If you are craving a dish that perfectly balances crunchy, savory, and a touch of sweetness, then this Cashew Chicken Recipe is going to win your heart (and your appetite). With tender pieces of chicken coated in a light cornstarch crust, toasted cashews for that irresistible crunch, and a luscious sauce made from hoisin and soy, this dish comes together in just about 30 minutes. It’s straightforward enough for a busy weeknight but impressive enough to serve to guests. Trust me, once you try this version, it’ll quickly become a family favorite and the recipe you reach for again and again.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in crafting the bold flavor and delightful texture of the Cashew Chicken Recipe. From the crunchy cashews to the fragrant sesame oil, every element contributes to a harmonious dish that’s satisfying and delicious.
- 1½ pounds boneless, skinless chicken breast: Cut into bite-sized pieces for quick, even cooking and a perfect chicken-to-sauce ratio.
- ¼ cup cornstarch: This gives the chicken a light, crispy coating without heaviness.
- Kosher salt and freshly ground black pepper: Essential for seasoning and bringing out the flavors of the chicken and sauce.
- 1 cup raw, unsalted cashews: Toasted to add a nutty crunch that contrasts beautifully with the tender chicken.
- 1 tablespoon vegetable oil: For sautéing, providing a neutral base without overpowering the dish.
- 4 green onions: Sliced and stirred in for fresh, mild onion flavor and a pop of color, plus extra for garnish.
- Sesame seeds (optional): Sprinkled on top to add subtle nutty flavor and visual appeal.
- ½ cup hoisin sauce: Adds a sweet and savory depth that’s signature to this Cashew Chicken Recipe.
- ¼ cup low-sodium soy sauce: Balances the hoisin with salty umami without being too overpowering.
- 1 tablespoon rice vinegar: Brings a faint tanginess that brightens the sauce.
- 2 teaspoons sesame oil: Infuses the dish with a toasty aroma and richness.
- 3 cloves garlic, minced: Provides warmth and pungency, elevating the overall flavor profile.
How to Make Cashew Chicken Recipe
Step 1: Coat the Chicken
Start by tossing those tender chicken pieces in cornstarch, kosher salt, and freshly ground black pepper. This simple coating ensures every bite boasts a slight crispness and holds the sauce beautifully, turning the chicken into a flavorful, golden delight.
Step 2: Prepare the Sauce
While your chicken waits, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, sesame oil, and minced garlic. This magic mixture brings the sweet, salty, and tangy notes that define the Cashew Chicken Recipe. Set it aside so the flavors meld while you cook the chicken.
Step 3: Toast the Cashews
Heat your skillet or wok on medium and add the raw, unsalted cashews. Stir frequently until they turn golden and aromatic, about 3 to 5 minutes. This step unleashes their natural oils and irresistible crunch, making them a star accompaniment to the chicken—be careful not to burn them!
Step 4: Cook the Chicken
Add the vegetable oil to the skillet and let it heat up. Place the chicken pieces in a single layer for even cooking. Sear them without moving until they develop a golden crust, roughly 3 minutes, then flip and cook another 2 minutes. Cooking in batches if necessary keeps the chicken nicely browned rather than steamed.
Step 5: Sauté the Green Onions
Once the chicken is nearly cooked, stir in the sliced green onions and let them soften gently in the pan for 1 to 2 minutes. This adds a subtle sweetness and fresh crunch that pairs perfectly with the nutty cashews and savory sauce.
Step 6: Finish with Sauce and Cashews
Pour the prepared sauce over the chicken and onions, then add the toasted cashews back into the pan. Toss everything together and let the sauce thicken slightly, glazing the chicken in its rich, flavorful coating. When done, garnish with extra green onions and optional sesame seeds before serving.
How to Serve Cashew Chicken Recipe
Garnishes
Finishing touches can make a dish feel truly special. Sprinkle freshly sliced green onions and a scattering of toasted sesame seeds on top to add vibrant color and a little extra nuttiness. You can even add a few extra whole cashews for a beautiful, inviting look.
Side Dishes
Cashew Chicken pairs beautifully with fluffy steamed jasmine rice or fragrant brown rice to soak up the delicious sauce. Alternatively, serve it alongside stir-fried veggies like broccoli or snap peas to add a refreshing crunch and balance the meal with some greens.
Creative Ways to Present
For a fun twist, serve the Cashew Chicken Recipe over a bed of noodles or even inside lettuce cups for a lighter, hand-held option. You can also plate it in a beautiful bowl with colorful garnishes like thinly sliced red chili or a drizzle of sriracha for a bit of heat and vibrant contrast.
Make Ahead and Storage
Storing Leftovers
After your delicious meal, store any leftovers in an airtight container in the refrigerator. The Cashew Chicken Recipe keeps well for 3 to 4 days, with the flavors continuing to deepen overnight, ready to enjoy as a quick lunch or dinner later in the week.
Freezing
If you want to make this recipe ahead or save some for a future meal, it freezes nicely. Portion the cooled chicken with sauce and cashews into freezer-safe containers, and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm the Cashew Chicken Recipe in a skillet over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if the sauce has thickened too much. This method helps maintain the chicken’s tenderness and the cashews’ crunch as best as possible.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs bring a bit more flavor and juiciness to the dish. Just be sure to cut them into similar bite-sized pieces and adjust cooking time accordingly if needed.
Is this Cashew Chicken Recipe spicy?
This recipe is mild by default, focusing on rich, nutty, and savory flavors. However, feel free to add some red pepper flakes or a dash of sriracha if you like a little heat with your meal.
What can I substitute for hoisin sauce?
If you don’t have hoisin sauce, a mix of soy sauce with a little honey or brown sugar, plus a touch of garlic and Chinese five-spice, can mimic the sweet-savory flavor quite well.
Can I make this recipe gluten-free?
Definitely! Just swap out the regular soy sauce for tamari or another gluten-free soy sauce alternative, and make sure your hoisin sauce is gluten-free, too.
How can I keep the cashews crunchy?
Toasting the cashews right before adding them to the dish helps, and adding them at the last minute keeps their texture crisp. Avoid tossing them in the pan for too long with the sauce to prevent sogginess.
Final Thoughts
This Cashew Chicken Recipe is one of those dishes that feels both comforting and a little exciting every time you make it. It’s perfect for busy evenings when you want something quick but crave layers of flavor and texture. I encourage you to try it out, share it with friends or family, and discover just how easily it becomes a go-to favorite in your kitchen.
Print
Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Cashew Chicken recipe is a flavorful and quick stir-fry dish featuring tender bite-sized chicken pieces coated in a light cornstarch crust, toasted cashews, and a savory sauce made from hoisin, soy sauce, rice vinegar, and sesame oil. Perfect for a weeknight dinner, it combines crunch and sweetness with aromatic garlic and fresh green onions for a balanced and satisfying meal.
Ingredients
Chicken and Coating
- 1½ pounds boneless, skinless chicken breast, cut into bite-sized pieces
- ¼ cup cornstarch
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cashews and Garnishes
- 1 cup raw, unsalted cashews
- 4 green onions, sliced, plus more for garnish
- Sesame seeds (optional, for garnish)
Sauce
- ½ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
Cooking Oil
- 1 tablespoon vegetable oil
Instructions
- Coat the Chicken: In a large bowl, toss the bite-sized chicken pieces with the cornstarch, kosher salt, and freshly ground black pepper until all pieces are evenly coated.
- Prepare the Sauce: In a medium bowl, whisk together the hoisin sauce, low-sodium soy sauce, rice vinegar, sesame oil, and minced garlic until well combined. Set aside.
- Toast the Cashews: Heat a large skillet or wok over medium heat. Add the raw, unsalted cashews and cook, stirring frequently, until they become fragrant and lightly toasted, approximately 3-5 minutes. Remove the cashews from the pan and set aside.
- Cook the Chicken: Add the vegetable oil to the hot skillet. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Cook the chicken until the bottom side is golden brown, about 3 minutes, then flip and cook the other side for an additional 2 minutes until cooked through and golden.
- Sauté the Green Onions: Add the sliced green onions to the pan and cook, stirring, for 1-2 minutes until softened but still vibrant.
- Combine and Glaze: Pour the prepared sauce into the pan along with the toasted cashews. Stir everything to coat evenly and continue cooking until the sauce thickens slightly and glazes the chicken nicely, about 2-3 minutes.
- Garnish and Serve: Transfer the cashew chicken to a serving dish. Garnish with additional sliced green onions and optional sesame seeds. Serve immediately for best flavor and texture.
Notes
- Use low-sodium soy sauce to control the saltiness of the dish.
- For a spicier version, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce mix.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
- To keep the cashews crunchy, toast them separately and add them at the end.
- Ensure the chicken pieces are dry before coating with cornstarch for a better crust.
