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Easy Cashew Chicken Lo Mein - A Fast, Flavorful Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Prep the chicken. Pat chicken dry and season lightly with salt and pepper. Thin slices cook quickly and stay tender.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.