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Cashew Chicken Recipe

Cashew chicken combines tender chicken, crunchy cashews, and a savory-sweet sauce for a satisfying dish that's packed with flavor and perfect for any meal.
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Course: Main Course
Cuisine: Chinese
Keyword: Cashew Chicken Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 1½ pounds boneless skinless chicken breasts or tenderloins, cut into 1½-inch pieces
  • ¾ cup roasted unsalted cashews
  • 4 tablespoons hoisin sauce best quality, such as Kikkoman or Lee Kum Kee
  • ¼ cup water
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves minced
  • 8 scallions 1 bunch, white and green parts separated, each cut into 1-inch pieces
  • 2 tablespoons rice vinegar
  • ¼ teaspoon Asian sesame oil

Instructions

  • Toast the Cashews: Preheat the oven to 350°F. Spread the cashews in a single layer on a baking sheet and toast them in the oven for about 5 minutes, or until they release a fragrant aroma. Remove from the oven and set aside to cool; the cashews will crisp up as they cool.
  • Prepare the Sauce: In a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce until smooth. This creates a flavorful, velvety base for the dish. Set the mixture aside.
  • Season the Chicken: Place the chicken pieces in a large mixing bowl. Sprinkle them evenly with salt and freshly ground black pepper. Toss to coat the chicken thoroughly with the seasoning.
  • Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat until shimmering hot. Add half of the chicken pieces to the skillet and stir-fry for about 3 minutes, or until lightly browned but not fully cooked. Transfer the chicken to a plate.
  • Add the remaining tablespoon of vegetable oil to the skillet, followed by the rest of the chicken, the minced garlic, and the white parts of the scallions. Stir-fry for another 3 minutes, or until the chicken is lightly browned but still slightly undercooked.
  • Deglaze and Cook the Sauce: Return the first batch of chicken to the skillet. Reduce the heat to medium and add the rice vinegar, stirring until it evaporates, about 30 seconds. Pour in the prepared sauce mixture and toss everything together. Cook for 1–2 minutes, or until the chicken is fully cooked and the sauce thickens to a glossy consistency.
  • Finish the Dish: Remove the skillet from the heat and stir in the green parts of the scallions, toasted cashews, and sesame oil. Mix well to evenly distribute the flavors.
  • Serve Immediately: Transfer the cashew chicken to a serving dish and enjoy it hot with steamed rice or noodles for a wholesome, flavorful meal.
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