Cashew Chicken
intro
Juicy seared chicken, toasty cashews, and crisp veggies tossed in a glossy savory-sweet sauce, this takeout favorite cooks up in under 30 minutes at home.
Ingredients
Steps
Coat the chicken
Pat 450g cubed chicken thighs completely dry with paper towels, then toss in a medium bowl with 2 tablespoons of cornstarch until every piece is lightly, evenly coated. Set aside to rest for 5 minutes at room temperature; this coating creates a crisp outer layer that locks in juiciness and holds sauce well.
Whisk the stir-fry sauce
In a small mixing bowl, combine 60ml low-sodium soy sauce, 30ml hoisin sauce, 15ml rice vinegar, 5ml toasted sesame oil, 4g granulated sugar, 0.5g ground white pepper, and the remaining 1 tablespoon of cornstarch. Whisk until completely smooth, with no visible cornstarch lumps, then set the bowl within arm’s reach of the stovetop for easy access.
Toast the cashews
Heat a large 30cm/12-inch wok or deep skillet over medium-low heat (3 out of 10 heat setting). Add 100g raw cashews in a single, even layer, and toast for 3-4 minutes, stirring frequently with a wooden spoon, until they turn light golden and release a rich, nutty aroma. Immediately transfer cashews to a small plate to cool; do not leave them in the hot pan as they will burn quickly.
Sear the chicken
Turn stovetop heat up to medium-high (7 out of 10), add 2 tablespoons of avocado oil to the same wok. Once the oil shimmers and reaches 175°C/350°F, add the cornstarch-coated chicken in a single layer, working in two batches if needed to avoid crowding. Sear for 3 minutes per side, until pieces are deep golden brown and reach an internal temperature of 74°C/165°F, then transfer to the plate with the toasted cashews.
Stir-fry the vegetables
Add the remaining 1 tablespoon of avocado oil to the wok, keeping heat at medium-high. Toss in the white and light green parts of the sliced green onions, minced garlic, grated ginger, diced red bell pepper, and sliced celery. Stir-fry constantly for 2 minutes, until vegetables are crisp-tender with bright, vivid color, taking care not to overcook them into a mushy texture.
Toss with sauce to finish
Return the seared chicken and toasted cashews to the wok with the cooked vegetables. Give the pre-mixed sauce a quick 10-second re-whisk to re-incorporate settled cornstarch, then pour it evenly over the wok contents. Toss constantly for 1-2 minutes over medium-high heat, until the sauce thickens into a clear, glossy coating that clings to every piece of chicken, nut, and vegetable, then turn off the heat.
Garnish and serve
Top the finished cashew chicken with the reserved dark green green onion slices. Serve immediately, with hot steamed white rice as an optional side, while the chicken remains crisp, cashews hold their crunchy texture, and vegetables are bright and tender-crisp.
Tips
2.Watch cashews closely during toasting: they transition from perfectly golden and fragrant to burnt and bitter in as little as 30 seconds, so transfer them immediately to a cool plate once you smell their nutty aroma.
3.Always re-whisk the sauce right before adding it to the wok: cornstarch sinks quickly to the bottom of mixing bowls, and un-stirred sauce will lead to uneven, lumpy thickening instead of a smooth, glossy coating.
OMG this was SO good! I was skeptical I could make takeout-style cashew chicken at home that didn’t come out soggy, but this 25 minute recipe was a total game changer for our weeknight family dinner. My kids even asked for seconds, which never happens with new recipes! The only swap I made was using tamari instead of soy sauce because of a gluten sensitivity, and it worked perfectly.
Y’all, I have spent years chasing that perfect crispy, saucy cashew chicken I used to get from the tiny Chinese takeout spot my family went to growing up in Queens, and this is IT. The sauce is perfectly balanced — not too sweet, not too salty, the cashews stay crunchy! Cook time really is only 25 minutes too, I timed it.
I made this for our neighborhood potluck last weekend and people were hounding me for the recipe before they even finished their first plate! I doubled the batch because I knew it’d be a hit, and there were zero leftovers. Even the guy who swears he ‘doesn’t like Chinese food’ went back for thirds. 10/10, will be making this again and again.
Full transparency: I burn almost everything I cook, so I was shocked this turned out as good as it did. The instructions are so straightforward, difficulty really is easy! My only note is that I added way too much garlic the first time because I’m a garlic fiend, but even that didn’t ruin it. Definitely adding this to my tiny rotation of recipes I don’t mess up.
Great weeknight option when I’m craving takeout but don’t want to blow my calorie goals for the day! I used air-fried chicken chunks instead of pan-frying to cut down on oil, and tossed in some snap peas and bell peppers for extra veggies, and it was still so satisfying. Tastes just like the takeout version without the post-order food coma.
First recipe I’ve made in my dorm that didn’t come out of a microwave or a ramen cup, and my roommates lost their minds. So cheap to make too, way cheaper than ordering takeout every night like we usually do. Only thing is I forgot to buy cashews on my grocery run, so I used peanuts instead and it still slapped. Will remember the cashews next time though!
Can we talk about that sauce??? I want to bottle it and put it on everything — chicken, veggies, rice, noodles, you name it. I made a double batch of the sauce alone to keep in my fridge for quick stir fries this week. This is easily the best cashew chicken recipe I’ve ever tried, no contest.
Work from home dad here, I make lunch for me and my toddler every day and this was perfect. It comes together so fast, I don’t even need to wait for naptime! It’s 25 minutes start to finish, so I can make it while she’s playing with her blocks at my feet without her getting bored. I left out the red pepper flakes so it’s kid-friendly, and she gobbled it up with rice.
I’ll be honest, I never thought homemade takeout-style recipes actually taste like the real thing, but my partner begged me to make this so I caved. Color me shocked — it’s better than our local takeout spot, and way less greasy too. We will absolutely be adding this to our regular weekly dinner rotation. Pro tip from me: the cashews get that perfect toasty flavor if you toss them in the pan for a minute first!
Made this for our weekly Sunday dinner with my parents last night, and my dad (who is the pickiest eater on the planet and swears no one makes Chinese food as good as his favorite restaurant in Chicago) said it was ‘damn near perfect’. High praise coming from him! I served it with fried rice and egg rolls on the side, and it felt like a full takeout feast at home.
Just started meal prepping for work to save money, and this was the first recipe I tried. Super easy, didn’t require any fancy ingredients I had to run to 3 stores to find, and it tastes amazing reheated! I was worried the chicken would get rubbery in the microwave, but it stayed tender and the sauce didn’t get all weird. 10/10 for beginner meal preppers!
I added extra sriracha and a sprinkle of Sichuan peppercorns to the sauce to give it a little extra tingly heat, and it was unreal. The base recipe is so solid, it’s super easy to tweak to your own taste preferences without messing it up. Next time I’m going to add some water chestnuts for extra crunch, I love that texture in takeout stir fries.