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Cashew Chicken Recipe
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
Cook Time 15 minutes
Total Time 30 minutes
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.