If you’re craving a dish that combines tender chicken, crunchy cashews, and a luscious sauce bursting with flavor, this Cashew Chicken Recipe is going to become your new go-to. It’s a wonderful balance of savory, sweet, and nutty elements, all coming together in a simple yet impressive dish that feels both comforting and exciting. Whether you’re cooking for family or friends, this recipe offers a perfect mix of textures and tastes that everyone will love.
Ingredients You’ll Need
Getting the ingredients right is key to making this Cashew Chicken Recipe truly shine. Each component plays its part, from the crispy texture of the corn starch coating to the rich depth of the soy-based sauce, ensuring every bite is packed with flavor and visual appeal.
- Chicken breast (1 lb, boneless and skinless): Tender and lean, perfect for quick cooking and soaking up the sauce.
- Salt (1 tsp): Enhances the overall taste and seasons the chicken deeply.
- Black pepper powder (1 tsp): Adds a subtle kick and warmth that balances the sweetness.
- Corn-starch (¼ cup): Creates a crispy, golden crust on the chicken pieces when cooked.
- Cashews (¾ cup, whole unsalted): Provide a satisfying crunch and nutty flavor that complements the chicken perfectly.
- Cooking oil (2 tbsp): For frying the chicken to that perfect golden brown.
- Garlic cloves (4, minced): Infuse the dish with aromatic depth and savory warmth.
- Hoisin sauce (1 tbsp): Offers a sweet and tangy layer that lifts the sauce beautifully.
- Sesame oil (1 tbsp): Brings a rich, toasty fragrance that’s unmistakably delicious.
- Brown sugar (1 tbsp): Adds a gentle sweetness that rounds out the flavors.
- Soy sauce (¼ cup): The salty backbone of the sauce that ties everything together.
- Water (½ cup): Helps create the perfect sauce consistency for coating each piece.
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 they’re fully coated. This step is crucial because the corn starch not only adds a delightful crunch but also helps lock in the juices during cooking.
Step 2: Mix the Sauce
Combine Hoisin sauce, sesame oil, brown sugar, soy sauce, minced garlic, and water in a bowl. Whisk everything together to create a harmonious sauce that will glaze the chicken with beautiful boldness and subtle sweetness in the final dish.
Step 3: Roast the Cashews
Heat a heavy-bottomed pan over medium-high flame and dry roast the cashews for about 5 minutes until they turn golden and crispy. Roasting not only amplifies their nutty flavor but also adds a delightful texture contrast in the dish. Once done, set them aside to cool.
Step 4: Cook the Chicken
In the same pan, add the cooking oil and heat until it starts smoking. Add the corn-starch-coated chicken pieces in batches, making sure not to overcrowd the pan. Fry until each piece turns golden brown and crisp on all sides. This step seals in the flavor and ensures the chicken stays juicy inside.
Step 5: Combine and Simmer
Return all the chicken to the pan, add the roasted cashews, and pour in the sauce mixture. Toss everything together so that each piece is generously coated. Cover and let it cook on medium heat for about 5 minutes, giving the sauce time to thicken into a glossy, irresistible coating.
Step 6: Garnish and Finish
For added color and flavor, sprinkle some fresh spring onions, sesame seeds, and if you like a little heat, chili flakes over the top. These final touches brighten the dish and elevate its presentation.
How to Serve Cashew Chicken Recipe
Garnishes
Simple garnishes like chopped spring onions and sesame seeds provide freshness and a light crunch, making each serving feel fresh and vibrant. Chili flakes add a kick if you want to spice things up and add complexity to your meal.
Side Dishes
This Cashew Chicken Recipe pairs beautifully with fluffy white rice or jasmine rice, which helps soak up the flavorful sauce. For a healthy balance, steamed broccoli or a crisp green salad provides a delightful contrast of textures and colors on your plate.
Creative Ways to Present
For an elegant dinner party, consider serving the cashew chicken in individual mini rice bowls garnished with a sprig of cilantro. Another fun idea is to stuff lettuce cups with the chicken mixture, adding a fresh crunch and making for perfect finger food at casual gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Cashew Chicken Recipe in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it an excellent option for quick weekday lunches or dinners.
Freezing
If you want to keep it longer, this recipe freezes well. Place the cooked chicken and sauce in a freezer-safe container or bag, removing as much air as possible. It should last up to 2 months. When ready to eat, thaw the dish overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or microwave until warmed through. Stir occasionally to ensure the sauce doesn’t stick or dry out. Adding a splash of water can help loosen the sauce if it has thickened too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more fat and richness, which some people prefer, but the cooking time may vary slightly. Just make sure to cut them into bite-sized pieces and cook thoroughly.
Do I have to use whole cashews, or can I use chopped?
You can use chopped cashews if you prefer smaller nut pieces throughout the dish; however, whole cashews give a nicer, satisfying crunch and look great as a garnish.
Is this recipe spicy?
By itself, the recipe isn’t spicy, but you can easily adjust the heat by adding chili flakes or fresh chilies in step six to suit your taste.
Can I make this recipe vegetarian?
Yes! Swap the chicken for tofu or tempeh and keep all the other ingredients the same for a delicious vegetarian Cashew Chicken Recipe twist.
What’s the best type of rice to serve with Cashew Chicken Recipe?
Jasmine rice or plain steamed white rice works beautifully as it complements the rich flavors without overpowering them, but brown rice is a great option for a nuttier, fiber-rich choice.
Final Thoughts
This Cashew Chicken Recipe is truly a delicious celebration of textures and flavors in every bite. It’s straightforward enough for weeknight dinners but special enough for guests. I hope you enjoy making it as much as I do and that it becomes a favorite in your kitchen for many meals to come!
Print
Cashew Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Description
A flavorful and crunchy Cashew Chicken recipe featuring tender bite-sized chicken pieces coated in corn starch, roasted cashews, and a savory-sweet hoisin-soy sauce. Perfectly cooked in a pan for a quick and delicious meal served best with rice and steamed broccoli.
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 Sauce
- ¾ cup cashews (whole, unsalted)
- 2 tbsp cooking oil
- 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 mix thoroughly to coat each piece evenly. This coating will help to create a crispy texture when cooked.
- Make the sauce: In a separate bowl, mix minced garlic, hoisin sauce, sesame oil, brown sugar, soy sauce, and water until well combined. Set this sauce mixture aside for later use.
- Roast the cashews: Heat a large heavy-bottom pan over medium-high heat. Add the cashews and roast them for about 5 minutes, stirring occasionally, until they become crispy and fragrant. Remove them from the pan and set aside to cool.
- Cook the chicken: Using the same pan, heat 2 tablespoons of cooking oil over medium-high heat until it starts to smoke lightly. Add the corn-starch-coated chicken pieces in a single layer, cooking in batches if necessary. Fry each side until golden brown and cooked through, ensuring a crispy crust forms.
- Combine chicken, cashews, and sauce: Return the roasted cashews to the pan along with the prepared sauce. Toss everything together so the chicken is well coated. Cover the pan and cook on medium heat for 5 minutes, allowing the sauce to thicken and infuse into the chicken.
- Garnish and serve: Remove from heat and garnish with chopped spring onions, sesame seeds, and chili flakes if desired. Serve hot alongside steamed rice and broccoli for a complete meal.
Notes
- For extra heat, add more chili flakes or fresh sliced chilies during cooking.
- Chicken thighs can be used instead of chicken breast for juicier results.
- Make sure not to overcrowd the pan when frying chicken to maintain crispiness.
- Roasting cashews separately gives them a crunchy texture; avoid burning by stirring often.
- This recipe is easily adaptable to gluten-free by using tamari or gluten-free soy sauce.
- Store leftovers covered in the refrigerator for up to 3 days; reheat gently to preserve texture.
