Cashew Chicken Recipe
If you’re craving a savory and slightly sweet stir-fry, Cashew Chicken is a dish you won’t want to miss. This popular dish combines tender chicken pieces, crunchy cashews, and a delicious sauce made from soy sauce, garlic, and other bold ingredients.
Whether you’re making it for a weeknight dinner or a special occasion, cashew chicken delivers big flavor with minimal effort.
Cashew Chicken is a staple in Chinese-American cuisine but has also become a favorite worldwide due to its simplicity and fantastic taste. The contrast between the tender chicken and the crunchy cashews, along with the rich sauce, makes this a meal everyone loves.
Ingredient Substitutions and Options
- Chicken Substitutes: You can substitute chicken with shrimp, tofu, or beef if you prefer.
- Vegetables: Feel free to mix in your favorite vegetables, such as carrots, snap peas, or zucchini.
- Gluten-Free Options: Use tamari instead of soy sauce and ensure the hoisin and oyster sauces are gluten-free.
The Origin of Cashew Chicken
Cashew Chicken originated in Chinese cuisine and has since become a popular dish across the globe, particularly in Chinese-American restaurants. While traditional Chinese versions tend to be lighter and feature stir-fried chicken, the American adaptation often includes a richer, slightly thicker sauce. There are even variations like “Springfield Cashew Chicken” in the U.S., which involves deep-frying the chicken before tossing it in the sauce.
The dish is loved for its combination of flavors and textures—sweet, salty, and crunchy—which make it a satisfying meal for all ages.
Why Cashews Are Essential in This Dish
Cashews play a key role in Cashew Chicken by adding a crunchy texture that contrasts perfectly with the tender chicken and smooth sauce. Their mild, slightly sweet flavor complements the savory and umami notes in the dish. Cashews are also packed with healthy fats, proteins, and minerals, making them a nutritious addition to any meal.
Health Benefits of Cashews
- Rich in heart-healthy fats
- A good source of protein
- Contains essential vitamins and minerals like magnesium and zinc
How to Prepare Cashew Chicken
Before you start cooking, it’s important to prep all of your ingredients so the cooking process is smooth and fast. Here’s how to get started:
- Prepare the chicken: Cut the chicken into bite-sized pieces and toss them in a bowl with a tablespoon of cornstarch and a pinch of salt. This helps create a light coating on the chicken, ensuring it browns beautifully when cooked.
- Chop the vegetables: If you’re adding vegetables, cut them into similar-sized pieces so they cook evenly.
- Toast the cashews: Lightly toast the cashews in a dry skillet over medium heat until they’re golden and fragrant. Set aside.
Cooking Instructions
Step 1: Cooking the Chicken
Heat vegetable oil in a large pan or wok over medium-high heat. Add the chicken in a single layer and cook until browned on all sides, about 5-7 minutes. Once cooked through, remove the chicken from the pan and set aside.
Step 2: Preparing the Sauce
In the same pan, add a bit more oil if needed, then toss in the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the soy sauce, oyster sauce, hoisin sauce, sugar, and sesame oil to the pan. Stir to combine and bring to a simmer.
Step 3: Combine the Ingredients
Return the cooked chicken to the pan along with the toasted cashews. Toss everything together until the chicken and cashews are evenly coated in the sauce. If using vegetables, add them to the pan and stir-fry for an additional 3-4 minutes until they are tender but still crisp.
Step 4: Thicken the Sauce
If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water, then pour the slurry into the pan. Stir and cook for another 1-2 minutes until the sauce thickens.
Step 5: Serve
Remove from heat and garnish with chopped green onions. Serve hot with steamed white rice or noodles.
Serving Suggestions
Cashew Chicken pairs wonderfully with:
- Steamed rice: The sauce clings perfectly to fluffy rice.
- Noodles: A great option if you prefer something other than rice.
- Stir-fried vegetables: Serve alongside a mix of stir-fried broccoli, snap peas, or bok choy.
- Spring rolls or dumplings: For a complete Asian-inspired meal.
Variations of the Recipe
Spicy Cashew Chicken
If you love a little heat, add a few dried red chilies or a spoonful of chili paste to the sauce for an extra kick.
Vegan and Vegetarian Options
Swap the chicken with tofu or tempeh, and use plant-based oyster sauce to create a vegetarian version of this classic dish.
Can You Make it Ahead?
Yes! Cashew Chicken can be prepped ahead of time by cutting the chicken and vegetables and storing them separately in the fridge. You can also prepare the sauce in advance. When you’re ready to cook, everything will come together quickly.
Storing and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply stir-fry in a hot pan until everything is heated through.
Tips for Perfect Cashew Chicken
- Don’t overcrowd the pan: Cook the chicken in batches if needed to ensure it browns evenly.
- Toast the cashews: This enhances their flavor and adds a delightful crunch to the dish.
- Add vegetables last: This prevents them from becoming too soft or mushy.
Common Mistakes to Avoid
- Overcooking the chicken: Chicken should be cooked just until done to avoid it becoming tough.
- Using salted cashews: Always use unsalted cashews to control the seasoning of the dish.
- Skipping the cornstarch: The cornstarch helps thicken the sauce and gives the chicken a nice texture.
FAQs
Can You Use Other Nuts Instead of Cashews?
Yes, you can substitute cashews with peanuts, almonds, or even pecans for a different flavor and texture.
Can This Recipe Be Gluten-Free?
Absolutely! Just make sure to use gluten-free soy sauce, hoisin sauce, and oyster sauce.
How Long Can It Be Stored?
Leftover Cashew Chicken can be stored in the fridge for up to 3 days. It’s best to reheat it in a pan to maintain its texture.
Cashew Chicken Recipe
Ingredients
- For the Sauce:
- ¼ cup soy sauce (low sodium)
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 cup unsalted cashews
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
- Cooked white or brown rice, for serving
Instructions
- Prepare the Sauce In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Set aside.
- Cook the Chicken Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for 5-6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables In the same skillet, heat the remaining tablespoon of vegetable oil. Add the diced red and green bell peppers, onion, minced garlic, and ginger. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
- Add Cashews and Chicken Return the cooked chicken to the skillet. Add the cashews and stir to combine.
- Add the Sauce Pour the sauce into the skillet and stir everything together. Cook for 2-3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Garnish and Serve Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve over cooked rice.