Cashew Chicken is a classic dish that’s both crunchy and flavorful, packed with tender chicken pieces, roasted cashews, and colorful veggies all coated in a tasty sauce. It’s that perfect mix of salty, a little sweet, and just a touch of spice that makes every bite so satisfying.
I love making Cashew Chicken on busy weeknights because it comes together quickly, and the leftovers are just as good the next day. I usually toss in some green peppers and onions for extra crunch and freshness, but you can easily add your favorite vegetables to make it your own.
One thing I’ve found that really lifts this dish is serving it over warm steamed rice to soak up all those tasty flavors. It’s a meal that always brings smiles to the table, and I hope you enjoy it as much as I do!
Key Ingredients & Substitutions
- Chicken
- Boneless, skinless breasts or thighs work great. Thighs are juicier, while breasts cook quickly. Feel free to swap with tofu or tempeh for a vegetarian option.
- Cashews
- Raw cashews are best for toasting. If unavailable, try roasted or even almonds for a different crunch.
- Vegetables
- Bell peppers and broccoli add color and crunch. You can swap or add snap peas, carrots, or mushrooms depending on availability.
- Sauces
- Soy, hoisin, and oyster sauce create rich flavor. For a vegan version, use tamari and mushroom-based oyster sauce alternatives.
How Do You Get the Chicken Tender and the Sauce Thickened Just Right?
Marinate the chicken with soy sauce and cornstarch to keep it juicy and tender during cooking. Stir-fry over medium-high heat to brown the chicken without drying it out.
- Cook chicken pieces until lightly browned but not overdone—this keeps them moist.
- Add veggies later to keep them crisp and fresh.
- Make a cornstarch slurry and add it to the sauce at the end to thicken it smoothly and give it that glossy finish.
- Keep stirring as the sauce thickens quickly to avoid clumps.
These steps balance texture and flavor perfectly in your cashew chicken!
Equipment You’ll Need
- Wok or large skillet – perfect for quick, even stir-frying and tossing all ingredients together.
- Mixing bowls – handy for marinating chicken and mixing your sauce to keep things organized.
- Wooden or silicone spatula – great for stirring without scratching your pan.
- Measuring spoons and cups – helps you get the sauce flavors just right every time.
- Knife and cutting board – essential for chopping veggies and slicing chicken evenly.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh to make a vegetarian-friendly version with plenty of protein.
- Add snap peas or sliced carrots for extra crunch and sweetness.
- Use cashew butter mixed into the sauce for a richer, creamier texture.
- Stir in a pinch of red pepper flakes or fresh chili for a little heat.
How to Make Cashew Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup raw cashew nuts
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, chopped
- 1 cup broccoli florets, chopped into bite-sized pieces
- 3 green onions, thinly sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
For the Marinade:
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 teaspoon cornstarch
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry)
To Garnish:
- Toasted sesame seeds (optional)
- Additional sliced green onions
To Serve:
- Steamed white rice or jasmine rice
How Much Time Will You Need?
This Cashew Chicken recipe takes about 15 minutes to prepare and 15 minutes to cook. Including marinating time (at least 15 minutes), plan for around 45 minutes total before serving. It’s a quick, delicious meal perfect for weeknights!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, mix the chicken pieces with soy sauce, Shaoxing wine (if using), and cornstarch. Stir well to coat every piece and let it rest while you prepare other ingredients—about 15 minutes.
2. Prepare the Sauce:
In a separate bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, and chicken broth. Set this flavorful sauce mix aside for later.
3. Toast the Cashews:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the cashews and stir them frequently until they turn golden brown and smell nutty, about 2–3 minutes. Remove them from the pan and set aside.
4. Cook the Chicken:
Add the remaining tablespoon of oil to the wok. Add the marinated chicken and stir-fry until the pieces are nearly cooked through and lightly browned, roughly 5–6 minutes.
5. Add Aromatics and Vegetables:
Mix in the minced garlic, ginger, and the white parts of the sliced green onions. Cook for about 1 minute until fragrant. Then add the chopped red bell pepper and broccoli florets, stir-frying for 3–4 minutes until the veggies are tender but still crisp.
6. Add Sauce and Thicken:
Pour your prepared sauce over the chicken and veggies, stirring to coat everything evenly. Bring to a simmer, then stir in the cornstarch slurry (cornstarch mixed with water). Continue stirring until the sauce thickens and becomes glossy, about 1–2 minutes.
7. Add Cashews and Garnish:
Return the toasted cashews to the wok and toss everything together. Sprinkle with toasted sesame seeds and the green parts of the sliced green onions for that final pop of color and flavor.
8. Serve:
Scoop the delicious cashew chicken onto bowls of warm steamed rice and dig in while it’s hot!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat the chicken dry to avoid extra moisture in the stir-fry.
Can I Substitute the Cashews?
If you don’t have cashews, almonds or peanuts work well as substitutes. Toast them just like cashews for maximum crunch and flavor.
How Can I Make This Recipe Vegetarian?
Replace the chicken with firm tofu or tempeh. Press the tofu to remove excess moisture, then marinate and cook it similarly to the chicken. Use vegetarian oyster sauce or mushroom sauce to keep the flavors rich.
What’s the Best Way to Store Leftovers?
Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to keep the sauce smooth.