Easy Chinese-Style Nut Chicken Recipe
Oh, cashew chicken. Just hearing the words makes me a little nostalgic, doesn’t it? It brings me right back to those bustling family dinners where the scent of something savory and slightly sweet would waft from the kitchen, a surefire sign that comfort food was on its way. My mom used to make a version of this when I was a kid, and it was always the first thing to disappear from the table. Now, as an adult, I’ve perfected my own take on this classic, and let me tell you, it’s a game-changer. It’s like the sophisticated cousin to takeout, but way more flavorful and without all the mystery ingredients. If you’ve ever found yourself craving that perfect balance of tender chicken, crunchy cashews, and a glossy, savory-sweet sauce, you are in the right place. This recipe is for you, my friend. It’s that perfect weeknight wonder that feels special enough for company but is simple enough that you won’t dread making it after a long day. I promise, this cashew chicken will become a staple in your kitchen, just like it has in mine.
What is cashew chicken?
So, what exactly is this magic we’re creating? At its heart, cashew chicken is a stir-fry that hails from American Chinese cuisine. Think of it as a delightful dance between crispy, bite-sized pieces of chicken and the unmistakable crunch of roasted cashews, all coated in a rich, savory, and slightly sweet sauce. It’s not usually super spicy, though you can totally add a kick if that’s your jam! The name itself tells you the star players: the chicken and, of course, those glorious cashews that add so much texture and nutty depth. It’s that combination that makes it so satisfying – the soft chicken, the crunchy nuts, and the glossy sauce that ties it all together. It’s the kind of dish that makes you close your eyes with the first bite, savoring every element. It’s essentially a hug in a bowl, really.
Why you’ll love this recipe?
Honestly, there are so many reasons why I think you’re going to fall head over heels for this cashew chicken. First and foremost, the FLAVOR. It’s this incredible symphony of savory, sweet, and a hint of tanginess that just hits all the right notes. The chicken comes out so tender and juicy, and the sauce clings to every piece beautifully. And those cashews! They are the unsung heroes, providing that perfect textural contrast. It’s not just about the taste, though. This recipe is surprisingly SIMPLE. I know stir-fries can sometimes sound intimidating, but I’ve streamlined this so it’s totally manageable, even on a busy Tuesday night. You get that amazing homemade taste without spending hours in the kitchen. Plus, it’s incredibly COST-EFFECTIVE. The ingredients are all pretty standard pantry staples or easily found at your local grocery store, meaning you can whip up a restaurant-worthy meal without breaking the bank. What I love most about this is its VERSATILITY. While I’m giving you my go-to method, you can easily tweak it. Want more veggies? Toss in some broccoli or bell peppers. Need it spicier? Add some red pepper flakes. It’s a recipe that truly adapts to your preferences. It’s way better than the average takeout version, and that’s saying something! It’s the kind of meal that makes you feel like a culinary rockstar.
How do I make cashew chicken?
Quick Overview
The process for this cashew chicken is pretty straightforward. We’re essentially going to prepare the chicken with a light coating, stir-fry it until golden and cooked through, then add in our aromatic veggies and a luscious sauce. Finally, we’ll toss in those crunchy cashews just before serving to keep them at their peak crispness. It’s all about building layers of flavor and texture, and this method ensures you get that perfect restaurant-quality result right in your own kitchen, with minimal fuss. You’ll be amazed at how quickly this comes together!
Ingredients
For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
1/2 teaspoon sesame oil
For the Sauce:
1/2 cup low-sodium chicken broth
1/4 cup soy sauce (or tamari)
2 tablespoons oyster sauce (use vegetarian oyster sauce or hoisin for a vegetarian option)
2 tablespoons rice vinegar
1 tablespoon brown sugar (or honey/maple syrup)
1 teaspoon cornstarch
For Stir-Frying & Garnishes:
2 tablespoons cooking oil (like canola, vegetable, or peanut oil), divided
1 cup raw cashews
1 medium onion, thinly sliced
2 cloves garlic, minced
1 inch ginger, minced or grated
2 green onions, chopped (for garnish)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab a large skillet or wok and place it over medium-high heat. Let it get nice and hot – you want it screaming hot to get a good sear on the chicken. Add about 1 tablespoon of your cooking oil to the hot pan and swirl it around to coat. We’re getting ready for some serious cooking!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the 1 teaspoon of cornstarch with the chicken broth, soy sauce, oyster sauce, rice vinegar, and brown sugar for the sauce. Make sure there are no lumps of cornstarch. Set this aside for later. This is the magic potion!
Step 3: Mix Wet Ingredients
In a separate bowl, combine the chicken pieces with the 1 tablespoon soy sauce, Shaoxing wine, 1 teaspoon cornstarch, and sesame oil. Toss everything together really well so each piece of chicken is evenly coated. Let it marinate for at least 10 minutes while you get your other ingredients ready. This step is key for tender, flavorful chicken!
Step 4: Combine
Once the pan is hot and oiled, carefully add the marinated chicken in a single layer. Don’t overcrowd the pan; you might need to do this in two batches. Sear the chicken for about 2-3 minutes per side, until it’s golden brown and mostly cooked through. Remove the chicken from the pan and set it aside on a plate. It’ll finish cooking in the sauce later.
Step 5: Prepare Filling
Add the remaining 1 tablespoon of cooking oil to the same skillet. Toss in the sliced onion and stir-fry for about 2-3 minutes until it starts to soften. Then, add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 6: Layer & Swirl
Give your prepared sauce a quick whisk again (the cornstarch can settle) and pour it into the skillet with the onions, garlic, and ginger. Stir constantly as the sauce begins to thicken. Once it’s nice and glossy, return the seared chicken to the pan. Add the raw cashews now and toss everything together to coat. Stir and cook for another 2-3 minutes until the chicken is fully cooked and the sauce has thickened to your liking.
Step 7: Bake
This dish isn’t baked, it’s stir-fried! So no baking here. We’re doing all the magic right on the stovetop.
Step 8: Cool & Glaze
The sauce acts as our glaze here, coating everything beautifully. Once everything is combined and the sauce is glossy, it’s ready to be served. No need to cool it down before serving; this is best enjoyed piping hot!
Step 9: Slice & Serve
Give everything one final toss in the pan. Spoon the cashew chicken over steamed rice. Garnish generously with chopped green onions. That’s it! You’ve just made incredible cashew chicken.
What to Serve It With
This cashew chicken is incredibly versatile, and honestly, it shines brightest served over a bed of fluffy steamed white or brown rice. That rice is the perfect vehicle for soaking up all that delicious, glossy sauce. For a simple and satisfying weeknight meal, a side of steamed or stir-fried broccoli or snap peas is fantastic. They add a lovely crunch and a bit of freshness that balances the richness of the dish. If you’re feeling a bit more adventurous, try serving it with some fluffy steamed bao buns for a more authentic feel, or even over some noodles like lo mein. I also love having a small side of pickled ginger or a simple cucumber salad to cut through the flavors. It’s a dish that feels complete on its own, but pairing it right can elevate the whole experience!
Top Tips for Perfecting Your Cashew Chicken
I’ve made this cashew chicken more times than I can count, and along the way, I’ve picked up a few tricks that really make a difference. First, about the chicken prep: make sure to cut your chicken into even, bite-sized pieces. This ensures they cook evenly. Don’t skip the cornstarch in the marinade; it’s crucial for getting that tender texture and a lovely golden crust when you sear it. For the sauce, the key is to whisk it really well before you add it to the pan. Cornstarch can settle at the bottom, and we want a smooth, lump-free sauce. Also, don’t be afraid to adjust the sweetness. If you prefer it less sweet, use a little less brown sugar or even a sugar substitute. And speaking of sweetness, if you want a bit more depth, a tiny drizzle of honey instead of brown sugar can be lovely. When it comes to stir-frying, hot pan is your best friend! It’s what gives you that beautiful sear on the chicken and cooks everything quickly without making it watery. I’ve learned that overcrowding the pan is a recipe for steamed, not seared, chicken, so cook in batches if you have to – it’s worth it. For the cashews, I always use raw cashews. Roasting them briefly in the pan with the chicken or onion adds an extra layer of nutty flavor. Make sure to add them towards the end so they don’t burn and lose their crunch. Finally, tasting and adjusting the sauce is your final superpower. Give it a taste right before serving and add a splash more soy sauce for saltiness, vinegar for tang, or a touch more sugar for sweetness. That final touch makes all the difference!
Storing and Reheating Tips
This cashew chicken is absolutely delicious fresh, but leftovers are surprisingly good too! If you have any (which is rare in my house!), the best way to store it is in an airtight container in the refrigerator. It should stay fresh for about 2-3 days. When you’re ready to reheat, I find that gently warming it up on the stovetop over low heat is the best method. Add a tiny splash of water or chicken broth if it seems a little dry, and stir it around until it’s heated through. This helps preserve the texture of the chicken and the glossiness of the sauce. Microwaving is an option, but sometimes the chicken can get a little chewy, so I try to avoid it if I can. If you’re planning to freeze it, I’d recommend storing the chicken and sauce separately from the rice. Let it cool completely, then wrap it well in freezer-safe containers or bags. It can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating on the stovetop. For the glaze – I mean the sauce – it’s best added just before serving if you’re reheating something that’s been stored, to maintain its lovely sheen.
Frequently Asked Questions
Final Thoughts
There you have it – my absolute favorite cashew chicken recipe! I really hope you give this one a try. It’s more than just a meal; it’s a little taste of comfort and happiness that I’m so excited to share with you. It’s that perfect blend of familiar and exciting, easy enough for a weeknight but special enough for guests. I’ve poured so much love (and countless test batches!) into perfecting this, and I truly believe it’s a winner. If you’re a fan of dishes like General Tso’s chicken or Kung Pao chicken, you’ll adore this. Don’t forget to let me know how yours turns out in the comments below! I’d love to hear about your variations or any special touches you added. Happy cooking!
Cashew Chicken
Ingredients
Method
- In a bowl, mix together the flour, cornstarch, salt, and paprika. Set aside about half of this dry mixture in a separate small bowl. To the remaining dry mixture in the larger bowl, add the 3/4 cup of cold water and whisk until you have a loose batter. This will be for coating the chicken.
- In a medium bowl, whisk together all the sauce ingredients: hoisin sauce, soy sauce, white vinegar, sriracha (if using), granulated sugar, grated garlic, and grated ginger. Set this aside.
- Heat the vegetable oil in a large skillet or wok over medium heat until a drop of water sizzles when added. Dredge the bite-sized chicken pieces in the reserved dry flour mixture, shaking off any excess. Then, dip the floured chicken pieces into the batter, letting any excess drip off. Carefully add the battered chicken pieces to the hot oil. Fry for 2-3 minutes on each side until golden brown and cooked through. Remove the fried chicken from the pan and drain on a plate lined with paper towels. Carefully drain out any excess oil from the pan, leaving just a tablespoon or so.
- Return the fried chicken to the pan. Pour the prepared sauce over the chicken and add the cashew halves. Stir everything together for about 1 minute, until the chicken is well coated in the sauce and you can smell the garlic and ginger. The sauce should thicken slightly. Serve immediately with steamed rice and your favorite vegetable, like broccoli.
