Cashew Chicken is a takeout classic that’s affordable and easy to make at home with a savory sweet sauce that coats tender chicken, snappy vegetables, and crunchy cashews.
If there’s one dish that brings the magic of Asian take-out right to your kitchen, it’s Cashew Chicken. It’s got all the flavor you crave from your favorite takeout joint, and it’s so easy to make at home that you’ll wonder why you haven’t tried it sooner. Cashew Chicken combines tender chicken bites with crisp veggies, crunchy cashews, and a savory, just-a-bit sweet sauce. A quick marinade and cooking at a high temperature helps lock in the chicken’s juices to ensure tender, savory bites that perfectly contrasts the crunchy vegetables and nuts. Plus, the whole thing cooks up in a single skillet. So put down the phone, skip the takeout, and let’s make this perfect weeknight dinner.
Why You’ll Love This Recipe
- This recipe uses simple pantry staples and fresh ingredients for a dish that’s packed with taste and texture.
- It’s versatile and budget friendly. Customize the veggies, swap out ingredients, or adjust the spice level. This recipe is totally adaptable to suit your taste.
- This homemade version waves goodbye to greasy takeout and skips any mystery sauces for a fresher, less oily, and flavor-packed dish.
What’s In Cashew Chicken
- Skinless, boneless chicken thighs—Chicken thighs are more flavorful and tender than chicken breasts. They stay juicy and give tender bites every time.
- Garlic—This adds that classic aromatic flavor that gives depth to the sauce, enhancing every bite.
- Soy sauce—The backbone of the sauce, soy sauce brings umami and salty richness. Use low-sodium if you want to control the salt.
- Cornstarch—Cornstarch helps thicken the sauce for that perfect glaze.
- Shao Hsing rice wine or dry sherry—Shao Hsing rice wine, also known as Shaoxing wine, is a Chinese cooking wine that’s mildly sweet with a nutty, earthy taste that helps tenderize meat and adds a balanced sweetness and depth to the sauce. If you like Chinese cooking, this is a staple ingredient to keep on hand.
- Chicken broth—Used to build the sauce, it balances the soy sauced flavors.
- Peanut or canola oil—These oils have a high smoke point, perfect for stir-frying the chicken to a crisp, golden finish without burning.
- Fresh ginger—Fresh ginger adds a zingy warmth that brings a bright, slightly spicy note to the dish.
- Red bell pepper and celery:—These veggies add crunch and color, while their subtle sweetness balances the savory sauce.
- Kosher salt—Enhances all the flavors without making it overly salty.
- Unsalted roasted cashews—Cashews add a buttery, crunchy contrast to the tender chicken, making this dish extra special.
- Green onions and toasted white sesame seeds—Perfect for garnish, they add freshness and a hint of nuttiness.
Find the complete recipe with measurements below.
How to Make Cashew Chicken
- Prepare the chicken marinade. Combine the chicken, garlic, soy sauce, cornstarch, and rice wine. A quick soak helps tenderize the chicken with the cornstarch binding the flavorful sauce to the chicken.
- Mix the broth and cornstarch slurry that will thicken the sauce. Add the broth, remaining soy sauce, rice wine, and cornstarch to create a glossy sauce.
- Chop the vegetables and toast the cashews in a dry pan. Cut the veggies into bite-sized pieces so they cook quickly while retaining some crispness. Toasting the cashews until golden adds extra crunch and flavor.
- Cook the ginger then add the chicken. Use a hot skillet or wok and cook the ginger just until fragrant. Add the chicken and cook undisturbed for one minute to seal in the juices. Give it a quick stir fry for another minute until golden but not cooked all the way through.
- Toss in the veggies and cashews and stir-fry for another minute until crisp-tender. Don’t overcook or you’ll lose that fresh veggie snap.
- Add the broth and cornstarch slurry. Stir-fry until the sauce thickens and coats the chicken and vegetables, and the chicken is cooked through.
- Garnish with toasted sesame seeds and slivered green onion.
FAQ and Recipe Tips
- This recipe cooks fast over high heat so have all of your ingredients prepped, sauces mixed, and side dish of rice ready to go.
- Chicken thighs are best for Cashew Chicken because they stay juicy and tender, especially during stir-frying. If you prefer chicken breast, go for it, but don’t overcook, as they can dry out faster.
- For a quick stir-fry, use an oil with a high smoke point like peanut oil or canola oil. Peanut oil adds a slight nuttiness that complements the cashews, while canola oil has a neutral flavor. Avoid olive oil as it has a lower smoke point and can burn quickly.
- Use unsalted nuts to control the overall salt level of the dish without overpowering the flavors.
Ingredient Substitutions
- Swap chicken thighs with skinlees chicken breast, but be careful not to overcook or your chicken could be dry.
- If you don’t have Shaoxing wine, keep the sweet notes by using sherry wine to enhance the other flavors without being overwhelming
- Add any favorite veggies like broccoli, green bell pepper, water chestnuts, snow peas, or snap peas.
- Try tamari instead of soy sauce to make this sauce gluten-free.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet with a splash of broth to keep it from drying out.
What to Serve With Cashew Chicken
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Cashew Chicken
Cashew Chicken is a takeout classic that’s affordable and easy to make at home with a savory sweet sauce that coats tender chicken, crunchy vegetables, and cashews.
Servings 4
Calories 438kcal
Ingredients
- 1 pound skinless, boneless chicken thighs , cut into ½-inch cubes
- 1 tablespoon minced garlic
- 2 ½ tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons Shao Hsing rice wine or dry sherry , divided
- ¼ cup chicken broth
- 2 tablespoons peanut or canola oil
- 2 tablespoons minced ginger
- 1 red bell pepper , seeded and sliced into 1-inch pieces
- 2 ribs celery , thinly sliced
- ½ teaspoon kosher salt
- 1 cup unsalted roasted cashews
- 2 green onions , slivered
- 1 tablespoon toasted white sesame seeds
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Instructions
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In a medium bowl combine the chicken, garlic, one teaspoon soy sauce, one teaspoon cornstarch, and ½ tablespoon rice wine and stir well to combine. In a small bowl, combine the broth, the remaining soy sauce, rice wine, and cornstarch.
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Heat a wok or large skillet over high heat until a bead of water evaporates when drizzled in. Add one tablespoon of the oil and ginger and stir-fry for 10 seconds or until fragrant. Push the ginger to the sides of the wok or skillet then add the chicken in one layer. Cook undisturbed for one minute then stir-fry for another minute until the chicken is lightly browned.
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Add the remaining one tablespoon of oil with the red bell pepper, celery, kosher salt, and cashews. Stir-fry for one minute or until the bell pepper softens. Stir the broth mixture then add to the skillet and stir-fry for another minute or until the chicken is cooked through. Garnish with slivered green onion and sesame seeds then serve with white rice or brown rice.
Nutrition
Calories: 438kcal | Carbohydrates: 17g | Protein: 29g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 1085mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1028IU | Vitamin C: 40mg | Calcium: 60mg | Iron: 4mg
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