Cashew Chicken (in just 30 minutes!)

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By Ghuman

Introduction

Cashew Chicken is a popular Chinese-American dish that is a favorite among many. It is a stir-fry dish that combines chicken, cashews, and vegetables in a savory sauce. The dish is usually served over steamed white rice and is a great way to enjoy a delicious meal without spending too much time in the kitchen. The combination of flavors and textures make this dish a favorite among many. Whether you are looking for a quick and easy meal or a more elaborate dinner, Cashew Chicken is sure to please.

Cashew Chicken: A Delicious and Easy-to-Make Dish

Cashew chicken is a classic Chinese-American dish that is easy to make and full of flavor. It is a popular dish in many Chinese restaurants, and it is also a great dish to make at home. The combination of chicken, cashews, and vegetables makes for a delicious and nutritious meal that is sure to please everyone.

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into cubes
  • 1/2 cup cashews
  • 1/4 cup soy sauce
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup chicken broth
  • 1/4 cup hoisin sauce
  • 1/4 cup honey
  • 1/4 cup rice vinegar
  • 1/2 cup green onions, chopped
  • 1 red bell pepper, diced
  • 1/2 cup snow peas, trimmed
  • 1/2 cup mushrooms, sliced

Instructions

  1. In a large skillet, heat sesame oil over medium-high heat. Add chicken cubes and cook until lightly browned, about 5 minutes.
  2. Add garlic, ginger, and red pepper flakes and cook for 1 minute.
  3. Add soy sauce, chicken broth, hoisin sauce, honey, and rice vinegar. Bring to a boil and reduce heat to low.
  4. Add cashews, green onions, bell pepper, snow peas, and mushrooms. Simmer for 10 minutes, stirring occasionally.
  5. Serve over steamed rice.

Tips

  • For a spicier version, add more red pepper flakes.
  • For a sweeter version, add more honey.
  • For a more savory version, add more soy sauce.
  • For a more crunchy version, add more cashews.

Cashew chicken is a delicious and easy-to-make dish that is sure to please everyone. With its combination of chicken, cashews, and vegetables, it is a nutritious and flavorful meal that can be made in just 30 minutes. Give it a try and enjoy!

This cashew chicken stir-fry with savory hoisin sauce is a quick and easy weeknight dinner. Searing, tender pieces of marinated meat with crisp vegetables in a hot wok make for a fast one-pot meal. Ready in just 30-minutes!

Cashew chicken served in a bowl with steamed white rice.
Table of Contents
  1. Chicken selection
  2. Marinate the chicken
  3. Toast the cashews
  4. Searing the meat
  5. Cook the vegetables and aromatics
  6. Make the stir-fry sauce
  7. Serve this with
  8. FAQ
  9. Cashew Chicken Recipe

You don’t need to order takeout to enjoy a restaurant-quality meal at home! Cashew chicken is an easy-to-prepare stir fry. Let your pan or wok do the hard work in minutes. I’ll show you how to master the cooking technique for a delicious protein-packed meal.

The pieces of lean meat briefly marinate to infuse a more savory taste into each bite. It’s paired with crisp bell peppers and toasted cashews for a pleasing crunch! The chicken simmers in a simple soy-based sauce that clings to the food for maximum flavor. Pair with your favorite Chinese sides like chow mein or fried rice.

List of ingredients and portions to make this cashew chicken recipe.

Chicken selection

Use boneless skinless chicken breast for a lean protein option. Cut the breasts into about 1-inch thick cubes. The protein will shrink as it cooks. This size ensures hearty bites that don’t dry out.

Alternatively, you can slice it against the grain about ½-inch thick into strips. The meat cooks very quickly, so adjust the cooking time as needed. Thighs can also be used if you prefer dark meat.

Marinate the chicken

I use a simple combination of soy sauce, rice wine, sesame oil, cornstarch, and black pepper to season the meat. Just 15 minutes helps the fermented soy flavor enhance the umami taste of the bland chicken. The cornstarch mixture creates a coating on the surface, developing a gorgeous golden brown crust as it sears. 

If you don’t have time to marinate the chicken, you can season it with salt, pepper, and cornstarch. But believe me, a quick marinade is worth the extra few minutes!

Chunks of chicken breasts in w bowl marinating a in cornstarch mixture.

Toast the cashews

Cashew nuts add a wonderfully nutty flavor and creamy texture to the dish. Purchase whole cashews so that they hold their shape when stir-frying. I recommend ones already roasted, but raw works well too.

Toast them in the dry pan to warm up the oils, and lightly brown the surface, making the flavor more intense. Raw nuts will need a few extra minutes to become golden in hue.

Searing the meat

A wok is my pan of choice, as the rounded bottom and tall sides quickly heat up and retain warmth, maximizing the cooking area of the pan. However, a large nonstick skillet also works well. The meat will be wet, so carefully add it to the hot vegetable oil in a single layer. 

Use medium-high heat to sear the chicken. I let the meat sit for at least a minute before stir-frying. This duration allows browning on the surface for more flavor—Cook, the chicken until it’s just about fully cooked, about 4 minutes.

Toasting cashews in a wok to enhance their flavor.

Cook the vegetables and aromatics

Crisp pieces of red bell pepper are added straight to the pan for a quick toss. You want the vegetables to be crisp-tender and not mushy. Freshly minced ginger and garlic is stir-fried until aromatic, just 30 seconds. You don’t want them to burn! 

They add a spicy, pungent taste that makes the dish more exciting. Add dried red chili flakes to the pan for a hint of lingering heat. You can also drizzle in chili oil or chili sauce like sriracha for a spicier taste. Other vegetables like water chestnuts, sugar snap peas, broccoli, or green beans would be great additions to the stir-fry.

Make the stir-fry sauce

The sauce is a simple combination of hoisin, soy sauce, rice vinegar, honey, and chicken stock. This creates a balanced sauce that clings to the meat. The fermented soy products add an intense savory taste to the dish. The red pepper flakes added with the vegetables will infuse into the sauce. 

Cornstarch adds a glossy sheen and makes it sticky, so it clings to the food. Add the mixture straight to the pan and immediately stir! The agitation helps to distribute the heat to help the starches gelatinize and thicken in under a minute. Stir the toasted cashews and green onions into the pan with the heat off to gently wilt the alliums.

Serve this with

FAQ

What is cashew chicken?

A savory Chinese stir-fry with lean chicken breast or chicken thighs. Whole cashews are toasted or fried to bring out their nutty flavor. The dish is simmered with a hoisin sauce mixture until the sauce is thick and glossy.

Can chicken thighs be used?

If you prefer thigh meat, use boneless skinless chicken thighs. Trim off the excess fat so that the stir-fry doesn’t get greasy.

Can I use another type of nut?

Roasted peanuts are the best substitute for cashews. They are high in fat, so they have a creamy texture. Walnut halves are also a good option for a delicate crunch.

Close up of cashew chicken cooking inside a large wok.

Add cornstarch to the marinade and sauce

When the cornstarch is added to the marinade, it creates a protective layer on the chicken so that the surface doesn’t become tough and dry. It also helps to develop a beautiful golden crust in the hot oil. When added to the sauce, the starches thicken when boiled. The thin sauce becomes a glossy, rich consistency in less than a minute!

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  • Marinate the Chicken – In a medium bowl, combine diced chicken, soy sauce, rice wine (if using), cornstarch, sesame oil, and black pepper. Marinate for at least 15 minutes while preparing the other ingredients.

  • Make the Stir-fry Sauce – In a medium bowl, whisk together the hoisin sauce, chicken broth, soy sauce, rice vinegar, honey, and cornstarch until no lumps remain.

  • Toast the Cashews – Heat a wok, large nonstick, or stainless steel pan over medium heat. Add the cashews, occasionally stir, toasting until fragrant and lightly brown, about 2 minutes. Transfer to a bowl and set aside.

  • Cook the Chicken – Heat the same pan used to toast the cashews over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.

  • Cook the Vegetables – Add the bell peppers, stir-fry until crisp-tender, 1 minute. Add the garlic, ginger, and red chili flakes, and cook for 30 seconds.

  • Thicken the Sauce – Add the stir-fry sauce, bring to a boil, stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in the cashews and ½ cup of green onions.

  • To Serve – Garnish the with some of the remaining green onions. Serve with steamed rice or desired side dishes.

  • Recipe Yield: About 4 cups
  • Serving Size: 1 cup
  • Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Cover and microwave on high heat in 15 to 30-second intervals until hot.

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Nutrition Facts

Cashew Chicken

Amount Per Serving

Calories 516
Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 4g20%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 110mg37%

Sodium 1844mg77%

Potassium 1067mg30%

Carbohydrates 35g12%

Fiber 3g12%

Sugar 15g17%

Protein 46g92%

Vitamin A 1444IU29%

Vitamin C 54mg65%

Calcium 59mg6%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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