Dinner

Chinese Cashew Chicken Meatballs Recipe

Name: Chinese Cashew Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1/4 cup soy sauce (ordinary or light); 1/4 cup Chinese cooking wine (shaoshing wine or dry sherry); 1/4 cup oyster sauce; 2 tsp sesame oil; 1 tbsp cornflour/cornstarch; 500g (1 lb) ground chicken mince; 2 cloves garlic, minced; 1 small egg; 3/4 cup panko breadcrumbs; 1/2 tsp salt; 1/4 tsp white pepper (or black pepper); 2 tbsp peanut oil (or vegetable or canola oil); 1 clove garlic, minced; 1 small onion, sliced; 1 green capsicum (bell pepper), chopped into 1.75 cm (2/3 inch) pieces; 3/4 cup water; 1 cup unsalted cashews

BySophie Carsel April 29, 2026April 29, 2026

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Introduction

Chinese Cashew Chicken Meatballs offer a delicious twist on a classic favorite, combining tender chicken meatballs with a savory, flavorful sauce and crunchy cashews. This easy-to-make dish is perfect for a quick weeknight dinner or impressing guests with minimal effort.

A white bowl holds a dish with three visible layers: the bottom layer is white steamed rice with separated grains, the middle layer consists of bright green bell pepper pieces and light brown cashew nuts scattered unevenly, and the top layer features several golden-brown meatballs with a shiny dark brown glaze. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup soy sauce, ordinary or light
1/4 cup Chinese cooking wine (shaoshing wine, or substitute with dry sherry)
1/4 cup oyster sauce
2 tsp sesame oil
1 tbsp cornflour / cornstarch
500g / 1 lb chicken mince (ground chicken)
2 cloves garlic, minced
1 small egg
3/4 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp white pepper (or substitute with black pepper)
2 tbsp peanut oil (or vegetable or canola oil)
1 clove garlic, minced
1 small onion, sliced
1 green capsicum / bell pepper, chopped into 1.75 cm / 2/3 inch pieces
3/4 cup water
1 cup unsalted cashews

Instructions

Step 1: Combine the soy sauce, Chinese cooking wine, oyster sauce, and sesame oil in a jar. Shake well to mix. Pour 2 teaspoons of this sauce into a large bowl for the meatballs. Add the cornflour to the remaining sauce in the jar, shake again, and set aside.
Step 2: Add chicken mince, minced garlic, egg, panko breadcrumbs, salt, and white pepper to the bowl with the 2 teaspoons of sauce. Mix gently until just combined.
Step 3: Measure out a heaped tablespoon of the mixture and place it on a work surface. Roll it gently into a ball. If the mixture is too sticky or loose to form balls, see note below.
Step 4: Heat peanut oil in a skillet over medium-high heat. Add the meatballs and brown them on all sides, about 4 minutes total. Transfer browned meatballs to a plate; they will be slightly undercooked inside.
Step 5: Return the skillet to the heat. Add sliced onion and minced garlic, cooking for 1 minute. Add chopped capsicum and cook for another minute. Pour in the prepared sauce and water, stirring quickly as it starts to simmer.
Step 6: Carefully add the meatballs and any juices from the plate back into the skillet. Reduce heat to medium and simmer, stirring occasionally, for 3 to 4 minutes until the sauce thickens and the meatballs are cooked through.
Step 7: Stir in the cashews and serve immediately over rice.

Tips & Variations

If the meatball mixture is too sticky, add a little more panko breadcrumbs until it firms up for easier rolling.
You can substitute chicken mince with ground turkey for a lighter option.
For extra heat, add a pinch of chili flakes to the sauce.
Use light soy sauce for a less salty taste.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. For longer storage, freeze cooled meatballs and sauce separately for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white bowl with a beige speckled pattern holds a dish made of three main layers. At the bottom is a base of white rice with separate grains, fluffy in texture. On top of the rice are glossy, brown meatballs with a slightly charred look and a smooth, shiny sauce coating. Scattered between the meatballs are chunks of bright green bell pepper with a soft, cooked texture and whole light brown cashew nuts that look roasted. The whole dish is covered lightly in a thick, dark brown sauce that glistens. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut instead of cashews?

Yes, you can substitute cashews with almonds or peanuts depending on your preference or what you have on hand. Toast them lightly for extra flavor.

What can I serve with Chinese Cashew Chicken Meatballs?

These meatballs pair wonderfully with steamed jasmine rice, fried rice, or even noodles. A side of steamed greens or a simple salad also complements the dish well.