Cashew Chicken Recipe

Of all the dishes that have saved a hectic weeknight in my household, this Easy Cashew Chicken recipe sits right at the top of the list. I remember the first time I made it, a particularly chaotic Tuesday when everyone was hungry and my patience was wearing thin. I was tempted to reach for the takeout menu, a familiar crutch, but I decided to give this quick stir-fry a try. The result was nothing short of a revelation. In less time than it would have taken for a delivery driver to arrive, I had a sizzling pan of tender chicken, crisp-tender onions, and crunchy cashews, all coated in a gloriously sticky, savory, and slightly sweet sauce. My family, usually picky eaters, devoured it without a single complaint, asking for seconds and declaring it “way better than the restaurant kind.” That’s the highest praise a home cook can get! Since that day, this recipe has become a permanent fixture in our meal rotation. It’s my secret weapon for a delicious, satisfying, and incredibly fast dinner that feels like a treat but is secretly simple. It’s the perfect answer to the age-old question, “What’s for dinner?” and I’m so excited to share it with you.

Why This Easy Cashew Chicken Recipe Will Be Your New Favorite

Before we dive into the nuts and bolts—or in this case, the chicken and cashews—of the recipe, let’s talk about why this particular version stands out. In a world saturated with recipes, this one earns its place as a go-to for several key reasons:

• Unbeatable Speed: With a total time of under 30 minutes from fridge to table, this dish is the definition of a quick weeknight meal. The preparation is minimal, and the cooking process is a rapid, high-heat stir-fry that brings everything together in a flash.
• “Better Than Takeout” Flavor: We all love Chinese-American takeout, but it can often be overly sweet, salty, or greasy. This homemade version puts you in control. You get to use fresh, high-quality ingredients, resulting in a cleaner, more vibrant flavor. The sauce is a perfectly balanced blend of savory hoisin, a kick of chili garlic, and tangy rice vinegar that coats every single ingredient without overwhelming it.
• Simple, Accessible Ingredients: There are no hard-to-find specialty items here. Hoisin sauce, chili garlic sauce, and rice vinegar are now staples in the international aisle of most major supermarkets. The rest are common pantry and fridge items, making this an easy recipe to whip up without a special shopping trip.
• Incredibly Versatile: Think of this recipe as a fantastic template. You can easily customize it to your liking. Don’t have chicken thighs? Use breasts or shrimp. Want more veggies? Throw in some broccoli florets or sliced bell peppers. This flexibility makes it a recipe you can return to again and again without getting bored.

Ingredients

The magic of this dish lies in its simple yet powerful combination of ingredients. Each component plays a crucial role in building layers of flavor and texture. Here’s a detailed look at what you’ll need and why it works.

For the Perfect Stir-Fry Sauce:

• ▢ 1/4 cup Hoisin Sauce: This is the cornerstone of our sauce. Hoisin is a thick, fragrant sauce commonly used in Chinese cuisine. It has a complex, salty, and slightly sweet flavor profile, often compared to a Chinese-style barbecue sauce. It provides the deep, savory, and caramelized notes that make the dish so addictive.
• ▢ 1/4 cup Water: This might seem like a simple ingredient, but its role is vital. Water thins the hoisin sauce just enough to create a glaze that can evenly coat all the ingredients in the pan, rather than being a thick, clumpy paste. It helps distribute the flavor beautifully.
• ▢ 1 teaspoon Chili Garlic Sauce: This is where the gentle heat and pungent garlic kick come from. It adds a layer of complexity and a mild spice that cuts through the sweetness of the hoisin. You can easily adjust the amount based on your personal preference for heat. Sambal Oelek is a great alternative if you have that on hand.

For the Chicken and Stir-Fry:

• ▢ 1 & 1/2 pounds Boneless, Skinless Chicken Thighs, cut into 1-inch pieces: Chicken thighs are the superior choice for this stir-fry. They contain slightly more fat than chicken breasts, which means they stay incredibly tender and juicy even when cooked over high heat. They are also more forgiving and less likely to dry out. Cutting them into uniform 1-inch pieces ensures they cook quickly and evenly.
• ▢ 1 tablespoon Cornstarch: This is the secret to achieving that signature velvety texture found in restaurant-style Chinese dishes. Tossing the chicken in cornstarch before cooking serves two purposes: it creates a light, protective coating that helps keep the chicken moist inside, and it promotes a beautiful golden-brown crust on the outside. It also helps to thicken the sauce slightly as it cooks.
• ▢ Salt and Pepper, to taste: Essential for seasoning the chicken from the very start. Pre-seasoning the chicken ensures that the flavor is built in layers, not just added at the end with the sauce.
• ▢ 1 & 1/2 tablespoons Vegetable Oil: A neutral oil with a high smoke point, like vegetable, canola, or avocado oil, is perfect for high-heat stir-frying. It allows you to get the pan screaming hot to achieve a perfect sear on the chicken without the oil burning.
• ▢ 1 small Sweet Onion, cut into 1-inch pieces: A sweet onion, like a Vidalia or Walla Walla, adds a subtle sweetness and a pleasant, soft crunch that complements the other ingredients. Cutting it into larger pieces allows it to soften without turning to mush, providing a nice textural contrast.
• ▢ 4 cloves Garlic, minced: Freshly minced garlic is non-negotiable for the best flavor. It’s added late in the cooking process for just a few seconds to release its potent, aromatic fragrance without burning, which would make it bitter.
• ▢ 2 tablespoons Rice Vinegar: This is the bright, acidic element that balances the entire dish. The tanginess of the rice vinegar cuts through the richness of the sauce and chicken, lifting all the flavors and preventing the dish from feeling too heavy. It’s also used to deglaze the pan, releasing all the flavorful browned bits (fond) from the bottom.
• ▢ 4 Scallions, diced: Also known as green onions, scallions add a final burst of fresh, mild onion flavor and a pop of vibrant green color. They are stirred in at the very end to preserve their delicate crunch and freshness.
• ▢ 3/4 cup Unsalted, Roasted Cashews: The star of the show! Using roasted cashews is key, as they have a deeper, nuttier flavor and a superior crunch compared to raw cashews. Choosing unsalted allows you to control the final seasoning of the dish. They are added at the end to ensure they remain perfectly crunchy.
• ▢ Cooked White Rice, for serving: The perfect neutral, fluffy base to soak up every last drop of the delicious sauce. Jasmine or basmati rice are excellent choices.

Instructions

Follow these step-by-step instructions for a foolproof Cashew Chicken that comes together in minutes. The key to any successful stir-fry is having all your ingredients prepped and ready to go before you even turn on the stove—a practice known as mise en place.

Step 1: Prepare the Sauce
In a small bowl, whisk together the hoisin sauce, chili garlic sauce, and water until you have a smooth, consistent mixture. Set this bowl aside right next to your cooking area. This ensures it’s ready to be poured into the pan at a moment’s notice.

Step 2: Coat the Chicken
Place your 1-inch chicken thigh pieces in a medium-sized bowl. Sprinkle the cornstarch evenly over the chicken. Use your hands or a pair of tongs to toss the chicken thoroughly until every piece is lightly and evenly coated. Season generously with a few grinds of black pepper and a good pinch of salt. Tossing ensures the seasoning adheres well.

Step 3: Sear the Chicken
Place a large nonstick pan, skillet, or wok over medium-high heat. Add the vegetable oil. Let the oil heat up until it begins to shimmer slightly—this is the visual cue that it’s hot enough for a good sear. Carefully add the seasoned chicken to the pan in a single layer. Crucial Tip: Do not overcrowd the pan. If necessary, cook the chicken in two batches. Let the chicken cook, undisturbed, for at least 1 minute. This allows it to develop a beautiful golden-brown crust (the Maillard reaction), which is essential for flavor. After that first minute, begin to sauté, tossing the chicken often, until it is browned on all sides and cooked through. This should take about 8 minutes in total. Once cooked, you can remove the chicken from the pan and set it aside if you cooked in batches, or simply push it to one side of the pan.

Step 4: Sauté the Aromatics and Deglaze
Add the chopped sweet onion to the hot pan. Cook for 2 to 3 minutes, stirring frequently, until the onion begins to soften and become translucent. Next, add the minced garlic and cook for just 15-30 seconds, stirring constantly, until it becomes fragrant. Be very careful not to let the garlic burn. Pour in the rice vinegar to deglaze the pan. Use a wooden spoon or spatula to scrape up all the delicious browned bits that are stuck to the bottom of the pan. Let the vinegar cook for about 1 minute until it has mostly evaporated.

Step 5: Combine and Sauce
Reduce the heat to medium-low. If you removed the chicken, add it back to the pan now along with any accumulated juices. Pour the prepared hoisin sauce mixture over everything. Cook for about 1 more minute, tossing constantly to combine all the ingredients and ensure the chicken and onions are fully coated in the glossy, warm sauce.

Step 6: Final Touches and Serving
Remove the pan from the heat. This is an important step to prevent the final ingredients from overcooking. Stir in the diced scallions and the roasted cashews. Give everything one last toss to distribute them evenly. Have a taste of the sauce and season with a little more salt and pepper, if you feel it’s necessary. Serve immediately over a bed of hot, fluffy white rice and enjoy your incredible homemade meal!

Nutrition Facts

Please note that these nutritional values are an estimate and can vary based on the specific brands of ingredients used and exact portion sizes.

• Servings: 5
• Calories per serving (estimated, without rice): Approximately 485 kcal

This dish provides an excellent source of protein from the chicken, which is vital for muscle repair and satiety. The cashews contribute healthy monounsaturated fats, which are beneficial for heart health, along with fiber and essential minerals like magnesium and copper. By making it at home, you significantly reduce the sodium and sugar often found in restaurant versions.

Preparation Time

One of the best features of this recipe is its efficiency. Here is the breakdown of the timing, which highlights just how quickly you can get a gourmet-quality meal on the table.

• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes

To make this process even smoother, embrace the concept of mise en place. Before you begin cooking, take the 15 minutes of prep time to:

• Cut the chicken thighs into pieces.
• Chop the onion and scallions.
• Mince the garlic.
• Measure out all sauce ingredients and whisk them together.
• Measure out the cashews.
• Start your rice cooking in a separate pot or rice cooker.

With everything ready, the 13-minute cooking time will feel like a seamless, stress-free process.

How to Serve

Serving this Cashew Chicken is as much a part of the experience as cooking it. Here are some fantastic ways to present and enjoy your delicious creation.

• The Classic Way:
  • Jasmine Rice: Serve a generous scoop of the Cashew Chicken over a bed of fragrant, fluffy jasmine rice. The delicate floral aroma of the rice is a perfect complement to the savory sauce.
  • Brown Rice: For a healthier, whole-grain option, serve it over nutty and chewy brown rice.
• Low-Carb and Health-Conscious Options:
  • Cauliflower Rice: A fantastic low-carb, grain-free alternative. Its neutral flavor allows the Cashew Chicken to shine.
  • Quinoa: A protein-packed seed that works wonderfully as a base, adding an earthy flavor and satisfying texture.
  • Zucchini Noodles (Zoodles): For a very light and veggie-forward meal, serve the stir-fry over a bed of spiralized zucchini noodles.
• Elevate with Garnishes:
  • Toasted Sesame Seeds: Sprinkle a few on top for an extra nutty flavor and visual appeal.
  • Fresh Cilantro: A handful of chopped fresh cilantro adds a bright, herbaceous note.
  • Extra Scallions: A final sprinkle of fresh, raw scallions adds a sharp, fresh bite.
  • A Squeeze of Lime: A small wedge of lime served on the side can be squeezed over the dish just before eating to add a final zing of acidity that brightens everything up.
• Make it a Full Meal:
  • Steamed Vegetables: Serve alongside simple steamed broccoli, green beans, or bok choy.
  • Quick Cucumber Salad: A simple Asian-inspired cucumber salad with rice vinegar and sesame oil provides a cool, refreshing contrast.

Additional Tips for Success

Here are five extra tips to help you master this recipe and customize it to perfection.

1. Don’t Crowd the Pan: This is the golden rule of stir-frying. If you add too much chicken to the pan at once, the pan’s temperature will drop, and the chicken will steam in its own juices instead of searing. This results in gray, rubbery chicken instead of tender, browned pieces. If your pan isn’t large enough, it’s always better to cook the chicken in two separate batches.
2. Ingredient Swaps and Variations: This recipe is a canvas. Feel free to add about 2 cups of your favorite vegetables. Heartier veggies like broccoli florets or sliced carrots should be added with the onion. Quicker-cooking vegetables like sliced bell peppers, snow peas, or bok choy can be added with the garlic. You can also swap the protein: use boneless skinless chicken breast (be careful not to overcook), peeled shrimp (add them after the onions and cook for just 2-3 minutes until pink), or firm tofu (press it well and cube it).
3. How to Make it Gluten-Free: To make a gluten-free version of this dish, you’ll need to make a couple of simple swaps. Use tamari or a certified gluten-free hoisin sauce, as traditional hoisin often contains wheat. Also, ensure your cornstarch is certified gluten-free, or use arrowroot starch as a substitute.
4. Adjusting the Spice Level: Customizing the heat is easy. For a spicier dish, increase the chili garlic sauce to 2 teaspoons or more, add a few dashes of sriracha to the sauce, or sprinkle in some red pepper flakes with the garlic. For a completely mild, kid-friendly version, you can omit the chili garlic sauce entirely.
5. Meal Prep and Storage: This recipe is fantastic for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce may thicken slightly upon chilling. Reheat gently in a skillet over medium-low heat or in the microwave. For best results, store the cashews separately and sprinkle them on after reheating to maintain their crunch.

Frequently Asked Questions (FAQ)

1. Can I use chicken breasts instead of thighs?
Absolutely! You can substitute boneless, skinless chicken breasts. Cut them into similar 1-inch pieces. The key difference is that chicken breasts are much leaner and can dry out more easily. To avoid this, be careful not to overcook them. They may cook a minute or two faster than thighs, so keep a close eye on them.

2. What is Hoisin sauce, and is there a substitute?
Hoisin sauce is a thick, dark, sweet, and salty sauce made from fermented soybeans, garlic, vinegar, sugar, and spices. It’s often called Chinese BBQ sauce and is a key flavor in many popular dishes. You can find it in the Asian or international section of most grocery stores. If you can’t find it, you can try a substitute by mixing soy sauce with a bit of peanut butter or molasses, a dash of rice vinegar, garlic powder, and a pinch of five-spice powder, though the flavor will not be identical.

3. My sauce seems too thin or too thick. How can I fix it?
If your sauce is too thin after adding it to the pan, you can easily thicken it. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a “slurry.” While the sauce is simmering, slowly whisk in the slurry until it reaches your desired consistency. If the sauce is too thick, simply whisk in a tablespoon of water or low-sodium chicken broth at a time until it thins out perfectly.

4. Can I add other vegetables? When should I add them?
Yes, this dish is great for clearing out the vegetable drawer! You can add about 2 cups of chopped vegetables. The timing depends on the vegetable.

• Add with the onions (longer cooking time): Broccoli florets, sliced carrots, sliced mushrooms.
• Add with the garlic (shorter cooking time): Sliced bell peppers (any color), snow peas, snap peas, sliced zucchini, baby corn.

5. Are roasted cashews necessary? Can I use raw cashews?
Roasted cashews are highly recommended because they have a much deeper, nuttier flavor and a crunchier texture. Raw cashews will be softer and have a milder flavor. If you only have raw cashews, you can quickly toast them yourself! Simply place them in a dry skillet over medium heat and toast for 3-5 minutes, tossing frequently, until they are fragrant and lightly golden. Watch them carefully as they can burn quickly.

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