No products in the cart.
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.
25-Min Cashew Chicken Recipe
Ingredients
For the chicken and marinade
- 2 pounds chicken thighs, or chicken breast, cut into 1½-inch cubes
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon rice wine
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 large egg white
- 1 tablespoon cooking 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 cooking oil, separated
- ¾ 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 1½-inch pieces
Instructions
- To velvet the chicken, in a bowl, add the chicken and sprinkle in the salt first, mixing well so it absorbs into the meat. Add the white pepper and rice wine, then mix again. In a small bowl, combine the cornstarch and water to form a slurry, then add it along with the egg white. Mix until evenly coated. Add the cooking oil last to seal the marinade, then let it marinate for at least 5 minutes while preparing the remaining ingredients.
- To make the sauce, in a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and chicken stock. In a separate small bowl, mix the cornstarch and water, then stir it into the sauce. Set aside.
- To toast the cashews, in a wok over low heat, add 1 tablespoon of cooking oil and the raw cashews. Stir constantly for about 2 minutes until lightly golden and fragrant. Remove and set aside.
- To stir-fry the chicken, in the same wok over high heat, add 1 tablespoon of cooking oil. Add the marinated chicken and spread it out. Let it sear briefly, then stir-fry for about 3 minutes until fully cooked through. Add the ginger and garlic and stir-fry for about 10 seconds until fragrant. Remove the chicken and set aside.
- To stir-fry the vegetables, in the wok over high heat, add the remaining 1 tablespoon of cooking oil. Add the onion and red bell peppers and stir-fry for about 30 seconds until slightly softened but still crisp.
- To combine and finish, return the chicken to the wok and give the sauce a quick stir before pouring it in. Stir-fry until the sauce thickens and coats everything evenly. Add the toasted cashews and scallions, toss well, and serve immediately while hot.
Video
Notes
- Prep ahead: Slice the vegetables, marinate the chicken, and mix the sauce 1 day in advance. Store separately in the fridge.
- Stir-fry on high heat: Quick, high-heat cooking keeps vegetables crisp and chicken juicy. Avoid overcooking to maintain texture.
- Serve immediately: Cashew Chicken tastes best right off the wok while the cashews are still crunchy and the sauce is glossy.
I made this last evening and the most remarkable result was how tender the chicken was. I used chicken breast. I mixed it up and placed in the refrigerator but had to get a few items from the grocery store so it marinated for about 1 hour and a half. I think the longer marinade may have been responsible.
Hi Billy, That sounds amazing! Yes, marinating for longer can definitely make a difference. The marinade helps to tenderize the meat and lock in flavor. Happy cooking and enjoy! 😀
You are helping me make my favorite Chinese gods at home. I appreciate you.
Hi Sue, thanks so much for your kind words! I’m thrilled that you are enjoying my recipes! 😀
What can I sub for dark soy sauce ??
Hi Mary, thanks for reaching out! You can use 1 tablespoon soy sauce + ½ teaspoon molasses (or brown sugar). Happy cooking!