Cashew Chicken
Cashew Chicken
A flavorful Chinese American stir-fry featuring tender chicken pieces, crisp vegetables, and crunchy cashews in a savory-sweet garlic-ginger sauce. Perfect for a quick weeknight dinner served over steamed rice or noodles.
Ingredients
For the Chicken:
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1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
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2 tbsp soy sauce
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1 tbsp cornstarch
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1 tsp sesame oil
For the Sauce:
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1/4 cup low-sodium soy sauce
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2 tbsp hoisin sauce
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2 tbsp rice vinegar
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1 tbsp brown sugar
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1 tsp cornstarch
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1/4 cup chicken broth
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2 cloves garlic, minced
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1 tsp fresh ginger, grated
For the Stir-Fry:
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 cup snow peas, trimmed
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1/2 cup cashews, roasted
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2 tbsp vegetable oil
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2 green onions, sliced (optional, for garnish)
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Sesame seeds (optional, for garnish)
Instructions
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Marinate the Chicken:
In a medium bowl, combine chicken with soy sauce, cornstarch, and sesame oil. Toss to coat and let sit for 15 minutes. -
Prepare the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, garlic, and ginger. Set aside. -
Cook the Chicken:
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until browned and cooked through. Remove chicken and set aside. -
Cook the Vegetables:
Add remaining 1 tbsp oil to the skillet. Stir-fry bell peppers and snow peas for 2–3 minutes until tender-crisp. -
Combine and Finish:
Return chicken to the pan. Pour in the sauce and stir to coat. Cook for 1–2 minutes until sauce thickens. Stir in cashews. -
Serve:
Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Equipment
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Cutting board
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Sharp chef’s knife
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Mixing bowls (medium & small)
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Whisk
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Large skillet or wok
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Measuring cups and spoons
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Spatula
Timing
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
Serving Size
Serves 4
Cashew Chicken

Equipment
- Cutting board
- Sharp chef’s knife
- Mixing bowls (medium & small)
- Whisk
- Large skillet or wok
- Measuring cups and spoons
- Spatula
Ingredients
- For the Chicken:
- 1 lb 450 g boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
- For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 1/4 cup chicken broth
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- For the Stir-Fry:
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 cup snow peas trimmed
- 1/2 cup cashews roasted
- 2 tbsp vegetable oil
- 2 green onions sliced (optional, for garnish)
- Sesame seeds optional, for garnish
Instructions
- Marinate the Chicken:
- In a medium bowl, combine chicken with soy sauce, cornstarch, and sesame oil. Toss to coat and let sit for 15 minutes.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, chicken broth, garlic, and ginger. Set aside.
- Cook the Chicken:
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook for 4–5 minutes until browned and cooked through. Remove chicken and set aside.
- Cook the Vegetables:
- Add remaining 1 tbsp oil to the skillet. Stir-fry bell peppers and snow peas for 2–3 minutes until tender-crisp.
- Combine and Finish:
- Return chicken to the pan. Pour in the sauce and stir to coat. Cook for 1–2 minutes until sauce thickens. Stir in cashews.
- Serve:
- Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.
Frequently Asked Questions (FAQs)
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work well and add extra juiciness.
Can I make this dish vegetarian?
Yes. Replace chicken with firm tofu or tempeh and use vegetable broth instead of chicken broth.
Can I use unsalted or raw cashews?
Yes, but roasted cashews give the best flavor and crunch. Lightly toast raw cashews in a dry skillet before adding.
Can I prepare the sauce ahead of time?
Yes. Mix the sauce in advance and store in the fridge for up to 24 hours.
Can I add other vegetables?
Yes. Broccoli, carrots, or baby corn are excellent additions. Adjust cooking time to keep vegetables tender crisp.
Can I make this gluten-free?
Yes. Use tamari or a gluten-free soy sauce and ensure hoisin sauce is gluten-free.
Can I make this dish spicier?
Yes. Add red pepper flakes, sriracha, or sliced fresh chili to taste.
Can I cook this in a regular skillet instead of a wok?
Yes. A large skillet works fine; just make sure not to overcrowd the pan to avoid steaming the chicken.
Can I double the recipe?
Yes. Cook chicken and vegetables in batches to ensure even cooking and proper searing.
Can I freeze this dish?
Yes, but cashews may lose crunch. Freeze the chicken and sauce without cashews and add fresh cashews when reheating.
How To Store Cashew Chicken
Refrigerator:
Store cooled leftovers in an airtight container for up to 3–4 days. Reheat gently in a skillet over medium heat, adding a splash of broth if the sauce is too thick.
Freezer:
Store in a freezer-safe container without cashews for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, then add fresh cashews.
Serving Tips: Serve hot over steamed jasmine rice, brown rice, or noodles. Garnish with green onions and sesame seeds for extra flavor and texture.