Cashew Chicken Recipe – An Easy 15 Minute Meal

Cashew chicken is a popular take out meal that is super easy to make at home and that is ready to eat in only 15 minutes! It is a Chinese inspired dish that is made with diced chicken that is stir fried with cashew nuts in a simple savory sauce.

It is the perfect weeknight meal because it comes together in very little time. However, what I love most about this dish is that it can be customized to fit your taste preferences.

For instance, I almost always add diced sweet peppers to the mix. Not only does the sweetness of the peppers compliment the flavor of the sauce, it also adds a pop of color to the dish.

However you can also add diced onions, mushrooms or even broccoli to make it a complete and filling meal. And for those that like things a little on the spicy side, you can add a little heat to this recipe as well.

Do this by stirring in garlic chili sauce or add a dash or two of cayenne pepper to the sauce. The added heat and flavor will have your taste buds bursting with flavor.

Once the chicken is ready serve it over steamed rice and garnish it with green onions and enjoy a delicious meal that you will want to make over and over again.

Ingredients Required To Make Cashew Chicken

1. Chicken

You can use either boneless, skinless chicken breast or chicken thighs in this recipe. Although I typically use 1 large chicken breast you will gain additional flavor if you use chicken thighs because they have a higher fat content.

However the key here is to not over cook the chicken. When chicken gets cooked too long it becomes tough and rubbery. Therefore be sure to remove the chicken from the skillet as soon as it is cooked through.

2. Cornstarch

Cornstarch is used to thicken the sauce. However instead of whisking it into the sauce, the chicken pieces are coated in the powder. This not only helps to thicken the liquid when it is added, it also helps crisp up the chicken as well.

You can even cut and coat the chicken in cornstarch up to 48 hours before making this recipe. Then your dish can be prepared in even less time!

3. Olive Oil

Use a mild, high heat oil to cook the chicken. I prefer to use olive oil, however you could also use grapeseed oil or peanut oil as well.

4. Soy Sauce

Every good Chinese dish includes soy sauce, including this Cashew Chicken recipe. However, due to the high sodium content in traditional soy sauce, I prefer to use low sodium soy sauce.

5. Chicken Broth

Chicken broth is used to add both volume and enhance the flavor of the sauce. If you don’t have chicken broth available you can also use beef broth, vegetable broth or even water in a pinch.

6. Garlic

Garlic is the primary ingredient in the sauce the provides a ton of flavor. Fresh garlic cloves are minced and then whisked to the sauce.

However if you don’t have fresh garlic cloves you can use jarred minced garlic instead. For each garlic clove required in a recipe substitute 1/2 teaspoon of the jarred minced garlic.

Although I always prefer fresh garlic you can substitute garlic powder if needed. To substitute 2 garlic cloves use 1/4 teaspoon of garlic powder.

7. Brown Sugar

It is customary to add a little sweetness to Chinese dishes to balance out the umami flavors of the other ingredients used. Therefore a little brown sugar is whisked into the sauce before it is added to the chicken.

However feel free to your sweetener of choice.

8. Hoisin Sauce

Although a popular Chinese condiment, hoisin sauce is also commonly used in stir fry dishes. It has a complex flavor profile that compliments the other ingredients in my Egg Roll in A Bowl Recipe and also this Cashew Chicken recipe.

You can find hoisin sauce in the Asian food section at the grocery store. It is a thick, barbecue like sauce that is typically sold in a small glass container.

9. Sesame Oil

Sesame oil is a staple ingredient in Chinese cuisine. I use it in all of my Chinese recipes and it is the star ingredient in Sesame Garlic Noodles.

However be careful how much you use because a little goes a long way. It has such a strong flavor that you don’t need to add much to the dish.

10. Cashews

Cashews are added for both flavor and crunch. However be sure to use roasted and not raw cashews in this recipe.

Although you will be sautéing them for a brief moment you will gain the most flavor using cashews that have been roasted. I prefer to use unsalted cashews, however feel free to use salted cashews if you prefer.

Tips For Making Cashew Chicken

Use A Large Wok or Skillet – Although this is a recipe for two, it is best to use a large wok or skillet when making any Chinese dish. This recipe comes together so fast that it is important to give the ingredients enough room to cook evenly.

Cut The Chicken Into Small Even Pieces: To make sure that the chicken cooks evenly and quickly, be sure to dice the chicken into small, even size pieces.

Coat The Chicken In Cornstarch: It is best to allow the chicken to be coated in cornstarch for at least 30 minutes before cooking. The cornstarch will then adhere to the surface of the chicken and therefore allow it to brown up perfectly.

Prepare All The Ingredients Ahead Of Time: Because this recipe comes together so quickly be sure to prepare all the ingredients before you begin. Measure out the cashews, whisk the sauce together and dice any vegetables that you may be adding to the recipe.

Stir Fry Vegetables: If you decided to add any vegetables to this dish stir fry them for added flavor. Do this by removing the cooked chicken from the skillet.

Then saute the vegetables until slightly tender, yet still crisp. Add the chicken back to the pan and add the sauce.

Cashew Chicken Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 large chicken breast
• salt and pepper, to taste
• 2 Tablespoons cornstarch
• 1 Tablespoon olive oil
• 2 Tablespoons soy sauce, low sodium
• 1/4 cup chicken broth
• 2 garlic cloves, minced
• 1/2 Tablespoon Brown Sugar
• 1/2 Tablespoon Hoisin Sauce
• 1/2 teaspoon Sesame Oil
• 1/2 cup whole unsalted cashews, roasted

INSTRUCTIONS

Cut your chicken breast into one inch pieces. Salt and pepper the pieces and place the chicken in a resealable plastic bag.

Sprinkle the cornstarch over top of the chicken. Then toss the chicken with the cornstarch in a ziplock bag until evenly coated. Set aside for 30 minutes for best results.

Add olive oil to a wok or large skillet placed over medium high heat. Once the oil gets to the smoking point add the chicken in a single layer. Cook each side until golden brown and almost cooked through.

Optional: If you are adding vegetables, remove the chicken from the skillet. Add the vegetables and saute until just tender, but still crisp. Then add the chicken back to the skillet.

In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Set aside.

Add the cashews to the pan with the chicken and then pour in the sauce. Toss the ingredients until the sauce has coated the chicken and cashews and has thickened.

Remove the skillet from the heat as soon as the chicken is cooked through to an internal temperature of 165°F. Serve over rice and with veggies if desired.

Enjoy! Mary

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