Cashew Chicken
Cashew Chicken combines tender chicken with crunchy roasted cashews and fresh vegetables.The chicken is quickly stir-fried to keep it juicy and flavorful.Garlic and ginger provide a fragrant aromatic foundation.Soy sauce and oyster sauce create a rich savory glaze.Bell peppers, onions, and broccoli add color, texture, and freshness.Serve this delicious stir-fry over steamed rice for an easy homemade dinner.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ teaspoon white pepper
For the Sauce
- 3 tablespoons soy sauce
- 1½ tablespoons oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth or water
- 1 teaspoon cornstarch
For the Stir-Fry
- 1½ tablespoons vegetable or peanut oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 small yellow onion, sliced
- 3 green onions, sliced
Instructions
- Place it in a bowl and add soy sauce, Shaoxing wine, sesame oil, cornstarch, and white pepper.
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, sesame oil, chicken broth, and cornstarch.
- If using raw cashews, lightly toast them in a dry skillet over medium-low heat until golden and fragrant.
- Add the vegetable or peanut oil and allow it to heat until shimmering.
- Cook for approximately 4–6 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Stir-fry for approximately 30 seconds until fragrant.
- The vegetables should remain slightly crisp.
- Add the cooked chicken back to the wok.
- Stir the sauce again to redistribute the cornstarch.
- Add the roasted cashews and sliced green onions.
- Transfer the Cashew Chicken to a serving dish.
- Serve immediately with steamed jasmine rice or noodles.
Notes
- Chicken thighs are especially tender: They are ideal for high-heat stir-frying.
- Chicken breast works too: Avoid overcooking to keep it juicy.
- Toast the cashews: This enhances their natural buttery flavor.
- Prepare everything beforehand: Stir-frying moves quickly.
- Don't overcrowd the wok: Cook chicken in batches if necessary.
- Keep vegetables crisp: They should retain some texture.
- Add cashews at the end: This prevents them from becoming soft.
- Taste the sauce: Adjust sweetness, saltiness, or acidity before serving.