Easy Authentic Cashew Chicken is a delicious and satisfying meal that mixes tender chicken pieces with crunchy cashews in a flavorful soy-based sauce. It has just the right balance of sweet and salty, with a little garlic and ginger adding a lovely aroma. The crunch from the cashews makes every bite enjoyable and adds a nice contrast to the soft chicken.
I love making this recipe on busy weeknights because it comes together quickly and tastes like something from a restaurant. One trick I use is to toast the cashews lightly before adding them to the dish—that extra step really brings out their flavor and makes the whole meal even better. Plus, it’s a great way to get a little extra protein and healthy fat into the dinner.
My favorite way to serve this cashew chicken is over a bed of fluffy steamed rice or alongside some simple stir-fried veggies. It’s always a hit with my family, and I appreciate how easy it is to adjust the sauce to be a bit spicier or sweeter depending on what everyone’s in the mood for. This recipe feels like comfort food that’s both familiar and fresh every time I make it.
Key Ingredients & Substitutions
Chicken: I use boneless, skinless chicken breasts or thighs. Thighs add more flavor and stay juicy, but breasts work well too. For a lighter dish, turkey breast is a fine substitute.
Cashews: Raw cashews give a nice crunch and flavor. You can toast them lightly in a pan for more aroma. If unavailable, almonds or peanuts also work well.
Sauces: Soy sauce, oyster sauce, and hoisin sauce build the savory taste. For a vegetarian version, swap oyster sauce with mushroom sauce. Low-sodium soy sauce can help reduce saltiness.
Vegetables: Broccoli and carrots add color and texture. Feel free to add bell peppers or snap peas for extra crunch and sweetness.
How Do You Get the Chicken Tender and the Sauce Just Right?
Here’s how to cook the chicken so it stays juicy and to make the sauce glossy and thick:
- Cook chicken over medium-high heat without overcrowding the pan so it browns nicely instead of steaming.
- Toast cashews first separately for extra crunch and flavor.
- Mix all sauces and liquids before adding to the pan to ensure even flavor.
- Add the cornstarch slurry slowly while stirring, so the sauce thickens smoothly and clings to the chicken and veggies.
- Don’t overcook the veggies—keep them crisp-tender for the best texture contrast.
Equipment You’ll Need
- Large skillet or wok – great for stir-frying and cooking everything evenly.
- Wooden spoon or spatula – perfect for stirring without scratching your pan.
- Small mixing bowl – handy for combining the sauce ingredients beforehand.
- Measuring spoons and cups – to get the sauce and seasoning just right.
- Knife and cutting board – for chopping chicken and veggies safely and quickly.
Flavor Variations & Add-Ins
- Swap chicken for tofu or shrimp to change up the protein; tofu soaks up the sauce well, and shrimp cooks fast.
- Add bell peppers or snap peas for more crunch and color.
- Use cashew butter in the sauce for a creamy twist and extra nutty taste.
- Include a pinch of red pepper flakes or a drizzle of sriracha if you like it a bit spicy.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup raw cashews
- 1 cup broccoli florets
- 1 medium carrot, sliced diagonally
- 1 medium onion, chopped into chunks
- 2 green onions, sliced (for garnish)
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp vegetable oil (or peanut oil)
For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. So, in total, expect to spend around 25 minutes from start to finish—perfect for a quick, tasty dinner!
Step-by-Step Instructions:
1. Toast the Cashews:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the cashews and toast them for 2-3 minutes until they turn golden and fragrant. Take them out and set aside.
2. Cook the Chicken:
In the same skillet, add the remaining tablespoon of oil. Season the chicken pieces with salt and pepper. Stir-fry them until they’re golden brown and fully cooked, about 5-7 minutes. Remove the chicken and set aside.
3. Stir-fry the Aromatics and Vegetables:
Add the minced garlic and ginger to the skillet and cook for about 30 seconds until you can smell the aroma. Then add the chopped onion, broccoli florets, and carrot slices. Stir-fry for 3-4 minutes until the veggies are tender but still crisp.
4. Mix Sauce and Combine:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar (or honey), and chicken broth. Return the cooked chicken and toasted cashews to the skillet, pour the sauce in, and stir everything together well.
5. Thicken the Sauce:
Add the cornstarch slurry to the skillet. Keep stirring for 1-2 minutes until the sauce thickens nicely and evenly coats the chicken and vegetables.
6. Final Touches and Serve:
Taste and add more salt or soy sauce if needed. Take the skillet off the heat. Sprinkle sliced green onions on top for a fresh finish. Serve hot over steamed rice or noodles, and enjoy your delicious cashew chicken!
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 Cashews?
If you’re allergic or don’t have cashews, try toasted almonds or peanuts. They add a similar crunch and nutty flavor to the dish.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Spicier?
Absolutely! Add red pepper flakes, sliced fresh chili, or a dash of sriracha when cooking the sauce for a nice spicy kick.
