Cashew Chicken (So Easy)
This Cashew Chicken recipe brings the delicious flavors of your favorite takeout right to your kitchen! With crunchy cashews, tender chicken, and a savory dark sauce, it's a satisfying chicken stir fry that's easy to make at home. Skip the Chinese restaurant and whip up this simple and flavorful dish in a wok or skillet using soy sauce and roasted cashews for the perfect finish.
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INGREDIENTS
For Chicken Marinade
- 2 tablespoons soy sauce
- 1 ½ teaspoons cornstarch
- ¼ teaspoon salt
- ½ teaspoon paprika
- 3 tablespoons water
- 1 tablespoons toasted sesame oil
- 1 pound chicken breast or tenders, cut into 1 inch pieces
For Soy Hoisin Sauce
- 6 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoons vinegar
- 1 tablespoon cornstarch
- 2 tablespoon hoisin
- 1 tablespoon toasted sesame oil
- 1 teaspoon granulated or brown sugar, optional not in the ingredient pic
For Stir Fry
- 2 tablespoons olive oil, or you can use sesame oil
- 2 teaspoon garlic, minced
- 1 inch fresh ginger, minced
- 5 scallions, sliced
- 1 cup cashews, halved, roasted and unsalted (or you can get regular unsalted cashews and toast them in the oven briefly until golden brown)
INSTRUCTIONS
- Marinate the chicken: In a bowl, combine the chicken with water, paprika, cornstarch, salt, sesame oil, and soy sauce. Cover and refrigerate for 30 minutes.2 tablespoons soy sauce, 1 ½ teaspoons cornstarch, ½ teaspoon paprika, 3 tablespoons water, 1 pound chicken breast or tenders, 1 tablespoon toasted sesame oil, ¼ teaspoon salt
- Make the sauce: Whisk the sauce ingredients together in a separate bowl.1 tablespoons toasted sesame oil, 6 tablespoons water, 2 tablespoons soy sauce, 1 tablespoons vinegar, 2 tablespoon hoisin, 1 tablespoon toasted sesame oil, 1 teaspoon granulated or brown sugar, 1 tablespoon cornstarch
- Cook the chicken: Heat half of the olive oil in a skillet over medium-high heat. Add the marinated chicken (there shouldn’t be any excess liquid, as the chicken will have absorbed the marinade) and cook for about 5 minutes, until browned. Set the cooked chicken aside.2 tablespoons olive oil
- Sauté aromatics: In the same skillet, add the remaining olive oil. Sauté the white parts of the scallions along with the garlic and ginger for about 30 seconds, until fragrant. Add cashews. Save the green parts of the scallions for garnish.2 tablespoons olive oil, 2 teaspoon garlic, 1 inch fresh ginger, 5 scallions, 1 cup cashews
- Combine and thicken: Add the sauce and cooked chicken back to the skillet. Lower the heat and simmer until the sauce thickens.
- Serve: Serve immediately with rice or noodles, topped with the reserved green scallion tops and some freshly chopped hot peppers. Enjoy!
VIDEO
NOTES
- To Store. Store any leftovers in an airtight container in the fridge for up to 4-5 days. If you've made rice or rice noodles, store them separately from the chicken and veggies to maintain their texture.
- To Freeze. I don’t recommend freezing this dish, as the green beans will lose their crispness once frozen.
- To Reheat. For quick reheating, use the microwave in 30-second intervals or warm it up in a skillet over medium heat. The microwave is my go-to for speed and ease.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 385kcalCarbohydrates: 17gProtein: 26gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 58mgSodium: 1140mgPotassium: 593mgFiber: 2gSugar: 5gVitamin A: 246IUVitamin C: 4mgCalcium: 32mgIron: 3mg
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