Cashew Chicken
Cashew Chicken is a classic dish full of tender chicken pieces, crunchy cashews, and a tasty sauce that’s just the right mix of sweet and savory. The combination of soft…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Cashew Chicken is a classic dish full of tender chicken pieces, crunchy cashews, and a tasty sauce that’s just the right mix of sweet and savory. The combination of soft chicken and crispy nuts makes every bite interesting and satisfying. It’s a dish that feels both homey and a little special, perfect for any night of the week.
I love making Cashew Chicken because it comes together quickly and feels like a treat without needing a ton of ingredients. I usually toss in some colorful veggies like bell peppers and broccoli to add freshness and keep it balanced. Stir-frying everything in one pan makes it easy and keeps the kitchen pretty clean, which I always appreciate after a long day.
My favorite way to serve Cashew Chicken is over a bed of steamed rice or with some noodles on the side to soak up the sauce. It’s a meal that gets everyone at the table smiling and asking for seconds. Honestly, it’s one of those dishes that reminds me of cozy dinners at home and the kind of food that’s just made to share.
Key Ingredients & Substitutions
Chicken: Thighs stay juicy and tender, but breasts work too if you prefer leaner meat. Cut into bite-sized pieces for quick cooking.
Cashews: Raw cashews give a fresh crunch—roasted ones work if you want extra flavor. You can swap for almonds or peanuts if needed.
Dried Red Chilies: These add mild heat and nice color. For less spice, remove seeds or substitute with red pepper flakes.
Sauces: Soy sauce and oyster sauce bring the salty-sweet balance. If avoiding shellfish, swap oyster sauce for mushroom-based vegetarian sauce or extra soy sauce.
Broccoli: It adds color and crispness. You can swap with snap peas, green beans, or bell peppers for variety.
How Do You Get the Sauce Just Right—Thick, Shiny, and Flavorful?
Getting the sauce to thicken and coat the chicken perfectly needs attention. Here’s my quick method:
- Mix cornstarch with cold water first to make a slurry—it prevents lumps.
- Once you add the slurry to your stirred ingredients, keep stirring constantly to avoid clumps.
- Cook over medium heat until the sauce turns glossy and thick—about 1-2 minutes.
- Too thick? Add a splash more broth; too thin? Let it cook a bit longer or add a tiny bit more slurry.
This step really pulls the dish together and makes it feel just like takeout at home!
Equipment You’ll Need
- Large skillet or wok – perfect for quick stir-frying and getting that nice sear on the chicken and veggies.
- Sharp chef’s knife – helps you cut chicken and veggies evenly for faster, uniform cooking.
- Cutting board – a sturdy surface to chop ingredients safely and efficiently.
- Mixing bowls – useful for preparing the sauce and holding prepped ingredients.
- Measuring spoons and cups – to keep your sauce balanced and your flavors consistent.
- Spatula or wooden spoon – great for stirring without scratching your cookware.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh to make it vegetarian while still enjoying the cashew crunch.
- Add red or yellow bell peppers for extra color and sweetness that balances the sauce.
- Include sliced mushrooms for an earthy flavor and extra texture.
- Use fresh ginger and garlic in larger amounts for a sharper, zesty flavor punch.
Cashew Chicken
Ingredients You’ll Need:
For the Dish:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup raw cashews
- 1 cup broccoli florets
- 3-4 dried red chilies
- 3 cloves garlic, minced
- 1 inch piece ginger, minced
- 3 green onions, sliced (both white and green parts separated)
- 1 tablespoon vegetable oil or peanut oil, divided
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon rice wine or dry sherry (optional)
- 1/4 cup chicken broth or water
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 15 minutes to cook, so you’ll have dinner ready in around 25 minutes total. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, sugar, and rice wine or dry sherry. Set this savory, sweet sauce aside while you cook the other ingredients.
2. Cook the Chicken:
Heat half the oil in a large skillet or wok over medium-high heat. Add the chicken pieces, sprinkle with a little salt and pepper, and stir-fry until browned and fully cooked, about 5 to 7 minutes. Take the chicken out and set aside.
3. Toast Cashews and Chilies:
Add the remaining oil to the pan. Toss in the cashews and dried chilies. Stir them often for 2 to 3 minutes until the cashews are golden and fragrant. Remove them from the pan and set aside with the chicken.
4. Cook Vegetables:
In the same pan, add the minced garlic, ginger, and the white parts of the green onions. Stir-fry quickly for about 30 seconds until you smell their delicious aroma. Then add the broccoli and cook for 2 to 3 minutes until crisp-tender.
5. Combine Everything:
Put the chicken and cashews back into the pan. Pour in the prepared sauce and chicken broth. Stir well to mix all the flavors and warm everything through.
6. Thicken the Sauce:
Stir the cornstarch slurry to recombine, then pour it into the skillet. Keep stirring until the sauce thickens and turns glossy, about 1 to 2 minutes.
7. Finish and Serve:
Add the green parts of the sliced green onions, adjust seasoning if needed, then transfer the dish to a serving plate. Sprinkle with sesame seeds if you like!
Enjoy your tasty Cashew Chicken with fluffy steamed rice or noodles for a full meal the family will love!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure the chicken is completely thawed before cooking. Thaw it overnight in the fridge or use the quick method by placing it in a sealed bag submerged in cold water. Pat dry to avoid excess moisture when cooking.
What Can I Substitute for Cashews?
If you’re allergic or don’t have cashews, try almonds or peanuts instead. Toast them lightly for extra crunch and flavor. Just keep in mind the texture and taste will be a bit different but still delicious!
Can I Make Cashew Chicken Ahead of Time?
Absolutely! Prepare the chicken, sauce, and veggies in advance and store in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat or in the microwave until warmed through, stirring occasionally for even heating. Avoid freezing as the texture of the veggies may change.