Quick and tasty Cashew Chicken with crisp vegetables tossed in a flavorful Asian sauce. The spice level of this dish can be adjusted to your liking. Serve it with White rice and Chinese cucumber salad for a complete dinner in under 30 minutes!
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What is Cashew Chicken?
Cashew Chicken is a popular and delicious dish in Chinese and Thai cuisine. It typically consists of diced or sliced chicken pieces that are stir-fried with cashew nuts and various vegetables in a flavorful sauce. The sauce often includes ingredients like soy sauce, oyster sauce, hoisin sauce, garlic, ginger, and sometimes chili peppers to add heat.
Cashew Chicken Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Marinate:
- Peanut oil: Adds flavor and helps coat the chicken.
- Shaoxing wine or dry sherry: Adds depth of flavor and helps tenderize the chicken.
- Corn starch: Thickens the marinade and helps create a crispy coating on the chicken.
- Granulated garlic: Adds a garlic flavor to the chicken.
- Ground black pepper: Adds a subtle spicy kick.
- Kosher salt: Enhances the overall seasoning of the chicken.
For the Sauce:
- Chinkiang vinegar or rice vinegar: Provides acidity and a hint of sweetness to balance the flavors.
- Shaoxing wine: Adds depth and complexity to the sauce.
- Low-sodium soy sauce: Adds saltiness and a savory umami flavor.
- Mushroom-flavored soy sauce: Enhances the sauce with a rich, earthy taste.
- Hoisin sauce or oyster sauce: Adds sweetness, thickness, and depth of flavor.
- Asian/toasted sesame oil: Imparts a nutty aroma and rich flavor.
- Light brown sugar: Adds sweetness to balance the salty and savory components.
- Crushed red pepper flakes: Provides heat and spiciness to the sauce.
- Fresh ginger: Add a fresh and slightly spicy note to the sauce.
- Water plus Knorr chicken flavor bouillon and cornstarch slurry: Thickens the sauce and gives it a glossy appearance.
For the Stir-Fry:
- Peanut oil: Used for stir-frying and adds a nutty flavor to the dish.
- Red bell pepper: Adds color, sweetness, and a fresh crunch to the stir-fry.
- Yellow onion: Provides a sweet and savory base for the dish.
- Garlic: Adds a strong aromatic flavor to the stir-fry.
- Green onions (white part): Adds a mild onion flavor and freshness to the dish.
- Unsalted cashews (roasted): Provide crunch, richness, and a nutty flavor.
- Chiles de arbol or other dried chiles: Add heat and a spicy element to the dish.
- Fresh cilantro (stems removed): Adds freshness and a burst of herbaceous flavor.
- Cooked white rice: Serves as the base for the dish and soaks up the flavorful sauce.
Tools you'll need
How to Make Cashew Chicken
Note: The full instructions are provided in the recipe card below.
To toast the Cashew: Preheat oven to 375 degrees F. Place the cashew on an ungreased baking sheet in a single layer and bake for 10 minutes until fragrant, about 10 minutes. Set aside; they will crisp up as they cool.
In a non-reactive medium bowl, combine the marinade ingredients and stir until the cornstarch is fully dissolved. Add the chicken and toss to coat: Let stand at room temperature for 15 minutes, stirring occasionally. In a small bowl, combine the ingredients for the sauce. Set aside.
Bring the peanut oil to almost smoking temperature in a 14-inch wok or skillet over high heat. Stir-fry the chilies, ginger, garlic, and white part of the green onions for 30 to 40 seconds or until the chilies turn dark. Add the chicken and stir-fry for 5 to 6 minutes until golden in color. Remove the chicken from the wok. Add the poblano pepper and onions, and cook, stirring, until the onion turns translucent, about 1 minute, then return the chicken to the wok.
Give the reserved sauce a quick stir, pour in the sauce mixture, boil, and cook until the sauce has thickened for a couple of minutes. Add the peanuts and toss them together. Serve the Cashew Chicken over white and garnish with julienned green onions.
Substitutions
- Protein: Instead of chicken, you can use beef, pork, shrimp, or tofu.
- Soy sauce: If you don't have soy sauce, you can use tamari or coconut aminos as a gluten-free option.
- Shaoxing wine: If you don't have Shaoxing wine, you can use dry sherry or rice wine vinegar.
- Oil: Any neutral-flavored vegetable, canola, or grapeseed oil can be used for stir-frying.
- Vegetables: You can use any vegetables for Cashew Chicken, such as broccoli, snow peas, green beans, or mushrooms.
- Cashews: If you don't have cashews, you can use peanuts or almonds instead.
- Sauce: Instead of hoisin or oyster sauce, you can use soy sauce mixed with a little honey or brown sugar for a similar flavor.
Variations
- Spicy Cashew Chicken: Add extra red pepper flakes or sliced chili peppers to the sauce for a spicier version.
- Cashew Chicken Stir-Fry with Vegetables: Add more vegetables to the stir-fry, such as broccoli, snow peas, or mushrooms, for added nutrients and flavor.
- Cashew Chicken with Coconut Milk: Add a can of coconut milk to the sauce for a creamy and slightly sweet version.
- Thai Cashew Chicken: Add Thai flavors to the dish using fish sauce, palm sugar, and Thai basil instead of soy sauce, sugar, and cilantro.
- Cashew Chicken Lettuce Wraps: Instead of serving the Cashew Chicken over rice, use lettuce leaves to make wraps. Spoon the chicken and vegetables into the lettuce leaves and serve.
- Cashew Chicken Fried Rice: Use leftover rice to stir with Cashew Chicken, vegetables, and eggs. Fry the rice in a little oil until crispy, then stir the chicken and vegetables until heated.
- Cashew Chicken Salad: Use Cashew Chicken as a topping for a salad. Toss mixed greens with a simple dressing made with olive oil, vinegar, and honey, then top with the Cashew Chicken and cashews.
How to Serve
- White rice: Serve the Cashew Chicken over steamed white rice to absorb the flavorful sauce.
- Noodles: Instead of rice, you can serve Cashew Chicken over cooked noodles such as udon, soba, or rice noodles.
- Stir-fried vegetables: Serve a side of stir-fried vegetables such as bok choy, broccoli, or snow peas for added nutrients and color.
- Chinese cucumber salad: This refreshing and simple salad pairs well with Cashew Chicken. Toss sliced cucumbers in a dressing made with rice vinegar, soy sauce, sesame oil, and sugar.
- Steamed dumplings: For a complete Chinese-inspired meal, serve the Cashew Chicken with steamed dumplings or potstickers.
- Soup: Start the meal with a hot bowl of Chinese-inspired soup such as hot and sour soup, wonton soup, or egg drop soup.
- Garnishes: Top the Cashew Chicken with chopped cilantro or sliced green onions for flavor and color.
How to Store & Re-heat
To store: Cashew chicken can be stored in the refrigerator in an airtight container for three days.
To reheat: In a skillet over medium-high heat or microwave until heated.
Make-Ahead
To prevent the vegetables from getting too soft, store the cooked chicken and stir-fried vegetables in separate airtight containers in the refrigerator. Store the sauce in a separate container in the refrigerator. When ready to serve, reheat the chicken and vegetables in a skillet over medium-high heat, then pour the sauce over and stir until heated. Cashew Chicken can be frozen for up to three months. Allow the dish to cool completely, then store it in an airtight container or freezer bag in the freezer.
To reheat, thaw the dish overnight in the refrigerator, then reheat in a skillet over medium-high heat until heated. Mix the ingredients and coat the chicken a day in advance. Keep the chicken covered in the refrigerator until ready to stir-fry. You can chop them in advance and store them in airtight containers in the refrigerator until ready to stir-fry. This can save time and make the preparation process easier.
How to Freeze
After cooking, let the Cashew Chicken cool down to room temperature before freezing. Portion the Cashew Chicken into freezer-safe containers or freezer bags. It's best to portion the chicken into smaller containers to thaw only the amount you need. Label the containers or bags with the dish's name and the freezing date. Place the containers or bags in the freezer and freeze for up to three months.
When ready to use, thaw the Cashew Chicken overnight in the refrigerator. Reheat the Cashew Chicken in a skillet over medium-high heat until heated, stirring occasionally. Add a little water or chicken broth if the sauce is too thick.
Tips for making The Best Cashew Chicken
- Cut the chicken into uniform pieces: This ensures even cooking of the chicken and a consistent texture.
- Marinate the chicken: Marinating the chicken in soy sauce, Shaoxing wine, cornstarch, and seasonings for at least 15 minutes helps to infuse it with flavor and tenderize it.
- Stir-fry in batches: Frying the chicken in batches ensures it gets crispy and golden brown. Overcrowding the pan can cause the chicken to steam instead of fry, resulting in a less crispy texture.
- Use high heat: Stir-fry the chicken and vegetables on high heat to cook them quickly and develop a smoky, wok-charred flavor.
- Don't overcook the vegetables: Vegetables should be stir-fried quickly to retain their crispness and color.
- Adjust seasoning to taste: The spice level and sweetness of the dish can be adjusted to your liking by adding more or less red pepper flakes and sugar.
- Garnish with green onions: Sliced green onions add color and a fresh flavor to the dish.
- Toast the cashews: Roasting them in the oven before adding them to the dish enhances their nutty flavor and crunch.
- Serve with white rice: Cashew Chicken is traditionally served with steamed white rice, which helps balance the dishes' flavors.
FAQ
Is Cashew Chicken healthy?
Cashew Chicken can be a healthy dish with lean protein (such as chicken breast), plenty of vegetables, and minimal added fats and sugars. However, some recipes may have higher sodium or calories due to high-sodium sauces and frying methods.
Can I use a different type of protein?
You can use other proteins such as beef, pork, or tofu instead of chicken.
What cut of chicken is best for stir-frying?
Boneless, skinless chicken breast or thigh are both good options for stir-frying. They cook quickly and absorb flavors well.
Can I make Cashew Chicken ahead of time?
Cashew Chicken can be stored in the refrigerator for up to three days. However, the vegetables may become softer when reheated, so it's best to store the chicken and sauce separately and stir-fry the vegetables just before serving.
How do I reheat Cashew Chicken?
You can reheat Cashew Chicken in a skillet over medium-high heat or the microwave until heated. It's best to reheat the chicken and vegetables separately to prevent overcooking.
Can I make Cashew Chicken gluten-free?
You can use gluten-free soy sauce and hoisin sauce to make the dish gluten-free. Make sure also to use a gluten-free chicken bouillon or broth if using.
Can I make Cashew Chicken vegan?
You can use firm tofu or seitan instead of chicken to make the dish vegan. Use vegetable broth or water instead of chicken bouillon for the sauce.
Related Recipes:
- Hot Chili Oil
- Salt and Pepper Shrimp
- Spicy Honey Chicken “No Deep Frying Required”
- General Tso Chicken
- Sweet Sour Fish
Recipe
Easy Cashew Chicken
Ingredients
- 1 tablespoon peanut oil
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons corn starch
- ¼ teaspoon granulated garlic
- ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
- 1-½ lb chicken tenderloins or skinless chicken thigh , cut into 1-½ inch pieces
For the Sauce:
- 1 tablespoon Chinkiang vinegar , or rice vinegar
- 1 tablespoon Shaoxing wine
- 1 tablespoon low sodium soy sauce
- 1 tablespoon mushroom flavored soy sauce
- 4 tablespoons hoisin sauce or oyster sauce
- 1 tablespoon Asian/toasted sesame oil
- 2 teaspoons light brown sugar
- ½ teaspoon crushed red pepper flakes (use half the amount for a milder sauce)
- 1 tablespoon fresh ginger , peeled and grated
- ⅓ tablespoons water plus ¼ teaspoon Knorr chicken flavor bouillon and 1 tablespoon cornstarch , mixed to make the slurry
For the Stir Fry:
- 2- 3 tablespoons peanut oil
- 1 large red bell pepper , diced into 1'' pieces
- 1 large yellow onion , diced into 1'' pieces
- 6 cloves garlic , chopped
- 6 green onion , cut the white part into ½ -inch pieces, julienne the green parts
- ¾ cup unsalted cashew , roasted
- 6 chiles de arbol or other dried chiles , snipped into small pieces
- 1 bunch fresh cilantro , steam removed, chopped
- Cooked white rice for serving
Instructions
- To toast the Cashew: Pre-heat oven to 375 degrees F. Place the cashew on an ungreased baking sheet in a single layer and bake for 10 minutes until fragrant, about 10 minutes. Set aside; they will crisp up as they cool.
- For the Marinate: In a non-reactive medium bowl, combine the marinade ingredients and stir until the cornstarch is fully dissolved. Add the chicken and toss to coat: Let stand at room temperature for 15 minutes, stirring occasionally.
- For the Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.
- For the Stir-Fry: In a 14-inch wok or skillet over high heat, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic, and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark.
- Add the chicken and stir-fry for 5 to 6 minutes, until golden in color. Remove the chicken from the wok. Add the poblano pepper and onions, and cook, stirring, until the onion starts to turn translucent, about 1 minute, then return the chicken to the wok. Give the reserved sauce a quick stir and pour in the sauce mixture, bring it to a boil, continue to cook until the sauce has thickened for a couple of minutes. Add the peanuts and toss them together. Serve the Cashew Chicken over white and garnish with julienned green onions.
Notes
How to Store & Re-heat
To store: Cashew chicken can be stored in the refrigerator in an airtight container for three days. To reheat: In a skillet over medium-high heat or microwave until heated. Make-Ahead To prevent the vegetables from getting too soft, store the cooked chicken and stir-fried vegetables in separate airtight containers in the refrigerator. Store the sauce in a separate container in the refrigerator. When ready to serve, reheat the chicken and vegetables in a skillet over medium-high heat, then pour the sauce over and stir until heated. Cashew Chicken can be frozen for up to three months. Allow the dish to cool completely, then store it in an airtight container or freezer bag in the freezer. To reheat, thaw the dish overnight in the refrigerator, then reheat in a skillet over medium-high heat until heated. Mix the ingredients and coat the chicken a day in advance. Keep the chicken covered in the refrigerator until ready to stir-fry. You can chop them in advance and store them in airtight containers in the refrigerator until ready to stir-fry. This can save time and make the preparation process easier. How to Freeze After cooking, let the Cashew Chicken cool down to room temperature before freezing. Portion the Cashew Chicken into freezer-safe containers or freezer bags. It's best to portion the chicken into smaller containers to thaw only the amount you need. Label the containers or bags with the dish's name and the freezing date. Place the containers or bags in the freezer and freeze for up to three months. When ready to use, thaw the Cashew Chicken overnight in the refrigerator. Reheat the Cashew Chicken in a skillet over medium-high heat until heated, stirring occasionally. Add a little water or chicken broth if the sauce is too thick.All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.