Cashew Chicken is a Chinese American dish you’ve probably seen on many Chinese takeout menus.
Unlike another nutty stir-fry favorite, Kung Pao Chicken (which is cooked with chillies and roasted peanuts), cashew chicken (also called chicken with cashew nuts) has a mild, lightly sweet brown sauce, the perfect complement to roasted cashews.
Note: This recipe was originally published in July 2019. We have since updated it with higher-res photos, metric measurements, and clearer instructions. The recipe itself remains the same. Enjoy!
Developing Our Cashew Chicken Recipe
We find many cashew chicken recipes are overpoweringly sweet, but ours, developed from our family’s restaurant days, is balanced and flavorful.
Our chicken cashew stir-fry uses hoisin sauce and honey, combined with a blend of soy sauces to make a classic brown sauce. Finally, a touch of rice wine vinegar helps contrast the richness without overpowering the dish.
If you love cashews like I do, this Cashew Chicken stir-fry is a perfect dish to add to your rotation.
Cashew Chicken Recipe Instructions
STep 1: Marinate chicken
Mix the chicken, cornstarch, 3 tablespoons water, oil, and oyster sauce, until all the liquid has been absorbed by the chicken. Adding the extra water will really keep your chicken moist and tender!
For more information and preparing chicken for stir fries, see Bill’s post on Chicken velveting 101.
Step 2: Prepare Sauce
In a separate bowl, mix together all the sauce ingredients (chicken stock, honey, light soy sauce, hoisin sauce, dark soy sauce, rice wine vinegar, sesame oil, and white pepper) and set aside.
Also take the time to prep your other ingredients. Having everything ready before firing up the wok makes the cooking process smoother!
Step 3: Assemble The dish!
Heat your wok over high heat until just smoking. Spread 2 tablespoons neutral oil along the perimeter of the wok.
Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and will be about 80% cooked.
Add another tablespoon of oil to the wok, along with the ginger. Fry for 5 seconds before adding the minced garlic.
Immediately add the red bell pepper, scallion and water chestnuts. Stir fry for 30 seconds.
Add the Shaoxing wine around the perimeter of the wok, and give everything a quick stir fry for 10 seconds.
Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok.
Add the chicken and any juices that may have collected in the bowl.
Once everything comes to a simmer, add your roasted cashews.
Stir up your cornstarch slurry, and add to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, less if you prefer thinner. Bring to a simmer to thicken the sauce, and continue stirring to combine evenly.
For more detailed information on the many ways to use cornstarch, see our post on How to Use Cornstarch in Chinese Cooking.
Plate and serve immediately with a bowl of rice!
Cashew Chicken
Ingredients
For the chicken and marinade:
- 1 pound boneless skinless chicken breast (cut into 1-inch/2.5cm pieces)
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 teaspoon neutral oil
- 2 teaspoons oyster sauce
For the sauce:
- 1/2 cup low sodium chicken stock (or homemade)
- 1 1/2 tablespoons honey
- 2 tablespoons light soy sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon dark soy sauce
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon sesame oil
- 1/8 teaspoon ground white pepper
For the rest of the dish:
- 3 tablespoons neutral oil (divided)
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 1/2 cup red bell pepper (chopped)
- 1/2 cup scallions (chopped)
- 1/2 cup water chestnuts (cut into 1/2-inch/1cm pieces)
- 1 1/2 tablespoons Shaoxing wine
- 1 cup unsalted cashews (roasted at 350°F/180°C for 5 mins)
- 2 tablespoons cornstarch (mixed with 2 tablespoons/30ml water)
Instructions
- Mix the chicken, cornstarch, 3 tablespoons water, oil, and oyster sauce, until all the liquid has been absorbed by the chicken. In a separate bowl, mix together all the sauce ingredients.
- Heat your wok over high heat until just smoking. Spread 2 tablespoons neutral oil along the perimeter of the wok.
- Add the marinated chicken breast, spreading the pieces evenly in the wok. Fry for 1 minute on each side, and transfer back to the bowl. The chicken should be browned on the outside and about 80% cooked.
- Add the remaining 1 tablespoon of oil to the wok, along with the ginger, and fry for 5 seconds before adding the garlic. Immediately add the red bell pepper, scallions, and water chestnuts. Stir fry for 30 seconds.
- Next, spread your Shaoxing wine around the perimeter of the wok. Give everything a quick stir fry for 10 seconds.
- Pour in the sauce mixture you made earlier, using your wok spatula to deglaze the sides of the wok. Add the chicken and any juices that may have collected in the bowl. Once everything comes to a simmer, add your roasted cashews.
- Stir up your cornstarch slurry, and add about 3/4 of it to the stir-fry. Add more cornstarch slurry if you like a thicker sauce, or less if you prefer thinner. Bring to a simmer, and continue stirring to thicken the sauce and combine everything evenly. Plate and serve immediately with steamed rice!
