Cashew Chicken

Cashew Chicken

Cashew Chicken is one of the most popular takeout dishes of all time. It’s quick, nutritionally balanced, and budget-friendly.

Serves 4 servings Prep 15 min. Cook 15 min.
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Everything you need

Marinade

  • 0.5 tablespoon soy sauce
  • 0.5 tablespoon Shaoxing wine (or mirin, dry sherry, water, etc.)
  • 0.25 teaspoon white pepper (or black pepper)
  • 0.5 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil (such as grape seed, canola, vegetable oil)

Stir Fry

  • 450 g boneless, skin-on chicken thighs (or chicken breasts)
  • 0.5 yellow onion
  • 2 cup red, yellow, and/or green bell peppers
  • 4 cloves garlic
  • 0.5 teaspoon (2g) grated ginger
  • 3 green onions, divided
  • 2 tablespoon neutral-tasting oil
  • 0.5 cup (75g) unsalted raw (or roasted) cashews
  • 3 cup cooked rice, to serve

Stir Fry Sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 0.5 teaspoon dark soy sauce (optional, for color)
  • 1 tablespoon sugar
  • 0.25 teaspoon white pepper (or black pepper)
  • 1 teaspoon toasted sesame oil
  • 4 tablespoon water
  • 1 tablespoon cornstarch
  • 1 tablespoon chicken bouillon powder (or a mix of golden mountain sauce and fish sauce)

Method

1

Marinate Chicken

Trim off any excess skin or fat from the chicken.

Cut the chicken into bite-sized pieces and transfer to a mixing bowl.

Add all the marinade ingredients and massage the chicken well.

Set aside to marinate.

2

Prepare Vegetables

Cut the onion and bell peppers into bite-sized pieces.

Finely chop the garlic cloves and grate a small knob of ginger (about 1/2 teaspoon).

Cut the green onions into 2-inch pieces and thinly slice the white parts.

3

Make Sauce

Combine all the stir fry sauce ingredients in a small container and mix well.

Set aside.

4

Make Cashew Chicken

Roast the cashews: In a large wok or pan, heat 2 tablespoons oil over medium heat. Once hot, add the cashews and roast for 2 to 3 minutes until deep dark brown. Remove the cashews, leaving the oil behind.

Cook the chicken: Increase the heat to high and add the marinated chicken to the same wok. Spread it out and sear for 1 to 2 minutes on the bottom until golden brown, then flip and cook for another 2 to 3 minutes until cooked through. Remove the chicken and set aside.

Sauté aromatics: Lower the heat to medium. In the remaining chicken fat, add the garlic, ginger, and white parts of the green onions. Sauté for about 1 minute until fragrant. (If needed, add 1–2 tablespoons additional oil.)

Stir-fry vegetables: Increase the heat to high. Add the onion and bell peppers and stir-fry for 1 minute. Then add the chicken back to the wok and toss together for 30 seconds.

Finish: Give the prepared stir fry sauce a quick stir and add it to the wok. Stir everything until the sauce thickens, then turn off the heat. Add the remaining green onions and roasted cashews, and give it a final mix.