Easy Asian-Inspired Chicken Meatballs
You know, there are some dishes that just instantly transport you back to a specific moment, right? For me, the scent of this Cashew Chicken cooking is pure comfort. It reminds me of those busy weeknights when I desperately needed something delicious and relatively quick, or those times when friends would unexpectedly drop by and I wanted to whip up something impressive without breaking a sweat. It’s funny, because when people think of takeout favorites, Cashew Chicken is always high on the list, but honestly, making it at home is so much better. It’s got that perfect balance of sweet, savory, and a little bit of crunch that’s just *chef’s kiss*. I’ve tried countless versions over the years, some too sweet, some too bland, but this one? This one’s the keeper. It’s the one my family asks for again and again, and the one I can confidently share with you, knowing you’ll fall in love with it too.
What is cashew chicken?
So, what exactly is this magical Cashew Chicken we’re talking about? Think of it as a delicious stir-fry that’s all about tender pieces of chicken, roasted cashews, and a luscious, glossy sauce that coats everything in pure goodness. It’s not overly complicated like some fancy restaurant dishes; it’s essentially a really well-executed, flavor-packed chicken and nut dish. The “chicken” part is usually bite-sized pieces, often coated and lightly fried or stir-fried to get a nice exterior, and then tossed with those glorious, buttery cashews. The sauce is where the real magic happens – it’s usually a harmonious blend of savory soy sauce or tamari, a touch of sweetness from honey or sugar, some aromatics like garlic and ginger, and often a thickening agent to give it that beautiful sheen. It’s the kind of dish that feels both familiar and excitingly new with every bite.
Why you’ll love this recipe?
Honestly, there are so many reasons why this Cashew Chicken recipe is my absolute go-to, and I’m willing to bet you’ll feel the same way. First off, the flavor profile is just spot-on. You get that lovely umami from the soy sauce, a hint of sweetness that’s not overpowering, and the nutty richness from perfectly toasted cashews. It’s a symphony of tastes that just works. Then there’s the simplicity of it all. I know stir-fries can sometimes feel intimidating, but this recipe is genuinely easy to follow. The ingredients are pretty common, and the steps are straightforward. Plus, it’s incredibly budget-friendly! You don’t need exotic or expensive ingredients to make something this delicious, which is a huge win in my book, especially with how much chicken prices can fluctuate. And talk about versatile! You can serve it over fluffy rice, noodles, or even just with a side of steamed veggies. What I love most about this is how it manages to be both comforting and exciting. It’s a familiar taste that always delivers, and it’s so much more satisfying than ordering from a restaurant. It’s the perfect weeknight hero and an impressive dish to serve guests!
How do I make cashew chicken?
Quick Overview
This recipe is all about building layers of flavor and texture. We’ll start by prepping our chicken and getting it ready for its moment in the pan. Then, we’ll whip up a simple yet incredibly effective sauce that brings everything together. The key is in the timing and the quality of your cashews – making sure they’re toasted just right adds so much depth. You’ll be amazed at how quickly this comes together, especially if you get your ingredients prepped beforehand. It’s a straightforward process that yields restaurant-quality results right in your own kitchen.
Ingredients
For the Main Batter:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/4 cup cornstarch (this is key for that crispy coating!)
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 large egg, lightly beaten
1/4 teaspoon white pepper (optional, but adds a subtle kick)
For the Filling:
2 tablespoons cooking oil (like vegetable or canola oil), plus more for frying
1 cup unsalted cashews (raw or roasted, but roasting them yourself is better!)
1 medium yellow onion, sliced
2 cloves garlic, minced
1 inch ginger, grated or minced
1/2 cup chicken broth
1/4 cup fresh or frozen snow peas or snap peas (for a pop of color and freshness)
For the Glaze:
1/4 cup soy sauce or tamari
2 tablespoons honey or brown sugar (adjust to your sweetness preference)
1 tablespoon rice vinegar
1 teaspoon cornstarch (for thickening)
1 teaspoon sesame oil
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Okay, first things first, let’s get our wok or a large skillet screaming hot. We’re talking medium-high heat here. Add about 2 tablespoons of your cooking oil to the pan. If you’re frying the chicken in batches (which I highly recommend for that perfect crisp), you might need a bit more oil to get about half an inch depth in the pan. While that’s heating up, let’s get our cashews ready. If you’re using raw cashews, toss them in a dry skillet over medium heat for a few minutes until they’re lightly golden and fragrant. Keep a close eye on them – they can go from perfect to burnt in a blink! Once toasted, set them aside on a plate.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the cornstarch and white pepper (if using). This is going to be our coating for the chicken. It’s what gives it that lovely, slightly crisp exterior that holds up so well in the sauce. Don’t skip this step; it makes a world of difference in texture!
Step 3: Mix Wet Ingredients
In a separate small bowl, whisk together the lightly beaten egg, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. This wet mixture, combined with the cornstarch, creates a beautiful coating that adheres well to the chicken, ensuring each piece is perfectly dressed.
Step 4: Combine
Now, add your chicken pieces to the bowl with the cornstarch mixture and toss until evenly coated. Then, pour the wet ingredients over the coated chicken and toss again until everything is well combined and the chicken is nicely coated. The goal here is to get a light, even coating on all the chicken pieces. If it seems a bit dry, you can add another tiny splash of soy sauce or a little more cornstarch. I usually find the egg helps everything stick beautifully.
Step 5: Prepare Filling
While your chicken is getting its coating, let’s get the sauce and aromatics ready. In a small bowl, whisk together all the glaze ingredients: 1/4 cup soy sauce, honey or brown sugar, rice vinegar, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Make sure the cornstarch is fully dissolved. Set this aside. Now, mince your garlic and ginger. Slice your onion into strips. If you’re using snow peas, give them a quick rinse.
Step 6: Layer & Swirl
This step is more about the cooking process than a literal swirl, but think of it as creating a beautiful, cohesive dish! First, carefully add the coated chicken pieces to your hot oil (you might need to do this in batches to avoid overcrowding the pan, which would steam the chicken instead of frying it). Fry the chicken for about 2-3 minutes per side, until golden brown and cooked through. Remove the fried chicken to a plate lined with paper towels to drain any excess oil. Pour out most of the frying oil, leaving about 1 tablespoon in the pan. Add your sliced onion to the hot pan and stir-fry for about 1-2 minutes until slightly softened. Then, add the minced garlic and ginger and stir-fry for another 30 seconds until fragrant – don’t let them burn!
Step 7: Bake
Okay, I know I said “Bake” but in this case, we’re continuing our stir-fry! We’ve already done the “baking” part by frying the chicken. So, now, pour the chicken broth into the pan with the onions, garlic, and ginger, scraping up any browned bits from the bottom. Bring it to a simmer. Add the snow peas (if using) and cook for about a minute until they’re bright green and slightly tender-crisp. Now, give your prepared glaze mixture a quick whisk again (since the cornstarch can settle) and pour it into the simmering sauce. Stir constantly as the sauce thickens to a beautiful, glossy consistency. Once thickened, return the fried chicken pieces to the pan, along with your toasted cashews. Toss everything together to coat evenly in the luscious glaze. Make sure every piece of chicken and every cashew is beautifully coated!
Step 8: Cool & Glaze
As soon as everything is coated in that gorgeous sauce, it’s pretty much ready to go. The glaze should be clinging to everything perfectly. If it seems a little too thick, a tiny splash of water or broth can loosen it up. If it’s too thin, you can mix another teaspoon of cornstarch with a tablespoon of cold water and stir it in for a minute.
Step 9: Slice & Serve
This is the best part! Serve your amazing Cashew Chicken immediately. It’s best enjoyed piping hot right out of the pan. A quick tip: I like to garnish it with a sprinkle of toasted sesame seeds or some thinly sliced green onions for an extra burst of freshness and visual appeal. It just looks so inviting, doesn’t it?
What to Serve It With
This Cashew Chicken is so versatile, it really shines with a few different accompaniments, depending on the mood and the meal. For a classic, comforting breakfast (yes, I’ve totally had leftovers for breakfast!), a small portion served over some plain, fluffy white rice is absolute heaven. The slightly sweet and savory sauce soaks into the rice beautifully. If you’re thinking brunch, this can be a fantastic addition to a more adventurous spread. Imagine it alongside some fresh fruit, maybe some spring rolls, or even a light noodle salad. For a more substantial brunch, it can stand up to richer dishes too. As a dessert… well, this isn’t a dessert dish, but I’ve definitely been known to crave it late at night when I want something savory and satisfying without being too heavy, making it the perfect “dessert” for my savory cravings! For those cozy snack moments, I love serving it in smaller portions in little bowls for people to just nibble on while watching a movie. My personal family tradition is to always serve it with steamed broccoli or bok choy on the side. The slight bitterness of the greens really cuts through the richness of the sauce, and it makes the meal feel more balanced and complete. Another favorite is serving it with some homemade fried rice – the extra flavor from the rice complements the chicken perfectly!
Top Tips for Perfecting Your Cashew Chicken
I’ve made this Cashew Chicken more times than I can count, and over the years, I’ve picked up a few tricks that I think really elevate it. When it comes to the chicken, don’t be afraid of thighs! While breasts work, thighs are much more forgiving and stay incredibly tender. If you do use breasts, make sure not to overcook them. For that perfect crispy coating, make sure your oil is hot enough before adding the chicken. A good test is to drop a tiny bit of batter in; if it sizzles immediately, you’re good to go. And please, please, *please* don’t overcrowd the pan when frying the chicken. Working in batches is non-negotiable for achieving that desirable crispiness. For the cashews, toasting them yourself makes such a difference. Raw cashews can be a little bland, but a quick toast in a dry pan brings out their natural sweetness and nutty flavor. Keep them moving in the pan, and remove them as soon as they turn golden; they continue to cook even after you take them off the heat. When you’re making the sauce, ensure your cornstarch is fully dissolved in the liquid before adding it to the pan. This prevents lumps and ensures a smooth, glossy sauce. I learned this the hard way once when I had a lumpy sauce, and it was just… disappointing. A little whisking of the sauce mixture before adding it to the hot pan is always a good idea, especially if it’s been sitting for a few minutes. For ingredient swaps, if you’re out of honey, brown sugar works beautifully, or even a touch of maple syrup can add a nice depth. If you want a little heat, a pinch of red pepper flakes added with the garlic and ginger is a game-changer. And if you’re watching your sodium, using low-sodium soy sauce or tamari is a great option. Just taste and adjust seasoning accordingly. Remember, cooking is all about tasting and adjusting!
Storing and Reheating Tips
This Cashew Chicken is fantastic because it holds up really well, making it perfect for leftovers. If you have any, of course! At room temperature, it’s best to eat it within about two hours, just to be safe, especially if it’s warm out. For refrigerator storage, I like to let it cool down slightly before transferring it to an airtight container. It will stay good in the fridge for up to 3-4 days. I’ve found that the chicken and cashews retain their texture pretty well when refrigerated properly. If you’re thinking of freezing it, it’s definitely doable, though the texture of the chicken might be slightly softer upon reheating. For freezing, I’d recommend portioning it into freezer-safe containers or bags. It should keep well in the freezer for up to 2-3 months. When it comes to thawing, the best method is to move it from the freezer to the refrigerator overnight. This allows it to thaw slowly and helps maintain the best possible texture. For reheating, a quick stir-fry in a skillet over medium heat is usually the best way to bring it back to life. Add a tiny splash of water or broth if it seems a bit dry. You can also reheat it in the microwave, covered, in short intervals, stirring in between. For the glaze, it’s best applied just before serving or during the final stir-fry when reheating, to ensure it clings beautifully and doesn’t make the dish too saucy during storage.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite way to make Cashew Chicken! I truly hope you give this recipe a try. It’s more than just a meal; it’s a little bit of home cooking magic that’s surprisingly easy to achieve. It’s one of those dishes that just brings smiles to faces, and honestly, that’s what cooking is all about for me. If you love this, you might also enjoy my Sweet and Sour Pork recipe, or perhaps my Garlic Shrimp Stir-fry, which also brings that fantastic balance of flavors. I can’t wait to hear what you think! Please leave a comment below to let me know how yours turned out, or if you have any wonderful variations you’d like to share. Happy cooking, everyone!
Cashew Chicken Meatballs
Ingredients
Method
- Preheat oven to 400°F.
- Place the flour in a shallow dish and set aside.
- In a large mixing bowl combine ground chicken, panko crumbs, salt, pepper, onion, basil, parsley, cashews, orange zest, and cream cheese.
- Mix until everything is thoroughly combined.
- Roll meat into 1-inch meatballs, place in flour, turn to lightly coat on all sides.
- In a skillet, heat 1 tablespoon of vegetable oil over medium heat until hot. Add meatballs and cook for 2 minutes, or just until a little browned on all sides.0.125 cup All-purpose flour
- Transfer meatballs and hot oil to a 9x13 baking dish.
- Bake for 18 minutes, or until meatballs are cooked through.
- In a skillet, combine brown sugar, white vinegar, and water. Bring to a boil.
- Whisk frequently and continue to cook over medium-high heat for 4 minutes, or until sauce is reduced.
- Remove meatballs from the oven and pour the prepared sauce over the meatballs.
