Why You’ll Love This Recipe

Cashew Chicken is a delicious and satisfying dish that’s both flavorful and nutritious. The crispy chicken, crunchy cashews, and vegetables come together in a rich and slightly sweet sauce that elevates the dish. It’s easy to prepare and can be customized with your favorite vegetables or protein alternatives. Plus, the cashews add a nice texture contrast, making every bite more enjoyable. This dish is perfect over steamed rice or noodles, making it a complete meal in one.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 2 tablespoons cornstarch

  • 1 tablespoon soy sauce (low-sodium preferred)

  • 1 tablespoon vegetable oil (or sesame oil for added flavor)

  • 1/2 cup roasted cashews

  • 1 red bell pepper, sliced

  • 1 medium onion, sliced

  • 1/2 cup snow peas or snap peas

  • 2 garlic cloves, minced

  • 1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)

  • 3 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon hoisin sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon honey (optional, for sweetness)

  • 1 teaspoon sesame oil (optional, for extra flavor)

  • Cooked rice or noodles for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce and cornstarch until well-coated. This will give the chicken a nice, light coating that crisps up during cooking.

  2. Cook the chicken: Heat the vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the chicken to the skillet in a single layer and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.

  3. Stir-fry the vegetables: In the same skillet, add the sliced bell pepper, onion, and snow peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

  4. Make the sauce: While the vegetables are cooking, whisk together the 3 tablespoons soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey (if using), and sesame oil (if using) in a small bowl. Add the sauce to the skillet and bring it to a simmer. Stir to combine and cook for 1-2 minutes, until the sauce slightly thickens.

  5. Combine the chicken and cashews: Return the cooked chicken to the skillet, stirring to coat it in the sauce. Add the roasted cashews and toss everything together. Cook for an additional 2-3 minutes until everything is well combined and heated through.

  6. Serve: Serve the Cashew Chicken over steamed rice or noodles. Garnish with additional cashews or green onions, if desired.

Servings and Timing

  • Servings: 4

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

Variations

  • Vegetarian Cashew Stir-Fry: Swap the chicken for tofu or tempeh for a vegetarian version of this dish. Be sure to press the tofu before cooking to remove excess moisture.

  • Spicy Cashew Chicken: Add red pepper flakes, chili paste, or fresh chopped chilies to the sauce for an extra kick of heat.

  • Add More Veggies: Feel free to add more vegetables like broccoli, carrots, mushrooms, or baby corn to the stir-fry for extra flavor and nutrition.

  • Cashew Chicken with Cashew Cream: For a creamy twist, add a spoonful of cashew butter or cashew cream to the sauce to make it even richer.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat the Cashew Chicken in a skillet over medium heat or in the microwave until heated through. Add a splash of water or broth to loosen the sauce if it has thickened too much.

FAQs

Can I use frozen chicken?

Yes, you can use frozen chicken, but it’s best to thaw it in the refrigerator overnight before using. You can also use pre-cooked chicken for a quicker option.

Can I use other nuts besides cashews?

Yes, you can substitute cashews with other nuts like almonds or peanuts, but cashews give this dish its signature flavor and texture.

Can I make Cashew Chicken ahead of time?

You can prepare the chicken and sauce ahead of time, and store them separately in the refrigerator. Combine them when you’re ready to cook, and stir-fry the vegetables and chicken together.

Can I make this dish spicier?

Yes, to make it spicier, you can add red pepper flakes or fresh chopped chilies to the sauce. Sriracha or chili paste also works well.

Can I use a different sauce instead of hoisin?

If you don’t have hoisin sauce, you can substitute with more soy sauce or a combination of soy sauce and a little sugar to replicate the sweet and salty flavor of hoisin.

Can I serve this dish with noodles?

Yes, Cashew Chicken pairs wonderfully with noodles, such as rice noodles, egg noodles, or even soba noodles, in place of rice.

Conclusion

Cashew Chicken is a vibrant, savory, and easy-to-make dish that’s perfect for any occasion. The combination of crispy chicken, crunchy cashews, and a flavorful sauce creates a satisfying meal that’s both comforting and exciting. Whether you’re serving it for a weeknight dinner or entertaining guests, this recipe will quickly become a favorite in your household. Customize it with your preferred vegetables or spice level, and enjoy this delicious dish any night of the week!

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Cashew Chicken

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Cashew Chicken is a delightful Chinese-inspired dish that combines tender pieces of chicken with a savory sauce, crunchy cashews, and vibrant vegetables. The perfect balance of sweet, salty, and savory, this dish is quick, easy to make, and packed with flavor. Whether you’re looking for a weeknight dinner or something special for guests, Cashew Chicken is a satisfying option that never disappoints.

  • Author: Catherine
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: undefined
  • Category: Main Course
  • Method: Stir-fried
  • Cuisine: Chinese

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce (low-sodium preferred)
  • 1 tablespoon vegetable oil (or sesame oil for added flavor)
  • 1/2 cup roasted cashews
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 1/2 cup snow peas or snap peas
  • 2 garlic cloves, minced
  • 1-inch piece of fresh ginger, grated (or 1 teaspoon ground ginger)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey (optional, for sweetness)
  • 1 teaspoon sesame oil (optional, for extra flavor)
  • Cooked rice or noodles for serving

Instructions

  1. Prepare the chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of soy sauce and cornstarch until well-coated. This will give the chicken a nice, light coating that crisps up during cooking.
  2. Cook the chicken: Heat the vegetable oil (or sesame oil) in a large skillet or wok over medium-high heat. Add the chicken to the skillet in a single layer and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside.
  3. Stir-fry the vegetables: In the same skillet, add the sliced bell pepper, onion, and snow peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  4. Make the sauce: While the vegetables are cooking, whisk together the 3 tablespoons soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey (if using), and sesame oil (if using) in a small bowl. Add the sauce to the skillet and bring it to a simmer. Stir to combine and cook for 1-2 minutes, until the sauce slightly thickens.
  5. Combine the chicken and cashews: Return the cooked chicken to the skillet, stirring to coat it in the sauce. Add the roasted cashews and toss everything together. Cook for an additional 2-3 minutes until everything is well combined and heated through.
  6. Serve: Serve the Cashew Chicken over steamed rice or noodles. Garnish with additional cashews or green onions, if desired.

Notes

Vegetarian Cashew Stir-Fry: Swap the chicken for tofu or tempeh for a vegetarian version of this dish. Be sure to press the tofu before cooking to remove excess moisture.Spicy Cashew Chicken: Add red pepper flakes, chili paste, or fresh chopped chilies to the sauce for an extra kick of heat.Add More Veggies: Feel free to add more vegetables like broccoli, carrots, mushrooms, or baby corn to the stir-fry for extra flavor and nutrition.Cashew Chicken with Cashew Cream: For a creamy twist, add a spoonful of cashew butter or cashew cream to the sauce to make it even richer.

Nutrition

  • Serving Size: 1 plate
  • Calories: Varies
  • Sugar: Varies
  • Sodium: Varies
  • Fat: Varies
  • Saturated Fat: Varies
  • Unsaturated Fat: Varies
  • Trans Fat: Varies
  • Carbohydrates: Varies
  • Fiber: Varies
  • Protein: Varies
  • Cholesterol: Varies

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