Cashew Chicken Recipe

I recently tried making Cashew Chicken recipe at home, and let me tell you—it was a total hit! The juicy chicken, crunchy veggies, and that sweet-salty sauce? Perfection. I followed a super simple recipe with ingredients I already had in my kitchen.

It’s way better than takeout and comes together in just 30 minutes. This might become your new favorite dish, just like my go-to Cranberry Chicken Salad Recipe when I’m in the mood for something lighter.

Additional Tips for Making This Recipe Better

Once I cooked this recipe a few times, I found a few helpful tweaks that made it even tastier. If you’re looking to level up your Cashew Chicken game, here are some simple tips that worked wonders for me:

• Use roasted unsalted cashews: I toasted them myself, which gave a warm, nutty crunch. Avoid salted ones—they can make the dish overly salty.
• Don’t skip sesame oil: It adds deep, earthy flavor that plain oil can’t match.
• Cook veggies quickly over high heat: This keeps them crisp and colorful.
• Marinate the chicken for 10 minutes: A quick soak in soy sauce and black pepper adds more flavor before frying.
• Fresh garlic > garlic paste: I noticed fresh garlic gives a more vibrant aroma in the final dish.

Tasty Twists and Variations to Try

This recipe is super versatile. Whether you want to make it lighter, add some kick, or change things up for your diet, here are a few ways I’ve played around with the ingredients. And if you’re into salad recipes, these twists might inspire you to get creative in the kitchen:

• Low-sugar version: Skip the sugar or use a few drops of stevia or monk fruit.
• Spicy style: Add red chili flakes or a splash of sriracha to the sauce.
• Veggie boost: Add snap peas, mushrooms, or baby corn for more crunch and nutrition.
• Dairy-free and gluten-free: This recipe is naturally dairy-free. Just replace the flour with cornstarch or rice flour to make it gluten-free.
• Tofu swap: Don’t eat meat? Use tofu or tempeh instead of chicken—it soaks up the sauce beautifully.

Equipment You Need for This Recipe

Making Cashew Chicken is super simple and doesn’t require fancy tools. Here’s what I used in my kitchen:

• Cutting board – For chopping chicken and vegetables cleanly.
• Sharp knife – A good knife makes quick work of cubing and slicing.
• Large skillet or wok – Ideal for high-heat stir-frying.
• Mixing bowls – Needed for marinating and mixing sauce.
• Wooden spoon or spatula – Gentle on your nonstick pans and helps stir everything well.

How to Serve Cashew Chicken for the Best Experience

Serving Cashew Chicken is as fun as making it. The rich colors and glossy sauce make it visually appealing—just like a vibrant Tabouleh Salad Recipe on the side. Here’s how I like to serve it:

• Over steamed jasmine rice – It soaks up the flavorful sauce perfectly.
• With chopped green onions and sesame seeds – Adds color and texture.
• On a platter with lettuce cups – A fun, healthy way to serve for guests.
• As a side with stir-fried noodles or even plain quinoa – For a modern twist.

How to Store Cashew Chicken Properly

Don’t worry if you’ve made too much—this dish keeps well! I’ve stored and reheated it multiple times, and here’s how to do it right:

• Restoring: Keep leftovers in an airtight container in the fridge. It stays fresh for up to 3 days and reheats well in a pan.
• Freezing: Freeze in a sealed container for up to 1 month. I suggest freezing the sauce and chicken separately from the veggies if you want the best texture.
• Reheating: Use a skillet over low-medium heat for about 5 minutes. Add a splash of water or soy sauce if the dish has dried out.

Why You’ll Love This Cashew Chicken Recipe

This dish has quickly become one of my favorites, and here’s why it’ll win you over too:

• Quick and easy: Ready in 30 minutes, it’s perfect for busy weeknights.
• Better than takeout: Fresher, healthier, and tastier when made at home.
• Customizable for all diets: You can swap, skip, or add ingredients based on what you eat.
• Kid-friendly and crowd-pleasing: Everyone at my table loved it—even picky eaters.
• Packed with flavor and texture: The combo of crunchy cashews, tender chicken, and thick sauce is just unbeatable.

Everything Else You Should Know Before You Cook

Here are a few helpful things I learned while making this dish that might help you too:

• Prep everything before you start cooking – Stir-frying moves fast, and you won’t have time to chop mid-way.
• Use fresh veggies – Frozen ones release water, which can make your sauce runny.
• Don’t overcook the sauce – Once it bubbles and thickens, remove from heat. Otherwise, it gets too sticky.
• Always taste and adjust – Everyone’s salt and sweetness preferences are different, so feel free to tweak the sauce.

Nancy

Cashew Chicken Recipe

Cashew Chicken is a flavorful and satisfying stir-fry dish that balances crunchy vegetables, golden chicken pieces, roasted cashews, and a thick, savory sauce. This version brings restaurant-quality taste right to your kitchen. With fresh peppers, crispy cashews, and the umami-rich sauce, it's perfect for a quick weeknight dinner or an impressive meal for guests.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3

Course: Main Course

Calories: 420

Ingredients Method

Ingredients

  

• 2 chicken breasts cut into cubes – Use boneless, skinless chicken breasts for quick and even cooking.
• 1 Tbsp flour – Helps create a light crust on the chicken when fried.
• Salt & black pepper to taste – Season the chicken before frying for flavor throughout.
• 1/2 cup red bell pepper cubed – Adds sweetness and bright color.
• 1/2 cup green bell pepper cubed – Balances with a slightly bitter crunch.
• 1 small onion quartered – Use fresh onion for natural sweetness as it cooks.
• 2 green onions chopped – Divide white and green parts; they add layers of flavor.
• 2 garlic cloves minced – Fresh garlic brings sharp, savory depth to the stir-fry.
• 1/2 cup cashew nuts – Use unsalted whole cashews for best flavor and texture.
• 2 Tbsp vegetable oil – Neutral oil that’s great for frying.
• 1 Tbsp sesame oil – Brings a nutty aroma and depth to the final dish.
• For the Sauce:
• 3 Tbsp low sodium soy sauce – Keeps salt under control while adding umami.
• 2 Tbsp oyster sauce – Adds a rich savory-sweet flavor.
• 2 tsp sugar – Balances the saltiness and adds a mild sweetness.
• 2 tsp cornstarch dissolved in 1/2 cup water – Helps thicken the sauce smoothly.

Method

 

1. Start by combining all the sauce ingredients in a small bowl—soy sauce, oyster sauce, sugar, and cornstarch mixed with water. Stir well until the cornstarch is fully dissolved. This sauce will thicken later as it cooks, creating a glossy coating for the chicken and vegetables.
2. Next, season the chicken cubes with salt and black pepper. Lightly coat them with flour in a mixing bowl, ensuring each piece is evenly covered. The flour helps give the chicken a slight crust when pan-fried, which adds texture and helps the sauce cling better.
3. Set the sauce and chicken aside while you prepare the vegetables. Cube the red and green bell peppers, quarter the onion, mince the garlic, and chop the green onions—keeping the white and green parts separate for layered cooking later.
4. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and toast them until they are golden brown. Be sure to stir constantly, as they can burn quickly. Once golden, remove the cashews and set them aside.
5. Add the remaining vegetable oil and sesame oil to the same skillet. Turn the heat to medium-high and add the flour-coated chicken. Fry until the pieces are golden brown and fully cooked through, about 5–7 minutes. Remove the chicken from the skillet and set it aside on a plate.
6. In the same pan, add the red and green bell peppers along with the onion. Stir-fry for about 2–3 minutes until slightly softened but still crisp. Then add the white part of the green onions and minced garlic. Cook for another minute until fragrant.
7. Pour the sauce mixture into the skillet and stir constantly. Within a few minutes, the sauce will begin to bubble and thicken. Once it reaches a glossy consistency, return the cooked chicken to the pan.
8. Mix everything together well so the chicken and vegetables are fully coated in the sauce. Stir in the green part of the onions and toasted cashews. Give it one last stir and remove from heat.