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Cashew chicken - Image 3

Better-Than-Takeout Cashew Chicken

This quick and easy cashew chicken recipe delivers the savory, sweet, and nutty flavors of your favorite takeout dish. Tender chicken and crisp vegetables are coated in a glossy, perfectly balanced sauce and topped with toasted cashews for a satisfying 30-minute meal.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main
Cuisine: Chinese-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 2 tbsp soy sauce divided; use low-sodium if preferred
  • 1 tbsp Shaoxing wine or dry sherry
  • 2 tsp cornstarch divided
  • 1/3 cup chicken broth
  • 3 tbsp hoisin sauce
  • 1 tbsp oyster sauce or vegetarian stir-fry sauce
  • 2 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 tbsp neutral oil such as avocado or vegetable oil, divided
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 cup bell pepper any color, diced
  • 1 cup broccoli florets cut into bite-sized pieces
  • 4 green onions sliced, white and green parts separated
  • 3/4 cup raw cashews unsalted

Equipment

  • Large wok or 12-inch skillet
  • Sharp chef's knife and cutting board
  • Mixing bowls (small and medium)
  • Whisk or fork for sauce

Method
 

  1. In a medium bowl, combine the cubed chicken, 1 tablespoon of soy sauce, Shaoxing wine, and 1 teaspoon of cornstarch. Mix well until the chicken is evenly coated and let it marinate for at least 10 minutes while you prep the other ingredients. This quick marinade is the secret to tender, flavorful chicken.
  2. In a separate small bowl or measuring cup, whisk together the chicken broth, remaining 1 tablespoon of soy sauce, hoisin sauce, oyster sauce, sesame oil, rice vinegar, and the remaining 1 teaspoon of cornstarch until completely smooth. This is your stir-fry sauce—having it pre-mixed is crucial for a quick, seamless cook.
  3. Heat 1 tablespoon of neutral oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer and cook without moving for 2-3 minutes to get a good sear. Then stir-fry for another 3-4 minutes until the chicken is cooked through and lightly browned. Transfer the chicken to a clean plate.
  4. Reduce the heat to medium-high and add the remaining 1 tablespoon of oil to the pan. Add the garlic, ginger, and the white parts of the green onions. Stir-fry for just 30 seconds until fragrant—be careful not to burn them. Add the bell pepper and broccoli and stir-fry for 2-3 minutes until they are bright in color and crisp-tender.
  5. Give the prepared sauce a quick re-stir, then pour it into the center of the pan with the vegetables. It will immediately begin to bubble and thicken. Once it's glossy and has thickened slightly (about 1 minute), return the cooked chicken and any accumulated juices back to the pan. Add the raw cashews and toss everything together until it's beautifully coated in the sauce and heated through, about 1 more minute.
  6. Remove the pan from the heat. Stir in the green parts of the green onions. Taste and adjust seasoning if needed. Serve immediately over steamed rice. Step back and admire your glossy, restaurant-worthy creation before digging in.

Notes

Chef's Tips:
• For the crispiest vegetables, don't overcrowd the pan. Cook in batches if necessary.
• The most common mistake is adding the sauce before the vegetables are just shy of done. The residual heat will finish cooking them.
• Serve with jasmine or brown rice and a simple cucumber salad to cut through the richness.
Food Safety:
• Always use a separate cutting board for raw chicken and vegetables.
• Cook chicken to an internal temperature of 165°F (74°C).