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    Home » Mains » 30 minute meals

    Cashew Chicken Recipe – Better Than Takeout

    Published: May 16, 2023 by Carmen Spillette · This post may contain affiliate links · 10 Comments

    Jump to Recipe·Print Recipe

    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 recipe

    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. 
    1. 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.
    2. 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

    cashew chicken 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.

    cashew chicken sauce

    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 cashews

    Roast the cashews. TIP: save time and buy roasted cashews.

    saute cashew chicken, garlic and green onion

    Brown the chicken, garlic and green onion.

    add red bell peppers cashew chicken

    Add the bell peppers and cashews

    cashew chicken sauce

    Add the cashew chicken sauce and cornstarch slurry (water and cornstarch mix)

    • 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.
    chicken with cashew nuts

    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.

    cashew stir fry

    3 Top Tips for Success

    Here are three top tips to help you achieve success when making cashew chicken:

    1. Use high-quality ingredients: The quality of the ingredients you use can have a significant impact on the final outcome of the dish. Use fresh, high-quality chicken, Thai basil leaves, and cashews for the best flavor and texture. Also, make sure to use low-sodium soy sauce to prevent the dish from becoming too salty.
    2. Prep all ingredients before cooking: Cashew chicken is a quick-cooking dish, so it’s essential to have all the ingredients prepped and ready to go before you start cooking. This includes cubing the chicken, mincing the garlic, separating the white and green parts of the green onions, and measuring out the sauce ingredients. Having everything ready will help you cook the dish efficiently and prevent any ingredient from burning.
    3. Don’t overcook the chicken: Overcooking the chicken can make it tough and dry, which can ruin the dish’s texture. Cook the chicken over high heat for 5-7 minutes or until browned and cooked through. Then, add the garlic and the white parts of the green onions to the pan and cook for 1-2 minutes until fragrant. Finally, add the sauce and cashews to the pan and cook for an additional 2-3 minutes or until the sauce has thickened. This will ensure the chicken remains juicy and tender.

    FAQ

    What’s the difference between cashew chicken and kung pao chicken?

    The main difference between cashew chicken recipe and kung pao chicken is that cashew chicken uses cashews as a primary ingredient, while kung pao chicken uses peanuts. Kung pao chicken also tends to be spicier due to the addition of dried chili peppers.

    What does cashew chicken taste like?

    Cashew chicken is a savory and slightly sweet dish with tender chicken, crunchy cashews, aromatic garlic, and Thai basil. The sauce is a blend of soy sauce, oyster sauce, honey, and sesame oil, which gives the dish a delicious umami flavor.

    What is cashew chicken sauce made of?

    The cashew chicken sauce is made of a blend of water, vegetarian oyster sauce, low-sodium soy sauce, dark soy sauce, honey, and sesame oil. It is savory, slightly sweet, and has a rich umami flavor. Cornstarch slurry is added to thicken the sauce.

    Related

    Looking for other recipes like this? Try these:

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    Pairing

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

    • rice paper dumplings
      Crispy Rice Paper Dumplings 
    • one pot chicken and rice
      The Best One Pot Chicken and Rice (6 ingredients)
    • Shiitake Mushroom Fried Rice
      Shiitake Mushroom Fried Rice
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      Musubi Spam Fried Rice

    chicken with cashew recipe
    Print
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    Cashew Chicken Recipe – Better Than Takeout

    5 from 5 reviews

    Print Recipe
    Pin Recipe

    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. Adding Thai basil to this dish adds so much more aroma and flavor. You have to try this!

    • Total Time: 20 minutes
    • Yield: feeds 2–4 people 1x

    Ingredients

    Scale

    3 chicken breasts, cubed

    1 cup cashews

    1 cup thai basil leaves
    1 red bell pepper, julienned

    4 garlic cloves, minced

    3 green onions (white and green parts separated)

    Cashew Chicken Sauce

    4 tablespoon water

    1 tablespoon oyster sauce

    1 tablespoon low-sodium soy sauce

    1 tablespoon dark soy sauce

    1 tablespoon honey

    1 tablespoon sesame oil

    3 tsp cornstarch slurry (1 teaspoon cornstarch and 2 teaspoon water)

    Instructions

    1. Roast the cashews in the oven at 350 degrees for 10 minutes. 
    2. Start by making the sauce. In a small bowl, whisk together the water, oyster sauce, low-sodium soy sauce, dark soy sauce, honey, and sesame oil. Set aside.
    3. Cut the chicken breast into cubes. 
    4. 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.
    5. Add the garlic and the white parts of the green onions to the wok and cook for 1-2 minutes, or until fragrant.
    6. Add the red bell peppers and cashews. Saute for a minute. 
    7. Pour the sauce over the chicken and stir to coat. Add the cornstarch slurry to thicken the sauce. 
    8. Add the Thai basil leaves and cashews to the pan and stir again.
    9. Cook for an additional 2-3 minutes, or until the sauce has thickened and the cashews are toasted.
    10. Season with salt and pepper to taste.
    11. Serve the cashew chicken over rice and garnish with the green parts of the green onions.

    Equipment

    Image of measuring spoons

    measuring spoons

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    bowl with lid

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    knife

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    cutting board

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    hex clad wok

    Wok

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    • Author: Carmen
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Category: mains
    • Method: wok
    • Cuisine: chinese

    Keywords: cashew chicken, cashew chicken sauce, cashew chicken recipe

    Did you make this recipe?

    PLEASE LEAVE A REVIEW


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    Roundup post powered by Tasty Roundups

    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.

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    Reader Interactions

    Comments

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      Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    1. Aidan

      June 23, 2023 at 10:23 pm

      LOVE THIS DISH!!!!!!






      Reply
      • Carmen Spillette

        June 24, 2023 at 3:01 am

        Thank you Aidan

        Reply
    2. Jordan

      June 13, 2023 at 8:16 pm

      This was so delicious! Thank you!






      Reply
      • Carmen Spillette

        June 13, 2023 at 10:29 pm

        Thanks Jordan!

        Reply
    3. Vicky Burkett

      May 18, 2023 at 11:49 pm

      Holy smokes, this will cut down on my take out bills:) I LOVE cashew chicken and this is really delicious. Thanks Carmen, please share more Chinese dishes!!!






      Reply
      • Carmen

        May 19, 2023 at 3:34 am

        That is so good to hear

        Reply
    4. Jason Freve

      May 18, 2023 at 11:46 pm

      Best cashew chicken I’ve had that I can remember! Was so easy to make and my whole family devoured it. I made the adults spicy and kept the kids mild, you have to make this 🙂






      Reply
      • Carmen

        May 19, 2023 at 3:34 am

        That is so good to hear

        Reply
    5. Dana Slater

      May 18, 2023 at 9:13 am

      Cashew and chicken is such a great combo, and I especially loved the crunch from the cashews!






      Reply
      • Carmen

        May 18, 2023 at 8:55 pm

        that makes me so happy

        Reply

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