Tasty Authentic Cashew Chicken Recipe tastes savory, nutty, and a little sticky in the best way, with tender bites of chicken and crunchy roasted cashews. Busy cooks can get this on the table in about 30 minutes, so it fits weeknights and date nights. I tested this after a long grocery run and nearly ate the sauce with a spoon while the rice cooked.
Why You Should Try This Tasty Authentic Cashew Chicken Recipe
This Tasty Authentic Cashew Chicken Recipe brings glossy soy-garlic flavor, velvety chicken, and toasty cashews that keep their crunch. You control the heat, the salt, and the veggies, so the dish tastes balanced and fresh. The sauce clings to every bite, and leftovers reheat like a champ. If takeout calls your name, this plate answers faster.
Better than takeout, quick to cook, and the cashews stay crunchy to the last bite. ★★★★★
Ingredients You’ll Need
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Chicken and marinade
- 1.5 pounds boneless skinless chicken thighs, cut in 1-inch pieces
- 1 tablespoon soy sauce (use low sodium if sensitive; tamari for gluten-free)
- 1 tablespoon Shaoxing wine or dry sherry; use rice vinegar if avoiding alcohol
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda for tender meat; optional but I recommend it
- 1 teaspoon neutral oil
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Sauce
- 3 tablespoons light soy sauce (Kikkoman, Pearl River Bridge, or your go-to)
- 1 tablespoon dark soy sauce for color; optional
- 1 tablespoon oyster sauce (Lee Kum Kee has great depth)
- 1 tablespoon hoisin sauce for a hint of sweetness
- 2 teaspoons sugar or honey
- 1 tablespoon rice vinegar
- 1/2 cup low sodium chicken broth or water
- 1 tablespoon cornstarch
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Stir-fry add-ins
- 1 cup roasted unsalted cashews; use pre-roasted to save time
- 2 tablespoons neutral oil, divided
- 3 cloves garlic, minced, or 1 tablespoon garlic paste
- 1 tablespoon fresh ginger, minced, or ginger paste
- 1 green bell pepper, diced
- 1 small onion, sliced
- 2 to 3 scallions, sliced
- 1 to 2 teaspoons chili-garlic sauce or red pepper flakes; optional
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Garnish
- Extra scallions
- Sesame seeds; optional
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Shortcuts and swaps
- Pre-minced garlic and ginger tubes work great on busy nights.
- Use chicken breast if you prefer leaner meat; keep the sear quick.
- Swap cashews with roasted peanuts if that is what you have.
- Use coconut aminos in place of soy for a milder, slightly sweeter profile.
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Equipment
- 12-inch skillet or wok
- Cutting board and sharp knife
- Small bowl for sauce
- Spatula or wok spatula
- Measuring cups and spoons
How to Make Tasty Authentic Cashew Chicken Recipe
Step 1: Marinate and prep, 10 minutes
Add chicken, soy sauce, Shaoxing wine, cornstarch, baking soda, and oil to a bowl. Toss until the pieces look lightly coated and glossy. Let the chicken sit while you mix the sauce and prep veggies.
Step 2: Mix the sauce, 2 minutes
Whisk light soy, dark soy, oyster sauce, hoisin, sugar, rice vinegar, broth, and cornstarch in a small bowl until smooth. Keep it near the stove so you can pour fast when the pan gets hot.
Step 3: Toast the cashews, 2 to 3 minutes
Heat the skillet over medium and add 1 teaspoon oil. Toast the cashews until golden in spots and fragrant. Transfer them to a bowl so they keep their crunch.
Step 4: Sear the chicken, 4 to 5 minutes
Crank the heat to medium-high and add 1 tablespoon oil. Spread the chicken in a single layer and let it sear for 2 minutes before you stir. Stir and cook until the edges brown and the centers turn opaque.
Step 5: Cook aromatics and veggies, 2 to 3 minutes
Push the chicken to the edges and add the remaining oil to the center. Add garlic and ginger, stir for 20 to 30 seconds, then add onion and bell pepper. Cook until the veggies turn crisp-tender and the pan smells amazing.
Step 6: Sauce and thicken, 1 to 2 minutes
Stir the sauce to lift any cornstarch from the bottom, then pour it into the pan. Stir constantly until the sauce bubbles and turns glossy and thick. Add chili-garlic sauce if you want heat.
Step 7: Finish and serve, 1 minute
Fold in the toasted cashews and most of the scallions. Taste and adjust with a splash of soy or a pinch of sugar as needed. Top with extra scallions and sesame seeds and serve over hot rice.
Tips & Tricks
- Velvet the chicken with a pinch of baking soda for extra tenderness.
- Dry the cashews on paper towels if they feel oily, so they stay crisp.
- Cut chicken into equal pieces so everything cooks at the same pace.
- Keep the pan hot and avoid crowding to get a good sear.
- Stir the sauce right before pouring, since cornstarch settles fast.
- Add a splash of water if the sauce gets thicker than you like.
- Use thighs for juicier texture; use breast for lighter bite and shorter cook time.
- Double the sauce if you love extra over rice or noodles.
What to Serve with Tasty Authentic Cashew Chicken Recipe
Serve it over jasmine rice, brown rice, or cauliflower rice if you want a lighter plate. Noodles also play nice, especially lo mein or rice noodles. Add a crisp side like smashed cucumber salad or quick stir-fried greens with garlic. A cold lager, sparkling water with lime, or hot green tea rounds out the meal.
Make-Ahead and Storage
Portion cooked cashew chicken into airtight containers and cool completely. Store in the fridge up to 4 days or in the freezer up to 2 months. Reheat in a skillet over medium with a splash of water until hot, 2 to 4 minutes, or use the microwave in 60 to 90 second bursts, stirring between rounds. If you plan a meal prep, keep the cashews and sauce in separate containers and combine them during reheating so the nuts stay crunchy.
Tasty Authentic Cashew Chicken Recipe
Ingredients
Instructions
- Add the chicken, soy sauce, Shaoxing wine, cornstarch, baking soda, and neutral oil to a bowl. Toss until the chicken pieces are lightly coated and glossy, then let them sit while you prepare the sauce and vegetables.
- In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, hoisin sauce, sugar, rice vinegar, chicken broth, and cornstarch until smooth. Set near the stove.
- Heat a large skillet or wok over medium heat and add a small amount of the neutral oil. Toast the cashews for 2 to 3 minutes, stirring, until golden in spots and fragrant. Transfer to a bowl and set aside.
- Increase the heat to medium-high and add most of the remaining oil. Add the marinated chicken in a single layer and let it sear without moving for about 2 minutes. Stir and continue cooking until the edges are browned and the centers are opaque, 4 to 5 minutes total.
- Push the chicken to the edges of the pan and add the remaining oil to the center. Add the garlic and ginger and stir for 20 to 30 seconds until fragrant. Add the onion and green bell pepper and cook until crisp-tender, 2 to 3 minutes.
- Stir the sauce mixture to redistribute the cornstarch, then pour it into the pan. Stir constantly as it comes to a boil and thickens into a glossy sauce, 1 to 2 minutes. Add chili-garlic sauce if using and adjust to your preferred heat level.
- Fold in the toasted cashews and most of the sliced scallions. Taste and adjust the seasoning with a splash of soy sauce or a pinch of sugar if needed. Garnish with extra scallions and sesame seeds and serve hot, ideally over rice or noodles.
Notes
Approximate per serving (4 servings): 520 calories; fat 31 g; saturated fat 6 g; carbohydrates 26 g; fiber 2 g; sugars 9 g; protein 36 g; sodium 1480 mg. Values will vary based on specific ingredients, brands, and portion sizes.