Cashew Chicken is a classic Chinese-American dish packed with sweet, savory, and nutty flavors. It features boneless chicken, tender veggies, and toasted cashews, all tossed in a homemade stir-fry sauce. Serve it with your favorite rice, noodles, or soups for a restaurant-style takeout experience at home—perfect for lunch or dinner.
What You’ll Find On This Page
The traditional method for preparing Cashew Chicken involves stir-frying in a wok or pan, although some variations include deep-frying the marinated chicken before tossing it in the same savory sauce.
The deep-fried version, originally created by David Leong in Springfield, Missouri, has become one of the most popular Chinese chicken recipes in America. While it’s not spicy by default, you can easily add a bit of heat to suit your taste.
In this post, I’ve shared how to make the classic stir-fry version of Cashew Chicken. If you’re craving a dish that feels like Chinese takeout, this recipe is definitely a must-try.
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Ingredients and Substitutions Overview
The ingredients for this Cashew Chicken include basic Chinese sauces and fresh produce. Though the list is a bit long, each item is essential for achieving that authentic flavor. Here’s what you’ll need:
Ingredients for Marinating Chicken
- Boneless Chicken: Choose between chicken breast or thighs, depending on your preference. I personally recommend thighs for their juicy and tender texture.
- Soy Sauce: This adds a rich umami flavor, enhancing the dish with deep, savory notes.
- Shaoxing Wine: A staple in Chinese cooking, this wine adds a slightly sweet and nutty flavor. If unavailable, dry sherry or mirin can be used as substitutes for a similar effect.
- White Pepper: Adds a sharp, slightly spicy touch. If white pepper is not available, you can substitute it with black pepper, which is a bit stronger.
- Baking Soda: A pinch can help tenderize the chicken when used with cornstarch in the marinade. Be cautious with the quantity to avoid altering the taste and texture.
- Cornstarch: Incorporating cornstarch in the marinade not only helps tenderize the chicken but also maintains its moisture and juiciness during cooking.
Ingredients for Sauce
- Sauces: Use both regular and dark soy sauce along with oyster sauce to give the dish a savory flavor and rich color.
- Brown Sugar: Adds a sweet, rustic touch. You can substitute it with white sugar or honey if you prefer.
- Chicken Bouillon Powder: Acts as a flavor base, enhancing the depth and richness of the sauce. If unavailable, you can substitute with 3 to 4 tablespoons of chicken stock for a similar effect.
- Cornstarch: Used to thicken the sauce. Mix it with the other sauce ingredients before adding to the stir-fry to ensure a smooth consistency.
- Sesame Oil: Provides a classic, distinctly Asian flavor. If it’s not available, you can omit it without drastically altering the dish.
- Chili Paste: Adds a mild heat. If you like your dish spicier, consider adding more chili paste or some chili flakes.
- Fish Sauce (optional): It lends a savory, rich flavor to the dish and harmonizes perfectly with the other ingredients, without leaving any fishy or funky odor.
Ingredients for Stir-Frying
- Cashews: These are the highlight of the stir-fry, providing a crunchy, mildly sweet, and buttery flavor with each bite.
- Veggies: I've chosen onions and a mix of colorful bell peppers to bring sweet, crunchy textures and vibrant colors to the dish. Feel free to swap in broccoli, snow peas, or any of your favorite veggies for a nutritious twist.
- Garlic and Ginger: These add a burst of fresh aroma and warmth, especially when sautéed at the beginning of the cooking process.
- Green Onions: These contribute a mild onion flavor. Use the white parts early in the cooking and add the green parts at the end for a fresh garnish.
How to Make Cashew Chicken at Home?
Let's make a delicious sweet and savory Cashew Chicken together. This recipe has four main steps: marinating the chicken, preparing the sauce, roasting cashews, pan-frying the chicken, and stir-frying it all to perfection. I've included step-by-step photos and a video to help guide you. Let’s get started!
Discover More Chinese and Stir Fry Recipes:
- Chicken Stir Fry
- Chicken and Broccoli Stir Fry
- Orange Chicken
- Sesame Chicken
- Sweet and Sour Chicken
- General Tso's Chicken
- Szechuan Chicken
- Basil Chicken
- Shrimp Stir Fry
- Vegetable Stir Fry
- Honey Garlic Chicken
Cashew Chicken
Enjoy this sweet and savory Cashew Chicken, bursting with nutty flavors. It features juicy boneless chicken, tender veggies, and crunchy cashews, all tossed in a homemade stir-fry sauce. Perfect for lunch or dinner, it's sure to satisfy your cravings for takeout-style Chinese dishes!
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Ingredients
For Marination
- 1 lb Boneless Chicken thighs, bite size pieces
- 1 tbsp Soy Sauce
- 1 tbsp Shaoxing Wine, or dry sherry / mirin
- ½ tsp White Pepper Powder
- ½ tsp Baking Soda
- 1 tbsp Cornstarch
- Salt, to taste
For Stir Fry Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tbsp Dark Soy Sauce
- 1 tsp Brown Sugar
- ½ tsp White Pepper Powder
- 1 tsp Chicken Bouillon Powder
- 1 tbsp Cornstarch
- 1 tsp Sesame Oil
- 4 tbsp Water
- 1 tbsp Chili Paste, increase for more heat
- 1 tbsp Fish Sauce, optional
For Cashew Chicken
- ½ cup Cashews
- ½ Onion, chopped, layers separated
- ¼ cup Red Bell Pepper, chopped
- ¼ cup Green Bell Pepper, chopped
- ¼ cup Yellow Bell Pepper, chopped
- 4 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 3 tbsp Green Onions, white part, chopped
- 2-3 tbsp Oil
- Salt, to taste
For Garnishing
- 3 tbsp Green Onion, green part, chopped
Instructions
Marinating Chicken
- Start by adding the boneless chicken pieces to a bowl along with the ingredients listed for marination above. Mix well until the chicken pieces are evenly coated and rest it in the refrigerator for at least 30 minutes. This will help the chicken absorb all the flavors and keeps the meat moist and tender.
Preparing Stir Fry Sauce
- In a bowl, add all the ingredients listed under the sauce above and whisk until everything is combined. This will be our stir-fry sauce for tossing all the ingredients together while stir-frying. So set this aside for later use.
Toasting Cashew
- In a pan or wok over medium heat, pour in the oil and add the cashews. Toast them, stirring frequently, until they turn golden brown. Once golden, remove them from the oil and set aside for later use. Toasting cashews adds flavor and a pleasant crunch to the dish.
Stir Frying Chicken
- In the same pan with the remaining oil, increase the heat to high, and add the marinated chicken in a single layer. Sear the chicken for about 2-3 minutes undisturbed. This helps the chicken achieve a crispy exterior.
- Now, flip the chicken to the other side and spread them evenly. Cook undisturbed for another 2-3 minutes to achieve a crispy exterior on the other side as well. After the suggested time, stir fry the chicken for about 2-3 minutes or until they are cooked through. Once done, remove them from the pan and reserve for later use.
Preparing Cashew Chicken
- To the same pan, add aromatics like ginger, garlic, and the white part of green onions. Sauté until they become fragrant. This adds the flavor base to your cashew chicken.
- Now add the diced onions and bell peppers, and stir-fry for about 1 minute until they become tender. The veggies should retain a slight crunch, so avoid over-stirring to maintain their texture.
- Once the veggies are tender, add the stir fried chicken and toasted cashews. Stir well to combine.
- Pour in the stir-fry sauce we prepared earlier, making sure to stir the sauce first to redistribute any settled cornstarch. Stir-fry to coat the ingredients and blend the flavors together.
- Finally, garnish the Cashew Chicken with the green parts of the chopped green onions and remove from heat. Now your flavorful Cashew Chicken is ready to be enjoyed.
Serving
- Serve this Chinese Cashew Chicken over steamed rice, noodles, or alongside your favorite Chinese dishes. For more pairing ideas, be sure to check out our Serving Suggestions section below.
Recipe Video
Chef's Notes and Tips
Here are my essential tips to perfect your Chinese Cashew Chicken every time:
Preparation Tips:
- Prep All Ingredients First: Before you begin cooking, make sure all your sauces, vegetables, and other ingredients are prepped and ready to go. Stir-frying is a fast process that requires cooking at high heat. Any delay could cause your dish to burn or may force you to lower the heat, which could steam the veggies rather than stir-frying them.
- Dice Evenly: Cut your chicken and vegetables into even-sized pieces. This not only makes the dish easier to eat but also helps everything cook uniformly. If the pieces are uneven, some may end up overcooked while others remain undercooked.
- Use the Right Pan: For stir-frying, a wok or a well-seasoned cast iron pan is best because they distribute heat more evenly, which aids in searing the ingredients properly and enhances the dish’s flavor and texture. If you don’t have a wok or cast iron pan, a non-stick pan is a viable alternative, though the results might slightly vary.
Cooking Tips:
- Don't Over Roast or Burn Cashews: To avoid burning the cashews, toast them over medium heat. Keep an eye on them and remove from the heat as soon as they turn golden brown. This ensures they add the perfect nutty flavor to your dish without overpowering it with a burnt taste.
- Cook Ingredients Separately: For the best texture and to ensure even cooking, stir-fry the chicken separately from the vegetables. Once both are cooked, you can combine them in the final stages of cooking. This technique prevents overcrowding the pan and steaming the ingredients instead of frying them.
- Control the Heat: Stir-frying is quick and requires high heat, but it’s important to adjust the heat as needed. If the pan gets too hot and starts to smoke excessively, lower the heat slightly to prevent burning the ingredients.
- Spice Level: This recipe sticks to the classic version with a mild spice level. However, if you prefer a spicier dish, feel free to add a bit more chili paste or flakes according to your tolerance for heat.
- Variations: The recipe provided here sticks to the classic preparation, but don't hesitate to experiment. For a different take, try deep-frying the chicken just like Korean fried chicken in a breading mixture before adding it to the sauce. You can also incorporate seasonal vegetables like snow peas, asparagus, or bok choy to introduce fresh flavors and textures to the dish.
Nutrition Info
Serving: 1serving | Calories: 354kcal | Carbohydrates: 17g | Protein: 27g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 108mg | Sodium: 1343mg | Potassium: 548mg | Fiber: 2g | Sugar: 4g | Vitamin A: 441IU | Vitamin C: 40mg | Calcium: 40mg | Iron: 3mg
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
Cashew Chicken complements a wide range of sides, from fluffy rice to crisp salads, making it ideal for creating an Asian takeout-style meal right at home. Here are some of my family's favorite pairings:
- Rice Dishes: It's perfect with white, basmati, jasmine, sticky, or brown rice, which are all excellent for soaking up the tasty sauce.
- Fried Rice Dishes: For a classic Asian meal, enjoy Cashew Chicken alongside chicken, shrimp, or classic fried rice.
- Vegetable Sides: Add a healthy twist with steamed broccoli or sautéed vegetables like green beans and asparagus.
- Soups: Complement it with comforting egg drop soup or hot and sour soup, ideal for warming up during cooler weather.
- Noodles: Pair it with chow mein, lo mein, or pad Thai noodles for a hearty and satisfying dish.
- Salads: Lighten your meal with a simple green salad, an Asian cucumber salad, or a zesty papaya salad for a fresh finish.
- Quinoa or Couscous: For a healthier grain option that’s still hearty, serve Cashew Chicken over quinoa or couscous. These grains absorb flavors well and offer a nice texture contrast.
Storage Suggestions
Cashew Chicken is best enjoyed fresh and hot directly from the wok or pan. If you do have leftovers, make sure to let them cool to room temperature before storing them in an airtight container in the refrigerator. They'll keep well for up to 2 days.
When you're ready to enjoy your Cashew Chicken again, simply reheat it gently in the microwave until it's thoroughly heated through. This ensures it remains delicious and safe to eat.
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