Chinese Cashew Chicken

Better-than-take-out Cashew Chicken is chock full of juicy chicken and crunchy, nutty cashews coated in a savory garlic stir fry sauce!

Forget the take-out because this speedy Cashew Chicken recipe tastes 10X better!  It’s loaded with juicy chunks of chicken, crisp-tender bell peppers and deliciously crunchy cashews bathed in deeply fragrant, nutty, garlic ginger stir fry sauce.  This full-flavored, healthy recipe is easy to make with pantry friendly ingredients and amenable to whatever veggies you have on hand. Your family will love this Cashew Chicken Stir Fry with rice or low carb cauliflower rice and if you’re feeling even more gourmet, add a side of Ramen Noodle Salad and homemade egg rolls!

Chicken stir fries are my go-to meal whenever I want something simple, quick, easy, healthy and delicious OR whenever I want to clean out my veggie drawer.  Some don’t miss stir chicken fry recipes include: Honey Garlic Chicken Stir Fry, Chinese Chicken Stir Fry, Chicken and Broccoli, Kung Pao Chicken, Szechuan Chicken and Teriyaki Chicken Stir Fry.

PIN THIS RECIPE TO SAVE FOR LATER

WATCH HOW TO MAKE CHICKEN WITH CASHEW NUTS

 

WHAT IS CASHEW CHICKEN?

Cashew Chicken is an American-Chinese dish that’s easy to make at home!  It’s made with chunks of chicken traditionally stir fried (although sometimes deep fried) and wonderfully nutty cashews.  The chicken is tossed in an umami forward garlic sauce made of soy sauce, oyster sauce, honey, rice wine, ginger, Asian chili sauce and of course, loads of fresh garlic.  The savory dish is a favorite at American Chinese restaurants and soon will be a new repeat at-home favorite!

CASHEW CHICKEN RECIPE INGREDIENTS

This Cashew Chicken recipe is made with pantry friendly ingredients if you do much Asian cooking – which means it can be whipped up any time!   Let’s take a closer look at what you’ll need (full measurements in the recipe card at the bottom of the post):

For the stir fry:

• Chicken: This recipe calls for 1 ½ pounds chicken breasts which might sound like a lot but because there are less veggies than other stir fries, it goes down super easily. Alternatively, you can decrease the chicken and increase the veggies.  The chicken breasts emerge crazy tender and juicy with the easy velveting technique or you are welcome to use chicken thighs instead.
• Cashews:  You must use unsalted cashews otherwise your stir fry will be way too salty!  I typically pick them up at the bulk bins at Sprouts.
• Green onions:  You will use one bunch of green onions – the white parts stir fried with the ginger and garlic, half of the green parts added to the sauce and the rest for garnish.  
• Bell peppers:  You can swap in any desired veggies but I love bell peppers for their crisp tender crunch alongside the cashews. 
• Garlic:  This recipe calls for 6 cloves of garlic to earn the title “garlic stir fry sauce.”  You are welcome to use more or less depending on your personal preference.  If you are in a bind, you can add 1 teaspoon garlic powder to the sauce, but fresh is so much better!
• Ginger:  One tablespoon freshly grated ginger adds another spicy, zingy depth to the sauce.  You may substitute with 1 teaspoon ginger powder added directly to the sauce.

For the stir fry sauce:

• Soy sauce: Grounds the sauce with its salty depth. Use low sodium so your recipe isn’t too salty.
• Oyster sauce:  Oyster sauce is the base of almost ever stir fry sauce and bumps up the savory umami character.  Oyster sauce is a thick, brown sauce with a balance between sweet and salty with an earthy undertone.  You can find oyster sauce in the Asian aisle of any supermarket for only a few dollars.  Please use QUALITY oyster sauce such as Lee Kum Kee or Kikkoman.  You truly can taste the difference and will be sorely disappointed with less quality brands.

What if I’m allergic to shellfish? Or vegetarian?  If you’re allergic to shellfish/vegetarian, use LEE KUM KEE Vegetarian Stir-Fry Sauce instead of oyster sauce. You may also use soy sauce in a bind – just don’t expect as spectacular of results.

• Chicken broth:  Use low sodium chicken broth otherwise the dish may be too salty. You can also use vegetable broth but chicken broth is more flavorful. Please DO NOT use water as I’ve tried this and will leave you with sad, wanting results.
• Honey:  The sweetness of the honey balances the umami of the soy and oyster sauce. You may also substitute with granulated sugar. 
• Rice wine:  Adds a sweetness and depth of flavor.  I use “Kikkoman Aji-Mirin: Sweet Cooking Rice Seasoning” which is commonly found in the Asian section of most grocery stores or you can Amazon it. I highly suggest you google image before you head off to the grocery store so you know exactly what you are looking for.  The best substitute for rice wine is pale dry sherry. Do NOT substitute rice wine with rice vinegar, they are NOT the same.  Rice vinegar will add an acidic flavor without the sweetness.
• Sesame oil:  Please use toasted sesame oil.  Toasted sesame oil boasts a strong nutty aroma and flavor and underscores the nuttiness of the cashews.
• Asian chili sauce:  Every stir fry needs a little heat!  The chili sauce adds flavor, depth and is completely customizable.  I use Sambal Oelek with the green lid but you can also use your favorite chili sauce such as sriracha.
• Cornstarch: Helps thicken the sauce to a glossy, sticky consistency.

HOW to make cashew chicken

This Cashew Chicken recipe comes together quickly but will blow your favorite restaurant version out of the water!  Let’s take a closer look at how to make the stir fry (full recipe in the recipe card at the bottom of the post):

STEP 1:  toast cashews

• Toast the cashews in a dry skillet over medium heat until visibly toasted in spots, stirring a few times.  This unlocks the deliciously nutty flavor.

STEP 2:  MARINATE the CHICKEN (“VELVETING”)

• Marinating the chicken ensures juicy, flavorful, silky chicken.  The marinating/velveting process is simple – add cornstarch, baking soda, sesame oil, soy sauce and rice wine to a large freezer bag or bowl; whisk to combine.
• Add chicken and turn until evenly coated.  Let sit at room temperature for 20 minutes or so.

TIP:  Use the marinating time to prep your veggies, aromatics, whisk the sauce together and get your rice going.

STEP 3:  COOK CHICKEN

• Heat some vegetable or peanut oil in a large nonstick skillet over medium heat. Make sure to use a neutral oil so the chicken isn’t tainted. Once very hot, add chicken in a single layer and cook until golden then stir and cook chicken just until opaque. Transfer to a plate.

TIP:  The chicken shouldn’t be cooked all the way through because it will finish cooking in the stir fry sauce. 

STEP 4:  STIR FRY VEGGIES

• Heat oil over medium-high heat. Once very hot, add the bell peppers and the white parts of the green onions and stir fry for a few minutes, then add the garlic and ginger and stir fry for 30 seconds.

TIP: Set a timer and DON’T over-cook the veggies because they will continue to cook in the sauce – we want crisp tender veggies, not tender crisp.

STEP 5:  add stir fry SAUCE

• Return the chicken to the skillet along with toasted cashews and half of the green parts of the green onions. Whisk the stir fry sauce to recombine then add to the skillet.
• Simmer until the sauce is thickened and chicken is cooked through, about 1-2 minutes.  Garnish with remaining green onions, and dig in!

TIP:  The consistency of the sauce is up to you – for thinner sauce, simmer for less time or add a splash of broth, for thicker sauce, simmer for more time.   Just make sure the chicken is cooked through when you’re finished.

HOW TO MAKE AHEAD

Even though this Cashew Chicken recipe is easy to make, you can still prepare it in stages if that works best for you:

• Cashews:  Toast in a skillet, cool, then store in an airtight container.
• Stir fry sauce: Whisk the sauce ingredients together but do not simmer/thicken. Store it in an airtight container in the refrigerator. 
• Chicken: Chop the chicken and store in an airtight container in the refrigerator for up to 24 hours.  You can also marinate up to 4 hours ahead of time.

BEST CASHEW CHICKEN RECIPE VARIATIONS

This Cashew Chicken recipe easy to customize in so many ways, here are just a few ideas:

• Customize the sesame sauce: The sauce is perfect for us, but you may find you like it sweeter, tangier, or spicier.  Taste the sauce after it has simmered and the flavors have concentrated, then adjust how you like.  Sweeten it up with honey or sugar,  make it tangier with rice vinegar or spicier with additional chili sauce.
• Add stir fried vegetables:  You can swap the bell peppers for other veggies or add additional veggies such as carrots, broccoli, snow peas, mushrooms, etc.  If adding additional veggies, you’ll need to reduce the amount of chicken so there is enough stir fry sauce. 
• Other add-ins:  Water chestnuts, bamboo shoots, pineapple, mandarin oranges, etc. would all be tasty additions.
• Spicy Cashew Chicken:  Add 1 to 1 ½ tablespoons Asian chili sauce or 1 teaspoon red pepper flakes.
• Crispy Fried Cashew Chicken:  Skip the velveting and instead bread the chicken like in this recipe.  Add enough vegetable oil to a Dutch oven or frying pan so it reaches 1 1/2-inches up the sides.  Heat the oil to medium-high heat, between 350- and 375-degrees F.  Once very hot, add the chicken in batches and cook until golden and cooked through, about 2-3 minutes.  Remove to a paper towel lined plate to drain.
• Pan Fried Cashew Chicken:  Skip the velveting and following the breading and cooking technique in this recipe.
• To make it vegan: Try out cubed tofu!  Place firm tofu in a pie plate, top with a heavy plate and weigh down with 2 heavy cans (to release water). Set aside for 10 minutes, then chop into 1-inch cubes before marinating. Swap the chicken broth for vegetable broth and the oyster sauce for Lee Kum Kee Vegetarian Stir-Fry Sauce.
• Make it gluten free: Use tamari instead of soy sauce and gluten free oyster sauce. The rest of the ingredients are gluten free.

WHAT TO SERVE WITH CHINESE CASHEW CHICKEN

This Cashew Chicken recipe is dripping with flavor so it pairs well with neutral sides such as:

• Rice: I like jasmine rice or brown rice but any rice will work.  Just pop the rice in your rice cooker for a hand’s off, easy side. You can also use microwave rice pouches if you’re making a single serving. 
• Low carb:  Cauliflower rice, quinoa, broccoli rice or a blend of brown rice and any of the aforementioned options.   You can also use low carb noodles such as zoodles or spaghetti squash.
• Noodles:  Ramen, soba noodles, rice noodles or even linguine are a fun way to mix things up.
• Appetizers:  For a complete Asian feast, pair your Cashew Chicken wit  Pineapple Cream Cheese Wontons,  Crab Rangoons, Potstickers, and/or Egg Rolls
• Salad: Some of our favorite Asian inspired salads include Ramen Salad, Crunchy Asian Salad, Chinese Salad, and Asian Pineapple Salad.
• Soups: Asian soups make a fantastic starter to this stir fry such as Wonton Soup, Egg Drop Soup or Miso Soup.

STORING AND REHEATING CHICKEN WITH CASHEW NUTS

This Cashew Chicken Stir Fry reheats very well. For leftovers:

• How to store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• How to reheat on the stove:  Leftovers are best reheated on the stove, even if they are small portions.  To reheat, heat a drizzle of oil over medium heat.  Once hot, add the chicken, stirring occasionally until warmed through. 
• Reheating in microwave:  Take care not to overcook the chicken or it can become rubbery in the microwave.  Microwave for one minute then at 20 second intervals until warmed through.  
• How to freeze: Unlike many fried Cashew Chicken recipes, this recipes freezes very well in the sauce.   Let the dish cool completely then transfer to a large freezer size bag or divide the dish into smaller bags or airtight container(s) and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight then reheat per any of the above methods.