Skip the takeout and make this Cashew Chicken stir-fry right at home. With tender meat, crisp veggies, and crunchy roasted cashews coated in rich, savory-sweet brown sauce, it's a mouthwatering meal the whole family will love.
We love cooking, but with this and that going on some days, putting dinner together can feel overwhelming. Thank goodness for easy stir-fries; a satisfying meal on the table requires hardly any effort.
If you're on the hunt for a fuss-free dish to rescue your busy weeknight, this cashew chicken recipe is your lifesaver! It has a simple list of ingredients, is ready in minutes, and cooks in one pan, yet it tastes like the best takeout from your favorite Chinese restaurant. Or better.
Ingredient notes
You can use boneless, skinless chicken breast for a leaner cut or thigh meat if you prefer something juicier. The usual aromatics, garlic and onions, enhance flavor. Snow peas add freshness; feel free to swap in other veggies like bell peppers or celery. Toss in some roasted cashews for extra crunch.
Stir-fry sauce ingredients
I use my tried-and-tested brown sauce made of light soy sauce, oyster sauce, Chinese cooking wine, cornstarch, sugar, and pepper. This fabulous concoction is my go-to sauce for all my favorite stir-fry dishes, such as this beef and baby corn and this shrimp and snow peas.
It's a base recipe you can easily tweak to suit your tastes. Want it sweeter? Adjust the amount of sugar. A little spicy? Toss in a dash of red pepper flakes or a dollop of Sriracha sauce.
Velveting method
Ever wonder how your favorite takeout spots get their chicken so incredibly tender and silky? It all comes down to a simple technique called velveting. Tossing the chicken in a bit of cornstarch creates a protective seal from high-heat cooking and locks in moisture, keeping the meat from drying out.
Coating the chicken in cornstarch should also help thicken the sauce. If you want to adjust the consistency further, whisk in a cornstarch slurry (about ½ teaspoon cornstarch mixed with 2 to 3 tablespoons water until smooth) during the last few minutes of cooking.
How to roast cashews
Cashews are an essential component of this chicken stir-fry. Toast them to bring out their best flavor and aroma. Here are three ways to roast them.
- Oven- Arrange the cashews in an even layer on an ungreased baking sheet. Bake in a 350°F oven for about 8 to 10 minutes, or until golden and fragrant. For even browning, stir the nuts or shake the pan halfway through roasting. Remove from the oven and transfer to a container immediately. Let cool.
- Stovetop- Heat a wide, ungreased pan over medium heat. Add a single layer of cashews and roast, frequently stirring, for about 1 to 2 minutes, or until toasty.
- Microwave- Spread nuts in a single layer on a flat microwaveable dish. Microwave on HIGH in 1-minute intervals, stirring after each minute until crunchy and aromatic.
Quick tip
For meal prep, store the roasted nuts separately and stir them in just before serving to prevent them from getting soggy.
How to serve and store
- Serve with steamed rice and chow mein a la Panda Express for a Chinese take-out feast right in your own home!
- Let cool completely and store in an airtight container. It will keep in the fridge for up to 3 days or in the freezer for up to 2 months.
- Reheat in a wide pan over medium heat until the internal temperature reaches 165°F. Or microwave in 2- to 3-minute intervals until heated through, stirring well between intervals.
More Asian favorites
Ingredients
- 1 ½ pounds chicken breast sliced into 1-inch pieces
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
- ¼ cup water
- ¼ cup light soy sauce
- ¼ cup oyster sauce
- 2 tablespoons Chinese cooking wine
- 1 tablespoon sugar
- 3 tablespoons oil
- ¼ pound snow peas ends trimmed
- 1 onion peeled and sliced thinly
- 2 cloves garlic peeled and minced
- ½ cup cashews toasted
Instructions
- In a bowl, season chicken with salt and pepper. Add cornstarch and stir to coat meat thoroughly. Marinate for about 20 minutes.
- In a bowl, combine water, soy sauce, oyster sauce, Chinese cooking wine, sugar, and pepper to taste. Stir until well-blended and sugar is dissolved. Set aside.
- In a wide, heavy-bottomed pan or wok over medium-high heat, heat one tablespoon of oil. Add snow peas and cook for about 20 to 30 seconds or until tender-crisp. Remove from pan and drain on paper towels.
- Add another tablespoon of oil as needed. Add chicken and cook, occasionally stirring, for until lightly browned and fully cooked.
- Add onions and garlic and continue to cook for about 1 to 2 minutes.
- Add sauce mixture to pan, stirring to combine. Bring to a simmer until it begins to thicken.
- Add cashews and snow peas. Continue to cook for about 1 to 2 minutes or until heated through.
- Remove from pan and transfer to serving platter. Garnish with additional cashews, if desired. Serve hot.
Notes
- Coating the chicken in cornstarch should also help thicken the sauce. If you want to adjust the consistency further, whisk in a cornstarch slurry (about ½ teaspoon cornstarch mixed with 2 to 3 tablespoons water until smooth) during the last few minutes of cooking.
- For meal prep, store the roasted nuts separately and stir them in just before serving to prevent them from getting soggy.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
crizia marie says
Must try recipe with tiops opa sarap nito cashew chicken pde sa mga family gatherings and special occasion
Marilyn Gabriel says
With the chicharo and cashew, it compliments sa taste ng chicken
Marilyn Gabriel says
Kakatuwa talaga pag lagi kang may bagong ihahain sa pamilya.. Thanks KP
Crizia Marie Guzon Salonga says
a must try! pde sa family gathering new. recipe but super. mggstuhan ng bisita!
Letha Boust says
Quick and easy recipe. I add more peas as I have frozen packs in freezer from our garden and could easily add in other vegetables as well. I serve with either brown rice or ramen noodles and a salad.
Wilhelmina Castañeda says
Hi Ms. Laine. I’d like to ask if there’s a substitute for Chinese cooking wine? Is it the same as Xiao Xing wine (not sure of the spelling)?
Thank you.
Maria says
It was awesome thank you for this recipe it really helps me alot i tried it Nd it was so yummy, thank you
Kristine says
I have been looking for a recipe on chicken breast and glad i found it. I made this for dinner and am glad it turned out delicious, even though I used apple cider vinegar instead of cooking wine. It was a bit salty, but I will modify the ingredients the next time I make it. Thank you for the recipe.
Mercy says
Love it
Fara says
Hi lalaine the ingredients list isnt complete. I think it got cut off. It doesn't show the measurements for the soy sauce and the cooking wine.
Lalaine says
Thank you so much, Fara! I missed adding half of the ingredients on the recipe card. I guess that's what happens when you work at 3 AM in the morning 🙂