Easy Authentic Cashew Chicken is a delicious dish with tender chicken pieces, crunchy cashews, and a flavorful sauce that combines sweet and savory notes. It’s a classic take on Chinese-American cuisine that brings together a perfect balance of textures and tastes in every bite.
I love making this recipe because it’s straightforward and doesn’t require a lot of complicated ingredients, yet it always feels special when served. The cashews add a wonderful crunch that contrasts beautifully with the soft chicken and vegetables, making this meal satisfying and fun to eat.
My favorite way to enjoy this dish is over a bed of steamed white rice or even alongside some noodles. It’s a great recipe to whip up on a busy weeknight, and it’s sure to bring smiles all around the table. Plus, leftovers taste just as good reheated, so I always make a little extra!
Key Ingredients & Substitutions
Chicken: I like using boneless skinless chicken breasts for lean meat, but thighs also work well if you want a juicier bite. Cut into small pieces for quick cooking.
Cashews: Raw cashews give a nice crunch and mild flavor. If you’re allergic or want a change, try roasted peanuts or almonds instead.
Vegetables: Zucchini, bell pepper, and onion add freshness and color. You can swap in broccoli, snap peas, or carrots if you prefer.
Sauces: Soy sauce and oyster sauce are the core flavors. If oyster sauce isn’t available, mushroom sauce or a little hoisin extra can fill in.
Thickener: Cornstarch slurry is key to coat everything in that glossy sauce. Arrowroot powder is a good gluten-free substitute.
How Do You Get the Sauce Thick and Glossy Without Clumps?
Thickening the sauce evenly can seem tricky, but it’s straightforward with a cornstarch slurry:
- Mix cornstarch with cold water first—this keeps it smooth.
- Add the slurry slowly at the end of cooking while stirring continuously.
- Cook for 1-2 minutes to let it thicken and become shiny.
- If the sauce thickens too much, add a splash of water and stir to loosen it.
This step ties the flavors together and gives that classic restaurant-style finish I love.
Equipment You’ll Need
- Large wok or deep skillet – perfect for quick, even cooking and stir-frying all ingredients together.
- Wooden spoon or spatula – helps you stir without scratching your wok or pan.
- Small mixing bowl – for combining the sauce ingredients easily before adding to the pan.
- Measuring spoons – to get the soy sauce, oyster sauce, and other seasonings just right.
- Sharp knife and cutting board – essential for chopping chicken and vegetables quickly and safely.
Flavor Variations & Add-Ins
- Swap chicken with tofu for a plant-based option; tofu soaks up the sauce wonderfully.
- Add sliced mushrooms for earthiness and extra texture.
- Mix in snow peas or broccoli for more crunch and color.
- Try adding a pinch of red pepper flakes or a dash of chili garlic sauce if you like it with a little heat.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup raw cashews
- 1 medium zucchini, chopped
- 1 small red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce and Seasonings:
- 2 tablespoons vegetable oil or peanut oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper to taste
- 1 teaspoon toasted sesame seeds (optional garnish)
- Cooked white rice, to serve
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 15 minutes to cook, so expect about 25–30 minutes total. It’s a quick meal perfect for weeknights!
Step-by-Step Instructions:
1. Mix Your Sauce:
In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil. Stir well and set this sauce aside for later.
2. Toast the Cashews:
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the raw cashews and toast them for about 2–3 minutes until they turn golden and smell nutty. Take them out and set aside.
3. Cook the Aromatics and Chicken:
Add the remaining tablespoon of oil to the wok. Toss in the minced garlic and ginger, stirring for 30 seconds until they smell fragrant. Then add the chicken pieces. Sprinkle a bit of salt and pepper on top, and stir-fry for about 5–7 minutes until the chicken is cooked through and lightly browned.
4. Add the Vegetables:
Throw in the chopped onion, bell pepper, and zucchini. Stir-fry everything together for 3–4 minutes until the veggies are just tender but still have a slight crunch.
5. Finish with Sauce and Cashews:
Pour your prepared sauce over the chicken and veggies, stirring to coat everything evenly. Stir in the cornstarch slurry and cook for another 1–2 minutes to thicken the sauce and give it a glossy finish. Then, gently mix in the toasted cashews.
6. Serve and Garnish:
Take the wok off the heat. If you like, sprinkle some toasted sesame seeds on top. Serve your delicious cashew chicken hot over steamed white rice and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to avoid extra moisture while stir-frying.
What Can I Substitute for Cashews?
If you’re allergic or don’t have cashews, try unsalted roasted peanuts or almonds. They add a similar crunch and work well with the sauce flavors.
Can I Make Cashew Chicken Ahead of Time?
Absolutely! Prepare the dish up to step 7, then cool and refrigerate for up to 2 days. Reheat gently on the stove over low heat, adding a splash of water or broth if the sauce is too thick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave, stirring occasionally for even heating.
