If you’re craving Chinese takeout but want something fresher, faster, and even more delicious, this Cashew Chicken is the answer. Tender chicken breast or thigh is stir-fried with crunchy cashews, vibrant bell peppers, and crisp snap peas in a savory, slightly sweet sauce that coats every bite.
It’s the perfect balance of textures—tender chicken, crunchy nuts, crisp vegetables—all brought together by a rich, umami-packed sauce. Best of all, it comes together in under 30 minutes, making it an ideal weeknight dinner that beats any delivery. Serve it over steamed rice for a complete meal that’s guaranteed to become a family favorite.
Ingredients
For the Chicken Marinade:
- 1½ lbs (680g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry (optional)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- ¼ cup (60ml) chicken broth or water
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
For the Stir-Fry:
- 2 tablespoons vegetable oil or peanut oil, divided
- ¾ cup (100g) raw cashews
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 cup snap peas or snow peas, trimmed
- 3 green onions, sliced (white and green parts separated)
For Serving:
- Steamed jasmine rice
- Sesame seeds (optional)
Instructions
1. Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, Shaoxing wine (if using), cornstarch, and sesame oil. Mix well and let marinate for 10 to 15 minutes while you prepare the other ingredients.
2. Make the Sauce: In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, and black pepper until smooth. Set aside.
3. Toast the Cashews: Heat a large wok or skillet over medium heat. Add the raw cashews and toast, stirring frequently, for 2 to 3 minutes until golden and fragrant. Remove and set aside.
4. Stir-Fry the Chicken: Increase heat to high. Add 1 tablespoon of oil to the wok. Add the marinated chicken in a single layer. Cook undisturbed for 1 to 2 minutes until browned, then stir-fry for another 2 to 3 minutes until cooked through. Remove and set aside.
5. Stir-Fry the Vegetables: Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger, stir-frying for 30 seconds until fragrant. Add the bell peppers and snap peas, stir-frying for 2 to 3 minutes until crisp-tender.
6. Combine and Sauce: Return the chicken to the wok. Add the toasted cashews and the white parts of the green onions. Give the sauce a final stir and pour it into the wok. Toss everything together for 1 to 2 minutes until the sauce thickens and coats all the ingredients evenly.
7. Serve: Transfer to a serving platter or bowl. Garnish with the green parts of the green onions and sesame seeds if desired. Serve immediately with steamed jasmine rice.
This Cashew Chicken brings the bold, savory flavors of Chinese takeout to your kitchen—quick, fresh, and absolutely delicious.
