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!

Course Main Course

Cuisine Chinese, American

Prep Time 15

Cook Time 15

Marination 30

Total Time 1

Servings servings

Calories 354

Author Sangeetha Vel

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

US Customary - Metric

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.

Notes

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

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