If you’ve ever craved a dish that balances savory, nutty, and slightly sweet flavors all in one bite, then you’re going to adore this Chinese Cashew Chicken Recipe. It’s a wonderfully comforting meal that combines tender chicken thighs with crunchy roasted cashews and vibrant vegetables, all wrapped in a luscious sauce that’s infused with Chinese cooking wine and sesame oil. Whether you’re cooking a family dinner or inviting friends over, this recipe delivers satisfying flavors that are as impressive as they are easy to pull together.
Ingredients You’ll Need
This Chinese Cashew Chicken Recipe requires simple, thoughtfully chosen ingredients that each play a vital role in creating that perfect harmony of taste and texture. From the savory soy sauce to the crunch of fresh capsicum, every item is essential for making the dish pop.
- Cornstarch: Helps thicken the sauce to a glossy finish and ensures it clings beautifully to the chicken and veggies.
- Soy sauce: Adds the iconic salty, umami-rich depth that forms the base of this dish’s flavor.
- Chinese cooking wine or Mirin: Brings a subtle sweetness and complexity that elevates the sauce.
- Oyster sauce: Provides a savory, lightly sweet undertone that ties all ingredients together.
- Sesame oil: Offers a nutty aroma that instantly transports you to classic Chinese flavors.
- Chicken thigh (skinless, boneless): Chosen for tenderness and juiciness, it absorbs flavors better than breast meat.
- Peanut or vegetable oil: Ideal for high-heat stir-frying to keep the chicken juicy and the veggies crisp.
- Garlic: Delivers an aromatic punch that awakens the palate.
- Onion: Adds sweetness and texture, balancing the savory notes perfectly.
- Green capsicum (bell pepper): Provides fresh crunch and vibrant color.
- Water: Helps adjust the sauce consistency without diluting flavor.
- Roasted cashews (unsalted): The star for crunch and a buttery richness that’s utterly addictive.
How to Make Chinese Cashew Chicken Recipe
Step 1: Prepare the Sauce
Start by mixing cornstarch and soy sauce thoroughly until smooth and lump-free. This creates the perfect base to thicken the sauce later. Then, add in the Chinese cooking wine, oyster sauce, and sesame oil, whisking them together to meld those incredible flavors into a harmonious blend.
Step 2: Marinate the Chicken
Take about two tablespoons of your prepared sauce and toss it with the chicken pieces, ensuring every piece is well-coated. Let this marinate for at least 10 minutes so the chicken soaks up those savory notes, making every bite flavorful and juicy.
Step 3: Begin Cooking Aromatics
Heat your chosen oil in a wok or heavy skillet over high heat. When it’s shimmering, add the minced garlic and chopped onion, cooking for about a minute. This step infuses the oil and the base of the dish with that irresistible aromatic kick.
Step 4: Cook the Chicken and Veggies
Next, add the marinated chicken to the wok and stir-fry for around two minutes until it’s just starting to brown. Introduce the chopped green capsicum, continuing to cook for another minute. This keeps the capsicum tender-crisp and full of color, adding a pleasant contrast to the tender chicken.
Step 5: Add Sauce and Simmer
Pour in the remaining sauce mixture along with the water and bring everything to a simmer. Stir continuously for about one minute until the sauce thickens into a glossy coating that clings to the chicken and veggies, making the dish irresistibly saucy without being watery.
Step 6: Stir in Cashews and Finish
Finally, fold in the roasted cashews, giving everything a good toss to evenly distribute those crunchy nuggets. Remove the wok from heat and get ready to serve this sumptuous dish immediately for the best texture and flavor.
How to Serve Chinese Cashew Chicken Recipe
Garnishes
To elevate your Chinese Cashew Chicken Recipe, sprinkle some finely chopped spring onions or fresh coriander on top. Both options add a bright, fresh touch and a lovely pop of green that complements the dish’s rich colors.
Side Dishes
This recipe shines alongside steamed jasmine rice or fragrant brown rice, which help soak up the delicious sauce. For a lighter twist, try serving it over cauliflower rice — it’s a wonderful low-carb alternative that still pairs perfectly with the bold flavors.
Creative Ways to Present
For a fun presentation, serve the Cashew Chicken in individual lettuce cups for a refreshing bite with a satisfying crunch. You can also plate it over a bed of lightly sautéed noodles for a comforting one-pan meal that adds a new texture dimension to this classic.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Cashew Chicken Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. Make sure the dish has cooled completely before sealing to maintain the best flavor and texture in your next meal.
Freezing
You can freeze leftovers for up to 2 months, but note that the capsicum might lose some of its crunch once thawed. Freeze in a freezer-safe container or bag, leaving room for expansion, and defrost overnight in the fridge before reheating.
Reheating
To reheat, gently warm the dish in a nonstick pan over medium heat, stirring occasionally until heated through. This method helps maintain the sauce’s consistency and keeps the chicken tender. Avoid microwaving if possible to prevent the cashews from becoming soggy.
FAQs
Can I use chicken breast instead of thigh in the Chinese Cashew Chicken Recipe?
Absolutely! While chicken thigh adds extra juiciness and flavor, chicken breast works fine as a leaner alternative — just be careful not to overcook it, as it can dry out faster.
What if I don’t have Chinese cooking wine or Mirin?
You can substitute with dry sherry or a mild white wine. If you prefer a non-alcoholic option, a splash of apple cider vinegar mixed with a pinch of sugar can mimic a similar taste.
Are roasted cashews necessary, or can I use raw ones?
Roasted cashews are preferred because they offer a deeper, nuttier flavor and crunch. If using raw cashews, toast them lightly in a dry pan before adding to the dish to develop that essential toasty taste.
Is this recipe spicy?
No, this Chinese Cashew Chicken Recipe isn’t spicy by default, but you can always add red chili flakes or fresh chopped chili to the stir-fry if you like a little heat in your meal.
Can I prepare this dish for meal prep?
Definitely! The chicken and sauce hold up well when cooked ahead of time, making it a fantastic option for easy and flavorful lunches throughout the week.
Final Thoughts
I can’t recommend this Chinese Cashew Chicken Recipe highly enough if you’re looking for something quick, flavorful, and satisfying. It’s a fantastic way to bring comforting Chinese flavors into your kitchen without complicated steps. Give it a try and watch how it quickly becomes a go-to favorite for you and everyone you share it with!
Print
Chinese Cashew Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
Chinese Cashew Chicken is a quick and flavorful stir-fry dish featuring tender chicken thigh pieces cooked with crunchy roasted cashews and vibrant vegetables in a savory sauce made with soy, oyster sauce, and a hint of sesame oil. Perfect for a satisfying weeknight dinner and served best with rice or cauliflower rice for a low-carb option.
Ingredients
Sauce Ingredients
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce (all purpose or light)
- 1 1/2 tbsp Chinese cooking wine or Mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (substitute black pepper if unavailable)
Main Ingredients
- 500g / 1 lb chicken thigh, skinless boneless, cut into 2.5cm / 1″ pieces
- 2 tbsp peanut oil or vegetable oil
- 2 garlic cloves, minced
- 1/2 onion (yellow, brown or white), chopped into 1.75 cm / 3/4″ pieces
- 1 green capsicum / bell pepper, chopped into 2 cm / 0.8″ pieces
- 6 tbsp water
- 3/4 cup roasted cashews, unsalted
Instructions
- Prepare the Sauce: In a bowl, combine the cornstarch and soy sauce, whisking until smooth and lump-free. Add the Chinese cooking wine or Mirin, oyster sauce, sesame oil, and a dash of white pepper. Mix thoroughly to create a flavorful sauce base.
- Marinate the Chicken: Transfer 2 tablespoons of the prepared sauce to the chicken pieces and toss to coat evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Cook Aromatics: Heat the peanut or vegetable oil in a wok or heavy-based skillet over high heat. Add the minced garlic and chopped onion, cooking for about 1 minute until fragrant and slightly softened.
- Add Chicken and Capsicum: Add the marinated chicken to the wok and stir-fry for 2 minutes until the chicken starts to cook through. Then add the chopped green capsicum and continue cooking for an additional 1 minute, allowing the vegetables to remain crisp.
- Simmer with Sauce: Pour in the remaining prepared sauce along with 6 tablespoons of water. Bring the mixture to a simmer, stirring constantly for about 1 minute until the sauce thickens and evenly coats the chicken and vegetables.
- Finish with Cashews: Stir in the roasted unsalted cashews to add crunch and a nutty flavor. Remove the wok from heat and serve the Chinese Cashew Chicken immediately, ideally with steamed rice or cauliflower rice for a lower-carb alternative.
Notes
- Use light soy sauce for a less salty flavor, but all-purpose soy sauce works well too.
- Chinese cooking wine or Mirin adds a subtle sweetness and depth, but you can substitute with dry sherry if unavailable.
- Skinless boneless chicken thigh is preferred for juiciness and tenderness, but chicken breast can be used as a leaner option.
- If you want to increase heat, add a small amount of chopped chili to the garlic and onion step.
- For a low-carb meal, serve with cauliflower rice instead of traditional white rice.
- Ensure cashews are roasted and unsalted to avoid overpowering the dish with salt.
