Name: Cashew Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 1 tablespoon cornstarch; 2 tablespoons soy sauce; 1 tablespoon oyster sauce; 1 tablespoon hoisin sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 3 cloves garlic, minced; 1-inch piece of ginger, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; ½ cup unsalted roasted cashews; 2 green onions, sliced; Salt and pepper to taste; Cooked white rice for serving

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If you’ve been craving a hearty, flavor-packed dinner that comes together in one pan, you’re in for a treat with this Cashew Chicken Recipe. Savory chicken coated in a glistening sweet-and-tangy sauce, pops of roasted cashews, and bright bell peppers all smothered over fluffy rice — what could be better? This dish cooks up in just 30 minutes yet tastes like it came from your favorite Asian restaurant, making it perfect for busy weeknights or a cozy night in.

Ingredients You’ll Need

This Cashew Chicken Recipe boasts a list of straightforward kitchen staples, but each ingredient plays a critical role, balancing savory, sweet, and nutty flavors. Here’s why you’ll want every one of them for the most irresistible result.

Chicken thighs or breasts: Choose your favorite cut for juicy, tender bites that soak up the flavorful sauce.
Cornstarch: Lightly coats the chicken for a golden crust while helping the sauce thicken beautifully.
Soy sauce: Provides that iconic umami saltiness every stir-fry needs.
Oyster sauce: Adds depth and a hint of natural sweetness to elevate the dish.
Hoisin sauce: Brings richness, a bit of tang, and complexity for an authentic takeout feel.
Rice vinegar: A splash of acidity brightens everything up without overpowering the savory notes.
Sesame oil: Just a tablespoon imparts a deep, fragrant nuttiness that makes this Cashew Chicken Recipe shine.
Vegetable oil: Neutral and ideal for creating a hot surface for stir-frying the chicken and vegetables.
Garlic: Freshly minced garlic infuses the dish with a savory aroma right from the start.
Ginger: Minced ginger livens up the pan with earthy, zesty warmth.
Red bell pepper: Sweet and colorful, these soften slightly for the perfect bite.
Green bell pepper: Balances the sweetness of the red pepper while adding crunch and color.
Unsalted roasted cashews: The star ingredient, delivering a buttery crunch that complements saucy chicken beautifully.
Green onions: Sprinkled at the end for a fresh, mild onion flavor and lovely green pop.
Salt and pepper: To season and balance the entire dish, adjusted to your taste.
Cooked white rice: The classic serving base that happily soaks up every last drop of savory sauce.

How to Make Cashew Chicken Recipe

Step 1: Prep the Chicken

Begin by cutting your boneless, skinless chicken thighs or breasts into 1-inch pieces. In a bowl, toss the chicken with cornstarch, a pinch of salt, and pepper. The cornstarch helps to seal in the juices and creates that lightly crisp exterior that makes every bite satisfying.

Step 2: Mix the Sauce

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. This quick stir-fry sauce packs all the savory, sweet, and tangy notes that define our Cashew Chicken Recipe. Set it aside—you’ll use it to coat the chicken and veggies in the next steps.

Step 3: Cook the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces in a single layer and cook for 5–7 minutes, turning occasionally until golden and cooked through. Remove the chicken from the skillet and set aside, letting the juices rest for a moment.

Step 4: Sauté Aromatics and Peppers

In the same skillet, toss in your minced garlic and ginger, followed by chopped red and green bell peppers. Sauté everything for 3–4 minutes until the peppers become vibrant and slightly tender—this gives the dish fresh, crunchy texture and a hit of color.

Step 5: Combine and Finish

Return the cooked chicken to the skillet and pour in your prepared sauce. Give everything a good stir to coat the meat and vegetables, then let it bubble for 2–3 minutes until the sauce is thick and glossy. Just before serving, stir in the roasted cashews and fresh green onions. Serve your Cashew Chicken Recipe hot over a bed of fluffy white rice.

How to Serve Cashew Chicken Recipe

Garnishes

For a touch of restaurant flair, sprinkle extra green onions on top before serving. You could also add a handful of sesame seeds or a quick dusting of crushed red pepper if you love a mild kick—these little details make every plate extra special.

Side Dishes

This dish is the star, but it pairs beautifully with simple sides like steamed broccoli, snap peas, or a crisp cucumber salad. A bowl of miso soup or egg drop soup alongside the Cashew Chicken Recipe makes the meal feel complete and cozy.

Creative Ways to Present

Want to impress? Serve this Cashew Chicken Recipe family-style on a big platter in the center of the table, or fill small lettuce cups for appetizer portions. Mini rice bowls also work well for parties, adding an interactive, fun twist for guests.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool to room temperature before transferring to an airtight container. Refrigerate for up to three days. This Cashew Chicken Recipe keeps well, so tomorrow’s lunch is just as satisfying as dinner.

Freezing

You can freeze the cooked and cooled Cashew Chicken Recipe in a freezer-safe bag or container for up to 2 months. For best results, freeze the sauce and chicken together but keep the rice separate to preserve the right texture.

Reheating

Reheat leftovers gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much in the fridge. A quick microwave session works in a pinch, but stovetop reheating is best to keep those cashews a little crunchy!

FAQs

Can I substitute the chicken with another protein?

Absolutely! This Cashew Chicken Recipe is just as delicious when made with tofu for a vegetarian option, or even shrimp for a seafood twist. Just adjust the cooking times as needed to suit your protein choice.

How do I make this gluten-free?

To keep the Cashew Chicken Recipe gluten-free, swap out regular soy sauce for tamari and use a gluten-free hoisin sauce. Check your labels on oyster sauce as well—there are certified gluten-free versions available.

Is this dish very spicy?

By default, this Cashew Chicken Recipe is mild and family-friendly, but you can always amp up the heat by adding a pinch of red pepper flakes or a small chopped chili right into the sauce or as a garnish.

What’s the best way to get chicken extra crispy?

The key is tossing the chicken in cornstarch and not overcrowding the pan while you fry. Cooking in batches gives the chicken space to brown and crisp up rather than steam—well worth the extra minute or two!

Can I use different vegetables?

Definitely. While bell peppers give this Cashew Chicken Recipe excellent color and crunch, you can sub in broccoli, sugar snap peas, mushrooms, or even carrots. It’s a great way to use up what’s in the fridge!

Final Thoughts

There’s something incredibly comforting about homemade takeout-style favorites, and this Cashew Chicken Recipe is a dish you’ll want to make again and again. It’s quick enough for weeknights but versatile enough for sharing with friends. Gather your ingredients and treat yourself to this savory, crunchy, and colorful classic tonight!

Cashew Chicken Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Cashew Chicken recipe is a delightful Asian stir-fry dish that’s quick and easy to make. Tender chicken pieces are cooked with a savory sauce, crunchy cashews, and colorful bell peppers, creating a flavorful and satisfying meal. Serve it over steamed white rice for a complete and delicious dinner.

Ingredients

Scale

Chicken:

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil

Stir-Fry:

2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
½ cup unsalted roasted cashews
2 green onions, sliced
Salt and pepper to taste
Cooked white rice for serving

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Instructions

Prepare Chicken: Toss chicken pieces with cornstarch, salt, and pepper.
Mix Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil.
Cook Chicken: Cook chicken in vegetable oil until golden. Set aside.
Sauté Vegetables: Sauté garlic, ginger, and bell peppers until tender.
Combine: Return chicken to skillet, add sauce, and cook until thickened.
Finish: Stir in cashews and green onions. Serve over rice.