Cashew Chicken

This cashew chicken stir-fry with savory hoisin sauce is a quick and easy weeknight dinner. Searing, tender pieces of marinated meat with crisp vegetables in a hot wok make for a fast one-pot meal. Ready in just 30-minutes!

You don’t need to order takeout to enjoy a restaurant-quality meal at home! Cashew chicken is an easy-to-prepare stir fry. Let your pan or wok do the hard work in minutes. I’ll show you how to master the cooking technique for a delicious protein-packed meal.

The pieces of lean meat briefly marinate to infuse a more savory taste into each bite. It’s paired with crisp bell peppers and toasted cashews for a pleasing crunch! The chicken simmers in a simple soy-based sauce that clings to the food for maximum flavor. Pair with your favorite Chinese sides like chow mein or fried rice.

Chicken selection

Use boneless skinless chicken breast for a lean protein option. Cut the breasts into about 1-inch thick cubes. The protein will shrink as it cooks. This size ensures hearty bites that don’t dry out.

Alternatively, you can slice it against the grain about ½-inch thick into strips. The meat cooks very quickly, so adjust the cooking time as needed. Thighs can also be used if you prefer dark meat.

Marinate the chicken

I use a simple combination of soy sauce, rice wine, sesame oil, cornstarch, and black pepper to season the meat. Just 15 minutes helps the fermented soy flavor enhance the umami taste of the bland chicken. The cornstarch mixture creates a coating on the surface, developing a gorgeous golden brown crust as it sears. 

If you don’t have time to marinate the chicken, you can season it with salt, pepper, and cornstarch. But believe me, a quick marinade is worth the extra few minutes!

Toast the cashews

Cashew nuts add a wonderfully nutty flavor and creamy texture to the dish. Purchase whole cashews so that they hold their shape when stir-frying. I recommend ones already roasted, but raw works well too.

Toast them in the dry pan to warm up the oils, and lightly brown the surface, making the flavor more intense. Raw nuts will need a few extra minutes to become golden in hue.

Searing the meat

A wok is my pan of choice, as the rounded bottom and tall sides quickly heat up and retain warmth, maximizing the cooking area of the pan. However, a large nonstick skillet also works well. The meat will be wet, so carefully add it to the hot vegetable oil in a single layer. 

Use medium-high heat to sear the chicken. I let the meat sit for at least a minute before stir-frying. This duration allows browning on the surface for more flavor—Cook, the chicken until it’s just about fully cooked, about 4 minutes.

Cook the vegetables and aromatics

Crisp pieces of red bell pepper are added straight to the pan for a quick toss. You want the vegetables to be crisp-tender and not mushy. Freshly minced ginger and garlic is stir-fried until aromatic, just 30 seconds. You don’t want them to burn! 

They add a spicy, pungent taste that makes the dish more exciting. Add dried red chili flakes to the pan for a hint of lingering heat. You can also drizzle in chili oil or chili sauce like sriracha for a spicier taste. Other vegetables like water chestnuts, sugar snap peas, broccoli, or green beans would be great additions to the stir-fry.

Make the stir-fry sauce

The sauce is a simple combination of hoisin, soy sauce, rice vinegar, honey, and chicken stock. This creates a balanced sauce that clings to the meat. The fermented soy products add an intense savory taste to the dish. The red pepper flakes added with the vegetables will infuse into the sauce. 

Cornstarch adds a glossy sheen and makes it sticky, so it clings to the food. Add the mixture straight to the pan and immediately stir! The agitation helps to distribute the heat to help the starches gelatinize and thicken in under a minute. Stir the toasted cashews and green onions into the pan with the heat off to gently wilt the alliums.

Serve this with

• Lettuce wraps
• Steamed white rice
• Beef with broccoli
• Egg rolls
• Crab rangoon
• Potstickers

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