Chinese Cashew Chicken Recipe

Introduction

Chinese Cashew Chicken is a flavorful and quick stir-fry dish that combines tender chicken pieces with crunchy cashews and vibrant vegetables. This recipe offers a perfect balance of savory, nutty, and slightly sweet flavors, making it a delightful meal for any day of the week.

Ingredients

• 1 tbsp cornstarch (cornflour)
• 3 tbsp soy sauce (all purpose or light)
• 1 1/2 tbsp Chinese cooking wine or Mirin
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper (or substitute black pepper)
• 500g / 1 lb chicken thigh (skinless, boneless, cut into 2.5cm / 1″ pieces)
• 2 tbsp peanut oil (or vegetable oil)
• 2 garlic cloves (minced)
• 1/2 onion (chopped into 1.75 cm / 3/4″ pieces; yellow, brown or white)
• 1 green capsicum / bell pepper (chopped into 2 cm / 0.8″ pieces)
• 6 tbsp water
• 3/4 cup roasted cashews (unsalted)

Instructions

1. Step 1: In a bowl, mix the cornstarch and soy sauce together until there are no lumps. Add the Chinese cooking wine, oyster sauce, sesame oil, and white pepper to this mixture and stir well to create the sauce.
2. Step 2: Transfer 2 tablespoons of the prepared sauce to the chicken pieces and toss to coat evenly. Set aside and marinate for at least 10 minutes.
3. Step 3: Heat the peanut oil in a wok or heavy-based skillet over high heat. Add the minced garlic and chopped onion, cooking for about 1 minute until fragrant.
4. Step 4: Add the marinated chicken to the wok and cook for 2 minutes, stirring frequently. Then add the chopped capsicum and cook for an additional 1 minute.
5. Step 5: Pour in the remaining sauce and 6 tablespoons of water. Bring to a simmer and continue cooking, stirring, for about 1 minute or until the sauce thickens and coats the chicken and vegetables.
6. Step 6: Stir the roasted cashews into the dish, remove from heat, and serve immediately. This dish pairs well with steamed rice or for a low-carb option, try serving it with cauliflower rice.

Tips & Variations

• For a spicier twist, add a pinch of chili flakes or a dash of chili oil when cooking the garlic and onion.
• Substitute chicken thighs with breast meat if you prefer leaner cuts, but be careful not to overcook as breast meat can dry out quickly.
• Unsalted roasted cashews allow you to control the saltiness of the dish; feel free to toast your own cashews for extra freshness.
• Adding sliced carrots or snap peas can introduce more color and crunch to the stir-fry.

Storage

Store any leftover cashew chicken in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid reheating multiple times to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Yes, you can substitute cashews with almonds or peanuts, but cashews provide the best texture and mild flavor that complements the sauce well.

Is it necessary to marinate the chicken?

Marinating helps the chicken absorb flavors and tenderize slightly, but if you’re short on time, you can skip this step and still have a tasty dish.

Chinese Cashew Chicken Recipe

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★★★★★

4.5 from 115 reviews

• Author: Sophie
• Total Time: 23 minutes
• Yield: 4 servings 1x

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Description

A classic Chinese-inspired stir-fry dish featuring tender chicken thigh pieces cooked with crunchy roasted cashews, vibrant bell peppers, and a savory soy-based sauce. This quick and flavorful recipe is perfect for a weeknight dinner and pairs beautifully with steamed rice or cauliflower rice for a low-carb option.

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Ingredients

Scale 1x2x3x

Sauce

• 1 tbsp cornstarch (cornflour)
• 3 tbsp soy sauce (all purpose or light)
• 1 1/2 tbsp Chinese cooking wine or Mirin
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper (substitute black pepper if unavailable)

Chicken and Vegetables

• 500g / 1 lb chicken thigh (skinless, boneless, cut into 2.5cm / 1″ pieces)
• 2 tbsp peanut oil (or vegetable oil)
• 2 garlic cloves (minced)
• 1/2 onion (yellow, brown or white, chopped into 1.75 cm / 3/4″ pieces)
• 1 green capsicum / bell pepper (chopped into 2 cm / 0.8″ pieces)
• 6 tbsp water
• 3/4 cup roasted cashews (unsalted)

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Instructions

1. Prepare the Sauce: In a bowl, mix the cornstarch and soy sauce until smooth with no lumps. Add the Chinese cooking wine, oyster sauce, sesame oil, and white pepper, then stir to combine well.
2. Marinate the Chicken: Transfer 2 tablespoons of the prepared sauce to the chicken pieces, mixing thoroughly to coat. Let it marinate for at least 10 minutes to absorb the flavors.
3. Sauté Aromatics: Heat the peanut or vegetable oil over high heat in a wok or a heavy-based skillet. Add the minced garlic and chopped onion, stir-frying for about 1 minute until fragrant and slightly softened.
4. Cook the Chicken and Capsicum: Add the marinated chicken pieces to the wok and stir-fry for 2 minutes. Then add the chopped green capsicum and continue cooking for 1 more minute, allowing the vegetables to soften slightly.
5. Add the Sauce and Simmer: Pour the remaining sauce and 6 tablespoons of water into the wok. Bring the mixture to a simmer and cook, stirring continuously, for about 1 minute or until the sauce thickens and coats the chicken evenly.
6. Finish with Cashews and Serve: Stir in the roasted cashews just before removing the wok from the heat. Serve the Chinese Cashew Chicken immediately over steamed rice or cauliflower rice for a low-carb meal option.

Notes

• Use light soy sauce for a less salty taste; all-purpose soy sauce will give a stronger flavor.
• If Chinese cooking wine is unavailable, Mirin is a suitable substitute providing a mild sweetness.
• Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used if desired.
• Cashews should be unsalted to control the sodium content of the dish.
• For a gluten-free option, use gluten-free soy sauce and oyster sauce substitutes.
• Serve with cauliflower rice for a low-carb and low-calorie alternative to regular rice.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Keywords: Chinese Cashew Chicken, Stir-fry, Chicken thigh, Cashews, Easy Chinese recipe, Weeknight dinner, Quick chicken stir-fry