Cashew Chicken
Cashew Chicken is a classic dish full of crunchy, nutty cashews, tender chicken pieces, and a flavorful sauce that brings everything together. It’s a great mix of textures with the…
Tip: save now, cook later.Cashew Chicken is a classic dish full of crunchy, nutty cashews, tender chicken pieces, and a flavorful sauce that brings everything together. It’s a great mix of textures with the crisp veggies and the smooth, sticky sauce that coats every bite. This dish always feels like a cozy, satisfying meal that’s simple to make but tastes like you put in lots of effort.
I love making Cashew Chicken because it’s quick to whip up on a weeknight but still impresses anyone you serve it to. One of my favorite tricks is to toast the cashews just a bit before adding them in—that little extra step really makes the nuts pop with flavor and adds a lovely crunch. Plus, the sauce has just the right balance of sweet and salty that keeps me going back for seconds.
Whenever I serve Cashew Chicken, I usually pile it over a bowl of steamed white rice or fluffy jasmine rice to soak up all the sauce. It’s great for family dinners or even meal prep because it tastes just as good the next day. Honestly, it’s one of those comforting meals that feels like a little hug in a bowl, and I never get tired of it.
Key Ingredients & Substitutions
Chicken: I like using chicken thighs because they stay juicy and have more flavor, but chicken breasts work fine if you prefer a leaner option.
Cashews: Raw, unsalted cashews toast beautifully and add a great crunch. You can swap for almonds or peanuts if needed, but keep them unsalted to balance the sauce.
Sauce components: Soy sauce and hoisin give depth and sweetness. For a gluten-free option, use tamari. If you don’t have oyster sauce, a little mushroom sauce or extra soy sauce can work.
Rice vinegar and honey: These brighten and sweeten the sauce. Apple cider vinegar is a good substitute for rice vinegar, and maple syrup works instead of honey.
How Do You Get the Perfect Crispy, Juicy Chicken for Cashew Chicken?
The chicken’s texture is key. Here’s what I do:
- Cut the chicken into evenly sized pieces so they cook uniformly.
- Heat the pan well with oil before adding chicken to get a nice sear.
- Cook the chicken without stirring too often so it browns and develops flavor.
- Once browned, finish cooking the chicken through in the pan to keep it juicy.
- Remove chicken while you cook the sauce and veggies, then combine at the end to keep everything hot and flavorful.
This method keeps the chicken tender inside with a lightly crispy outside, perfect for coating in the rich sauce.
Equipment You’ll Need
- Large nonstick skillet or wok – cooks chicken evenly and helps get a nice sear without sticking.
- Wooden spoon or silicone spatula – perfect for stirring without scratching your pan.
- Small mixing bowl – for whisking the sauce ingredients together quickly.
- Measuring spoons and cups – to keep your sauce balanced and consistent.
- Knife and cutting board – to chop chicken, vegetables, and herbs neatly.
Flavor Variations & Add-Ins
- Swap chicken for tofu to make a tasty vegetarian version that still soaks up the sauce well.
- Add snap peas or sliced carrots for extra crunch and a splash of color.
- Use cashew butter in the sauce to deepen the nutty flavor and add creaminess.
- Makes it spicy by adding more chili garlic sauce or a pinch of red pepper flakes.
How to Make Cashew Chicken?
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp vegetable oil (canola or peanut oil)
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/2 cup unsalted raw cashews
- 3 green onions, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Steamed white jasmine rice, for serving
- Steamed broccoli florets, for serving (optional)
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp chili garlic sauce or Sriracha (optional, adjust to spice preference)
- 1/2 cup chicken broth or water
- 1 tsp cornstarch mixed with 1 tbsp water (slurry for thickening)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, so around 25 minutes total. It’s perfect for a quick weeknight meal that doesn’t skimp on flavor.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, chili garlic sauce (if you like it spicy), and chicken broth. Set this aside for later.
2. Toast the Cashews:
Heat a large pan or wok over medium heat. Add the cashews and stir frequently as they toast for 3-4 minutes, until they’re golden and smell nutty. Take them out and set aside.
3. Cook the Chicken:
In the same pan, add vegetable oil and heat it up over medium-high heat. Add chicken pieces and cook for about 6-8 minutes, turning occasionally, until they’re golden brown and cooked through. Remove the chicken and keep it aside.
4. Sauté Aromatics and Vegetables:
If needed, add a little more oil to the pan. Add the minced garlic, grated ginger, and diced red bell pepper. Cook for about 2-3 minutes until fragrant and the pepper softens slightly.
5. Combine Chicken and Sauce:
Put the chicken back in the pan, pour the sauce over it and stir well to coat everything.
6. Thicken the Sauce:
Slowly stir in the cornstarch slurry. Cook for another 1-2 minutes until the sauce thickens up and shines.
7. Add Cashews:
Fold the toasted cashews into the mixture, saving a few for garnishing.
8. Serve:
Spoon jasmine rice into bowls, add steamed broccoli if you like, then pile on your tasty cashew chicken.
9. Garnish and Enjoy:
Top with sliced green onions, fresh cilantro, and the reserved cashews. Dig in and enjoy your delicious homemade Cashew Chicken!
Can I Use Frozen Chicken for Cashew Chicken?
Yes! Just make sure to thaw it completely in the fridge overnight before cooking. Pat the chicken dry with paper towels to prevent extra moisture, which helps achieve a nice sear.
Can I Substitute Cashews with Another Nut?
Absolutely! Almonds or peanuts work well as alternatives. Use unsalted and toast them similarly to enhance their flavor and crunch.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to heat evenly.
Can I Make Cashew Chicken Ahead of Time?
Yes, you can prepare the sauce and cook the chicken ahead. Keep them refrigerated separately to maintain texture and combine just before serving. This keeps the cashews crunchy and the chicken juicy.
