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Delicious Cashew Chicken served as a featured image for a recipe article.

Easy Cashew Chicken

This recipe delivers restaurant-quality cashew chicken at home with tender chicken, crisp vegetables, roasted cashews, and a savory-sweet sauce. The velveting technique ensures juicy chicken, while high heat cooking keeps the vegetables crisp. Roasting the cashews separately enhances their nutty flavor and crunch.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Asian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp rice wine or dry sherry
  • 1 egg white
  • 2 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 1/2 cup chicken broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1/2 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 cup celery, sliced
  • 1 cup carrots, sliced
  • 2 cloves garlic, minced
  • 1 cup raw cashews
  • Cooked rice, for serving
  • Green onions, chopped, for garnish

Equipment

  • Medium bowl
  • baking sheet
  • small bowl
  • whisk
  • Large skillet or wok
  • spatula
  • measuring cups and spoons

Method
 

  1. In a medium bowl, combine the chicken pieces with soy sauce, rice wine, egg white, and cornstarch. Mix well and let marinate for at least 20 minutes (or up to 2 hours) in the refrigerator.
  2. Preheat oven to 350°F (175°C). Spread the cashews in a single layer on a baking sheet. Roast for 8-10 minutes, or until lightly golden and fragrant, stirring halfway through. Alternatively, toast cashews in a dry skillet over medium heat, stirring frequently, until golden brown. Be careful not to burn them!
  3. In a small bowl, whisk together soy sauce, oyster sauce (if using), rice wine vinegar, sugar, sesame oil, chicken broth, ginger, and red pepper flakes (if using). In a separate small bowl, whisk together cornstarch and cold water to create a slurry. Set both bowls aside.
  4. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and cook, stirring constantly, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  5. Add another tablespoon of vegetable oil to the skillet. Add the bell peppers, onion, celery, carrots, and garlic. Cook, stirring frequently, until the vegetables are tender-crisp, about 5-7 minutes.
  6. Pour the sauce into the skillet with the vegetables. Bring to a simmer and then slowly whisk in the cornstarch slurry. Cook, stirring constantly, until the sauce has thickened, about 1-2 minutes.
  7. Add the cooked chicken and roasted cashews to the skillet. Toss to coat everything evenly with the sauce. Cook for another minute or two, until heated through. Serve immediately over cooked rice. Garnish with chopped green onions.

Notes

For best results, marinate the chicken for at least 20 minutes. Roasting the cashews separately enhances their flavor and texture. If you don't have oyster sauce, you can substitute with a bit more soy sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. Add a splash of water or broth if the sauce becomes too thick upon reheating.