Easy Authentic Cashew Chicken is a simple, tasty dish that brings together tender pieces of chicken, crunchy roasted cashews, and fresh vegetables all coated in a flavorful savory sauce. It’s the kind of meal that feels homemade but like something you’d order at your favorite Chinese restaurant. The mix of textures—from the juicy chicken to the crisp cashews—makes every bite interesting and satisfying.
I love making this dish on busy weeknights because it comes together quickly and uses ingredients that feel familiar and comforting. A little soy sauce, garlic, and ginger give it a delicious kick without being too complicated. Plus, the cashews add such a nice nutty flavor; they really make the dish special. It’s one of those meals I always feel good sharing with family or friends because it’s simple but delicious.
My go-to way to enjoy Easy Authentic Cashew Chicken is over a bed of steamed white rice or fluffy jasmine rice. The sauce soaks into the rice perfectly, and you get a little bit of everything in each bite. I also like adding some steamed broccoli on the side to add a bit more color and crunch. This recipe always brings a bit of warmth to the dinner table and is sure to become a favorite in your regular meal rotation.
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is tender and cooks fast. You can swap it for chicken thighs for juicier meat with more flavor.
Cashews: Raw cashews work best because you toast them yourself for maximum crunch. If you prefer, try roasted or lightly salted nuts, but skip extra oil.
Soy Sauce & Oyster Sauce: These create the savory base of the sauce. For a vegetarian version, use mushroom soy sauce and a vegetarian oyster sauce substitute.
Hoisin Sauce: Optional but adds a slight sweetness and depth. If you don’t have it, a little honey or maple syrup can be used instead.
Vegetables: Onion and green bell pepper give crunch and freshness. Feel free to add snap peas or celery for a different twist.
How Do I Get the Sauce Just Right, Thick and Glossy?
Making the perfect sauce is key to the dish. Follow these tips:
- Whisk all the sauce ingredients together before adding to the pan for even flavor.
- After adding the sauce, bring it to a simmer, not a boil, to prevent the soy sauce from tasting too salty.
- Slowly stir in the cornstarch slurry and keep stirring; this avoids lumps and creates a smooth, glossy sauce.
- Remove from heat as soon as the sauce thickens; it will continue to thicken as it cools.
Equipment You’ll Need
- Large skillet or wok – perfect for quick stir-frying and tossing ingredients evenly.
- Wooden spoon or silicone spatula – helps stir without scratching your pan.
- Small mixing bowl – to whisk together the sauce ingredients smoothly.
- Measuring spoons and cups – for accurate sauce and seasoning measurements.
- Sharp knife and cutting board – for chopping chicken and veggies safely and easily.
Flavor Variations & Add-Ins
- Swap chicken for tofu to make a tasty vegetarian version; just press and cube it before cooking.
- Add sliced mushrooms for an earthy flavor that pairs well with the cashews’ crunch.
- Use snow peas or snap peas for a sweeter, crisp veggie bite instead of bell peppers.
- Try adding a pinch of chili flakes or a dash of sriracha if you like a little heat with your sweet and salty sauce.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup raw cashews
- 1 tablespoon vegetable oil (or any cooking oil)
- 1 medium onion, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 2-3 green onions, sliced (for garnish)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1 teaspoon rice vinegar or white vinegar
- 1 teaspoon sugar
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
- Sesame seeds (optional garnish)
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 15 minutes to cook, so you’ll be enjoying your meal in about 25 minutes. It’s perfect for a quick and satisfying weeknight dinner.
Step-by-Step Instructions:
1. Roast the Cashews:
Heat a large skillet or wok over medium-high heat. Add the cashews and dry roast them for 2-3 minutes until they’re fragrant and lightly golden. Remove them from the pan and set aside.
2. Cook the Chicken:
Add the vegetable oil to the same skillet. When hot, add the chicken pieces and cook until they’re cooked through and lightly browned, about 5-7 minutes. Take the chicken out and set aside.
3. Sauté Aromatics and Vegetables:
In the pan, add minced garlic and ginger and sauté for about 30 seconds until fragrant. Then add the chopped onion and green bell pepper. Stir-fry them for 3-4 minutes until tender but still crisp.
4. Combine and Sauce:
Put the chicken and roasted cashews back into the pan. In a small bowl, whisk soy sauce, oyster sauce, hoisin sauce, vinegar, sugar, and chicken broth together. Pour this sauce mixture into the skillet. Stir everything well and let it simmer gently.
5. Thicken and Finish:
Add the cornstarch slurry slowly while stirring continuously. The sauce will thicken and coat all the ingredients nicely. Remove the pan from heat, sprinkle sliced green onions and sesame seeds on top.
6. Serve:
Serve the cashew chicken hot over steamed white or jasmine rice for a delightful meal.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup raw cashews
- 1 tablespoon vegetable oil (or any cooking oil)
- 1 medium onion, chopped into chunks
- 1 green bell pepper, chopped into chunks
- 2-3 green onions, sliced (for garnish)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
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Can I Use Frozen Chicken for This Cashew Chicken Recipe?
Yes, you can use frozen chicken, but make sure it is fully thawed before cooking. Thaw overnight in the refrigerator or use the cold water method for quicker thawing. Pat the chicken dry to avoid extra moisture in the pan.
What Can I Substitute for Cashews?
If you’re allergic or don’t have cashews, try using almonds or peanuts instead. Toast them lightly for a similar crunch and flavor. Keep in mind the texture and taste will vary slightly.
How Do I Store Leftovers?
Store leftover cashew chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Can I Make This Recipe Vegetarian?
Absolutely! Swap chicken for firm tofu or a meat substitute. Use vegetarian oyster sauce or mushroom soy sauce to keep the savory flavor without animal products.