Easy Authentic Cashew Chicken is a simple, tasty dish that brings together tender pieces of chicken, crunchy cashews, and a delicious, slightly sweet sauce. This meal is all about the mix of textures—the crisp cashews and the soft chicken—and a flavor that feels just right without being complicated.
I love making this dish because it doesn’t take much time and the ingredients are pretty straightforward. The sauce comes together quickly, and the cashews add such a nice crunch that makes every bite fun. I usually toss in some colorful bell peppers and a bit of fresh green onion to keep it vibrant and fresh.
My favorite way to enjoy this cashew chicken is over a bed of fluffy white rice. It soaks up the sauce perfectly and makes the meal feel complete. It’s a great weeknight dinner, and I’ve found that almost everyone who tries it asks for seconds—there’s just something about the mix of flavors and textures that keeps people coming back!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken thighs because they stay juicy, but breasts work fine too. If you prefer less fat, go with chicken breast for a leaner option.
Cashews: Unsalted cashews add crunch and a mild nutty flavor that’s essential here. If you can’t find cashews, try almonds or peanuts, but the taste and texture will be a bit different.
Vegetables: Onion, bell pepper, and broccoli add color and crunch. Feel free to swap bell pepper for snow peas or carrots based on what you like or have on hand.
Sauce Ingredients: Soy sauce, oyster sauce, and hoisin sauce create a deep, balanced flavor. If you want to make this vegetarian, use mushroom oyster sauce or more soy sauce to replace the oyster sauce.
How Do I Get the Perfect Sticky Sauce in Cashew Chicken?
The sauce needs to be thick enough to coat the chicken and veggies but not too thick. Here’s how I do it:
- Mix your sauce ingredients first, so they’re ready.
- Stir in cornstarch slurry slowly while the sauce simmers, stirring constantly.
- As it heats, the sauce will thicken quickly—stop stirring once you get a glossy texture.
- Don’t overcook after adding the slurry or the sauce can get too thick or go cloudy.
This step really brings the dish together, letting the sauce cling to every bite for full flavor.
Equipment You’ll Need
- Large skillet or wok – perfect for stir-frying the chicken and veggies quickly without crowding.
- Wooden spoon or spatula – helps stir the ingredients gently without scratching your pan.
- Measuring spoons and cups – for getting the sauce ingredients just right.
- Small bowl – handy to mix the sauce and cornstarch slurry before adding to the pan.
- Knife and cutting board – for chopping chicken and vegetables into even pieces for quick cooking.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh to make a vegetarian version that’s just as tasty.
- Add cashew chicken a bit of heat with red pepper flakes or a dash of chili paste for a spicy kick.
- Include snow peas or snap peas for extra crunch and freshness.
- Try adding pineapple chunks to give a sweet and tangy twist that pairs well with the savory sauce.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
For The Chicken & Veggies:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil (for frying)
- 1 cup unsalted cashews
- 1 medium onion, chopped into chunks
- 1 red bell pepper, chopped into chunks
- 1 cup broccoli florets
- 3 green onions, sliced (for garnish)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
For The Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ cup chicken broth or water
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry for thickening)
How Much Time Will You Need?
This dish takes about 10-15 minutes to prepare and roughly 15 minutes to cook, so you can have a delicious homemade meal ready in around 30 minutes total. Great for a quick weeknight dinner!
Step-by-Step Instructions:
1. Toast the Cashews:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cashews and stir-fry them for about 2-3 minutes until they turn golden and smell nutty. Take them out and set aside.
2. Cook the Chicken:
In the same skillet, add the remaining 1 tablespoon of oil. Add the chicken pieces, lightly season with salt, and cook over medium-high heat for 5-7 minutes until the chicken is golden brown and cooked through. Remove and set aside.
3. Stir-Fry the Aromatics and Veggies:
Add a splash of oil if needed, then sauté the minced garlic and ginger until fragrant (about 30 seconds). Toss in the onions, red bell pepper, and broccoli florets, stir-frying them for 3-4 minutes until tender but still crisp.
4. Combine Chicken and Sauce:
Return the cooked chicken to the skillet with the veggies. In a bowl, mix all the sauce ingredients (soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, and chicken broth). Pour the sauce over the chicken and vegetables, stirring to mix well.
5. Thicken the Sauce:
Add the cornstarch slurry to the skillet slowly, stirring continuously. The sauce will thicken and become shiny within 1-2 minutes. Be careful not to overcook to keep the perfect consistency.
6. Add Cashews and Garnish:
Stir the toasted cashews back into the skillet, saving a few for garnish. Sprinkle the sliced green onions and the reserved cashews over the top.
7. Serve:
Enjoy your cashew chicken hot, served over steamed white rice or your favorite noodles for a complete and satisfying meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
What Can I Substitute for Oyster Sauce?
If you don’t have oyster sauce or need a vegetarian option, use mushroom oyster sauce or increase the soy sauce slightly to maintain the savory flavor.
How Do I Store Leftover Cashew Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickened too much.
Can I Add Other Vegetables?
Absolutely! Snow peas, carrots, or snap peas work great. Just add them when you stir-fry the vegetables to keep them crisp and fresh.
