Chinese Cashew Chicken

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Packed with savory, sweet, and nutty flavors, Chinese Cashew Chicken is a vibrant stir-fry that’s as satisfying as it is colorful. This dish combines juicy pieces of chicken, crisp-tender vegetables like broccoli and bell peppers, and a rich garlic-soy sauce that ties it all together. Topped with toasted cashews for a delightful crunch, this is one of those dishes that looks impressive and tastes even better.

It’s a go-to for busy weeknights when you crave something homemade and flavorful, but don’t want to spend hours in the kitchen. What makes this recipe shine is its balance of textures and flavors—from the soft chicken bites to the crunch of vegetables and cashews, all bathed in a perfectly glossy sauce. You’ll have a restaurant-quality meal ready in less than 30 minutes.

Why You’ll Love This Chinese Cashew Chicken

• Bursting with savory, slightly sweet, and umami-rich flavor
• Crunchy, fresh vegetables for texture and nutrition
• Easy to customize with your favorite veggies
• Quick weeknight dinner under 30 minutes
• Tastes better than takeout and healthier too

Preparation Phase & Tools to Use

To prepare Chinese Cashew Chicken, having the right tools makes a big difference:

• Wok or large skillet: Essential for high-heat cooking to achieve the signature stir-fry texture.
• Sharp knife: Needed for slicing chicken and chopping vegetables uniformly.
• Cutting board: Keep one for veggies and another for meat to avoid cross-contamination.
• Small mixing bowls: Useful for pre-mixing your sauce and cornstarch slurry.
• Wooden spatula or stir-fry spoon: Helps stir quickly without damaging your wok.

Having your ingredients prepped and ready (mise en place) before turning on the heat will make the cooking process smooth and enjoyable.

Preparation Tips

Cut the chicken into even, bite-sized pieces for uniform cooking. Patting the chicken dry before stir-frying ensures a better sear. Toast the cashews lightly in a dry pan to enhance their nutty flavor before adding them to the dish. When prepping vegetables, aim to cut them similarly in size to ensure they cook evenly. Don’t overcook the vegetables—they should stay crisp-tender for the perfect bite. Stir-fry quickly over high heat and keep the ingredients moving to prevent sticking and to preserve color and texture. Always taste your sauce before adding to adjust saltiness or sweetness as desired.

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Ingredients for this Chinese Cashew Chicken

• 1 lb (450g) boneless, skinless chicken breasts or thighs, diced into bite-sized pieces
• 1 tbsp cornstarch
• Salt and pepper, to taste
• 2 tbsp vegetable oil (divided)
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1/2 cup shelled edamame (optional)
• 1/2 cup roasted, unsalted cashews
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

For the Sauce:

• 1/4 cup low-sodium soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1/2 tsp sesame oil
• 2 tbsp water
• 1 tsp cornstarch (for thickening)

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Step 1: Prep the Chicken

Pat the chicken pieces dry with a paper towel. Season lightly with salt and pepper, then toss in 1 tablespoon of cornstarch until evenly coated. This helps the chicken get a crispy exterior when stir-fried.

Step 2: Make the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey (or brown sugar), sesame oil, water, and 1 teaspoon of cornstarch. Set aside.

Step 3: Stir-Fry the Chicken

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken in a single layer and cook for 4-5 minutes, turning occasionally, until golden and cooked through. Remove the chicken and set aside.

Step 4: Stir-Fry the Veggies

In the same wok, add the remaining 1 tablespoon of oil. Add broccoli and bell pepper, and stir-fry for about 2-3 minutes until they begin to soften. Toss in the edamame if using.

Step 5: Add Aromatics

Add the minced garlic and ginger to the pan. Stir constantly for 30 seconds until fragrant, being careful not to burn them.

Step 6: Combine Chicken and Sauce

Return the cooked chicken to the pan. Pour in the prepared sauce. Stir everything together and cook for another 2-3 minutes, allowing the sauce to thicken and coat all the ingredients evenly.

Step 7: Add Cashews and Garnish

Stir in the roasted cashews and green onions. Toss everything well to combine. Remove from heat and serve hot over rice or noodles.

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Notes

You can swap out the vegetables to match what you have in the fridge—snow peas, carrots, or zucchini all work well. For a spicier version, add red pepper flakes or a dash of sriracha to the sauce. Using low-sodium soy sauce is crucial to keeping the flavor balanced without overwhelming saltiness. If you prefer a vegetarian version, substitute chicken with tofu or tempeh and use mushroom-based sauces instead of oyster sauce.

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Watch Out for These Mistakes While Cooking

• Overcrowding the pan: This can steam the chicken instead of searing it. Cook in batches if necessary.
• Skipping the cornstarch on the chicken: It adds texture and helps the sauce cling better.
• Overcooking vegetables: They should stay vibrant and crisp, not soggy.
• Burning the garlic: It cooks quickly and can turn bitter. Add it after the veggies have softened slightly.
• Not prepping sauce ahead: Stir-fry moves fast, so having the sauce ready is key.
• Using raw cashews: Toasted cashews give a much richer flavor and crunch.

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Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a pan over medium heat or in the microwave until warmed through. If the sauce thickens too much in the fridge, add a splash of water or chicken broth when reheating. This dish does not freeze particularly well due to the vegetables losing texture.

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Estimated Nutrition

Per serving (based on 4 servings)

• Calories: ~390 kcal
• Protein: 30g
• Carbohydrates: 20g
• Fat: 22g
• Saturated Fat: 3g
• Cholesterol: 75mg
• Fiber: 4g
• Sugar: 7g
• Sodium: 750mg

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Frequently Asked Questions

What can I substitute for hoisin sauce?

You can mix a little peanut butter, soy sauce, and honey as a quick substitute. Or skip it and use more oyster sauce if preferred.

Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs tend to be juicier and more flavorful.

Is this recipe gluten-free?

Only if you use gluten-free versions of soy sauce and oyster sauce. Check all labels to be safe.

How do I keep the vegetables from getting mushy?

Cook them on high heat and for a short time. Keep them moving in the pan.

Can I make this dish spicy?

Yes! Add chili flakes, chopped fresh chili, or a squeeze of sriracha to the sauce.

Can I double this recipe?

Yes, but be sure to cook the chicken in batches so it sears properly instead of steaming.

What’s the best way to reheat leftovers?

Use a skillet over medium heat for best texture. A microwave works too but may soften the cashews.

Can I use other nuts besides cashews?

Sure. Peanuts or almonds can be a good alternative, but cashews provide the most authentic texture.

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Conclusion

Chinese Cashew Chicken is a weeknight favorite that combines speed, flavor, and versatility in one wok. With tender chicken, crisp veggies, and that signature glossy sauce, it’s a dish the whole family will ask for again and again. Once you try this at home, your takeout cravings might just disappear. Serve it over steamed jasmine rice or noodles, and dinner is done!

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