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cashew chicken recipe quick and easy 30 minutes better than takeout

Cashew Chicken

Easy Chinese cashew chicken under 30 minutes — glossy savoury sauce with tender chicken, sweet peppers, and cashews that stay crunchy. Better than takeout!
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Prep Time:15 minutes
Cook Time:10 minutes
Course: Main Course
Cuisine: Chinese
Keyword: easy recipe, quick meal, stir-fry
Servings: 2 -3 people

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.