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:

• 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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Serve:
   Garnish with green onions and sesame seeds if desired. Serve hot over steamed rice or noodles.

Equipment

• Cutting board

• Sharp chef’s knife

• Mixing bowls (medium & small)

• Whisk

• Large skillet or wok

• Measuring cups and spoons

• Spatula

Timing

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Serving Size
Serves 4

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.

Print Recipe

Prep Time:15 minutes mins

Cook Time:10 minutes mins

Total Time:25 minutes mins

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.

Servings: 4 servings

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.