Cashew Chicken is a quick stir-fry that pairs tender chicken with crisp cashews and a savory sauce. It uses common pantry ingredients and a simple stir-fry method for reliable, weeknight results. The recipe works well for busy cooks and beginners. Try it when you want a fast dinner that still feels special. For a fast side, see this 10-minute air fryer chicken and veggies idea.
Why You’ll Love This Recipe
The dish balances savory sauce, crunchy nuts, and tender chicken for clear, pleasing textures and flavors. The contrast feels fresh while the sauce coats every bite.
The pan-fry method sears the chicken and keeps it moist. Quick vegetables and a short cook time lock in color and crunch. This method gives consistent results on most stovetops.
Try similar quick chicken recipes like an air fryer blackened chicken breast for spice, or simple skillet chicken for another weeknight option.
Ingredients You’ll Need
Start with these basics. Each item lists its role in the dish.
- Chicken: Boneless pieces that cook quickly and stay tender.
- Soy sauce: Adds salty, savory flavor to the marinade and sauce.
- Cornstarch: Coats the chicken to give a light crisp finish.
- Oil: High-heat oil for searing and stir-frying.
- Cashews: Provide crunch and a nutty contrast to the sauce.
- Bell pepper: Adds color and sweet crunch.
- Onion: Gives savory depth when quickly sautéed.
- Garlic and ginger: Fresh aromatics that brighten the sauce.
All measurements are in the recipe card.
How to Make This Cashew Chicken
This method ranks easy and fast. Follow each step for even cooking.
- Combine and marinate: Mix chicken with soy sauce and cornstarch. Let it sit briefly to coat and tenderize.
- Heat the pan: Warm oil in a large skillet or wok over medium-high heat. It should shimmer before you add the chicken.
- Cook the chicken: Add the chicken in a single layer. Sear until golden and cooked through, about five to seven minutes.
- Set aside: Remove the chicken and keep it warm. Leave any browned bits in the pan for flavor.
- Stir-fry vegetables: Add bell pepper, onion, garlic, and ginger. Stir quickly until crisp-tender, about three to four minutes.
- Combine and add cashews: Return the chicken to the pan and stir in cashews. Toss to coat evenly with sauce and heat through.
- Season and serve: Taste and adjust salt and pepper. Garnish with green onions and serve hot.
Tips for Success
Follow these tips for consistent, repeatable results.
- Dry the chicken: Pat pieces dry before coating to help them brown.
- Use high heat: A hot pan gives quick sear and keeps chicken juicy.
- Avoid crowding: Cook in batches if needed to maintain a crisp exterior.
- Prep ahead: Chop vegetables and measure sauce before you start cooking.
- Toast cashews: Lightly toast for extra flavor, but add them near the end to keep crunch.
Consistent prep and timing produce the best texture and flavor every time.
Equipment Needed
- Large skillet or wok
- Cutting board
- Chef’s knife
- Mixing bowl
- Tongs or spatula
- Measuring spoons
Variations
- Tofu version: Swap tofu for chicken for a vegetarian option.
- Spicy: Add chili paste or red pepper flakes to the sauce.
- Low-sodium: Use low-sodium soy sauce and adjust salt.
- Nut-free: Replace cashews with toasted seeds for crunch.
Serving Suggestions
- Steamed rice: Classic and simple to soak up the sauce.
- Fried rice: Turn leftovers into a quick fried rice dish.
- Stir-fried greens: Serve with bok choy or snap peas for color.
- Noodles: Toss with lo mein or rice noodles for a hearty bowl.
FAQs About This Recipe
This section answers common questions on storage, reheating, and prep.
How long does this dish keep in the fridge?
Store the cooled dish in an airtight container for up to three days. Keep rice or noodles separate if possible. Reheat gently in a skillet over medium heat to preserve texture and prevent the sauce from breaking.
Can I reheat this without drying it out?
Reheat in a nonstick skillet with a splash of water or broth. Cover for a minute to steam and then stir until hot. Avoid microwaving on high without added liquid to reduce dryness and maintain texture.
Can I prep ingredients ahead of time?
Yes. Marinate chicken and chop vegetables up to a day ahead. Store components in separate airtight containers. Combine and cook as directed for fast assembly and consistent results on the day you serve.
What can I use instead of cashews?
Use toasted peanuts or sunflower seeds as replacements. They add similar crunch and carry the sauce well. For nut-free households, seeds work best and give a comparable texture.
Is this recipe hard for beginners?
No. The steps are basic and use common techniques. With simple prep and a single pan, beginners can follow the steps and get predictable results.
Conclusion
For a reliable reference, see the Pioneer Woman cashew chicken recipe for another tested version.
Cashew Chicken
Ingredients
Method
- Combine chicken with soy sauce and cornstarch in a bowl and let it marinate briefly.
- Pat the chicken dry to help it brown better.
- Chop vegetables and measure sauce before cooking.
- Heat oil in a large skillet or wok over medium-high heat until it shimmers.
- Add the chicken in a single layer and sear until golden and cooked through, about five to seven minutes.
- Remove the chicken and keep it warm, leaving any browned bits in the pan.
- Add bell pepper, onion, garlic, and ginger to the pan and stir quickly until crisp-tender, about three to four minutes.
- Return the chicken to the pan and add cashews. Toss to coat evenly with sauce and heat through.
- Taste and adjust salt and pepper, garnish with green onions, and serve hot.
