Cashew Chicken Recipe - Better Than Takeout

I cannot believe how easy it is to make Cashew Chicken! This cashew chicken recipe is a fabulous chicken stir-fry that is full of flavor. Looks impressive but only takes 20 minutes to make. It cooks in no time as long as you have your ingredients prepped and ready to go.

Cashew chicken is a popular dish that originates from the Sichuan province in China. It is a flavorful and easy-to-make dish that combines tender chunks of chicken with cashews, Thai basil leaves, and a savory sauce.  

The result is a delicious and healthy meal that can be served over rice for a complete and satisfying dinner. This recipe is perfect for a quick and tasty weeknight meal that will impress your family and friends.

Why you will love this recipe 

1. Delicious and Flavorful: The combination of tender chicken, crunchy cashews, fragrant Thai basil leaves, and a savory sauce makes this dish incredibly delicious and flavorful. The sauce is made with a blend of vegetarian oyster sauce, low-sodium soy sauce, dark soy sauce, honey, and sesame oil, which gives it a perfect balance of flavors. 

2. Quick and Easy to Make: This cashew chicken recipe is simple and easy to make, making it perfect for busy weeknights. You can have a delicious and healthy meal on the table in less than 30 minutes. Plus, you don't need any fancy equipment or ingredients to make it.
   
3. Versatile: This recipe is versatile and can be customized to suit your taste and diet preferences. You can swap out the chicken for shrimp, beef, or tofu, and still get the same delicious flavors. 

Ingredients

Ingredients

• chicken breasts
• cornstarch
• soy sauce
• water 
• roasted cashews
• red bell pepper
• garlic
• green onions
  
  Cashew Chicken Sauce

• water
• cornstarch
• soy sauce 
• dark soy sauce
• vegeterian oyster sauce
• brown sugar
  

See recipe card for quantities.

How to make Cashew Chicken

Velvet the Chicken:

• Start by preparing the chicken. In a bowl, mix the sliced chicken breasts with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 3 tablespoons of water. Stir until the chicken is evenly coated. Let it marinate for about 15-20 minutes.
  
• While the chicken is marinating, prepare the Cashew Chicken Sauce by mixing ½ cup of water, 1 tablespoon of cornstarch, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vegetarian oyster sauce, and 1 tablespoon of brown sugar in a bowl. Set aside.

Stir-Fry:

• Heat some oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the marinated chicken and stir-fry until it's cooked through and the coating is slightly golden. 
  
• In the same wok, add a bit more oil if needed. Add the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
  
• Add the julienned red bell pepper to the wok and continue stir-frying for another 2-3 minutes until it begins to soften.
  
• Pour the prepared Cashew Chicken Sauce over the chicken and vegetables.
  
• Stir well to combine and let the sauce thicken, which should take about 1-2 minutes.
  
• Once the sauce has thickened, add the roasted cashews to the wok and stir until everything is evenly coated.
  
• Cook for an additional minute to heat the cashews through.
  
• Garnish with the green parts of the chopped green onions.
  
• Serve hot over steamed rice or noodles.

Substitutions

Velvet the Chicken:

1. Chicken: You can substitute chicken with tofu, tempeh, seitan, or any other plant-based protein of your choice.
2. Cornstarch: Arrowroot powder or tapioca starch can be used instead of cornstarch.
3. Soy Sauce: Tamari or coconut aminos are good alternatives to soy sauce.
4. Water: Vegetable broth or any type of stock can replace water.

Cashew Chicken Sauce:

1. Water: Vegetable broth or chicken broth can substitute for water.
2. Cornstarch: Arrowroot powder or tapioca starch can be used instead of cornstarch.
3. Low-sodium Soy Sauce: Tamari or coconut aminos can be used as alternatives.
4. Dark Soy Sauce: Use regular soy sauce if dark soy sauce is not available.
5. Vegetarian Oyster Sauce: Hoisin sauce or mushroom sauce can be used instead.
6. Brown Sugar: Maple syrup, coconut sugar, or honey can be used as sweeteners.

Other Ingredients:

1. Roasted Cashews: You can use almonds, peanuts, or any other type of nuts you prefer.
2. Red Bell Pepper: You can substitute with any other color of bell pepper or vegetables like broccoli, snap peas, or carrots.
3. Garlic Cloves: Garlic powder or garlic paste can be used as substitutes.
4. Green Onions: Chives or shallots can be used as substitutes.

Variations

Here are three variations of the cashew chicken recipe that you might enjoy:

1. Spicy Cashew Chicken: If you like your food spicy, you can add some heat to this dish by adding sliced chili peppers or red pepper flakes to the sauce. You can also use spicy chili oil instead of vegetable oil for a more intense kick.
   
2. Cashew Chicken Stir Fry: To make this dish even quicker and easier, you can turn it into a stir fry by adding some vegetables to the mix. Some good options include broccoli, bell peppers, snow peas, and carrots.
   
3. Coconut Cashew Chicken: For a tropical twist, you can add some coconut milk to the sauce and use shredded coconut instead of cashews. The coconut milk will give the dish a creamy texture and a slightly sweet flavor that pairs well with the Thai basil. 

Equipment

• Wok 
• Knife 
• Cutting board
• Baking tray (for roasting cashews)
• Bowl

How to store and reheat Cashew Chicken

To store leftover cashew chicken, let it cool down to room temperature and transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days or freeze it for up to 3 months. When storing in the freezer, make sure to use a freezer-safe container or freezer bag, and label it with the date.

To reheat the cashew chicken recipe, there are a few options:

1. Microwave: Transfer the desired amount of cashew chicken to a microwave-safe dish, cover it with a lid or microwave-safe wrap, and heat on high for 1-2 minutes or until heated through.
   
2. Stovetop: Transfer the desired cashew chicken to a non-stick skillet or saucepan and heat over medium-low heat. You can add a splash of water or chicken broth to the skillet to help loosen up the sauce.
   

Regardless of the method you choose, make sure the cashew chicken is heated to an internal temperature of 165°F (74°C) before consuming. And remember, if you're reheating a large batch of chicken, it's best to reheat it in smaller portions to ensure even heating.

Cashew Chicken Recipe - FAQ

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Cashew Chicken Recipe - Better Than Takeout

5 from 7 votes

I cannot believe how easy it is to make Cashew Chicken! This cashew chicken recipe is a fabulous chicken stir fry that is flavorful. Looks impressive but only takes 20 minutes to make. It cooks in no time as long as you have your ingredients prepped and ready to go. 

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course: Wok

Cuisine: Wok

Ingredients Equipment Method

Ingredients

  

• Chicken
• 2 chicken breasts cubed
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 3 tablespoon water
• 1 cup roasted cashews1 red bell pepper julienned
• 4 garlic cloves minced
• 3 green onions white and green parts separated
• Cashew Chicken Sauce
• ½ cup water
• 1 tablespoon cornstarch
• 2 tablespoon low-sodium soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon vegeterian oyster sauce
• 1 tablespoon brown sugar

Get ingredients with

Get Recipe Ingredients

Equipment

• cutting board
• knife
• measuring spoons
• Wok

Method

 

Velvet the Chicken:

1. Start by preparing the chicken. In a bowl, mix the sliced chicken breasts with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 3 tablespoons of water. Stir until the chicken is evenly coated. Let it marinate for about 15-20 minutes.
2. While the chicken is marinating, prepare the Cashew Chicken Sauce by mixing ½ cup of water, 1 tablespoon of cornstarch, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of vegetarian oyster sauce, and 1 tablespoon of brown sugar in a bowl. Set aside.

Stir-Fry:

1. Heat some oil in a wok or large skillet over medium-high heat. Once the oil is hot, add the marinated chicken and stir-fry until it's cooked through and the coating is slightly golden. 
2. In the same wok, add a bit more oil if needed. Add the minced garlic and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant.
3. Add the julienned red bell pepper to the wok and continue stir-frying for another 2-3 minutes until it begins to soften.
4. Pour the prepared Cashew Chicken Sauce over the chicken and vegetables.
5. Stir well to combine and let the sauce thicken, which should take about 1-2 minutes.
6. Once the sauce has thickened, add the roasted cashews to the wok and stir until everything is evenly coated.
7. Cook for an additional minute to heat the cashews through.
8. Garnish with the green parts of the chopped green onions.
9. Serve hot over steamed rice or noodles.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.