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Cashew Chicken Recipe

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4.2 from 39 reviews

A flavorful and quick Cashew Chicken recipe featuring tender chicken breast pieces stir-fried with crunchy unsalted cashews in a savory sauce made with soy sauce, garlic, ginger, and a hint of sweetness. This dish is perfect for a weeknight dinner and pairs wonderfully with rice or noodles.

Ingredients

Chicken and Marinade

  • 1½ pounds chicken breasts, boneless skinless, cut into 1-inch pieces
  • 2 tablespoons dry sherry or cooking wine (optional)
  • 2 teaspoons minced fresh ginger
  • 3½ teaspoons cornstarch, divided
  • Coarse salt, to taste

Sauce and Cooking

  • ½ cup (120 ml) chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons granulated sugar
  • 1 tablespoon + 2 teaspoons vegetable oil, divided
  • 2 cloves garlic, minced
  • ⅔ cup (75 g) unsalted cashews
  • 2 green onions, white and green parts divided and thinly sliced

Instructions

  1. Marinate the chicken: In a medium bowl, combine the chicken pieces with dry sherry (if using), minced fresh ginger, 2 teaspoons of cornstarch, and a pinch of coarse salt. Stir well to coat the chicken evenly. Let it marinate while you prepare the other ingredients.
  2. Prepare the sauce: In a separate bowl, mix together the chicken broth, soy sauce, rice vinegar, granulated sugar, and the remaining 1½ teaspoons cornstarch until smooth. This will be your sauce to thicken and flavor the dish.
  3. Cook the cashews: Heat 2 teaspoons of vegetable oil in a large skillet or wok over medium heat. Add the unsalted cashews and stir-fry them until they are golden and fragrant. Remove them from the pan and set aside.
  4. Cook the chicken: Increase the heat to medium-high and add 1 tablespoon of vegetable oil to the same pan. Add the marinated chicken pieces and spread them out to avoid overcrowding. Stir-fry the chicken until it is cooked through and lightly browned on all sides, about 5-7 minutes.
  5. Sauté garlic and green onions: Add the minced garlic and the white parts of the sliced green onions to the pan. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
  6. Combine and finish the dish: Pour in the prepared sauce and stir continuously. Cook until the sauce thickens and coats the chicken evenly, about 2-3 minutes. Return the toasted cashews to the pan and toss everything together.
  7. Garnish and serve: Sprinkle the green parts of the sliced green onions over the top for a fresh crisp flavor. Serve your delicious cashew chicken hot over steamed rice or noodles.

Notes

  • Dry sherry can be omitted or substituted with a mild cooking wine or chicken broth for a non-alcoholic version.
  • For extra heat, add a pinch of crushed red pepper flakes when stir-frying garlic and onions.
  • Ensure the chicken pieces are cut uniformly for even cooking.
  • Unsalted cashews are recommended to control the saltiness of the dish.
  • Serve immediately for the best texture and flavor.

Find it online: https://familydinnercooking.com/cashew-chicken-recipe/