Cashew Chicken Recipe

Imagine sinking your teeth into tender chunks of chicken bathed in a glossy, savory sauce with crunchy cashews providing the perfect textural contrast. This Cashew Chicken Recipe delivers an irresistible combination of protein-rich chicken and buttery cashews that will transport your taste buds straight to your favorite Asian restaurant. Whether you’re a weeknight warrior looking for a quick dinner solution or wanting to impress guests with your culinary prowess, this dish delivers on all fronts. You’ll learn how to create restaurant-quality Cashew Chicken at home with ingredients you likely already have in your pantry.

Why You’ll Love This Recipe

The beauty of this Cashew Chicken Recipe lies in its perfect balance of flavors and textures. The velvety sauce clings to each piece of chicken, while the toasted cashews add a satisfying crunch that elevates this dish beyond ordinary stir-fries. The umami-rich sauce features the perfect harmony of sweet, savory, and tangy notes that make your taste buds dance.

What makes this recipe truly special is its versatility. You can adjust the heat level to suit your preference, making it family-friendly or spice-forward depending on your mood. Plus, it comes together in under 30 minutes, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

Health-conscious diners will appreciate that this Cashew Chicken delivers lean protein, healthy fats from the cashews, and a rainbow of vegetables that can be customized based on what’s in your crisper. Best of all, making it at home means you control the ingredients—no MSG or excessive sodium that often comes with takeout versions.

Ingredients

For this spectacular Cashew Chicken Recipe, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 1 cup (150g) unsalted cashews
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, diced into 1-inch pieces
• 1 green bell pepper, diced into 1-inch pieces
• 1 medium yellow onion, cut into 1-inch chunks
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 3-4 dried red chilies (optional, for heat)

For the sauce:

• ⅓ cup (80ml) low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 tablespoon cornstarch
• ½ cup (120ml) chicken broth
• 2 tablespoons oyster sauce

The star ingredients here are the cashews—opt for unsalted raw ones that you’ll toast yourself for maximum flavor. The chicken should be fresh and uniformly cut for even cooking, while the combination of soy sauce, hoisin, and oyster sauce creates that authentic Chinese cashew chicken flavor that’s both complex and crave-worthy.

Pro Tips

Toast the cashews properly: One of the most crucial steps in making outstanding Cashew Chicken is properly toasting the cashews. Don’t skip this step! Heat a dry skillet over medium heat and add the raw cashews, stirring frequently for 3-5 minutes until they’re golden brown and fragrant. This simple step dramatically enhances their flavor and crunch. Watch them carefully as they can burn quickly.

Velvet the chicken: For restaurant-quality tenderness, “velvet” your chicken before cooking. Mix 1 tablespoon cornstarch with 1 tablespoon soy sauce and 1 tablespoon oil, then toss with the chicken and let it marinate for 15-30 minutes before cooking. This creates a protective coating that keeps the meat juicy and tender during the high-heat cooking process.

Don’t overcrowd the pan: The secret to perfectly seared chicken is cooking in batches if necessary. Overcrowding the pan causes the chicken to steam rather than sear, resulting in rubbery texture instead of that desirable caramelization. Give each piece enough space to develop a golden crust, which adds depth of flavor to your Cashew Chicken Recipe.

Instructions

Step 1: Prepare the Sauce

In a medium bowl, whisk together the chicken broth, soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, and cornstarch until smooth and well combined. This creates the signature glossy sauce that will coat your Cashew Chicken. Set aside while you prepare the other components.

Step 2: Toast the Cashews

Heat a large wok or skillet over medium heat. Add the raw cashews to the dry pan and toast for 3-5 minutes, stirring frequently to prevent burning. The cashews should become fragrant and turn golden brown. Transfer them to a plate and set aside.

Step 3: Cook the Chicken

Increase the heat to medium-high and add 1 tablespoon of oil to the same wok. When the oil is shimmering, add the chicken pieces in a single layer (work in batches if needed). Let them cook undisturbed for 2-3 minutes until golden brown on one side, then stir and continue cooking until no longer pink in the center, about 3-4 more minutes. Transfer the cooked chicken to a clean plate.

Step 4: Stir-Fry the Vegetables

Add the remaining tablespoon of oil to the wok. Throw in the onions and cook for 1 minute, then add the bell peppers and dried chilies (if using). Stir-fry for 2-3 minutes until the vegetables begin to soften but still maintain some crispness. Add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.

Step 5: Combine Everything

Return the chicken to the wok with the vegetables. Give your sauce a quick whisk (the cornstarch may have settled), then pour it into the wok. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and becomes glossy. Add the toasted cashews and toss everything together to ensure each piece is coated with the delicious sauce.

Step 6: Serve

Transfer your Cashew Chicken to a serving dish and garnish with sliced green onions and additional cashews if desired. Serve immediately over steamed rice for a complete meal that rivals any restaurant version.

Variations

Spicy Cashew Chicken: For heat lovers, transform this Cashew Chicken Recipe into a fiery delight by adding 1-2 tablespoons of chili garlic sauce or sriracha to the sauce mixture. You can also increase the dried red chilies or add fresh Thai bird chilies for an authentic kick that will clear your sinuses.

Vegetarian Cashew “Chicken”: Create a plant-based version by substituting the chicken with extra-firm tofu, pressed and cut into cubes, or commercial meat alternatives like seitan or tempeh. Marinate your chosen protein substitute in the same velveting mixture for enhanced flavor, and use vegetable broth instead of chicken broth in the sauce.

Tropical Cashew Chicken: Give your Cashew Chicken a fruity twist by adding 1 cup of fresh pineapple chunks when you return the chicken to the wok. The sweet-tart flavor of pineapple complements the savory sauce beautifully and adds a refreshing element to the dish. For even more tropical flair, substitute half of the soy sauce with coconut aminos.

Storage and Serving

This Cashew Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. For best results when reheating, warm it gently in a skillet over medium-low heat with a splash of chicken broth or water to revive the sauce. While you can freeze the dish for up to 2 months, be aware that the texture of the vegetables will soften upon thawing.

Serve your Cashew Chicken over steamed jasmine rice to soak up all that delicious sauce. For a lower-carb option, cauliflower rice makes an excellent substitute. You can also present it alongside vegetable stir-fry noodles for an Asian noodle bowl experience.

For a complete Chinese restaurant-style meal at home, pair this Cashew Chicken with egg drop soup as a starter and vegetable spring rolls on the side. Add a chilled lager or jasmine tea to complement the flavors perfectly, making any weeknight dinner feel like a special occasion.

FAQs

Can I use roasted cashews instead of raw?
Yes, you can use roasted cashews if that’s what you have on hand. Since they’re already toasted, just add them at the end of cooking. However, raw cashews that you toast yourself will provide the freshest flavor for your Cashew Chicken Recipe.

How can I make this recipe gluten-free?
To make gluten-free Cashew Chicken, substitute regular soy sauce with tamari or coconut aminos, and ensure your hoisin and oyster sauces are certified gluten-free (or use gluten-free alternatives).

Can I prepare any components ahead of time?
Absolutely! You can toast the cashews, cut the vegetables, and mix the sauce up to 2 days in advance. Store everything separately in the refrigerator, then proceed with cooking when you’re ready to serve.

My sauce is too thick/thin. How can I fix it?
If your Cashew Chicken sauce is too thick, add a tablespoon of chicken broth or water at a time until you reach your desired consistency. If it’s too thin, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir this slurry into the sauce while it’s simmering.

What vegetables can I add to this recipe?
This recipe is wonderfully adaptable! Try adding snow peas, broccoli florets, sliced carrots, water chestnuts, or bamboo shoots to your Cashew Chicken for additional nutrition and texture variety.

Conclusion

This Cashew Chicken Recipe is comfort food at its finest — a harmonious blend of tender chicken, crunchy cashews, and colorful vegetables bathed in a savory-sweet sauce that clings to each morsel. It’s the kind of dish that transforms an ordinary weeknight into a special occasion, while still being simple enough for beginners to master. Whether you’re cooking for a family dinner or impressing guests, this Cashew Chicken delivers restaurant-quality results from your own kitchen, proving that sometimes the best takeout is the one you make yourself.

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