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This delicious Cashew Chicken has great flavor thanks to an amazing sauce. You can personalize it with your favorite veggies and make it in less time than it takes to pick up your favorite take out.
Why You’ll Love This Recipe!
This recipe has been an old Wilkes family go to dinner for years. It had been a while since I made it but made it for dinner last week and my husband told me at least three times during the meal how much he liked it. I always get at least one Yum but when I get it three times I KNOW it’s a good one. This one’s a 3 YUM recipe! I decided it was about time I shared it here on the blog.
The sauce for this stir fry is a delicious combination of oyster sauce, sesame oil, soy sauce and rice vinegar. They can all be found on the Asian aisle of your grocery store. They help give this dish it’s great taste. Like a lot of Asian recipes there are quite a few ingredients involved but don’t let that scare you away!
Ingredients Needed
- Chicken Thighs, boneless, skinless
- Chicken Broth
- Vegetable Oil
- Sesame Oil
- Brown Sugar
- Soy Sauce
- Rice Vinegar
- Oyster Sauce
- Ketchup
- Cornstarch
- Vegetables: Carrots, Bell Peppers, Green Onions.
- Ginger
- Garlic
- Cashews
- Black Pepper
- Sesame Seeds
How to Make Cashew Chicken
- Combine chicken broth, soy sauce, brown sugar, rice vinegar, oyster sauce and ketchup to make sauce. Set aside 1 Tbsp of sauce.
- Cut chicken up into bite-size pieces.
- Slice veggies into bite-size pieces.
- Combine 1 Tbsp cashew chicken sauce, sesame oil, black pepper and cornstarch and add chicken. Marinate chicken for 15 minutes.
- Sauté veggies in a large skillet with vegetable oil until desired doneness.
- Remove vegetables from pan.
- Add marinated chicken, ginger, garlic and additional oil into the frying pan and cook chicken until cooked through. Add vegetables back in.
- Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
- Add in cashews.
- Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.
Tips from leigh Anne
- I use boneless, skinless chicken thighs, but you can use boneless, skinless chicken breasts if you prefer.
- I use carrots, red peppers, and snow peas, but you can customize it with your favorite vegetables by using broccoli, asparagus, green beans and others.
- Garnish with sesame seeds, more cashews and green onions for color.
Frequently Asked Questions
Can I Make Cashew Chicken Gluten Free?
To make cashew chicken gluten free, replace soy sauce with tamari sauce. It can be found in the Asian aisle of the grocery store.
What is the best way to store leftover cashew chicken?
Store any leftovers in an airtight container in the refrigerator for 2-3 days.
What is the best way to reheat leftovers?
You can either reheat them in the microwave or add them to a skillet and warm on the stove top.
Check out these other favorite Chinese takeout recipes:
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Cashew Chicken Recipe
Ingredients
- 4 boneless, skinless chicken thighs cut into bite size pieces
- 1 tsp sesame oil
- 1/2 tsp black pepper
- 1/2 Tbsp cornstarch
- 2 carrots peeled and cut into 1/4 inch coins
- 1 red pepper diced
- 1 tsp ginger minced
- 2 tsp garlic minced
- 2 Tbsp vegetable oil
- 3/4 cup cashews
- 2 green onions diced
- sesame seeds for garnish
Cashew Chicken Sauce
- 1/4 cup chicken broth
- 2 Tbsp soy sauce
- 1 tsp brown sugar
- 1 Tbsp rice vinegar
- 1 Tbsp oyster sauce
- 1 Tbsp ketchup
Instructions
Cashew Chicken Sauce
- Mix up all ingredients and reserve 1 Tbsp for the chicken.
- Cut chicken and veggies up into bite size pieces. .
- Add 1 tbsp cashew chicken sauce, 1 tsp sesame oil, black pepper and cornstarch to chicken. Let sit 15 minutes.
- Cook carrots and red pepper in 1 Tbsp of vegetable oil in a large frying pan. Cook to desired doneness. Remove from pan.
- Add chicken, ginger, garlic and an additional Tablespoon of oil if needed int the frying pan and cook chicken until cooked through. Add vegetables back in.
- Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
- Add in cashews. Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.
Tips & Notes:
- I use boneless, skinless chicken thighs, but you can use boneless, skinless chicken breasts if you prefer.
- I use carrots, red peppers, and snow peas, but you can customize it with your favorite vegetables by using broccoli, asparagus, green beans and others.
- Garnish with sesame seeds, more cashews and green onions for color.
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Nutrition Facts:
Rebekah says
I’ve been looking for a cashew chicken recipe for awhile now. I love this one!!! I do not have to look any further!! The taste is so delicious!! And I find it pretty easy to put together! The family all love it! Thank you for this!!
Belinda Duffield says
My husband and I made this delish recipe this evening and it was a hit, loved the taste and the simplicity of making it.
Susan M. says
This is delicious! Made this for a quick dinner along with the green beans as suggested and it was a big hit at our house. I will be making this dish again. Thanks again for sharing.