’ll definitely be adding this to our weekly rotation!” – Laura M.

⭐️⭐️⭐️⭐️⭐️ “Perfect for busy nights. I prepped the sauce earlier in the day and just had to cook the chicken at dinner time. So good!” – Renee B.

⭐️⭐️⭐️⭐️ “I liked it but will add more spice next time for extra kick. The cashews were the best part!” – Daniel T.

⭐️⭐️⭐️⭐️⭐️ “This was a hit with my picky eaters. They even asked for seconds, which NEVER happens.” – Jenna R.

⭐️⭐️⭐️⭐️ “Great flavor! I used chicken breast and it came out perfect. Might try it with tofu next time.” – Melissa F.

Printable Recipe

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