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.  Adding Thai basil to this dish adds so much more aroma and flavor.

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.

Jump to:

• Why you will love this recipe 
• Ingredients
• Ingredients
• How to make Cashew Chicken
• Substitutions
• Variations
• Equipment
• How to store and reheat Cashew Chicken
• 3 Top Tips for Success
• FAQ
• Related
• Pairing
• Cashew Chicken Recipe – Better Than Takeout
• Other Chinese inspired recipes you have to try!
• Air Fryer Sweet and Sour Chicken Recipe – kinda healthy
• Char Siu Chicken – Chinese BBQ Chicken (air fryer)
• Food safety

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

Cashews

Red bell pepper

Thai basil leaves

Garlic

Green onions 

Cashew Chicken Sauce

Oyster sauce

Low-sodium soy sauce 

Dark soy sauce

Honey 

Sesame oil 

Cornstarch

See recipe card for quantities.

How to make Cashew Chicken

To make the dish, start by whisking together the cashew chicken sauce ingredients in a small bowl. Then, brown the chicken in a large skillet or wok, along with garlic and green onions. Once the chicken is cooked through, pour the sauce over it and add the cashews and Thai basil leaves. Cook for a few more minutes until the sauce has thickened, and the cashews are toasted.

• Roast the cashews in the oven at 350 degrees for 10 minutes. 
• Start by making the sauce. In a small bowl, whisk together the water, vegetarian oyster sauce, low-sodium soy sauce, dark soy sauce, honey, and sesame oil. Set aside.
• Cut the chicken breast into cubes. 
• Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through.
• Add the garlic and the white parts of the green onions to the wok and cook for 1-2 minutes, or until fragrant.
• Add the red bell peppers and roasted cashews. Saute for a minute. 
• Pour the sauce over the chicken and stir to coat. Add the cornstarch slurry to thicken the sauce. 
• Add the Thai basil leaves and cashews to the pan and stir again.
• Cook for an additional 2-3 minutes, or until the sauce has thickened and the cashews are toasted.
• Season with salt and pepper to taste.
• Serve the cashew chicken over rice and garnish with the green parts of the green onions.

Substitutions

Chicken breasts: You can substitute boneless, skinless chicken thighs or shrimp for the chicken breasts. For a vegetarian or vegan version of this dish, you can use tofu or seitan instead of chicken.

Cashews: If you’re allergic to cashews, you can use peanuts, almonds, or macadamia nuts instead. You can also leave out the nuts entirely if you prefer. TO SAVE TIME: BUY PRE-ROASTED CASHEWS.

Thai basil leaves: If you can’t find Thai basil leaves, you can substitute regular basil or cilantro. Alternatively, you can use dried basil if fresh basil is not available.

Garlic cloves: You can substitute garlic powder or minced garlic from a jar if you don’t have fresh garlic on hand. One teaspoon of garlic powder is equivalent to one garlic clove.

Green onions: If you don’t have green onions, you can use regular onions or shallots instead. Alternatively, you can use chives or leeks for a milder flavor.

Vegetarian oyster sauce: If you’re vegetarian or vegan, you can use mushroom sauce or soy sauce instead of oyster sauce. If you don’t have oyster sauce, you can substitute hoisin sauce or fish sauce.

Low-sodium soy sauce: You can use regular soy sauce if you don’t have low-sodium soy sauce. However, be mindful of the salt content, as regular soy sauce is quite salty. For a gluten-free alternative, use coconut aminos.

Dark soy sauce: If you don’t have dark soy sauce, you can use regular soy sauce instead. However, the dish may not have the same depth of color and flavor.

Honey: You can substitute maple syrup, agave nectar, or brown sugar for honey. Use the same amount of the substitute as you would honey.

Sesame oil: If you don’t have sesame oil, you can use vegetable oil or olive oil instead. However, the dish may not have the same nutty flavor as sesame oil.

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. Stir the chicken once or twice during heating to ensure even heating.
   
2. Stovetop: Transfer the desired amount of cashew chicken to a non-stick skillet or saucepan and heat over medium-low heat, stirring occasionally, until heated through. You can add a splash of water or chicken broth to the skillet to help loosen up the sauce.
   
3. Oven: Preheat the oven to 350°F (175°C). Transfer the cashew chicken to an oven-safe dish, cover it with foil, and bake for 15-20 minutes or until heated through. Make sure to check the chicken occasionally to prevent it from drying out.
   

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.

FAQ

Related

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Pairing

These are my favorite dishes to serve with Cashew Chicken recipe:

Print

Other Chinese inspired recipes you have to try!

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.