14 Delicious Chef Johns Cashew Chicken Recipes

Just when you thought chicken dinners couldn’t get any more exciting, Chef John’s cashew chicken recipes come along to spice up your weeknight routine! Whether you’re craving something quick, comforting, or packed with flavor, these 14 variations are sure to delight. From stir-fries to salads, each dish is a testament to the versatility of this beloved ingredient. Ready to transform your meals? Let’s dive into these delicious creations!

Spicy Chef Johns Cashew Chicken Stir Fry

Alright, buckle up, buttercups, because we’re about to dive into a dish that’s as fiery as your last online dating experience—Spicy Chef John’s Cashew Chicken Stir Fry. This isn’t just any stir fry; it’s a flavor-packed, cashew-crunching, spice-loving adventure that’ll have your taste buds doing the cha-cha.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sriracha
• 2 tbsp vegetable oil
• 1 cup cashews
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 cup green onions, chopped

Instructions

1. In a large bowl, combine chicken pieces with soy sauce, hoisin sauce, and sriracha. Let marinate for 15 minutes for maximum flavor penetration.
2. Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
3. Add marinated chicken to the skillet, spreading pieces evenly. Cook for 5-7 minutes, turning occasionally, until chicken is golden brown and cooked through.
4. Tip: Don’t overcrowd the pan; cook in batches if necessary to ensure each piece gets perfectly seared.
5. Add cashews, bell peppers, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
6. Tip: Keep the heat high and keep stirring to prevent burning and to lock in those vibrant colors.
7. Sprinkle green onions over the stir fry and give it one final toss, about 1 minute.
8. Tip: For an extra kick, drizzle a little more sriracha on top before serving.

Just like that, you’ve got a dish that’s a symphony of textures—tender chicken, crunchy cashews, and crisp veggies—all dancing in a spicy, savory sauce. Serve it over a bed of steaming rice or wrap it up in lettuce leaves for a low-carb twist that’s just as delicious.

Chef Johns Cashew Chicken with Coconut Milk

So, you’ve decided to embark on a culinary adventure that promises to tantalize your taste buds with a symphony of flavors? Chef John’s Cashew Chicken with Coconut Milk is here to save your dinner routine from the mundane, offering a creamy, nutty, and slightly spicy escape to flavor town.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tbsp vegetable oil
• 1 cup unsalted cashews
• 1 can (13.5 oz) coconut milk
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp red curry paste
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1/2 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces to the skillet, seasoning with salt, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken from the skillet and set aside.
4. In the same skillet, add cashews and toast for 2 minutes, stirring frequently, until lightly golden. Tip: Keep an eye on them; cashews can go from toasted to burnt in a blink.
5. Lower heat to medium, add garlic and ginger, and sauté for 30 seconds until fragrant.
6. Stir in coconut milk, soy sauce, brown sugar, and red curry paste, bringing the mixture to a simmer.
7. Return the chicken to the skillet, add red bell pepper, and simmer for 10 minutes, stirring occasionally.
8. Remove from heat, stir in basil leaves and lime juice. Tip: Adding lime juice at the end brightens the dish beautifully.

Who knew that such simple ingredients could create a dish with such depth? The creamy coconut milk perfectly balances the crunch of cashews and the tender chicken, making every bite a delightful contrast. Serve it over a bed of steamed jasmine rice or with a side of crispy vegetables for a meal that’s as visually appealing as it is delicious.

Sweet and Sour Chef Johns Cashew Chicken

Ever find yourself staring into the fridge, dreaming of a dish that’s both a party in your mouth and a cinch to whip up? Sweet and Sour Chef John’s Cashew Chicken is here to save your dinner—and possibly your soul—with its perfect balance of tangy, sweet, and crunch.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar
• 1/4 cup ketchup
• 1/4 cup white vinegar
• 1 tbsp soy sauce
• 1 tsp garlic powder
• 1/2 cup cashews
• 1/2 cup green bell pepper, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup pineapple chunks

Instructions

1. Preheat a large skillet over medium-high heat and add vegetable oil.
2. Dredge chicken pieces in cornstarch, then dip into beaten eggs, ensuring each piece is fully coated.
3. Fry chicken in the skillet for 5-7 minutes, turning occasionally, until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Remove chicken and set aside. Drain excess oil, leaving about 1 tbsp in the skillet.
5. In the same skillet, combine sugar, ketchup, vinegar, soy sauce, and garlic powder. Stir over medium heat until the sugar dissolves and the mixture thickens slightly, about 3 minutes.
6. Add bell peppers, pineapple chunks, and cashews to the skillet. Cook for 2-3 minutes until vegetables are slightly tender but still crisp. Tip: For extra crunch, add cashews last to preserve their texture.
7. Return chicken to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes to heat through.
8. Serve immediately over steamed rice for a dish that’s bursting with flavors and textures. Tip: Garnish with green onions for a pop of color and freshness.

Ready to dive into a plate where every bite offers a crispy, juicy, and nutty surprise? This Sweet and Sour Cashew Chicken is not just a meal; it’s an adventure—best enjoyed with zero regrets and possibly a second helping.

Chef Johns Cashew Chicken Curry

Craving a dish that’s a rollercoaster of flavors? Chef John’s Cashew Chicken Curry is here to take your taste buds on a wild ride, blending creamy, spicy, and nutty notes into one unforgettable meal.

Ingredients

• 2 tbsp vegetable oil
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1/2 cup cashews, plus extra for garnish
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/2 cup cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 lbs chicken pieces, cooking until golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same skillet, add 1 chopped onion, cooking until soft, about 3 minutes.
4. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
5. Add 2 tbsp curry powder, stirring constantly for 30 seconds to toast the spices.
6. Pour in 1 can coconut milk and 1 cup chicken broth, scraping up any browned bits from the bottom of the pan.
7. Return the chicken to the skillet, adding 1/2 cup cashews, 1 tbsp fish sauce, and 1 tbsp brown sugar. Simmer for 20 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
8. Remove from heat and stir in juice of 1 lime and 1/2 cup chopped cilantro. Tip: The lime adds a bright acidity that balances the richness of the coconut milk.
9. Garnish with extra cashews and serve over steamed rice.

Perfectly balanced between creamy and crunchy, this curry is a symphony of textures. Serve it with a side of naan to scoop up every last bit of that delicious sauce, or go bold with a sprinkle of red pepper flakes for an extra kick.

Healthy Chef Johns Cashew Chicken Salad

Oh, the joys of finding a salad that doesn’t make you feel like you’re just eating leaves! Chef John’s Cashew Chicken Salad is here to save your lunch with a crunch that’s music to your ears and a flavor that’ll make your taste buds dance.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup cashews, unsalted
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cups mixed greens
• 1/4 cup red onion, thinly sliced

Instructions

1. In a large bowl, combine 2 cups cooked chicken, shredded, and 1/2 cup cashews, unsalted.
2. In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup Greek yogurt, 1 tbsp lemon juice, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until smooth. Tip: For a lighter dressing, you can adjust the ratio of mayonnaise to Greek yogurt.
3. Pour the dressing over the chicken and cashews, tossing until everything is evenly coated. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
4. Divide 2 cups mixed greens between two plates, topping each with half of the chicken salad mixture.
5. Garnish each plate with 1/8 cup red onion, thinly sliced, for a pop of color and crunch. Tip: Soak the red onion in cold water for 5 minutes before slicing to mellow its sharpness.

Kick back and enjoy a salad that’s anything but boring, with creamy, crunchy, and zesty flavors in every bite. Serve it in a wrap or on toasted whole-grain bread for a hearty twist.

Chef Johns Cashew Chicken with Broccoli

Just when you thought chicken couldn’t get any more exciting, along comes this dish to prove you wrong. Chef John’s Cashew Chicken with Broccoli is a game-changer, blending crunch, zest, and a dash of culinary magic into one unforgettable meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1/2 cup cashews
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 1 tbsp cornstarch

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add chicken pieces to the skillet, cooking until golden brown on all sides, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets perfectly seared.
3. Remove chicken from skillet and set aside on a plate.
4. In the same skillet, add remaining 1 tbsp vegetable oil and broccoli florets. Stir-fry for 3 minutes until bright green but still crisp.
5. Add minced garlic and cashews to the skillet, cooking for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
6. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, water, and cornstarch.
7. Pour the sauce mixture over the broccoli and cashews in the skillet, stirring to combine.
8. Return the chicken to the skillet, tossing everything together until the chicken is coated and the sauce has thickened, about 2 minutes. Tip: If the sauce thickens too quickly, add a splash of water to loosen it.
9. Remove from heat and serve immediately.

This dish boasts a delightful contrast between the tender chicken and crunchy cashews, all wrapped in a glossy, sweet-and-spicy sauce. Try serving it over a bed of fluffy jasmine rice to soak up every last drop of that irresistible sauce.

Chef Johns Cashew Chicken and Rice Bowl

Get ready to toss your takeout menus because this Cashew Chicken and Rice Bowl is about to become your new weeknight hero. Packed with crunch, flavor, and a dash of fun, it’s the dish that’ll have you doing a happy dance around your kitchen.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup cashews
• 1/2 cup green onions, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes

Instructions

1. Rinse 1 cup long-grain white rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
4. While the rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium-high heat.
5. Add 1 lb chicken pieces to the skillet and cook for 5-7 minutes, until no longer pink. Tip: Don’t overcrowd the pan to get a nice sear on the chicken.
6. Add 1/2 cup cashews, 1/2 cup green onions, and 2 cloves minced garlic to the skillet. Cook for 2 minutes, stirring frequently.
7. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/2 tsp red pepper flakes.
8. Pour the sauce over the chicken mixture and stir to coat. Cook for another 2 minutes, until everything is heated through. Tip: The sauce should thicken slightly and cling to the chicken and cashews.
9. Fluff the cooked rice with a fork and divide it among bowls.
10. Top the rice with the chicken and cashew mixture, garnishing with additional green onions if desired.

Ready to dig in? The contrast of tender chicken, crunchy cashews, and sticky-sweet sauce over a bed of fluffy rice is nothing short of magical. Try serving it with a sprinkle of extra red pepper flakes for those who like a little extra kick.

Chef Johns Cashew Chicken Lettuce Wraps

Mmm, get ready to wrap your taste buds around something spectacular! Chef John’s Cashew Chicken Lettuce Wraps are the perfect blend of crunch, zest, and a little bit of love, all bundled up in a leafy green hug.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup hoisin sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 cup cashews, roughly chopped
• 4 green onions, sliced
• 1 head butter lettuce, leaves separated

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken to the skillet, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Pour in hoisin sauce, soy sauce, rice vinegar, and sesame oil, stirring to coat the chicken evenly. Simmer for 2-3 minutes.
5. Fold in chopped cashews and sliced green onions, cooking for an additional 2 minutes. Tip: Toast the cashews beforehand for an extra crunch.
6. Remove from heat and let the mixture cool slightly. Tip: This prevents the lettuce from wilting too quickly when served.
7. Spoon the chicken mixture into the center of each lettuce leaf, folding the sides over to create a wrap.

Unbelievably good, these wraps offer a symphony of textures from the crispy lettuce to the tender chicken and crunchy cashews. Serve them as a fun, hands-on appetizer or pile them high for a satisfying meal that’s sure to impress.

Chef Johns Cashew Chicken Noodle Soup

Who knew comfort could come in a bowl with such a delightful crunch? Chef John’s Cashew Chicken Noodle Soup is here to prove that sometimes, the best dishes are the ones that surprise your taste buds with every spoonful.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 cup sliced carrots
• 1 cup sliced celery
• 6 cups chicken broth
• 2 cups shredded cooked chicken
• 1 cup uncooked egg noodles
• 1/2 cup cashews
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 cup sliced carrots and 1 cup sliced celery, cooking for another 5 minutes to soften slightly.
5. Pour in 6 cups chicken broth, bringing the mixture to a boil.
6. Reduce heat to a simmer and add 2 cups shredded cooked chicken and 1 cup uncooked egg noodles, cooking for 8 minutes until noodles are tender.
7. Stir in 1/2 cup cashews, 1 tsp salt, and 1/2 tsp black pepper, simmering for an additional 2 minutes.
8. Remove from heat and sprinkle with 1 tbsp chopped fresh parsley before serving.

Hearty and brimming with textures, this soup is a symphony of crunchy cashews against the soft noodles and tender chicken. Serve it with a side of crusty bread to dunk into the savory broth, and watch as it becomes an instant favorite.

Chef Johns Cashew Chicken with Peppers and Onions

Just when you thought chicken couldn’t get any more exciting, along comes this zesty, nutty twist that’ll have your taste buds doing the cha-cha. Chef John’s Cashew Chicken with Peppers and Onions is here to spice up your dinner routine with minimal fuss and maximum flavor.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 1/2 cup cashews
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• 1 tbsp hoisin sauce
• 1 tsp sesame oil

Instructions

1. In a bowl, toss chicken pieces with soy sauce and cornstarch until evenly coated. Let marinate for 10 minutes.
2. Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
3. In the same skillet, add bell peppers and onion. Cook until vegetables are just tender, about 4 minutes, stirring occasionally.
4. Add garlic and cashews to the skillet. Cook for 1 minute until fragrant.
5. Return chicken to the skillet. Add chicken broth, hoisin sauce, and sesame oil. Stir to combine and cook for 2 minutes until sauce thickens slightly.
6. Tip: For extra crunch, toast the cashews in a dry pan before adding them to the dish.
7. Tip: Don’t overcrowd the pan when cooking the chicken to ensure it gets a nice sear.
8. Tip: Slice the vegetables uniformly for even cooking and a prettier presentation.

Outrageously good, this dish boasts a perfect harmony of crunchy cashews, tender chicken, and vibrant peppers, all glazed in a sauce that’s rich with umami. Serve it over a bed of fluffy rice or wrap it in lettuce leaves for a fun, hands-on meal.

Chef Johns Cashew Chicken Skewers

Vibrant, flavorful, and downright irresistible, these skewers are about to become your weeknight hero. Imagine tender chicken, kissed by the grill, all snuggled up with crunchy cashews in a marinade that’s got more layers than your favorite mystery novel.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs
• 1 cup roasted cashews
• 1/4 cup soy sauce
• 2 tbsp honey
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 cup cilantro, chopped
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, and red pepper flakes to create the marinade.
2. Cut chicken thighs into 1-inch pieces and add to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F). Thread marinated chicken pieces and cashews alternately onto the soaked skewers.
4. Grill skewers for 4-5 minutes per side, or until chicken reaches an internal temperature of 165°F and has nice grill marks.
5. Sprinkle with chopped cilantro before serving. Tip: Let the skewers rest for a couple of minutes after grilling to lock in those juicy flavors.

These skewers are a textural dream—juicy chicken with a slight char, paired with the crunch of cashews. Serve them over a bed of fluffy jasmine rice or alongside a crisp cucumber salad for a meal that’s as balanced as it is bold.

Chef Johns Cashew Chicken with Pineapple

Hold onto your spatulas, folks, because we’re about to dive into a dish that’s as fun to make as it is to eat—Chef John’s Cashew Chicken with Pineapple. This tropical twist on a classic will have your taste buds doing the cha-cha!

Ingredients

• 2 cups diced pineapple
• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cashews
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• 1/2 cup green onions, sliced

Instructions

1. In a bowl, whisk together soy sauce, rice vinegar, brown sugar, and cornstarch to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well-coated. Let it sit for 15 minutes for maximum flavor.
3. Heat vegetable oil in a large skillet over medium-high heat. Add marinated chicken, reserving the marinade. Cook for 5-7 minutes until golden brown.
4. Add minced garlic and grated ginger to the skillet, stirring for 30 seconds until fragrant.
5. Pour the reserved marinade into the skillet, bringing it to a simmer. Cook for 2-3 minutes until the sauce thickens.
6. Stir in diced pineapple and cashews, cooking for an additional 2 minutes to heat through.
7. Garnish with sliced green onions before serving.

Just like that, you’ve got a dish that’s a riot of textures—juicy pineapple, crunchy cashews, and tender chicken, all glazed in a sauce that’s the perfect balance of sweet and tangy. Serve it over a bed of fluffy rice or, for a low-carb option, cauliflower rice, and watch it disappear before your eyes!

Chef Johns Cashew Chicken Tacos

Buckle up, flavor seekers! Chef John’s Cashew Chicken Tacos are here to turn your taco Tuesday into a crunch-tastic fiesta that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cashews, roughly chopped
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 8 small flour tortillas
• 1 cup shredded cabbage
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a large bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and red pepper flakes to create the marinade.
2. Add chicken pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes in the refrigerator for maximum flavor.
3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
4. Add the chopped cashews to the skillet and stir for another 2 minutes until they’re lightly toasted and fragrant.
5. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they’re soft and pliable.
6. Assemble the tacos by placing a generous amount of the chicken and cashew mixture on each tortilla, then top with shredded cabbage and chopped cilantro.
7. Serve with lime wedges on the side for an extra zing.

Ready to dive in? These tacos are a symphony of textures, from the juicy chicken to the crunchy cashews and crisp cabbage. For an extra kick, drizzle with sriracha or serve with a side of avocado slices for a creamy contrast.

Chef Johns Cashew Chicken Pizza

So, you think pizza can’t get any more exciting? Buckle up, because Chef John’s Cashew Chicken Pizza is here to prove you wrong with a flavor explosion that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb pizza dough
• 1/2 cup hoisin sauce
• 2 cups cooked chicken, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup cashews, roughly chopped
• 2 green onions, thinly sliced
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. On a floured surface, roll out the pizza dough to a 12-inch circle. Tip: Let the dough rest for 5 minutes if it’s too elastic.
3. Brush the dough with olive oil to prevent sogginess from the hoisin sauce.
4. Spread the hoisin sauce evenly over the dough, leaving a 1-inch border for the crust.
5. Top with shredded chicken, followed by mozzarella cheese. Tip: Distribute the toppings evenly for the perfect bite every time.
6. Sprinkle chopped cashews and green onions over the cheese.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
8. Let the pizza cool for 2 minutes before slicing to allow the cheese to set.

Every bite of this pizza is a crunchy, creamy, savory delight, with the cashews adding a surprising but welcome crunch. Serve it with a side of extra hoisin sauce for dipping, because why not?

Conclusion

Outstanding in variety and flavor, these 14 Chef John’s cashew chicken recipes are a treasure trove for any home cook looking to spice up their meal routine. Whether you’re craving something sweet, spicy, or savory, there’s a dish here for you. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access to these delicious recipes!