If you’re craving a dish that’s bursting with flavor, vibrant texture, and a delightful crunch, you need to try this Cashew Chicken Recipe. It’s a perfect harmony of tender chicken coated in a crisp golden crust, tossed in a savory-sweet sauce enriched with roasted cashews and fragrant aromatics. Whether you’re cooking for a weeknight dinner or impressing guests, this dish comes together quickly and effortlessly, making it a true staple anyone can enjoy.

Ingredients You’ll Need

A white marbled surface holds ten clear round bowls arranged in rows, each containing different ingredients for cooking. The largest bowl on the right is filled with raw pink chicken pieces. Next to it, a bowl of bright green chopped scallions rests at the top right corner. In front of the chicken, a small bowl holds whole light brown cashew nuts. Below and slightly left is a bowl of white powdery cornstarch. Above and in the middle row, there are several small bowls with sauces and liquids: a large bowl of pale yellow liquid, a bowl with dark soy sauce, a small bowl of dark brown hoisin sauce, and two tiny bowls with minced garlic and minced ginger. A woman’s hand is not visible but implied to be nearby to assist with cooking. All bowls are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Cashew Chicken Recipe relies on a handful of straightforward ingredients, each playing a vital role in creating an explosion of taste and texture. From the juicy chicken pieces to the crunchy roasted cashews and the balance of savory and sweet notes in the sauce, every item is essential to bring this dish to life.

Chicken thighs (1 pound): Juicy and tender, thighs stay moist and flavorful when cooked, but you can use breasts if preferred.
Cornstarch (1/4 cup plus 1 teaspoon): Ensures a crispy coating on the chicken and thickens the sauce perfectly.
Oil (3 tablespoons): For frying and stir-frying, use a neutral oil to achieve that golden crunch and sauté the aromatics.
Ginger (1 teaspoon, minced): Infuses a warm, zesty kick that wakes up the entire dish.
Garlic (2 cloves, minced): Adds an irresistible savory depth.
Unsalted roasted cashews (1 cup): The star crunch element that pairs perfectly with the tender chicken.
Green onions (1/2 cup, sliced): Brightens the dish with freshness and a mild onion flavor.
Chicken stock (1/4 cup): Adds richness and moisture to the sauce.
Soy sauce (2 tablespoons): Provides the salty, umami backbone of the sauce.
Honey (2 tablespoons): Brings a natural sweetness that balances the savory ingredients.
Hoisin sauce (2 teaspoons): Adds a layer of depth with its slightly sweet and tangy flavor.
Rice wine vinegar (1/2 teaspoon): A subtle acidity that brightens every bite.

How to Make Cashew Chicken Recipe

Step 1: Prepare the Sauce

Start by whisking together chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice wine vinegar in a small bowl until smooth. Set this sauce mixture aside; it will create that signature glossy and flavorful coating for the dish.

Step 2: Coat the Chicken

Place the bite-sized chicken pieces into a bowl and sprinkle with 1/4 cup cornstarch. Toss everything gently so each piece gets evenly coated. This step is crucial for achieving that crispy exterior that contrasts beautifully with the tender interior.

Step 3: Cook the Chicken

Heat oil in a deep pan to 350°F if deep-frying, or preheat a non-stick skillet over medium-high heat for pan-frying. Fry the chicken pieces until golden and cooked through, typically about 2-3 minutes per side if pan-frying. Once done, remove the chicken and let it drain on paper towels to maintain that crisp texture.

Step 4: Sauté Aromatics and Cashews

Using one tablespoon of oil in a large pan, sauté the minced garlic and ginger for about a minute until fragrant. Add the roasted cashews next—this short cooking enhances their crunch and brings out their nutty richness, complementing the chicken perfectly.

Step 5: Combine and Toss

Pour the prepared sauce into the pan with the cashews and aromatics. Cook it until it bubbles and thickens slightly, then add the cooked chicken back in. Toss everything together gently, ensuring every piece is enveloped in the luscious sauce. Finish by stirring in the fresh sliced green onions for a pop of color and mild sharpness, then remove from heat.

How to Serve Cashew Chicken Recipe

A large metal pan with a wooden handle holds a dish of small, golden brown fried pieces mixed with light orange cashew nuts and bits of green onions scattered throughout. The pieces are coated in a glossy, thick brown sauce that sticks to the food and the pan sides, showing bits of sauce splattered around. A round metal skimmer rests on the food's right side. The scene is set on a white marbled surface with a section of white tiled wall behind the pan. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a simple yet beautiful touch, sprinkle extra chopped green onions or toasted sesame seeds over the finished dish. These garnishes enhance both flavor and presentation, making the meal feel special and inviting.

Side Dishes

Cashew Chicken Recipe pairs wonderfully with steamed jasmine rice or fluffy white rice, which soaks up every bit of the glorious sauce. For some green balance, consider serving with sautéed bok choy, steamed broccoli, or even a crisp Asian cucumber salad that adds freshness and crunch.

Creative Ways to Present

If you want to impress guests, serve the Cashew Chicken atop a bed of vibrant stir-fried vegetables or pile it over noodles for an irresistible twist. You can also dish it into individual bowls with a lemon or lime wedge on the side to add a zesty zing just before eating.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cashew Chicken Recipe in an airtight container in the refrigerator for up to 3 days. This dish reheats well, but the sauce might thicken further—just add a splash of water or chicken stock when reheating to loosen it up.

Freezing

This dish freezes nicely, too. Allow it to cool completely, then transfer to a freezer-safe container or bag. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

Reheating

Reheat the Cashew Chicken over medium heat in a skillet, stirring occasionally to warm it evenly without drying out the chicken. Adding a little bit of water, broth, or extra soy sauce can resurrect the sauce’s luscious texture and keep the chicken moist and delicious.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work just fine, though thighs offer a juicier, more tender texture. If using breasts, just be careful not to overcook to keep them from getting dry.

Is it necessary to deep-fry the chicken?

Nope! Pan-frying works beautifully too and is a bit lighter. Just make sure to cook the chicken thoroughly and get a nice golden crust for that signature crunch.

Can I substitute cashews with another nut?

While cashews are classic here, you can try almonds or peanuts if preferred. Keep in mind, roasted and unsalted nuts work best to maintain the dish’s balance of flavors.

How spicy is this Cashew Chicken Recipe?

It’s generally mild and balanced, with a sweet-savory profile. If you like heat, you can add a pinch of red chili flakes or a splash of sriracha to the sauce for a spicy kick.

What can I do with the leftover sauce?

The sauce is fantastic drizzled over steamed veggies or used as a dip for spring rolls. Just whisk it well before reheating to restore that velvety consistency.

Final Thoughts

This Cashew Chicken Recipe is truly a winner in my book. It’s fast, flavorful, and perfect for any night when you want something comforting yet exciting. With its irresistible crunch and savory-sweet sauce, you’ll find yourself reaching for seconds. So go ahead, give it a try—you might just discover a new favorite to add to your recipe rotation!