If you have ever craved a dish that perfectly balances savory, nutty, and vibrant flavors, this Cashew Chicken Recipe is bound to become your new weeknight favorite. Bursting with tender chicken pieces coated in a luscious sauce, crisp bell peppers, and those irresistible roasted cashews, it delivers a texture and taste that feels both comforting and exciting. Whether you’re cooking for family or entertaining friends, this recipe offers a simple yet extraordinary meal that showcases how a handful of humble ingredients can come together to create pure magic in a single pan.
Ingredients You’ll Need
Every ingredient in this Cashew Chicken Recipe plays a crucial role, from the succulent chicken thighs to the crunchy cashews; together, they create a harmony of flavors and textures. The sauce ingredients add depth and a slightly tangy sweetness that brings everything together in perfect balance.
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces: Using thighs gives juicier bites, but breasts work just as well for a leaner option.
- 1 tablespoon cornstarch: Helps to create a silky, thick sauce that clings beautifully to the chicken.
- 2 tablespoons soy sauce: Adds the essential salty umami undertone that defines the dish.
- 1 tablespoon oyster sauce: Brings rich, slightly sweet depth to the sauce.
- 1 tablespoon hoisin sauce: Infuses a touch of warmth and sweetness with an aromatic twist.
- 1 tablespoon rice vinegar: Cuts through the richness with a light acidity, balancing the flavors.
- 1 tablespoon sesame oil: Provides a nutty aroma that’s key to authentic Asian flavors.
- 2 tablespoons vegetable oil: Perfect for stir-frying and getting a nice sear on the chicken.
- 3 cloves garlic, minced: Delivers a fragrant punch that wakes up the palate.
- 1-inch piece of ginger, minced: Adds a zesty and fresh spice that enlivens the dish.
- 1 red bell pepper, chopped: Provides vibrant color and a sweet crunch.
- 1 green bell pepper, chopped: Complements the red bell pepper with a slightly grassy sweetness.
- ½ cup unsalted roasted cashews: The star of the dish, bringing an addictive crunch and buttery flavor.
- 2 green onions, sliced: Freshens with a mild oniony brightness as a finishing touch.
- Salt and pepper to taste: Essential for seasoning and enhancing natural flavors.
- Cooked white rice for serving: Acts as a perfect base to soak up every bit of the delicious sauce.
How to Make Cashew Chicken Recipe
Step 1: Prepare and Toss the Chicken
Start by cutting your chicken into bite-sized chunks; this ensures quick and even cooking. Toss the chicken with cornstarch, salt, and pepper. The cornstarch is a game-changer—it locks in moisture and creates that irresistible velvety coating as it fries up.
Step 2: Mix the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil. This mix forms the heart of your sauce, blending salty, sweet, and tangy notes with a nutty aroma that will elevate the entire dish.
Step 3: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook them for about 5 to 7 minutes until they turn golden brown and are cooked through. Browning the chicken adds a deep flavor base you do not want to skip. Once done, set the chicken aside to make room for the vegetables.
Step 4: Sauté the Aromatics and Bell Peppers
In the same pan, add your minced garlic and ginger first—they’ll sizzle and release their fragrant oils. Next, toss in the chopped red and green bell peppers and sauté for about 3 to 4 minutes, just long enough to tenderize slightly while retaining that fresh crunch and vibrant color.
Step 5: Combine Everything and Finish Cooking
Return the chicken to the skillet and pour in the prepared sauce. Stir everything together so the sauce evenly coats each piece. Cook for another 2 to 3 minutes while the sauce thickens into a glossy finish. Then, stir in the roasted cashews and sliced green onions—the cashews add a perfect crunchy contrast, and green onions bring a fresh zing.
How to Serve Cashew Chicken Recipe
Garnishes
Add a handful of extra sliced green onions or a sprinkle of toasted sesame seeds on top for an inviting pop of color and texture. If you like a little heat, a few red pepper flakes scattered over the top can brighten the dish with a pleasant kick.
Side Dishes
While this Cashew Chicken Recipe is fantastic served over simple steamed white rice, it also pairs beautifully with quinoa or brown rice for a heartier meal. For a refreshing contrast, consider a side of steamed broccoli or snap peas to add crunch and vibrant green hues.
Creative Ways to Present
For a special occasion or a fun twist, serve the Cashew Chicken in individual lettuce wraps. The crisp lettuce provides a cool, fresh bite that complements the warm, savory chicken. Alternatively, a bed of cauliflower rice can turn this into a low-carb delight without compromising on flavor.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cashew Chicken in an airtight container in the refrigerator for up to 3 days. The flavors meld over time, making the next-day meal just as savory and satisfying.
Freezing
If you want to keep it for longer, freezing is a great option. Place the cooled chicken and sauce in a freezer-safe container or bag. It will stay fresh for up to 2 months. Remember to freeze the rice separately for the best texture after reheating.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat, adding a splash of water or broth if the sauce seems dry. This method keeps the chicken moist and revives that luscious sauce. Avoid microwaving directly as it can make the chicken tough and the cashews less crunchy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs offer more juicy and tender pieces, chicken breasts can perfectly replace them if you prefer a leaner option. Just be careful not to overcook breasts, as they dry out faster.
How do I make this dish gluten-free?
Simply swap out the soy sauce with tamari, which is a gluten-free alternative. Also, double-check your oyster and hoisin sauces to ensure they are gluten-free or use suitable substitutes.
Can I add vegetables other than bell peppers?
Definitely! Snap peas, baby corn, or sliced carrots are excellent additions that add different textures and color. Just adjust the sautéing time to keep the veggies crisp-tender.
Is this recipe spicy?
The basic Cashew Chicken Recipe is mild, making it family-friendly. However, if you enjoy a bit of heat, simply add some red pepper flakes or sliced fresh chili when sautéing garlic and ginger.
What is the best way to toast cashews at home?
To bring out that toasty flavor, spread cashews on a baking sheet and roast in an oven preheated to 350°F (175°C) for 5 to 8 minutes, stirring halfway through. Keep a close eye as nuts can burn quickly but that slight golden color makes all the difference.
Final Thoughts
This Cashew Chicken Recipe is truly a delightful example of how simple ingredients can create something extraordinary. It’s a crowd-pleaser that you will happily make time and again, bursting with texture, flavor, and warmth. I encourage you to give it a try—once you do, it just might become your go-to for quick dinners or casual gatherings alike!
Print
Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Dairy-Free
Description
A flavorful Cashew Chicken recipe that combines tender chicken pieces with crunchy cashews and colorful bell peppers in a savory Asian-inspired sauce. Perfect for a quick and satisfying weeknight dinner served over steamed white rice.
Ingredients
Chicken and Marinade
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- Salt and pepper to taste
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 green onions, sliced
Other Ingredients
- 2 tablespoons vegetable oil
- ½ cup unsalted roasted cashews
- Cooked white rice for serving
Instructions
- Prepare the Chicken: In a bowl, toss the chicken pieces with cornstarch, a pinch of salt, and pepper to coat evenly. This will help create a slight crust when cooking.
- Make the Sauce: In a separate small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil until well combined. Set aside.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the minced garlic, ginger, and chopped red and green bell peppers. Sauté for 3–4 minutes until the vegetables are slightly tender but still crisp.
- Combine and Simmer: Return the cooked chicken to the skillet. Pour in the prepared sauce and stir well to coat all ingredients. Cook for an additional 2–3 minutes until the sauce thickens and clings to the chicken and vegetables.
- Add Cashews and Green Onions: Stir in the unsalted roasted cashews and sliced green onions. Mix thoroughly to combine and heat through.
- Serve: Serve the hot cashew chicken over cooked white rice for a complete meal.
Notes
- For extra heat, add a pinch of red pepper flakes or a chopped chili to the sauce.
- Substitute tamari for soy sauce to make this dish gluten-free.
- Use chicken thighs for juicier meat or chicken breasts for a leaner option.
- You can toast the cashews lightly in a dry pan before adding for extra flavor.
