Easy Cashew Chicken (Better Than Takeout!)
If you're constantly craving Chinese, this delectable cashew chicken is a good recipe to try. It's an easy homemade dish of your favourite Chinese takeaways.
Equipment
- Large nonstick skillet or wok (12-inch / 30 cm)
- Large mixing bowl
- Small mixing bowl
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
Ingredients
- 5 tablespoons soy sauce divided — 3 tablespoons for marinade, 2 tablespoons for sauce
- 2 tablespoons dry sherry or Shaoxing wine
- 4 teaspoons cornstarch divided
- 1 pound boneless, skinless chicken breast cut into 1-inch pieces
- 1 cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 1 teaspoon neutral oil for cooking chicken
- 1 teaspoon neutral oil for vegetables
- ¾ cup yellow onion chopped (about 1 small onion)
- ½ cup celery chopped (about 1–2 stalks)
- ½ cup red bell pepper chopped (about ½ large pepper)
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced (about 2 teaspoons)
- ½ cup green onions chopped (about 4–5 stalks)
- ½ cup roasted unsalted cashews
- 1 teaspoon sesame seeds optional garnish
Instructions
- In a large bowl, combine 3 tablespoons soy sauce, dry sherry, and 2 teaspoons cornstarch. Add the chicken pieces and toss until evenly coated. Set aside to marinate while you prepare the vegetables.
- In a small bowl, whisk together the remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, 1 cup chicken broth, 1 tablespoon oyster sauce, and 1 tablespoon honey. Set the sauce aside.
- Heat 1 teaspoon neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer and cook for 4–5 minutes, turning once, until golden brown on the outside and cooked through (internal temperature of 165°F / 74°C). Transfer to a plate and set aside.
- Add the remaining 1 teaspoon oil to the same skillet. Sauté the onion, celery, red bell pepper, ginger, and garlic over medium-high heat for 2–3 minutes until the vegetables are crisp-tender and fragrant. Return the chicken to the skillet. Pour in the sauce mixture and stir to combine. Bring to a boil and cook for 1–2 minutes until the sauce thickens and coats the chicken. Remove from heat and drizzle with sesame oil. Garnish with cashews, green onions, and sesame seeds if desired. Serve immediately over steamed rice.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Cashews will soften overnight — add a fresh handful when reheating for crunch.
- Freezing: Freeze without the cashews and green onion garnish for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.
- Make-ahead: Marinate the chicken and prep the sauce and vegetables up to 24 hours in advance. Store separately in the fridge and stir-fry when ready.
- Substitutions: Swap chicken thighs for breast for juicier results (increase cook time by 1–2 minutes). Use tamari in place of soy sauce for a gluten-free version.
- Pro tip: Toast the cashews in a dry skillet for 2–3 minutes before garnishing — this intensifies their flavour and restores crunch if they've been sitting in your pantry.
Nutrition
Serving: 1servingCalories: 343kcalCarbohydrates: 20gProtein: 31gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 74mgSodium: 1747mgPotassium: 751mgFiber: 2gSugar: 8gVitamin A: 800IUVitamin C: 31mgCalcium: 53mgIron: 3mg
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