Cashew Chicken
Cashew Chicken is a classic dish that combines tender chicken pieces with crunchy cashews and a flavorful sauce that’s both slightly sweet and savory. The dish usually has a mix…
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Cashew Chicken is a classic dish that combines tender chicken pieces with crunchy cashews and a flavorful sauce that’s both slightly sweet and savory. The dish usually has a mix of colorful veggies like bell peppers and onions, which add texture and freshness alongside the nuts and chicken. It’s simple but packed with delicious flavors and a great balance of soft and crispy elements.
I love making Cashew Chicken because it comes together quickly, making it perfect for a tasty weeknight meal. One of my favorite things to do is to let the cashews toast a little in the pan before adding them in—it gives them a deeper flavor and extra crunch that really shines through. It’s a dish that always feels a bit special but doesn’t take a lot of effort, which is a total win in my book.
For serving, I like to spoon Cashew Chicken over a bed of steamed rice or even some simple noodles to soak up all the sauce. It’s the kind of meal that feels comforting and satisfying, and everyone seems to enjoy the mix of textures and flavors. When I serve this, it usually disappears pretty fast, so if you’re cooking for others, maybe double the recipe!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for more flavor and juiciness, but chicken breasts work well if you want a leaner option. Cut into bite-sized pieces for quick, even cooking.
Cashews: Raw cashews are best for toasting and adding crunch. If you can’t find raw, roasted unsalted cashews work too. Toasting them in the pan brings out a richer flavor.
Sauces: Soy sauce gives the salty base. I like low-sodium to control saltiness. Oyster and hoisin sauces add sweetness and depth. If you want a vegetarian option, try mushroom soy sauce and skip oyster sauce.
Vegetables: Green onions add freshness and color. Red bell peppers add sweetness and crunch but are optional. Feel free to swap bell peppers with snap peas or broccoli for variety.
How Can You Get the Chicken Tender and Sauce Just Right?
The key is to cook the chicken properly and get the sauce consistency perfect. Here’s how:
- Cook chicken pieces over medium-high heat, stirring often so they brown nicely without drying out.
- Toast cashews separately to keep them crunchy before adding back in.
- Make the sauce ahead by mixing all liquid ingredients with cornstarch slurry—this helps it thicken quickly and cling to the chicken.
- Pour sauce into the hot pan and stir constantly. It will thicken in about 1-2 minutes; don’t overcook or it may get too thick.
- Add cashews and green onions last for that fresh crunch and flavor burst.
Equipment You’ll Need
- Large skillet or wok – perfect for quick, even stir-frying and tossing all ingredients together.
- Wooden spoon or spatula – helps you stir the chicken and sauce without scratching the pan.
- Small mixing bowl – for combining your sauce ingredients smoothly before adding them to the pan.
- Measuring spoons and cups – to get the sauce balance just right.
- Knife and cutting board – for chopping chicken, veggies, and green onions safely and easily.
Flavor Variations & Add-Ins
- Swap chicken with tofu or tempeh for a tasty vegetarian version that still soaks up the sauce well.
- Add sliced mushrooms or snap peas for extra texture and mild sweetness.
- Try adding a pinch of red pepper flakes or a splash of chili garlic sauce if you like a little heat.
- Mix in shredded carrots or water chestnuts for crunch and a fresh contrast to the tender chicken.
How to Make Cashew Chicken?
Ingredients You’ll Need:
For the Chicken and Stir-Fry:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup raw cashews
- 3 green onions (scallions), chopped
- 1 red bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil or peanut oil (for stir-frying)
- 2 tsp sesame oil
For the Sauce:
- 1/4 cup low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar or Chinese black vinegar
- 1 tbsp sugar or honey
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
For Serving:
- Cooked white rice
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, so roughly 25 minutes total. It’s quick enough for a busy weeknight but feels like a special homemade meal.
Step-by-Step Instructions:
1. Make the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, and cornstarch slurry. Set this sauce mixture aside for later.
2. Toast the Cashews:
Heat the vegetable or peanut oil in a large skillet or wok over medium-high heat. Add the cashews and stir-fry for 1-2 minutes until they turn golden and smell nutty. Remove the cashews from the pan and set them aside.
3. Cook the Chicken:
In the same pan, add a little more oil if needed. Add the chicken pieces and stir-fry them, stirring often, until they are nicely browned and cooked through, about 5 to 7 minutes.
4. Add Aromatics and Veggies:
Add the minced garlic, ginger, and diced red bell pepper (if using) to the pan. Stir-fry everything for 1-2 minutes until the garlic and ginger smell fragrant and the bell pepper softens slightly.
5. Add the Sauce:
Pour your pre-mixed sauce into the pan, stirring constantly so every piece gets coated. Let the sauce heat through and thicken slightly, about 1-2 minutes.
6. Combine Everything:
Return the toasted cashews to the pan along with the chopped green onions. Stir well to mix everything together, letting the flavors blend.
7. Finish & Serve:
Drizzle the sesame oil over the dish, give it one last stir, and take the pan off the heat. Serve your delicious cashew chicken hot over freshly steamed white rice.
Can I Use Frozen Chicken for Cashew Chicken?
Yes! Just be sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.
Can I Substitute Cashews with Another Nut?
You can! Almonds or peanuts work well as alternatives, but they’ll slightly change the flavor and texture. Toast them the same way to keep that nice crunch.
How Should I Store Leftover Cashew Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth if the sauce is too thick.
Can I Make Cashew Chicken Gluten-Free?
Absolutely! Use tamari or a gluten-free soy sauce substitute, and ensure your oyster sauce is gluten-free or replace it with a mushroom sauce alternative.
