If you are craving a dish that perfectly balances crunch, savory sauce, and tender chicken, this Cashew Chicken Recipe is an absolute winner. It’s one of those meals that feels both comforting and luxurious, combining simple ingredients into a dish bursting with flavor. From the nutty roasted cashews to the rich blend of hoisin, soy, and sesame oils, every bite delivers layers of texture and taste. Whether it’s a weeknight dinner or a special occasion, this Cashew Chicken Recipe will quickly become a favorite in your home kitchen.
Ingredients You’ll Need
Gathering straightforward, pantry-friendly ingredients is the key to making this Cashew Chicken Recipe shine. Each ingredient contributes a unique quality to the dish—whether it’s the crispiness of the corn-starch coating on the chicken, the depth from the hoisin sauce, or the irresistible crunch of roasted cashews.
- Chicken breast: Boneless and skinless, cut into bite-sized pieces to ensure quick, even cooking and perfect tenderness.
- Salt: Enhances the natural flavors of the chicken and balances the savory sauce beautifully.
- Black pepper powder: Adds a subtle warmth and mild spice to the dish without overpowering it.
- Corn-starch: Creates a wonderful crispy coating on the chicken after frying.
- Cashews: Whole unsalted, roasted to bring out their rich nuttiness and add delightful crunch.
- Cooking oil: Used for frying the chicken to golden perfection and roasting the cashews.
- Garlic cloves: Minced for a fragrant, savory base that infuses the sauce with warmth.
- Hoisin sauce: A sweet and tangy addition that gives the sauce its signature depth of flavor.
- Sesame oil: Adds a toasted, aromatic quality that elevates every bite.
- Brown sugar: Balances the saltiness of the soy sauce with smooth sweetness.
- Soy sauce: Brings umami and saltiness, perfectly rounding out the sauce.
- Water: Used to loosen the sauce just enough so it coats the chicken evenly and thickens while cooking.
How to Make Cashew Chicken Recipe
Step 1: Prepare the Chicken
Start by seasoning the bite-sized chicken pieces with salt and black pepper. Then, toss them in corn-starch until each piece is thoroughly coated. This layer will crisp up beautifully when cooked, locking in the juices and giving the chicken a lovely texture that contrasts with the silky sauce.
Step 2: Mix the Sauce
Whisk together hoisin sauce, sesame oil, brown sugar, soy sauce, minced garlic, and water in a small bowl. This sauce is where all the magic happens, blending sweet, savory, and nutty flavors into one harmonious mixture that complements the chicken perfectly.
Step 3: Roast the Cashews
Heat a large, heavy-bottomed pan over medium-high heat and roast the cashews for about 5 minutes. This step intensifies their nuttiness and ensures they develop a satisfying crispness. Set them aside to cool and keep those flavors toasty and fresh.
Step 4: Cook the Chicken
Using the same pan, add cooking oil and heat it until it’s smoking hot. Place the corn-starch-coated chicken pieces in a single layer and fry them in batches to golden brown on each side. This method gives the chicken a fantastic crust while keeping the inside tender.
Step 5: Combine Chicken, Cashews, and Sauce
Return the roasted cashews to the pan with the chicken and pour in the prepared sauce. Toss everything together so the sauce evenly coats each piece. Cover the pan and let it simmer for 5 minutes on medium heat. As it cooks, the sauce thickens and clings to the chicken while melding all the flavors beautifully.
Step 6: Garnish and Serve
For the final touch, sprinkle chopped spring onions, sesame seeds, and optional chili flakes over the dish. These garnishes add pops of color, extra texture, and a gentle hint of heat, making the dish even more inviting.
How to Serve Cashew Chicken Recipe
Garnishes
Access an explosion of texture and visual appeal by topping your Cashew Chicken Recipe with fresh spring onion slices and toasted sesame seeds. If you like a little heat, a pinch of chili flakes adds an exciting kick that balances the sweetness of the sauce wonderfully.
Side Dishes
This Cashew Chicken pairs brilliantly with white jasmine rice or steamed broccoli. The rice soaks up the flavorful sauce expertly, while the crisp, fresh broccoli gives the meal a lovely green crunch that complements the richness of the dish.
Creative Ways to Present
For a delightful spin, try serving your Cashew Chicken atop a bed of fluffy cauliflower rice for a low-carb option or stuffed inside warm lettuce cups for a refreshing bite. These presentations make the dish feel fresh and vibrant, perfect for impressing guests or switching up family dinner night.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover Cashew Chicken Recipe to an airtight container and refrigerate. It should stay fresh for up to 3 days, making it perfect for quick lunches or easy dinners throughout the week.
Freezing
This dish freezes well for longer storage. Place portions into freezer-safe containers or bags, ensuring they are sealed tightly. Frozen Cashew Chicken can last up to 2 months without significant loss of flavor or texture.
Reheating
When reheating, gently warm the leftovers on the stovetop over medium heat, stirring occasionally to ensure even heating without drying out the chicken. Adding a splash of water or broth can help loosen the sauce if it has thickened too much in the fridge or freezer.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a great alternative and tend to be juicier and more forgiving if slightly overcooked. Just cut them into bite-sized pieces like the breast and follow the same steps.
Are there vegetarian options for this recipe?
Yes! You can swap chicken for firm tofu or tempeh, pressing and coating it similarly with corn-starch before frying. The cashews and sauce will still bring plenty of flavor to the dish.
Can I make the sauce ahead of time?
Definitely. You can mix the sauce ingredients in advance and store them in the fridge for up to 24 hours, which helps save time when cooking.
Is this recipe spicy?
The recipe itself is mild, but feel free to add chili flakes or fresh chilies during cooking if you like more heat. It’s very adaptable to your spice preference.
What’s the best oil to use for frying?
A neutral oil with a high smoke point, like vegetable or canola oil, works best for frying the chicken and roasting the cashews. This ensures the flavors stay pure and the chicken crisps nicely.
Final Thoughts
Once you make this Cashew Chicken Recipe, you’ll understand why it’s a beloved classic that never gets old. The harmony of crispy chicken, crunchy cashews, and that rich, flavorful sauce is simply irresistible. Trust me, this is a dish you’ll want to keep in your regular rotation. So, roll up your sleeves, gather these simple ingredients, and treat yourself to a flavorful meal that’s sure to impress!
Print
Cashew Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
This Cashew Chicken recipe features tender, bite-sized chicken pieces coated in a crispy corn-starch crust, tossed with crunchy roasted cashews and a rich, flavorful sauce made from soy sauce, hoisin, and sesame oil. It’s a perfect balance of savory, slightly sweet, and nutty flavors, ideal for a comforting weeknight dinner served alongside steamed broccoli and rice.
Ingredients
Chicken and Coating
- 1 lb. chicken breast (boneless and skinless, cut into bite-size pieces)
- 1 tsp salt
- 1 tsp black pepper powder
- ¼ cup corn-starch
Cashews and Oil
- ¾ cup cashews (whole unsalted)
- 2 tbsp cooking oil
Sauce
- 4 garlic cloves (minced)
- 1 tbsp Hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- ¼ cup soy sauce
- ½ cup water
Garnish (optional)
- Spring onion
- Sesame seeds
- Chili flakes
Instructions
- Prepare the Chicken: In a bowl, combine the chicken pieces with salt and black pepper. Add the corn-starch and toss well until each piece is evenly coated for a crispy texture.
- Make the Sauce: In a small bowl, whisk together minced garlic, hoisin sauce, sesame oil, brown sugar, soy sauce, and water to create a flavorful sauce mixture.
- Roast the Cashews: Heat a large heavy-bottom pan over medium-high heat, add the cashews, and roast them for about 5 minutes until they turn golden and crispy. Remove from the pan and set aside to cool.
- Cook the Chicken: Using the same pan, heat 2 tablespoons of cooking oil on medium-high until nearly smoking. Add the coated chicken in a single layer in batches to avoid overcrowding. Cook each side until golden brown and cooked through.
- Add Cashews and Sauce: Return roasted cashews to the pan with chicken, pour in the prepared sauce, and toss everything to coat well. Cover and cook on medium heat for 5 minutes to allow the sauce to thicken and meld with the ingredients.
- Garnish: Sprinkle chopped spring onions, sesame seeds, and chili flakes over the dish for added flavor and color, if desired.
- Serve: Serve the cashew chicken hot alongside steamed broccoli and rice for a complete, satisfying meal.
Notes
- For extra heat, add more chili flakes or a dash of chili sauce to the sauce mix.
- Use low-sodium soy sauce to reduce the salt content without compromising flavor.
- Ensure not to overcrowd the pan when frying chicken to get a perfect crispy crust.
- Leftovers can be refrigerated up to 3 days and reheated over medium heat.
- You can substitute cashews with almonds or peanuts if preferred.
