My Cashew Chicken recipe is easy to make and tastes even better than takeout. It is filled with juicy and tender chicken, crunchy cashews, and all coated in the most delicious sweet and sticky sauce.
Looking for more takeout recipes? Try my honey garlic chicken or bang bang shrimp next!
About This Recipe
This cashew chicken has become one of my go-to weeknight dishes. It's flavorful, easy to make, and—best of all—it tastes amazing with a bowl of rice. My wife loves rice bowls, so this dish is right up her alley. I made a double batch, so she could bring it for her office lunches all week.
In my recipe, I call for chicken thighs, but I want you to know that you can use chicken breasts as well. I prefer chicken thighs because they're more juicy and tender, but honestly, chicken breasts work just fine. Once the chicken is slathered in sauce, it doesn't matter what cut you use- it'll be delicious either way.
Key Ingredients
Chicken thighs: As I said earlier, chicken thighs are my go-to here because they're more tender. But feel free to use chicken breasts if that's what you prefer/have.
Cornstarch: This is extremely important for giving the chicken a crispy exterior. It also helps the sauce cling to the chicken.
Oil: Since we are frying the chicken, I recommend a higher-smoke-point oil like canola or plain olive oil (not extra virgin).
Cashews: I mean, it wouldn't be called cashew chicken without cashews.
Garlic, ginger & green onions: This is the holy trinity in Chinese cuisine. They provide savory depth to the dish.
Sauce: Chicken stock, soy sauce, honey, hoisin sauce, cornstarch, and rice vinegar.
Instructions
Please note: I made a double batch for the images below (my wife needed enough for office lunches).
STEP 1: Add the sauce ingredients to a small bowl and set aside.
STEP 2: Add the cornstarch and chicken to a bowl and toss to coat evenly.
STEP 3: Deep-fry the chicken in 350°F oil for 2-3 minutes, or pan-fry over medium-high heat for 2-3 minutes on each side until crispy and cooked through.
STEP 4: Heat 1 tablespoon of oil in a large pan or wok. Add the garlic, ginger, and cashews. Stir-fry for 1 minute.
STEP 5: Add the sauce mixture and cook until it thickens.
STEP 6: Add the chicken and toss to coat in the sauce.
STEP 7: Remove from the heat and stir in the green onions.
Cashew Chicken
Ingredients
For the stir-fry
- 1 pound chicken thighs (or breasts; cut into bite-sized pieces)
- ¼ cup cornstarch
- 3 tablespoons oil
- 1 teaspoon ginger (minced)
- 2 cloves garlic (minced)
- 1 cup unsalted roasted cashews
- ½ cup green onions (sliced)
For the sauce
- ¼ cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons hoisin sauce
- 1 teaspoon cornstarch
- ½ teaspoon rice wine vinegar
Instructions
- In a bowl, combine all the sauce ingredients and set aside.
- Add the chicken and cornstarch to a bowl and toss to evenly coat each piece.
- Deep-fry the chicken in 350°F oil for 2-3 minutes, or pan-fry over medium-high heat for 2-3 minutes on each side until crispy and cooked through. Remove chicken to a paper towel-lined plate.
- Heat 1 tablespoon of oil in a large pan. Add the garlic, ginger, and cashews, and cook for 1 minute.
- Add the sauce mixture and cook until it bubbles and thickens. Add back the chicken and toss to coat. Remove from the heat and toss with green onions. Enjoy!
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