25-Min Cashew Chicken Recipe

Cashew Chicken is a classic stir-fry dish that’s rich, savory, and just a little nutty. With juicy chicken, crunchy toasted cashews, and crisp bell peppers all tossed in a silky, umami-packed sauce, it’s the perfect balance of textures and flavors. And best of all? You can make it at home in just 25 minutes.

Cashew Chicken Recipe

Serving: 2 to 4
Prep time: 15 minutes
Cook time: 10 minutes

For the chicken and marinade:
2 pounds chicken thighs (or replace with chicken breast)
Pinch of salt
Pinch of white pepper
1 tablespoon rice wine
1 tablespoon cornstarch
3 tablespoons water
1 egg white
1 tablespoon oil

For the sauce:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sugar
½ teaspoon sesame oil
½ cup chicken stock
1 teaspoon cornstarch
1 tablespoon water

For the stir-fry:
3 tablespoons oil, separated
3/4 cup raw cashews
½ teaspoon ginger, minced
3 cloves garlic, minced
½ large onion, cubed
2 large red bell peppers, cubed
4 stalks scallions, cut into 1 ½-inch pieces

Cashew Chicken Instructions

1. Prepare the chicken:

• Slice the chicken thighs into 1 ½-inch cubes and place in a mixing bowl.
• Add salt first and mix to help it absorb into the meat. Then add white pepper, rice wine, a cornstarch slurry (1 tablespoon cornstarch + 3 tablespoons water), egg white, and oil.
• Mix thoroughly and let marinate for at least 5 minutes.

2. Make the sauce:

• In a bowl, whisk together soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, chicken stock, and cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water). Set aside.

3. Cook the cashews:

• In a wok over low heat, add 1 tablespoon oil and the raw cashews. Stir constantly for about 2 minutes until light golden brown. Remove and set aside.

4. Stir-fry the chicken and vegetables:

• In the same wok over high heat, add 1 tablespoon oil and the marinated chicken. Stir-fry for about 3 minutes until fully cooked.
• Add minced ginger and garlic. Stir-fry until fragrant, about 10 seconds. Remove and set aside.
• Add the final tablespoon of oil, then toss in onion and red bell peppers. Stir-fry for 30 seconds.
• Return the cooked chicken to the wok and pour in the sauce. Stir everything together until evenly coated.
• Add the toasted cashews and scallions. Toss well and serve hot.

Tips & notes

• Marinade breakdown:
  • Salt breaks down muscle fibers for tenderness.
  • White pepper and rice wine reduce gamey flavors.
  • Egg white tenderizes the meat.
  • Cornstarch slurry helps seal in juices.
  • Oil seals the marinade into the chicken.
• Sauce components:
  • Soy sauce adds saltiness.
  • Dark soy sauce deepens color.
  • Oyster sauce boosts umami.
  • Sugar adds a subtle sweetness.
  • Sesame oil enhances nuttiness.
  • Chicken stock adds moisture and depth.
  • Cornstarch slurry thickens the sauce beautifully.