Cashew Chicken is a delicious and satisfying stir-fry. It combines tender pieces of chicken, crunchy roasted cashews, and crisp vegetables in a flavorful savory sauce. This classic Asian-inspired dish strikes the perfect balance. It blends sweet, salty, and nutty flavors. This makes it a favorite for both quick weeknight dinners and family gatherings.
Each bite offers a delightful mix of textures. You get juicy chicken, crisp bell peppers, and the irresistible crunch of cashews. All are coated in a glossy soy-based sauce. The sauce is infused with garlic, ginger, and a hint of sesame. It’s simple enough for busy nights. It’s also impressive enough to serve guests. It pairs beautifully with a bowl of fluffy white rice or noodles.
Homemade Cashew Chicken is healthier and fresher than takeout, with full control over the ingredients and seasoning. Whether you prefer it spicy or mild, this dish is endlessly customizable. It’s ready in under 30 minutes. It’s a quick, nutritious meal packed with protein and vibrant vegetables. It’s a true comfort food with an Asian twist.
INGREDIENTS for Cashew Chicken
- 600 g Skinless boneless chicken breasts substitute with boneless skinless chicken thighs
- 1 ½ tablespoon Cornstarch
- Salt and pepper
- 2 Red and green bell peppers
- 1 small white onions
- 3 tablespoon vegetable oil
- ½ cup toasted cashews
- ⅓ cup light soy sauce
- 1 tablespoon dark soy sauce
- ⅓ cup oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoon hot sauce skip this if you don’t like spicy food
- 1 tablespoon rice wine vinegar use mirin or Chinese wine if that is what you have.
Easy Cooking Instructions for Cashew Chicken
- It is important that you have all your ingredients handy before you start stir-frying. This is a quick recipe. You don’t want to burn anything.
- Make the stir fry sauce and set aside: add all the ingredients to a bowl and mix to combine.
- Cut the chicken breast into small cubes, season with a pinch of salt and pepper, 1 ½ tablespoon of cornstarch, 1 tablespoon of the stir fry sauce, mix to combine then leave the chicken to marinate while you prep the other ingredients
- Heat up 2 tablespoons of oil in a wok or skillet over medium-high heat. Add chicken pieces. Make sure you are not overcrowding the pan. Brown the chicken. This process takes about 3 minutes. You can work in batches if the chicken doesn’t fit your pan in one go.
- Take out the browned chicken and transfer to a bowl. Don’t transfer to a kitchen towel as you want to keep all the juice from the chicken.
- Still using the same wok/skillet, heat up a tablespoon of vegetable oil. Add chopped bell pepper and onions. Stir fry for about 2 minutes. Add the chopped garlic and stir fry for another minute. Stir fry for longer if you want your vegetables soft.
- Add chicken and toasted cashew and continue to stir fry for another minute or two. Next, add the stir fry sauce. Add about ⅓ cup water if you want it saucy. Simmer for about another minute or until the sauce thickens.
- Finish with chopped green onions (this is optional) Take it off the heat and serve right away with rice. Enjoy
🍳 Notes & Tips for Cashew Chicken
- Chicken Choice:
- Use boneless, skinless chicken breast for a lean choice or chicken thighs for juicier, more flavorful meat. Slice thinly against the grain for tenderness.
- Cashews:
- Toast the cashews lightly in a dry pan for extra crunch and nuttier flavor. Add them at the end of cooking to keep texture.
- Vegetables:
- Bell peppers, carrots, snap peas, or broccoli work well. Cut uniformly so everything cooks evenly.
- Sauce:
- Adjust soy sauce, oyster sauce, or hoisin to your taste. For a touch of sweetness, add a teaspoon of honey or brown sugar.
- For spice, add chili flakes, sriracha, or fresh chilies.
- Cooking Tips:
- Cook chicken over medium-high heat quickly to avoid drying it out.
- Stir-fry vegetables separately if you want them extra crisp.
- Serving Suggestions:
- Serve over steamed white rice, fried rice, or noodles. Garnish with sliced green onions or sesame seeds for extra flavor.
- Meal Prep & Storage:
- Make the sauce ahead for faster cooking.
- Cashew Chicken can be stored in an airtight container in the fridge for 2–3 days. Reheat gently and add cashews fresh to keep crunch.
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❓ Frequently Asked Questions (FAQs)
Q1: Can I make Cashew Chicken vegetarian?
A: Yes! Replace chicken with firm tofu, tempeh, or seitan. Keep the same sauce and vegetables for a flavorful vegetarian version.
Q2: How do I keep the chicken tender?
A: Slice chicken thinly against the grain and stir-fry quickly over medium-high heat. Avoid overcooking to keep it juicy.
Q3: Can I freeze Cashew Chicken?
A: You can, but store the cashews separately. Freeze the chicken and vegetables in an airtight container for up to 2 months. Add the nuts fresh when reheating to maintain crunch.
Q4: What type of cashews should I use?
A: Unsalted raw or roasted cashews work best. Toasting them lightly enhances their flavor and crunch.
Q5: Can I make this dish spicy?
A: Absolutely! Add red chili flakes, sriracha, or fresh chopped chilies to taste. You can control the heat level easily.
Q6: What vegetables work best in Cashew Chicken?
A: Bell peppers, carrots, snap peas, broccoli, or baby corn are excellent choices. Cut them evenly so they cook quickly and stay crisp.
Q7: What should I serve Cashew Chicken with?
A: It pairs perfectly with steamed white rice, fried rice, or noodles. Garnish with green onions or sesame seeds for extra flavor.
Cashew Chicken
Cashew chicken is a quick and delicious homemade Chinese recipe made with simple everyday ingredients. This recipe is family-friendly, affordable and just give your usual Chinese takeout a run for its money.
Ingredients
- 600 g Skinless boneless chicken breasts substitute with boneless skinless chicken thighs
- 1 ½ tablespoon Cornstarch
- Salt
- Pepper
- 2 Red and green bell peppers
- 1 small white onion
- 3 tablespoons vegetable oil
- ½ cup toasted cashews
- ⅓ cup light soy sauce
- 1 tablespoon dark soy sauce
- ⅓ cup oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons hot sauce skip this if you don’t like spicy food
- 1 tablespoon rice wine vinegar use mirin or Chinese wine if that is what you have.
Instructions
- It is important that you have all your ingredients handy before you start stir-frying. This is a quick recipe. You don’t want to burn anything.
- Make the stir fry sauce and set aside: add all the ingredients to a bowl and mix to combine.
- Cut the chicken breast into small cubes, season with a pinch of salt and pepper, 1 ½ tablespoon of cornstarch, 1 tablespoon of the stir fry sauce, mix to combine then leave the chicken to marinate while you prep the other ingredients
- Heat up 2 tablespoons of oil in a wok or skillet over medium-high heat. Add chicken pieces. Make sure you are not overcrowding the pan. Brown the chicken. This process takes about 3 minutes. You can work in batches if the chicken doesn’t fit your pan in one go.
- Take out the browned chicken and transfer to a bowl. Don’t transfer to a kitchen towel as you want to retain all the juice from the chicken.
- Still using the same wok/skillet, heat up a tablespoon of vegetable oil. Add chopped bell pepper and onions. Stir fry for about 2 minutes. Add the chopped garlic and stir fry for another minute. Stir fry for longer if you want your vegetables soft.
- Add chicken and toasted cashew and continue to stir fry for another minute or two. Next, add the stir fry sauce. Add about ⅓ cup water if you want it saucy. Simmer for about another minute or until the sauce thickens.
- Finish with chopped green onions (this is optional) Take it off the heat and serve right away with rice. Enjoy
Notes
- Chicken choice: Boneless skinless chicken breast or thigh works best; thighs stay juicier.
- Sauce: Adjust soy sauce, oyster sauce, or hoisin to your taste; add chili for heat.
- Vegetables: Bell peppers, carrots, and snap peas add crunch and color.
- Cashews: Toast them lightly for extra flavor.
- Serving suggestion: Serve over steamed rice, fried rice, or noodles.
- Meal prep tip: Make the sauce ahead to save cooking time.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 615Total Fat: 34gSaturated Fat: 6gUnsaturated Fat: 28gCholesterol: 130mgSodium: 2784mgCarbohydrates: 26gFiber: 2gSugar: 13gProtein: 46g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
