Cashew Chicken Recipe

Cashew Chicken

Tender, velvety chicken pieces stir-fried with crisp vegetables and toasted cashews in a savory, slightly sweet sauce packed with umami. The cashew chicken that makes takeout feel completely unnecessary.

🕒 Prep Time 20 mins

🔥 Cook Time 15 mins

🍽️ Servings 4 people

Why You Love This Recipe

• That perfect nutty crunch. Toasted cashews add a buttery, rich flavor and satisfying crunch that makes every bite interesting. Adding them at the end keeps them crispy.
• Velvety, tender chicken. The cornstarch marinade gives the chicken that silky, restaurant-quality texture that stays tender even when stir-fried at high heat.
• Savory-sweet sauce with real depth. Oyster sauce, soy sauce, and a touch of sugar create a deeply savory, umami-rich sauce that's balanced and not too heavy.
• Colorful, crisp vegetables. Bell peppers, snap peas, or broccoli add color, crunch, and freshness that make the dish as beautiful as it is delicious.
• Faster than delivery. From start to finish, this comes together in about thirty-five minutes — quicker than waiting for delivery, and the flavor is genuinely fresher and more vibrant.

Tools and Preparation

Essential Tools and Equipment

• Large wok or cast-iron skillet — for stir-frying at high heat, which is essential for getting that smoky wok flavor (wok hei).
• Small dry skillet — for toasting the cashews before adding them to the dish.
• Small bowl — for mixing the sauce ingredients before they hit the pan.
• Two small bowls — for the chicken marinade and cornstarch slurry.
• Sharp knife and cutting board — for cutting the chicken and vegetables into even, bite-sized pieces.
• Tongs or a wide spatula — for tossing and stirring the ingredients quickly at high heat.

Importance of Each Tool

• A wok or cast-iron skillet is essential here — the high heat and wide surface area allow the chicken to sear properly and the sauce to reduce quickly, creating that signature glossy coating.
• Toasting the cashews in a dry skillet before adding them to the dish brings out their rich, buttery flavor and keeps them crunchy when they hit the sauce.
• Mixing the sauce ingredients in a bowl before cooking ensures everything dissolves and combines evenly, so you get a smooth, balanced sauce without lumps.

Ingredients

For the Chicken Marinade:

• Boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces — 1.5 lb
• Soy sauce — 1 tbsp
• Shaoxing wine or dry sherry — 1 tbsp
• Cornstarch — 1 tbsp
• White pepper — 1/4 tsp

For the Cashew Chicken Sauce:

• Chicken broth — 1/2 cup
• Oyster sauce — 3 tbsp
• Low-sodium soy sauce — 1 tbsp
• Shaoxing wine or dry sherry — 1 tbsp
• Brown sugar — 1 tsp
• Cornstarch — 1 tsp
• Toasted sesame oil — 1 tsp

For the Stir-Fry:

• Neutral oil (peanut, vegetable, or canola) — 3 tbsp
• Garlic cloves, sliced — 4
• Fresh ginger, sliced — 1 tbsp
• Red bell pepper, cut into 1-inch pieces — 1
• Broccoli florets or snap peas — 1 cup
• Celery stalk, cut into 1-inch pieces — 1
• Scallions, cut into 1-inch pieces — 4
• Unsalted roasted cashews — 1/2 cup

For Garnish and Serving:

• Sliced green onions — for garnish
• Steamed jasmine or white rice — for serving

Steps To Create Recipe

1. Marinate the chicken. In a medium bowl, combine the chicken with the soy sauce, Shaoxing wine, cornstarch, and white pepper. Mix well until the chicken is evenly coated. Let it marinate for 15 to 20 minutes while you prepare the other ingredients.
2. Toast the cashews (optional but recommended). In a small dry skillet over medium heat, toast the cashews for 2 to 3 minutes, shaking frequently, until fragrant and lightly golden. Watch closely — they can burn quickly. Remove from heat and set aside.
3. Make the sauce. In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, Shaoxing wine, brown sugar, cornstarch, and sesame oil until the sugar and cornstarch are fully dissolved. Set aside.
4. Heat the wok. Heat your wok or large skillet over high heat until it's smoking hot. Add 2 tablespoons of oil and swirl to coat.
5. Stir-fry the chicken. Add the marinated chicken in a single layer (work in batches if needed to avoid overcrowding). Let it sear undisturbed for 1 to 2 minutes until browned on one side, then stir-fry for another 2 to 3 minutes until the chicken is cooked through and golden. Remove the chicken to a plate.
6. Stir-fry the aromatics. Reduce the heat to medium-high and add the remaining 1 tablespoon of oil. Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
7. Add the vegetables. Increase the heat to high. Add the bell pepper, broccoli or snap peas, and celery and stir-fry for 2 to 3 minutes until the vegetables are crisp-tender and lightly charred. Add the scallions and stir-fry for another 30 seconds.
8. Add the sauce and chicken. Give the sauce a quick stir to recombine the cornstarch, then pour it into the wok. Add the reserved chicken back to the pan along with any accumulated juices. Stir-fry everything together for 1 to 2 minutes until the sauce thickens and coats everything evenly.
9. Add the cashews. Add the toasted cashews and toss to combine. Stir-fry for another 30 seconds until heated through.
10. Garnish and serve. Transfer to a serving platter. Sprinkle with sliced green onions. Serve immediately over steamed rice.

How to Serve

• Cashew chicken is classic Chinese comfort food, and it's best served the way you'd get it at your favorite restaurant — over a bed of steamed jasmine or white rice. The rice soaks up all that extra savory sauce, making every bite satisfying.
• For a complete meal, serve it alongside a simple vegetable dish like stir-fried greens or a cucumber salad.
• This also works beautifully as part of a larger Chinese dinner spread with egg rolls or potstickers.
• Good pairings: steamed jasmine or white rice, fried rice, stir-fried greens, cucumber salad, egg rolls, potstickers, hot and sour soup.

Common Mistakes to Avoid

• Overcooking the chicken. Stir-frying at high heat cooks the chicken quickly. Cook it just until it's no longer pink and has a light golden sear — overcooking will make it tough.
• Adding the cashews too early. Cashews added at the beginning will soften and lose their crunch. Add them at the very end so they stay crisp and nutty.
• Skipping the cashew toasting step. Toasting the cashews brings out their rich, buttery flavor and adds depth to the dish. Raw cashews are fine but won't have the same depth.
• Frying at too low a temperature. Cashew chicken needs high heat for that signature wok flavor. If your pan isn't hot enough, the chicken will steam instead of sear.
• Overcrowding the wok. Adding too much chicken at once drops the temperature and leads to steaming instead of browning. Cook in batches if needed.
• Using too much sauce. The sauce should coat the ingredients, not pool at the bottom of the pan. A little goes a long way.
• Not using oyster sauce. Oyster sauce is what gives cashew chicken its distinctive savory depth. If you skip it, the dish will be missing that umami richness.

Storage & Reheating Instructions

• Refrigerator: Store leftover cashew chicken in an airtight container for up to 3 days. The cashews will soften slightly, but the flavors will deepen.
• Freezer: For best results, freeze for up to 2 months. The texture of the chicken and vegetables will soften somewhat, but the flavor holds up well.
• Reheating: Reheat in a skillet over medium-high heat, adding a splash of water or broth to loosen the sauce if needed. A microwave works in a pinch but will make the vegetables and cashews softer.
• Meal prep tip: The sauce can be made up to a week ahead and stored in the refrigerator. The chicken can be marinated the night before for even more flavor.

Frequently Asked Questions

Q: Can I use chicken breast instead of thighs?

• A: Yes, though thighs stay juicier and are more forgiving at high heat. If using breasts, be careful not to overcook them.

Q: What if I don't have oyster sauce?

• A: You can substitute with hoisin sauce mixed with a splash of soy sauce, but the flavor will be different — sweeter and less savory. Oyster sauce is worth getting for the authentic flavor.

Q: Can I use different vegetables?

• A: Absolutely. Snap peas, mushrooms, water chestnuts, or baby corn would all work well. Add them along with the bell pepper and adjust the stir-fry time accordingly.

Q: Can I make this gluten-free?

• A: Yes. Substitute tamari or a certified gluten-free soy sauce for the soy sauce, and use a gluten-free oyster sauce (available at most Asian grocery stores) or substitute with gluten-free hoisin sauce.

Q: What can I substitute for Shaoxing wine?

• A: Dry sherry is the best substitute. You can also use a splash of rice vinegar or omit it entirely.

Q: Can I make this vegetarian?

• A: Yes. Substitute the chicken with firm tofu (pressed and pan-seared) or tempeh, and use vegetable broth instead of chicken broth. Vegetarian oyster sauce is also available.

Q: Can I add more cashews?

• A: Absolutely. If you love the nutty crunch, feel free to add up to 3/4 cup of cashews.

Final Thoughts

• What makes this cashew chicken worth making from scratch is the combination of textures and flavors — the velvety chicken, the crisp-tender vegetables, the buttery crunch of the cashews, and the savory-sweet sauce that ties everything together.
• The oyster sauce adds that deep, umami richness that makes this dish so satisfying, and toasting the cashews brings out their best flavor.
• This is the kind of dish that makes you realize how much better homemade Chinese food can be than takeout — fresher, brighter, and made with ingredients you actually recognize.

Cashew Chicken

Tender chicken stir-fried with crisp vegetables and toasted cashews in a savory, umami-rich sauce.

Prep Time:
20 mins

Cook Time:
15 mins

Servings:
4 Servings

Ingredients Needed

• Boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces — 1.5 lb
• Soy sauce — 1 tbsp (marinade) + 1 tbsp (sauce)
• Shaoxing wine or dry sherry — 1 tbsp (marinade) + 1 tbsp (sauce)
• Cornstarch — 1 tbsp (marinade) + 1 tsp (sauce)
• White pepper — 1/4 tsp
• Chicken broth — 1/2 cup
• Oyster sauce — 3 tbsp
• Brown sugar — 1 tsp
• Toasted sesame oil — 1 tsp
• Neutral oil (peanut, vegetable, or canola) — 3 tbsp
• Garlic cloves, sliced — 4
• Fresh ginger, sliced — 1 tbsp
• Red bell pepper, cut into 1-inch pieces — 1
• Broccoli florets or snap peas — 1 cup
• Celery stalk, cut into 1-inch pieces — 1
• Scallions, cut into 1-inch pieces — 4
• Unsalted roasted cashews — 1/2 cup
• Sliced green onions and steamed jasmine or white rice — for serving

Directions

1. Marinate chicken with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and white pepper for 15–20 min.
2. Toast cashews in a dry skillet over medium heat, 2–3 min, shaking frequently, until fragrant and lightly golden. Set aside.
3. In a small bowl, whisk together broth, oyster sauce, remaining 1 tbsp soy sauce, remaining 1 tbsp Shaoxing wine, brown sugar, 1 tsp cornstarch, and sesame oil until dissolved. Set aside.
4. Heat wok over high heat until smoking. Add 2 tbsp oil; swirl to coat.
5. Add chicken in a single layer (batch if needed). Sear undisturbed 1–2 min, then stir-fry 2–3 min until golden and cooked through. Remove to a plate.
6. Reduce heat to medium-high; add remaining 1 tbsp oil. Stir-fry garlic and ginger 30 sec until fragrant.
7. Increase heat to high. Add bell pepper, broccoli or snap peas, and celery; stir-fry 2–3 min until crisp-tender. Add scallions; cook 30 sec.
8. Stir sauce to recombine; pour into wok. Add chicken back with any juices. Stir-fry 1–2 min until sauce thickens and coats everything.
9. Add toasted cashews; toss to combine. Stir-fry 30 sec until heated through.
10. Transfer to serving platter; garnish with sliced green onions. Serve immediately over steamed rice.

Store refrigerated up to 3 days, or freeze up to 2 months. Reheat in a skillet over medium-high heat with a splash of water or broth. Sauce can be made up to a week ahead; chicken can be marinated overnight.