Easy Cashew Chicken Recipe – Better Than Takeout
Cashew chicken is such a classic takeout dish. Everyone loves it for its perfectly balanced sweet and savoury sauce, along with the contrasting textures of tender chicken, crunchy cashews, and crisp bell peppers. It is nutritious, satisfying, and an absolute rice killer.
Is it spicy? Not really. The dried chilies are only briefly cooked for a gentle warmth, but you can leave them out completely.
The homemade version is quick — less than 30 minutes, and most of that time is spent chopping. It is also so much better than delivery, mostly because of one small detail: the cashews stay crunchy.
Serve it with egg fried rice and perhaps a refreshing cucumber salad for the complete Chinese takeout experience.
Cashew Chicken Recipe
How to Keep the Chicken Tender
Cornstarch and oil create a light velveting effect, helping the chicken retain moisture and preventing the pieces from sticking.
Avoid overcooking, especially when using chicken breast. Heat the pan well, spread the chicken in a single layer, and leave it undisturbed for 1–2 minutes before flipping. This helps it sear instead of steam, keeping it tender and juicy.
The Cashews
Both raw and roasted unsalted cashews work well. Toast them in oil until golden and crisp, even if they are already roasted. If using raw cashews, add the dried chilies near the end so they do not burn.
Unsalted cashews make it easier to control the seasoning. The toasted cashews and chilies also flavour the oil, which is then used to cook the chicken.
Is Cashew Chicken Spicy?
Only mildly. Blooming whole dried chilies in the oil adds gentle warmth without making the dish very spicy. For less heat, remove the chilies sooner, do not add them back to the sauce, or leave them out completely. Please note that heat levels vary by chili, so adjust as needed.
Shaoxing Wine
Pour the Shaoxing wine around the edge of the hot pan rather than directly over the chicken. It vaporizes quickly, cooking off the harsh alcohol while leaving behind its aroma.
Dry sherry is the closest substitute, or you can skip it entirely if you need to.
Instructions
1. Cut the chicken into bite-sized pieces and add the salt, soy sauce, dark soy sauce, cornstarch, and oil. Mix well and let it sit for at least 10 minutes.
2. While the chicken marinates, cut the bell pepper and green onions. Add the sliced garlic and minced ginger right into the marinated chicken so it all goes into the pan together.
3. Combine all the sauce ingredients in a small bowl and stir until the cornstarch is fully dissolved. Set it aside.
4. Heat 2–3 tablespoons of oil in a wok or large frying pan over low heat. Add the cashews and dried chilies and cook slowly until the cashews are golden and fragrant. Do NOT burn the chilies.
If you are using raw cashews, give them a few minutes on their own before adding the chilies, since they take longer to brown. Remove everything from the pan and set aside. Leave the oil in the pan.
5. Turn the heat up to medium-high. Add the chicken in a single layer and leave it undisturbed for 1–2 minutes to develop some colour.
6. Flip and wait for 1 minute. Then stir fry until the outside has changed colour but the chicken is not quite cooked through (about 80% cooked).
7. Pour the Shaoxing wine around the edge of the hot pan and stir-fry for about a minute to let most of the alcohol cook off.
8. Add the green onions and bell pepper and stir-fry for about 1 minute. You want them still slightly crisp.
9. Stir the sauce again to loosen the cornstarch, then pour it in. Keep stirring until it thickens, turns glossy, and coats the chicken evenly.
10. Return the toasted cashews and dried chilies to the pan, toss briefly, and take it off the heat right away.
11. Serve hot with rice, garnished with chopped green onions and sesame seeds if you like.
FAQ
Can I use chicken breast instead of thighs?
Yes. Thighs stay juicier and are more forgiving, but breast works well as long as you cut the pieces evenly and do not over cook them. The cornstarch and oil in the marinade helps to lock in the moisture.
Why did my cashews turn out soft?
They most likely spent too long in the sauce. Add them back at the very end, off the heat, and toss for just a few seconds. Cashews will also soften overnight in leftovers.
What can I use instead of hoisin sauce?
Replace it with 1 tablespoon soy sauce/oyster sauce plus 1 teaspoon brown sugar. Not identical, but close enough that most people will not notice.
Cashew Chicken
Equipment
- 1 Wok or pan
Ingredients
Chicken
- 450 boneless skinless chicken thighs, about 3-4 or chicken breast, cut into bite-sized pieces
- ½ tsp salt
- 1 tbsp soy sauce
- 1 tsp dark soy sauce
- 1 tbsp cornstarch
- ½ tbsp neutral cooking oil
- 3 garlic cloves sliced
- 1 tsp minced ginger
Sauce
- 1 tbsp cornstarch
- ¼ tsp white pepper
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2 tsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 6 tbsp water or unsalted chicken stock
Stir-Fry
- 2–3 tbsp neutral cooking oil
- 1 tbsp Shaoxing wine
- 2 green onions roughly chopped
- 1 bell pepper cut into bite-sized chunks
- ⅔ cup unsalted cashews roasted or raw
- 8 dried red chilies optional
- Chopped green onions and sesame seeds optional for garnish
Instructions
- Cut the chicken into bite-sized pieces and add the salt, soy sauce, dark soy sauce, cornstarch, and oil. Mix well and let it sit for at least 10 minutes.
- While the chicken marinates, cut the bell pepper and green onions. Add the sliced garlic and minced ginger right into the marinated chicken so it all goes into the pan together.
- Combine all the sauce ingredients in a small bowl and stir until the cornstarch is fully dissolved. Set it aside.
- Heat 2–3 tablespoons of oil in a wok or large frying pan over low heat. Add the cashews and dried chilies and cook slowly until the cashews are golden and fragrant. Do NOT burn the chilies.
- If you are using raw cashews, give them a few minutes on their own before adding the chilies, since they take longer to brown. Remove everything from the pan and set aside. Leave the oil in the pan.
- Turn the heat up to medium-high. Add the chicken in a single layer and leave it undisturbed for 1–2 minutes to develop some colour.
- Flip and wait for 1 minute. Then stir fry until the outside has changed colour but the chicken is not quite cooked through (about 80% cooked).
- Pour the Shaoxing wine around the edge of the hot pan and stir-fry for about a minute to let most of the alcohol cook off.
- Add the green onions and bell pepper and stir-fry for about 1 minute. You want them still slightly crisp.
- Stir the sauce again to loosen the cornstarch, then pour it in. Keep stirring until it thickens, turns glossy, and coats the chicken evenly.
- Return the toasted cashews and dried chilies to the pan, toss briefly, and take it off the heat right away.
- Serve hot with rice, garnished with chopped green onions and sesame seeds if you like.
