25-Min Cashew Chicken Recipe

Cashew Chicken is a quick and satisfying stir-fry with tender chicken, crunchy toasted cashews, crisp bell peppers, and a savory sauce coating every bite. Best of all, you can make it at home in just 25 minutes!

One of my favorite things about this dish is the combination of textures. The chicken is soft and tender, the bell peppers and onions stay slightly crisp, and the cashews give you that wonderful crunch. Everything comes together with a savory sauce that’s just a little sweet and nutty.

For the chicken, I use a simple Chinese velveting technique with egg white, cornstarch, water, and oil. It only needs to marinate for about 5 minutes while you prepare everything else, but it makes a noticeable difference in the texture of the chicken.

And because this is a stir-fry, the actual cooking goes very quickly. Have the chicken, vegetables, cashews, and sauce ready before you heat the wok, and dinner can be on the table in less than half an hour.

What Does Cashew Chicken Taste Like?

Cashew Chicken has a savory, slightly sweet, and nutty flavor.

Soy sauce, dark soy sauce, and oyster sauce create the savory base, while a small amount of sugar rounds everything out. Sesame oil adds aroma, and the toasted cashews bring their own rich, nutty flavor.

The textures are just as important: tender chicken, crisp-tender vegetables, crunchy cashews, and a silky sauce that lightly coats everything.

The Secret to Tender Cashew Chicken

The key to the chicken’s texture is velveting, a Chinese cooking technique used to keep meat tender during quick, high-heat cooking.

For this recipe, I first mix the chicken with salt, white pepper, and rice wine. Then I add a slurry of cornstarch and water along with egg white, coating the chicken evenly. Cooking oil goes in last.

The cornstarch and egg white create a light coating around the chicken that helps give it that smooth, tender texture when stir-fried.

You only need to let the chicken marinate for about 5 minutes, so you can prepare the sauce and vegetables while it rests.

Chicken Thighs or Chicken Breast?

Either works!

I like boneless chicken thighs because they stay especially tender and juicy during high-heat stir-frying. Chicken breast is a good substitute if that’s what you have or prefer.

Whichever you choose, cut the chicken into roughly 1½-inch cubes so the pieces cook at about the same rate.

Why Toast the Cashews First?

Toasting the cashews before adding them to the stir-fry brings out more of their nutty flavor and gives them a better crunch.

Since this recipe starts with raw cashews, I toast them over low heat with a tablespoon of cooking oil for about 2 minutes, stirring constantly, until they’re lightly golden and fragrant.

Remove them from the wok once they’re toasted and don’t return them until the end. This prevents them from sitting in the sauce for too long and becoming soft.

Tip: Cashews can go from golden to burned quickly, so keep the heat low and stir constantly while toasting.

How to Keep the Vegetables Crisp

Cashew Chicken is especially good when the onions and bell peppers still have some bite instead of becoming completely soft.

Use high heat and stir-fry them for only about 30 seconds. They’re cut into relatively large pieces, so this gives the outside a chance to cook while the centers remain crisp.

They’ll continue cooking briefly after the chicken and sauce are added, so there’s no need to fully cook them during this first stir-fry.

Let’s Talk Ingredients

Chicken thighs: Tender and flavorful, and they hold up well to high-heat stir-frying. Chicken breast also works.

Cashews: I use raw cashews and toast them directly in the wok for extra flavor and crunch.

Red bell peppers: Add sweetness, color, and a crisp texture.

Onion: Adds natural sweetness and another layer of texture.

Scallions: Added near the end for freshness and aroma.

Ginger and garlic: A quick stir-fry releases their fragrance before everything is combined.

Soy sauce: Provides the savory foundation of the sauce.

Dark soy sauce: Adds deeper color and a richer soy flavor.

Oyster sauce: Gives the sauce savory depth and a touch of sweetness.

Sesame oil: A small amount adds a wonderful toasted aroma.

Chicken stock: Provides enough liquid for the sauce to coat the chicken and vegetables.

Cornstarch: Used in both the marinade and sauce. In the sauce, it thickens the liquid so it clings beautifully to the chicken and vegetables.

Step-by-Step: Let’s Cook

Serves: 4
Prep Time: 15 minutes
Cook Time: 10 minutes

Step 1: Velvet the Chicken

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Cut the chicken thighs into 1½-inch cubes.

Place the chicken in a bowl and sprinkle in the salt first. Mix well. Add the white pepper and rice wine and mix again.

In a small bowl, combine the cornstarch and water to make a slurry. Add it to the chicken along with the egg white and mix until everything is evenly coated.

Add the cooking oil last and mix again. Marinate for at least 5 minutes while you prepare the remaining ingredients.

Tip: Mix the chicken well with the salt first. This helps the meat bind and retain the liquid added afterward, keeping it tender and juicy.

Step 2: Make the Sauce

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In a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and chicken stock.

In a separate small bowl, combine the cornstarch and water to make a slurry, then stir it into the sauce. Set aside.

Tip: Give the sauce another quick stir immediately before adding it to the wok because the cornstarch can settle at the bottom.

Step 3: Toast the Cashews

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In a wok over low heat, add 1 tablespoon cooking oil and the raw cashews.

Stir constantly for about 2 minutes, until the cashews are lightly golden and fragrant. Remove them from the wok and set aside.

Tip: Keep the heat low—the cashews can brown quickly once they start to toast.

Step 4: Stir-Fry the Chicken

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Turn the heat to high and add 1 tablespoon cooking oil to the same wok.

Add the marinated chicken and spread it into a single layer. Let it sear briefly, then stir-fry for about 3 minutes, until cooked through.

Add the ginger and garlic and stir-fry for about 10 seconds, until fragrant.

Remove the chicken from the wok and set aside.

Tip: Add the ginger and garlic near the end so they become fragrant without burning over the high heat.

Step 5: Stir-Fry the Vegetables

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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.

Tip: Don’t overcook the vegetables here. They’ll continue cooking when you add the chicken and sauce.

Step 6: Combine and Finish

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Return the chicken to the wok.

Give the prepared sauce a quick stir, then pour it into the wok. Stir-fry until the sauce thickens and evenly coats the chicken and vegetables.

Add the toasted cashews and scallions and toss everything together.

Serve immediately while the sauce is glossy and the cashews are still crunchy.

Can I Use Roasted Cashews?

Yes. If you’re using already roasted cashews, you don’t need to toast them the same way as raw cashews.

Simply add them toward the end with the scallions and toss everything together. Keeping them out of the sauce until the end also helps preserve their crunch.

If your roasted cashews are salted, keep in mind that the soy sauce and oyster sauce already provide plenty of seasoning.

Can I Add Other Vegetables?

Absolutely. Cashew Chicken is easy to customize.

Broccoli, snow peas, mushrooms, zucchini, celery, or different colors of bell peppers can all work. Just keep the vegetables relatively crisp and adjust their cooking time depending on how quickly they cook.

Try not to add too many extra vegetables without increasing the sauce, though, or there may not be enough to coat everything.

Can I Make Cashew Chicken Ahead of Time?

You can do most of the prep ahead.

Cut the vegetables, marinate the chicken, and prepare the sauce up to 1 day ahead, keeping everything separately covered in the refrigerator.

For the best texture, I recommend stir-frying the dish shortly before serving. The cashews are crunchiest, and the vegetables are best when freshly cooked.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?
Yes. Cut it into similar-size pieces and avoid overcooking it.

Do I have to use a wok?
No. A large skillet or frying pan works too. Use one with enough surface area so the chicken can sear rather than crowding and steaming.

Can I use roasted cashews instead of raw?
Yes. Skip the toasting step and add them near the end.

Why did my cashews become soft?
They may have spent too much time in the sauce. Add the toasted cashews at the very end and serve the dish immediately.

Can I make Cashew Chicken spicy?
Yes. Add dried chilies, fresh chili peppers, or chili oil according to your preferred heat level.

What should I serve with Cashew Chicken?
Steamed jasmine rice is an easy choice because it soaks up the savory sauce. You can also serve it with noodles or other stir-fried vegetables.

25-Min Cashew Chicken Recipe

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Cashew Chicken combines tender chicken, crunchy toasted cashews, crisp bell peppers, and a savory sauce. This quick and easy stir-fry is ready in just 25 minutes!

Servings 4

Prep Time 15 minutes mins

Cook Time 10 minutes mins

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Ingredients

  

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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

• Mix with the salt first: Mixing the chicken well with the salt helps the meat bind and retain the liquid added afterward, contributing to a tender, juicy texture.
• Toast the cashews gently: Keep the heat low and stir constantly so the cashews become lightly golden without burning.
• Don’t overcrowd the wok: Give the chicken enough contact with the hot surface to cook quickly and evenly. Cook in batches if needed.
• Keep the vegetables crisp: Stir-fry the onion and bell peppers briefly over high heat so they retain some bite.
• Stir the sauce before adding: The cornstarch can settle at the bottom as the sauce sits.
• Add the cashews last: Adding them at the end helps preserve their crunch.
• Serve immediately: Cashew Chicken is best hot from the wok while the cashews are crunchy and the sauce is glossy.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese

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