Homemade Cashew Chicken: Quick and Delicious!
This Cashew Chicken recipe combines the rich, nutty flavor of cashews with the tender texture of chicken, all stir-fried with a variety of colorful vegetables and a savory sauce. A staple in Chinese-American cuisine, this dish is known for its quick preparation and delightful blend of flavors and textures.
This particular recipe for Cashew Chicken includes the added sweetness of snap peas and the aromatic flavors of ginger and garlic, all brought together with a sauce that’s rich flavors of soy and oyster sauce. The use of coconut oil adds a subtle hint of tropical aroma, making this dish not only a treat for the palate but also for the senses.
So here’s a couple of quick tips to ensure you get the very best from this Cashew Chicken recipe:
Pro Tip: Perfecting the Chicken Cashew Sauté and Sauce Consistency
Don’t Be Shy of a Little Golden-Brown Sear
When it comes to the chicken, ensure the pan is hot enough before adding the pieces. The goal is to sear the chicken, locking in juices and creating a slightly caramelized exterior without overcooking it.
This step is about building a foundation of flavor that will carry through the entire dish. Remember, color equals flavor, so don’t shy away from a little golden-brown sear on both the cashews and the chicken.
Your Sauce Brings Your Chicken Cashew Recipe To Life
After combining your sauce ingredients—oyster sauce, soy sauce, and mirin—taste and adjust the seasoning as needed before adding it to the pan. If you find the sauce too thin after it simmers with the vegetables and protein, a cornstarch slurry is your best friend.
However, it’s important to mix the cornstarch with cold water first to avoid lumps and add the slurry gradually, stirring constantly until you reach the perfect velvety texture that clings lovingly to every piece of chicken and vegetable. This attention to detail will ensure every bite is infused with the rich, savory flavors of the sauce.
So now that you know the secrets of what will bring your Cashew Chicken Recipe to the next level – let’s get cooking!
Ultimate Cashew Chicken Recipe: A Family Favorite
Recipe Video
Recipe Ingredients
For the Stir Fry:
- 6 ounces Raw Cashews
- 3 tablespoon Coconut Oil (or vegetable oil)
- 1 pound Chicken Breast, cubed
- 1/2 Red Onion, diced
- 1/2 Red Bell Pepper, sliced in short julienne
- 1/2 Green Bell Pepper, sliced in short julienne
- 1 1/2 cups Sugar Snap Peas, trimmed
- 2 Green Onion cut into ¼ pieces
- 2 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, minced
- Zest of 1 Lime
- 1/4 cup Chicken Stock (optional, for thinning sauce)
- 1 tablespoon Cornstarch Slurry (optional, for thickening sauce)
For the Sauce:
- 1/2 cup Oyster Sauce
- 1/2 cup Soy Sauce
- 2 tablespoons Sweet Rice Wine
- A few drops of Hot Sauce, adjust to taste
For Serving:
- Cooked Jasmine or Coconut Rice
Recipe Instructions
- In a wok or a frying pan, heat 2 tablespoons of coconut oil (or vegetable oil) over medium heat.
- When hot, add the raw cashews and a pinch of salt to the skillet. Stir continuously for about 3-5 minutes, or until the cashews turn golden brown and aromatic.
- Add the cubed chicken breast to the skillet. Sauté for about 5 minutes, or until the chicken is no longer pink and has a bit of caramelization.
- Remove chicken and cashews from wok and reserve.
- In the same pan, add another tablespoon of oil, and when hot add the onion and cook for a couple minutes.
- Stir in the sliced red and green bell peppers, along with the trimmed sugar snap peas. Continue to sauté for an additional 2-3 minutes, until the vegetables start to soften.
- Add the reserved chicken and cashews back to the pan.
- Add the garlic, ginger and green onion and the zest of a lime and stir in the sauce.
- Stir to coat everything evenly. If the sauce is too thick, you can thin it with 1/4 cup of chicken stock.
- Allow the mixture to simmer for a couple of minutes until heated through and the flavors meld together.
- If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water) to thicken it further.
- Serve the Roasted Cashew Chicken over a bed of cooked jasmine or coconut rice.
- Enjoy your homemade Roasted Cashew Chicken – a perfect balance of textures and flavors!
- This quick and delicious Asian-inspired dish will surely satisfy your cravings for a flavorful stir-fry. Whether you're enjoying it for lunch or dinner, it's a delightful meal that's both easy to make and enjoyable to eat.
You can find the items below used in making this dish at our online store!
20 Frequently Asked Questions about Cashew Chicken Recipe
1. What is Cashew Chicken?
Cashew Chicken is a Chinese-American dish that features stir-fried chicken, cashews, and vegetables in a savory sauce. The dish is known for its combination of textures and flavors, with the creamy and nutty taste of cashews complementing the tender chicken and crisp vegetables. It’s a popular dish in many Chinese restaurants and is also easy to make at home.
2. Can I use roasted cashews instead of raw?
Yes, you can use roasted cashews instead of raw for this recipe. Roasted cashews will add a deeper flavor due to the roasting process. However, if you start with roasted cashews, add them towards the end of the cooking process to prevent them from burning, as they are already cooked.
3. What type of chicken is best for Cashew Chicken?
For Cashew Chicken, boneless, skinless chicken breasts or thighs are ideal. Chicken breasts will give you a leaner option, while thighs will provide more flavor due to their higher fat content. The chicken should be cut into bite-sized pieces to ensure it cooks quickly and evenly.
4. Can I make Cashew Chicken without soy sauce?
Soy sauce is a key ingredient in Cashew Chicken, providing umami and depth to the sauce. If you need to avoid soy, you can substitute it with tamari if you’re gluten-free or with coconut aminos for a soy-free and slightly sweeter alternative.
5. What vegetables can I add to Cashew Chicken?
Common vegetables in Cashew Chicken include bell peppers, snap peas, onions, and sometimes carrots or broccoli. You can customize the dish with your favorite vegetables or whatever you have on hand. Just be sure to cut them into uniform sizes for even cooking.
6. How can I thicken the sauce for Cashew Chicken?
To thicken the sauce, you can use a cornstarch slurry, which is a mixture of cornstarch and water. Mix the cornstarch with cold water until smooth, then stir it into the sauce towards the end of cooking. Heat the sauce until it thickens to your desired consistency.
7. Is Cashew Chicken spicy?
Cashew Chicken is not typically a spicy dish, but it can be adjusted to your taste. The recipe can include chili flakes, hot sauce, or fresh chilies to add heat. Start with a small amount and increase it according to your preference.
8. Can I make Cashew Chicken ahead of time?
Cashew Chicken is best served fresh, but you can prepare some components ahead of time. You can cut the chicken and vegetables and make the sauce a day in advance. Store them separately in the refrigerator, and when ready to cook, follow the stir-frying steps.
9. How do I store leftover Cashew Chicken?
Leftover Cashew Chicken should be cooled to room temperature, then stored in an airtight container in the refrigerator. It will keep for 3-4 days. Reheat it gently in a pan or in the microwave until hot throughout.
10. Can Cashew Chicken be frozen?
Yes, Cashew Chicken can be frozen. Cool the dish completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
11. What can I serve with Cashew Chicken?
Cashew Chicken is commonly served with steamed rice, which complements the rich flavors of the dish. For a lower-carb option, serve it with cauliflower rice or alongside a green salad.
12. How do I make Cashew Chicken gluten-free?
To make Cashew Chicken gluten-free, ensure that all your sauce ingredients, such as soy sauce and oyster sauce, are labeled gluten-free. Tamari is a great gluten-free alternative to traditional soy sauce.
13. Can I use a different nut instead of cashews?
While cashews are traditional, you can substitute them with almonds, peanuts, or walnuts if you prefer. Keep in mind that each nut has a unique flavor and texture that will slightly alter the taste of the dish.
14. How do I prevent the chicken from drying out?
To prevent the chicken from drying out, do not overcook it. Cook the chicken in a hot pan just until it’s no longer pink in the middle, then remove it from the pan while you cook the vegetables. Add it back at the end to heat through with the sauce.
15. What is the best way to cut the chicken for Cashew Chicken?
The chicken should be cut into uniform, bite-sized pieces to ensure even cooking. If using chicken breast, slice it against the grain to help keep it tender.
16. Can I make Cashew Chicken without oyster sauce?
Oyster sauce adds a unique flavor, but if you don’t have it or prefer not to use it, you can substitute it with hoisin sauce or more soy sauce. The flavor will be different but still delicious.
17. How can I make Cashew Chicken healthier?
To make Cashew Chicken healthier, you can use less oil for cooking, increase the proportion of vegetables, and use low-sodium soy sauce. You can also serve it with brown rice or quinoa instead of white rice for added fiber.
18. How do I make the Cashew Chicken sauce?
The sauce for Cashew Chicken typically includes soy sauce, oyster sauce, and sometimes a sweet element like mirin or sugar. Mix these ingredients together before adding them to the pan. Adjust the flavors to your liking, adding more sweetness or saltiness as desired.
19. Can I add fruit to Cashew Chicken?
While not traditional, you can add fruit like pineapple or mango for a sweet contrast to the savory flavors. Add the fruit towards the end of cooking to warm it through without becoming mushy.
20. How do I make vegan Cashew Chicken?
To make a vegan version of Cashew Chicken, substitute the chicken with tofu, tempeh, or a plant-based chicken alternative. Use a vegan oyster sauce made from mushrooms instead of the traditional oyster sauce.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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