Cashews With Chicken

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Cashew Chicken: A Quick & Flavorful Stir-Fry

This Cashew Chicken recipe delivers a perfect balance of savory and sweet with tender chicken, crunchy cashews, and crisp vegetables, all coated in a rich, garlicky sauce. It’s a classic takeout favorite that’s surprisingly easy to make at home and comes together quickly for a satisfying weeknight meal.

Yields: 4 servings

Prep time: 20 minutes

Cook time: 15-20 minutes

Ingredients:

For the Chicken & Marinade:

• 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• ½ teaspoon sesame oil (optional, for flavor)
• ¼ teaspoon black pepper

For the Sauce:

• ¼ cup soy sauce
• 2 tablespoons oyster sauce (or more soy sauce for a vegetarian option)
• 1 tablespoon rice vinegar
• 1 tablespoon granulated sugar (or brown sugar)
• 1 teaspoon cornstarch
• ½ cup chicken broth (or water)

For the Stir-Fry:

• 2 tablespoons vegetable oil (or other high-heat cooking oil), divided
• 1 cup raw cashews (whole or halves)
• 1 large onion, chopped into 1-inch pieces
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 large green bell pepper, chopped into 1-inch pieces
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated or minced
• 2 green onions, sliced (for garnish)
• Cooked rice, for serving

Equipment:

• Large bowl for marinating
• Small bowl for sauce
• Large wok or non-stick skillet
• Spatula or stir-fry tool

Instructions:

1. Marinate the Chicken:

• In a large bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon cornstarch, ½ teaspoon sesame oil (if using), and ¼ teaspoon black pepper.
• Toss to coat well and set aside to marinate for at least 10 minutes while you prepare the other ingredients.

2. Prepare the Sauce:

• In a small bowl, whisk together all the sauce ingredients: ¼ cup soy sauce, oyster sauce, rice vinegar, sugar, 1 teaspoon cornstarch, and chicken broth.
• Stir until the sugar and cornstarch are dissolved. Set aside.

3. Cook the Cashews:

• Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat.
• Add the cashews and cook, stirring frequently, for 3-5 minutes until they are lightly golden brown and fragrant. Be careful not to burn them!
• Remove the cashews from the pan and set them aside on a plate.

4. Cook the Chicken:

• Add the remaining 1 tablespoon of vegetable oil to the same wok or skillet over medium-high heat.
• Once the oil is hot, add the marinated chicken in a single layer. Don't overcrowd the pan; cook in batches if necessary.
• Cook for 3-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside with the cashews.

5. Stir-Fry the Vegetables:

• Add a little more oil to the wok if needed.
• Add the chopped onion and bell peppers. Stir-fry for 3-4 minutes until they are slightly tender-crisp.
• Add the minced garlic and grated ginger. Stir-fry for another 30 seconds until fragrant.

6. Combine and Finish:

• Return the cooked chicken and cashews to the wok with the vegetables.
• Give the prepared sauce a quick whisk again (cornstarch can settle) and pour it over everything in the wok.
• Stir continuously, bringing the sauce to a gentle simmer. It will thicken quickly as it cooks.
• Cook for 1-2 minutes, stirring, until the sauce coats the chicken and vegetables evenly and has reached your desired thickness.

7. Serve:

• Garnish with sliced green onions.
• Serve immediately over hot cooked rice.

Tips for Perfect Cashew Chicken:

• Don't Overcrowd the Wok: Cooking in batches ensures your ingredients stir-fry rather than steam, leading to better texture and browning.
• High Heat is Key (for Stir-Frying): Once the chicken is cooked, move to medium-high heat for the vegetables to get that perfect tender-crisp texture.
• Prep Everything First: Stir-fries cook very quickly, so have all your ingredients chopped, measured, and ready to go before you start cooking. This is often called "mise en place."
• Adjust Sweetness/Saltiness: Taste the sauce before adding it to the pan and adjust sugar or soy sauce to your preference.
• Toasting Cashews: Don't skip toasting the cashews! It significantly enhances their nutty flavor and crunch. Watch them closely as they can burn quickly.
• Vegetable Variations: Feel free to add other quick-cooking vegetables like snow peas, carrots (thinly sliced), or broccoli florets. Add tougher vegetables like carrots or broccoli earlier in the stir-fry process.
• Thickening the Sauce: If your sauce isn't thickening enough, you can make a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and stir it into the simmering sauce a little at a time until it reaches your desired consistency.
• Make it Spicy: Add a pinch of red pepper flakes with the garlic and ginger, or a dash of sriracha to the sauce for a spicy kick.