If you’re craving a vibrant and satisfying meal that combines tender chicken with crunchy nuts and a rich, flavorful sauce, this Cashew Chicken Recipe is exactly what you need. It perfectly balances savory, slightly sweet, and tangy notes while delivering that delightful texture contrast between juicy chicken pieces and roasted cashews. Whether you’re looking for a quick weeknight dinner or a dish that brings that restaurant-quality feel home, this recipe hits all the right spots in taste, ease, and comfort.
Ingredients You’ll Need
These ingredients are deceptively simple but essential, each adding a unique touch that makes the Cashew Chicken Recipe come alive—from the tender chicken thighs to the punchy sauces and crunchy cashews that top it all off.
- 1 pound boneless, skinless chicken thighs or breasts: Choose thighs for juicier bites, or breasts for a leaner option.
- 1 tablespoon cornstarch: This helps create a silky coating and thickens the sauce beautifully.
- 2 tablespoons soy sauce: Adds the savory, salty backbone of flavor.
- 1 tablespoon oyster sauce: Contributes a deep umami richness.
- 1 tablespoon hoisin sauce: Brings sweetness and complexity to the sauce.
- 1 tablespoon rice vinegar: Balances the dish with a subtle tang.
- 1 tablespoon sesame oil: Infuses a toasty, nutty aroma that’s irresistible.
- 2 tablespoons vegetable oil: For stir-frying and achieving a perfect sear.
- 3 cloves garlic, minced: Adds aromatic punch and flavor depth.
- 1-inch piece of ginger, minced: Brings warmth and a fresh zing.
- 1 red bell pepper, chopped: Adds vibrant color and crunchy sweetness.
- 1 green bell pepper, chopped: Offers a lively, slightly bitter contrast.
- ½ cup unsalted roasted cashews: The star nut ingredient that gives each bite a delightful crunch.
- 2 green onions, sliced: Adds freshness and a mild onion flavor.
- Salt and pepper to taste: Essential seasonings that bring everything together.
- Cooked white rice for serving: The perfect base to soak up all that amazing sauce.
How to Make Cashew Chicken Recipe
Step 1: Prepare and Toss the Chicken
Start by cutting your chicken into 1-inch pieces for even cooking and easy eating. Toss the pieces in cornstarch with a sprinkle of salt and pepper. This step is crucial because the cornstarch will help the chicken develop a nice golden crust and also thicken your sauce later on.
Step 2: Whisk the Sauce Mixture
In a separate small bowl, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. Whisk them together until smooth. This sauce blend is what gives the dish its signature bold, balanced flavor that you just can’t get enough of.
Step 3: Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat to get it nice and hot. Add your chicken and let it cook undisturbed for a few minutes so it develops a golden-brown sear. Stir occasionally for about 5 to 7 minutes until the chicken is cooked through. Then, remove the chicken from the pan and set it aside. This prevents overcooking while you cook the vegetables.
Step 4: Sauté the Aromatics and Peppers
In the same skillet, add the minced garlic and ginger and stir quickly to release their fragrant aroma, about 30 seconds. Then toss in the chopped red and green bell peppers. Sauté everything together for 3 to 4 minutes until the peppers soften slightly but still retain their crunch and bright color.
Step 5: Combine Chicken, Sauce, and Cashews
Return the chicken to the skillet and pour in the sauce mixture. Stir everything to coat the chicken and veggies evenly. Let it simmer for 2 to 3 minutes as the sauce thickens to a luscious glaze. Stir in the roasted cashews and sliced green onions just before removing from heat. The cashews add that delightful crunch and nutty flavor to this classic Cashew Chicken Recipe.
How to Serve Cashew Chicken Recipe
Garnishes
Freshly sliced green onions are the classic garnish, adding a pop of color and mild onion flavor that brightens the dish. You can also sprinkle some extra roasted cashews on top for more texture, or add a few red pepper flakes if you want a hint of heat.
Side Dishes
This dish pairs perfectly with steamed jasmine or white rice to soak up every bit of that savory sauce. For a veggie boost, serve alongside lightly sautéed bok choy, steamed broccoli, or snap peas. A simple cucumber salad with a touch of rice vinegar dressing also complements the flavors beautifully and adds a refreshing crunch.
Creative Ways to Present
Impress guests by serving the Cashew Chicken Recipe in individual lettuce cups for a fun, hand-held option. You can also plate it over a bed of cauliflower rice for a low-carb twist or toss the stir-fry into rice noodles for a noodle bowl variation. No matter how you present it, this dish always feels special and inviting.
Make Ahead and Storage
Storing Leftovers
Place any leftover Cashew Chicken in an airtight container and refrigerate within two hours of cooking. It will keep well in the fridge for up to 3 days, maintaining good flavor and texture when stored properly.
Freezing
If you want to prep ahead or save extras for later, freezing is an option. Use a freezer-safe container or zip-top bag and store the cooked dish for up to 2 months. Keep in mind that the bell peppers may soften a bit more after freezing, but the flavors will remain delicious.
Reheating
To reheat, gently warm your leftover Cashew Chicken on the stovetop over medium heat, stirring occasionally to prevent sticking. Alternatively, microwave in short bursts until heated through. Serve over freshly cooked rice for the best experience.
FAQs
Can I use chicken breast instead of thighs?
Totally! Chicken breasts work fine and will yield a leaner dish. Just be careful not to overcook them, as they can dry out faster than thighs.
Is there a vegetarian version of this Cashew Chicken Recipe?
Yes! Substitute chicken with firm tofu or tempeh and use vegetarian oyster sauce or hoisin sauce to keep the flavors rich without the meat.
How can I make this recipe gluten-free?
Simply swap out regular soy sauce for tamari or a gluten-free soy sauce alternative, and ensure your oyster sauce is gluten-free as well.
Can I add heat to this dish?
Absolutely. Add red pepper flakes, sliced fresh chili, or a splash of chili garlic sauce when cooking to give the dish a spicy kick that warms up the palate.
What’s the best rice to serve with Cashew Chicken Recipe?
Steamed jasmine rice is a classic pairing due to its fragrant, slightly sticky texture, but white or brown rice also work well depending on your preference.
Final Thoughts
This Cashew Chicken Recipe is more than just a meal — it’s like a warm hug of flavors and textures that’s incredibly simple to make yet impressively delicious every single time. Whether you’re feeding family or hosting friends, I can’t recommend giving this one a try enough. It’s a wonderful go-to that brings joy and comfort to the dinner table with every bite.
Print
Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Description
This Cashew Chicken recipe offers a deliciously savory Asian stir-fry featuring tender chicken pieces sautéed with crunchy roasted cashews and colorful bell peppers. Tossed in a flavorful sauce made with soy, oyster, hoisin, and rice vinegar, it’s a quick and satisfying main course perfect for weeknight dinners served over fluffy white rice.
Ingredients
Chicken Marinade
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- Salt and pepper to taste
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Stir-fry Components
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- ½ cup unsalted roasted cashews
- 2 green onions, sliced
To Serve
- Cooked white rice
Instructions
- Prepare the Chicken: In a bowl, toss the cut chicken pieces with cornstarch, a pinch of salt, and pepper until evenly coated. This helps to create a light crust during cooking.
- Make the Sauce: In a separate small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil until fully combined. Set aside for later use.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5 to 7 minutes, stirring occasionally, until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the minced garlic, ginger, and chopped red and green bell peppers. Sauté for 3 to 4 minutes until the vegetables are slightly tender and the aromatics are fragrant.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat all ingredients thoroughly. Cook together for another 2 to 3 minutes until the sauce thickens slightly and evenly coats the chicken and vegetables.
- Add Cashews and Green Onions: Stir in the roasted cashews and sliced green onions, mixing gently to distribute them throughout the dish without breaking the cashews.
- Serve: Serve the hot cashew chicken immediately over cooked white rice for a complete meal.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped chili during the vegetable sauté step.
- Substitute tamari for soy sauce to make this recipe gluten-free.
