Cashew chicken is one of those takeout orders I used to get every single time without fail. Tender chicken, crunchy cashews, perfect veggies and that glossy sauce soaked into the rice. It is one of my favorite dishes to order. Then I figured out how to make it at home in 20 minutes and I never looked back.
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The secret is velveting the chicken first. A simple Chinese technique where you coat the chicken in cornstarch and soy sauce before cooking. It takes an extra 10 minutes of hands-off marinating time but the difference is massive. Silky, juicy chicken that actually absorbs the sauce instead of drying out in the wok.
This is a weeknight staple in my house. Once you try it, it'll be one in yours too like this Beef and Onion Stir Fry, similar but with beef.
How to make
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
- Step 5: Remove and add to serving plate
- Step 6: Assemble and serve!
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Pairing
These are my favorite dishes to serve with Cashew Chicken recipe:
Cashew Chicken Recipe - Better Than Takeout
Ingredients
Equipment
Method
- 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.
- 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.
Li says
Love Chinese Food 😋
Saylor says
I never thought cashews on chicken would work but is does! Thanks.
Aidan says
LOVE THIS DISH!!!!!!
Carmen Spillette says
Thank you Aidan
Jordan says
This was so delicious! Thank you!
Carmen Spillette says
Thanks Jordan!
Vicky Burkett says
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!!!
Carmen says
That is so good to hear
Jason Freve says
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 🙂
Carmen says
That is so good to hear
Dana Slater says
Cashew and chicken is such a great combo, and I especially loved the crunch from the cashews!
Carmen says
that makes me so happy