Easy Authentic Cashew Chicken is a simple and tasty dish that brings together tender chicken pieces, crunchy cashews, and a flavorful sauce that some might say is just right. It’s the kind of meal that feels like a warm hug with every bite, thanks to its mix of sweet, salty, and a little bit of savory.
I love making this recipe because it’s straightforward and quick to whip up on a busy weeknight, yet still feels special. I usually toss in some colorful bell peppers and green onions for extra crunch and freshness. Plus, the cashews add a nice surprise that makes the dish feel a bit more exciting than your usual stir-fry.
Whenever I serve Easy Authentic Cashew Chicken, I like to spoon it over a bed of fluffy white rice or steady brown rice to soak up all that lovely sauce. It’s a crowd-pleaser that never lasts long at the dinner table—everyone seems to love the mix of textures and flavors. I often find myself making it again just because it’s so dependable and satisfying!
Key Ingredients & Substitutions
Chicken: I prefer using boneless, skinless chicken breast for a leaner option, but thighs give more juiciness and flavor. Both work well here.
Cashews: Raw cashews are best to toast them fresh and get a lovely crunch. If you only have roasted, just add them toward the end so they don’t burn.
Veggies: Broccoli and red bell pepper add great color and texture. Feel free to swap in snap peas, carrots, or water chestnuts if you want different crunch or sweetness.
Sauces: Soy sauce is essential for that salty umami base. Oyster and hoisin sauces bring depth and a touch of sweetness. For a vegan version, substitute oyster sauce for mushroom sauce and use vegetarian hoisin or sweet chili sauce.
Sweetener: Honey or brown sugar balances the salty and tangy flavors in the sauce. Maple syrup works as a plant-based alternative.
How Do You Get a Perfectly Thick & Glossy Sauce?
Building the sauce right is the key to making this dish taste authentic and look appealing.
- Mix your sauce ingredients well before adding to the wok. This helps all flavors blend smoothly.
- Make a cornstarch slurry by mixing cornstarch with cold water. It thickens the sauce without lumps or cloudiness.
- Add the slurry slowly to the hot sauce while stirring constantly. This will thicken the sauce quickly and give it a pretty shine.
- Be careful not to overcook after adding the slurry; a minute or two is enough to get a perfect glossy finish without the sauce becoming too thick.
Equipment You’ll Need
- Wok or large skillet – great for quick, even cooking and perfect for stir-frying all ingredients together.
- Wooden or silicone spatula – helps stir and toss the chicken and veggies without scratching your pan.
- Mixing bowls – handy for preparing the sauce and keeping ingredients organized.
- Measuring spoons and cups – to get your sauce flavors just right every time.
- Knife and cutting board – for chopping chicken and veggies safely and efficiently.
Flavor Variations & Add-Ins
- Swap chicken for tofu or shrimp to change up the protein while keeping the same tasty sauce.
- Try adding sliced mushrooms or snow peas for extra veggies and texture.
- Use cashew butter in the sauce for a creamier, richer texture if you love a saucier dish.
- Add a splash of chili garlic sauce or fresh sliced chili if you like a spicy kick.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 cup raw cashews
- 1 cup broccoli florets
- 1 red bell pepper, chopped
- 3 green onions, sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp vegetable oil (for stir-frying)
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Sesame seeds for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and around 15 minutes of cooking. So in about 25 minutes, you’ll have a delicious cashew chicken ready to enjoy!
Step-by-Step Instructions:
1. Mix the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, sesame oil, chicken broth, and red pepper flakes if you like a little heat. Set this sauce aside for later.
2. Toast the Cashews:
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the cashews and stir-fry them for 2-3 minutes, just until they’re lightly toasted and fragrant. Take them out and set aside.
3. Cook the Chicken and Aromatics:
Add the remaining tablespoon of oil to the wok. Stir in the minced garlic and grated ginger, cooking for about 30 seconds until you can smell their aroma. Then add the chicken pieces and stir-fry for 5 to 6 minutes, until they turn white and start to brown.
4. Add the Vegetables:
Throw in the broccoli florets and chopped red bell pepper. Stir-fry everything together for another 3-4 minutes until the veggies are just tender but still crisp.
5. Add Sauce and Thicken:
Pour in the sauce you prepared earlier. Stir well to coat the chicken and vegetables. Slowly add the cornstarch slurry, stirring constantly to avoid lumps. Cook for 1-2 minutes as the sauce thickens and becomes glossy.
6. Combine Everything:
Put the toasted cashews back into the wok and mix everything well so that crunchy cashews are evenly distributed.
7. Garnish & Serve:
Turn off the heat, sprinkle the sliced green onions and sesame seeds on top if you like. Serve your cashew chicken hot over steamed white or brown rice.
Enjoy a simple and tasty meal that balances crunch, flavor, and a perfect hint of sweetness!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture for better browning.
Can I Substitute Cashews with Another Nut?
Absolutely! Almonds or peanuts work well as a crunchy substitute. Toast them lightly before adding to the stir-fry for best flavor and texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat or in the microwave, stirring occasionally to warm evenly.
Can This Dish Be Made Spicier?
Definitely! Add more crushed red pepper flakes or include some fresh sliced chili peppers when stirring in the garlic and ginger. A splash of chili garlic sauce also adds great heat and flavor.
