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Cashew Chicken with Snow Peas in a white serving bowl with a plate of steamed rice and a small white bowl of cashews inn the background.
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4.88 from 8 votes

Cashew Chicken

With tender chicken, crunchy roasted cashews, and crisp snow peas tossed in a sweet-savory sauce, this Cashew Chicken stir-fry tastes way better than takeout and comes together in under 30 minutes. Perfect for those busy weeknights when you want a home-cooked meal fast.
Prep Time10 minutes
Cook Time30 minutes
Marinate20 minutes
Total Time40 minutes
Course: Main Entree
Cuisine: Chinese
Servings: 4 Servings
Calories: 463kcal
Author: Lalaine Manalo

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
US Customary - Metric

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

Calories: 463kcal | Carbohydrates: 19g | Protein: 43g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 109mg | Sodium: 2399mg | Potassium: 880mg | Fiber: 2g | Sugar: 7g | Vitamin A: 359IU | Vitamin C: 22mg | Calcium: 47mg | Iron: 3mg