Easy Cashew Chicken Lo Mein – A Fast, Flavorful Weeknight Favorite
If you’re craving takeout but want something fresher and faster, this Easy Cashew Chicken Lo Mein hits the spot. It’s loaded with tender chicken, crisp veggies, and a savory sauce that clings to chewy noodles. The cashews add just the right crunch and a warm, toasty flavor.
Best of all, it comes together in about 30 minutes, with ingredients you can find anywhere. Make it once, and it’ll slide right into your regular dinner rotation.
Ingredients
Method
- Cook the noodles. Bring a large pot of salted water to a boil. Cook noodles until just shy of al dente. Drain, rinse briefly to stop cooking, and toss with a splash of sesame oil to prevent sticking.
- Whisk the sauce. In a bowl, whisk soy sauce, oyster sauce, sesame oil, honey, rice vinegar, sriracha (if using), broth, and cornstarch until smooth. Set aside.
- Prep the chicken. Pat chicken dry and season lightly with salt and pepper. Thin slices cook quickly and stay tender.
- Toast the cashews. Heat a large skillet or wok over medium. Add cashews and toast dry for 2–3 minutes until fragrant and golden in spots. Transfer to a bowl.
- Stir-fry the chicken. Increase heat to medium-high. Add 1 tbsp oil. Stir-fry chicken in a single layer, 3–4 minutes, until just cooked through. Remove to a plate.
- Cook the aromatics. Add another 1 tbsp oil. Stir in garlic, ginger, and the white parts of the green onions. Sauté 30 seconds until fragrant.
- Stir-fry the vegetables. Add bell pepper, cabbage, and snap peas. Cook 3–4 minutes, tossing often, until crisp-tender. Don’t overcook; you want a bit of bite.
- Combine and sauce. Return chicken to the pan. Give the sauce a quick whisk and pour it in. Toss and cook 1–2 minutes until the sauce thickens and coats everything.
- Add noodles and cashews. Add cooked noodles and toasted cashews. Toss over the heat for 1–2 minutes until the noodles are glossy and hot. If it looks dry, splash in a bit of broth or water.
- Finish and serve. Turn off heat. Top with green onion tops and sesame seeds. Taste and adjust with a pinch of sugar, vinegar, or soy to balance.
Why This Recipe Works
This dish keeps things simple without skimping on flavor. The sauce balances salty soy, a touch of sweetness, and a hint of heat, so it tastes complete without a long ingredient list.
Using pre-cut veggies or easy-to-chop staples speeds things up, while stir-frying in stages keeps the chicken juicy and the vegetables crisp-tender. Toasted cashews add texture and richness, making the whole dish feel satisfying. It’s a one-pan (plus one pot for noodles) dinner that tastes like your favorite takeout but feels lighter and fresher.
Ingredients
- Noodles: 10–12 oz lo mein noodles (or substitute spaghetti or linguine)
- Chicken: 1 lb boneless skinless chicken breast or thighs, thinly sliced
- Cashews: 3/4 cup unsalted roasted cashews
- Vegetables:
- 1 red bell pepper, thinly sliced
- 2 cups shredded green cabbage (or coleslaw mix)
- 1 cup snap peas or snow peas, trimmed
- 3 green onions, sliced (whites and greens divided)
- 2 garlic cloves, minced
- 1-inch piece fresh ginger, peeled and minced (or 1/2 tsp ground ginger)
- Sauce:
- 1/3 cup low-sodium soy sauce (or tamari)
- 2 tbsp oyster sauce (or hoisin for a sweeter profile)
- 1 tbsp toasted sesame oil
- 1–2 tbsp honey or brown sugar, to taste
- 2 tbsp rice vinegar (or lime juice)
- 1–2 tsp sriracha or chili-garlic sauce (optional, to taste)
- 1/3 cup low-sodium chicken broth or water
- 2 tsp cornstarch
- Oil: 2–3 tbsp neutral oil (canola, avocado, or peanut)
- Salt and pepper: To season the chicken
- Optional garnish: Sesame seeds and extra green onion tops
How to Make It
- Cook the noodles. Bring a large pot of salted water to a boil.
Cook noodles until just shy of al dente. Drain, rinse briefly to stop cooking, and toss with a splash of sesame oil to prevent sticking.
- Whisk the sauce. In a bowl, whisk soy sauce, oyster sauce, sesame oil, honey, rice vinegar, sriracha (if using), broth, and cornstarch until smooth. Set aside.
- Prep the chicken. Pat chicken dry and season lightly with salt and pepper.
Thin slices cook quickly and stay tender.
- Toast the cashews. Heat a large skillet or wok over medium. Add cashews and toast dry for 2–3 minutes until fragrant and golden in spots. Transfer to a bowl.
- Stir-fry the chicken. Increase heat to medium-high.
Add 1 tbsp oil. Stir-fry chicken in a single layer, 3–4 minutes, until just cooked through. Remove to a plate.
- Cook the aromatics. Add another 1 tbsp oil.
Stir in garlic, ginger, and the white parts of the green onions. Sauté 30 seconds until fragrant.
- Stir-fry the vegetables. Add bell pepper, cabbage, and snap peas. Cook 3–4 minutes, tossing often, until crisp-tender.
Don’t overcook; you want a bit of bite.
- Combine and sauce. Return chicken to the pan. Give the sauce a quick whisk and pour it in. Toss and cook 1–2 minutes until the sauce thickens and coats everything.
- Add noodles and cashews. Add cooked noodles and toasted cashews.
Toss over the heat for 1–2 minutes until the noodles are glossy and hot. If it looks dry, splash in a bit of broth or water.
- Finish and serve. Turn off heat. Top with green onion tops and sesame seeds.
Taste and adjust with a pinch of sugar, vinegar, or soy to balance.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between, to avoid overcooking.
- Freeze: Not ideal due to noodle texture, but possible. Freeze up to 2 months.
Thaw in the fridge and reheat on the stove with extra sauce or broth.
- Meal prep tip: Keep extra sauce on hand. Noodles soak up sauce as they sit, so a little drizzle during reheating brings it back to life.
Why This is Good for You
This lo mein offers a solid mix of protein, carbs, and healthy fats. Chicken supports muscle repair and keeps you full. Cashews add monounsaturated fats and minerals like magnesium and copper. Piling on vegetables boosts fiber and antioxidants without a lot of calories.
Using low-sodium soy sauce and mindful seasoning keeps the sodium in check while still delivering bold flavor. It’s balanced comfort food that doesn’t weigh you down.
What Not to Do
- Don’t overcook the noodles. They’ll turn mushy once tossed with hot sauce and veggies.
- Don’t crowd the pan. Overcrowding steams the chicken and vegetables instead of searing them. Cook in batches if needed.
- Don’t skip the cornstarch. It thickens the sauce so it clings to the noodles instead of pooling.
- Don’t add cashews too early. They’ll lose their crunch.
Fold them in at the end.
- Don’t forget to taste. Adjust sweetness, salt, and acidity right before serving for the best balance.
Alternatives
- Protein swaps: Try shrimp, thinly sliced beef, ground turkey, or extra-firm tofu (press it first). For tofu, crisp it in oil before adding to the stir-fry.
- Veggie variations: Broccoli florets, mushrooms, carrots, baby bok choy, or spinach all work well. Use what you have.
- Noodle options: Udon, rice noodles, ramen, or whole-wheat spaghetti.
Adjust cook time to keep them al dente.
- Gluten-free: Use tamari or coconut aminos and gluten-free noodles like rice sticks or brown rice spaghetti.
- Sauce tweaks: Swap honey for maple syrup, or add a spoonful of chili crisp for heat and texture.
- Nut-free: Use roasted pumpkin seeds or toasted sesame seeds for crunch.
FAQ
Can I make this ahead?
Yes. Cook the components (noodles, chicken, veggies, and sauce) and store them separately up to 2 days. Toss and heat together just before serving for the best texture.
Do I need a wok?
No.
A large, heavy skillet works fine. Preheat it well and cook in batches to maintain high heat and good sear.
How do I keep the noodles from sticking?
Toss drained noodles with a little sesame oil and keep them spread out on a tray. If they clump, splash with warm water when adding to the pan and toss until they loosen.
What if my sauce is too salty?
Stir in a bit more honey or brown sugar, add a splash of water, and a squeeze of lime or extra vinegar.
More vegetables can also help balance the flavor.
Can I make it spicier?
Absolutely. Add more sriracha or chili-garlic sauce to the mix, or finish with chili oil or chili crisp at the table.
How thin should I slice the chicken?
About 1/4 inch thick. Thin slices cook quickly and stay tender, which is key for stir-fries.
What’s the best way to toast cashews if they’re raw?
Toast them in a dry skillet over medium heat, shaking often, for 4–5 minutes until golden and fragrant.
Or roast on a sheet pan at 350°F (175°C) for 8–10 minutes, checking early.
Can I reduce the oil?
Yes. Use a nonstick pan and stick to 1–2 tablespoons total. Just keep the heat high and move the food often to prevent sticking.
Final Thoughts
Easy Cashew Chicken Lo Mein is the kind of recipe that makes weeknights easier and tastier.
It’s flexible, quick, and uses everyday ingredients. With a glossy, balanced sauce and plenty of crunch, it satisfies that takeout craving without the wait. Keep a bag of noodles in the pantry and cashews in the cupboard, and you’re always 30 minutes away from a great meal.
Once you get the hang of it, you’ll riff on it endlessly and never get bored.
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