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Cashew Chicken
Cashew Chicken is one of the most popular Asian dishes out there. It’s usually made with tender boneless skinless chicken thighs, crunchy bell peppers, and delicious cashews. The flavors of the chicken and peppers are elevated by a sauce which is typically a mixture of soy, oyster sauce, garlic, sugar, and spicy chili paste. And if you’ve only ever ordered this as takeout, let me show you how easy and affordable it is to make restaurant-quality cashew chicken in your own kitchen.
Need more Asian-inspired cuisine? This recipe for Asian Noodles, Veggies, and Beef is easy enough to be a staple dinner in your house. You can also try my Sweet and Sour Meatballs for a hearty classic dinner that’s sure to please everyone!
Why You’ll Love Cashew Chicken
If you haven’t tried this common dish, I think you’ll really enjoy it! Here’s why this recipe is just so popular around the world:
- It’s tender chicken combined with crunchy peppers and cashews – most people love these yummy main ingredients, and this recipe is a great way to introduce them to picky kids (although you may want to reduce the chili paste a bit!).
- The sauce – It’s made with a combination of flavors that are savory, sweet, and slightly spicy.
- Ease – it’s not hard to make and can be customized to your personal taste preferences.
- It’s a bit fancy – While it’s common in many parts of the world, if you make this, your company or your spouse is going to feel very special!
Helpful Equipment To Make Easy Cashew Chicken
Here’s what you need in your kitchen to make this easy Cashew Chicken recipe!
- Measuring cups and spoons
- Mixing bowl
- Tongs
- Wire cooling rack
- Cooking pan
- Baking or cookie sheet
- Tongs
- Wooden spoon
- Wok
Cashew Chicken Recipe Ingredients
- 400 grams boneless skinless chicken thighs
- 150 grams of red, orange and yellow bell pepper diced
- 118 grams of green bell pepper diced
- 94 grams of unsalted roasted or raw cashews
- 7-10 dried chilies, small to medium size (optional)
- 2 green onions, halved lengthwise and cut into slices Sauce
- 2 tablespoons extra virgin olive oil
- 2 teaspoons of soy sauce
- ½ onions cut into diced
- 1 tablespoon of Oyster sauce
- 4 cloves garlic, chopped
- 1 teaspoon of Golden Mountain sauce
- 1 tablespoon of soy sauce
- 1 ½ teaspoon of sugar
- 1 teaspoons of fish sauce
- 1 teaspoons of toasted sesame oil
- 1 ½ tablespoon of Thai chili paste
How To Make Cashew Chicken
First, preheat the oven to 340°F (175°C) and roast the cashews on a baking sheet for 8-10 minutes or until they deepen in color. If you are roasting raw cashews, do so for 10 to 12 minutes, stirring them halfway through to provide an even roast. Continue roasting until they’re a little darker than golden.
Cut the chicken into small, bite-sized pieces, about 1×1 inch. Mix the chicken with the soy sauce until completely coated (if you’re substituting chicken breasts, add 1 + 1/2 tablespoons of water to the soy sauce). Allow it to rest for at least 15 minutes.
Cut the peppers into small chunks or thin slices, whichever you prefer. Set aside for later.
In a small bowl, whisk together all the sauce ingredients.
Next, in a wok, add the oil and the dried chilies and heat over medium-low heat. Keep swirling the chilies for about a minute until they bubble up and turn reddish. Remove them quickly from the pan, leaving the oil behind, and drain them on a paper towel.
Now, turn the heat to high in the same wok. One the wok is extremely hot, add the chicken and arrange the pieces in a single layer. Let it saute for 2 minutes, stirring occasionally, or until the underside is a beautiful brown color. Now, still more frequently until it’s fully cooked through. Remove the pan from the heat.
Remove the chicken and place it in a bowl for later, but keep as much of the oil in the pan as possible.
To the wok, add the minced garlic. Put the wok back over medium heat. Add the onions and stir everything together for about a minute until the onions begin to turn golden.
Now, increase the heat to high and add the chicken, bell peppers, and sauce mixture. Toss together for about a minute, until everything is thoroughly heated and combined.
Remove from heat and stir in the green onions and cashews until combined. Serve immediately with jasmine rice after plating and topping with fried chilies.
Prep Time
To prep this recipe, you need to roast your cashews, cut your veggies and chicken, and mix your sauce together. It will take about 15 minutes to fully prep your cashew chicken.
What is Cashew Chicken?
Cashew Chicken is a Chinese-American dish that includes chicken breasts or thighs, bell peppers, cashews, and a homemade, flavorful sauce. The dish is stir-fried in a wok and is then served over rice. You can also serve over noodles if you prefer.
Where did Cashew Chicken originate?
While we think of cashew chicken as being an East Asian dish, it’s believed it was originated in the United States. It’s classified as Chinese-American cuisine rather than traditional Asian cuisine. It’s origins can be traced back to the 1940s or 1950s, most likely in St. Louis, Missouri. The dish is a fusion of American and Chinese flavors and ingredients, making it a popular dish in America and other countries as well.
What do I serve with Cashew Chicken?
Because Cashew Chicken contains meat, veggies, and cashews, it’s a pretty well-rounded dish. But it’s typically served over steamed rice. It can also be served with noodles or with a side of steamed or fried vegetables such as broccoli or green beans.
Ingredient Substitutions
- Chicken: Instead of chicken thighs, you can use chicken breast or chicken tenderloins instead if you prefer.
- Bell peppers: You don’t need to use the specific colors listed in the recipe. Any color of bell pepper or combination will do.
- Cashews: If you don’t have cashews, you can use almonds or peanuts instead, although that will change the flavor of the dish.
- Dried chilies: If you don’t have dried chilies, you can use fresh chilies or chili flakes instead. You can also omit them altogether if you want.
Tips & Tricks and Recipe Notes
- Cut the chicken and peppers into similar-sized, pieces so that they cook evenly. Try to make sure they’re all about equal in size.
- Don’t overcook the peppers, or they’ll become mushy. A little bit crisp is better.
- Make sure to cook the sauce for a minute or two before adding the chicken and peppers, as this will enhance the flavor. Just don’t let it get hot enough that it burns.
- Keep an eye on your cashews while they’re toasting so you don’t burn them. Remove when they’re golden brown.
How to Store Cashew Chicken
In the fridge: Cashew chicken can be stored in an airtight container in the refrigerator for up to three days.
In the freezer: You can freeze cashew chicken; just place it in a freezer-safe container and freeze for up to three months.
How to reheat cashew chicken: When you’re ready to eat your frozen leftovers, defrost in the refrigerator overnight and reheat in a pan or in the microwave until hot through. Stir frequently! You can also portion this recipe in Ziplocs to take for quick work lunches.
FAQs
Can I use raw cashews in cashew chicken?
Yes, you can use raw cashews instead of roasting them. If you roast your cashews, it will provide a nice crunch and depth of flavor, but raw will work too!
Can I use a different type of meat instead of chicken in this recipe?
Yes, you can use a different type of protein. Some options are beef or pork. For a meatless option, you can use tofu or Beyond Meat in equal portions. Follow the same steps as in the recipe and adjust the cooking time accordingly so your meat or meat-substitute cooks properly.
Can I make gluten-free Cashew Chicken?
Yes, you can make Cashew Chicken gluten-free by using gluten-free soy sauce and oyster sauce. Usually, those are the only ingredients that may contain gluten but double-check your own ingredients as well.
Conclusion
This recipe for Cashew Chicken is a delicious and easy-to-make dish, perfect for a weeknight dinner or even a special occasion. The combination of cashews, chicken, and peppers is perfection, and it’s no wonder this dish is so popular in Asian-American restaurants! Put down the take-out menu, and give this homemade version a try today!
Print
Cashew Chicken
- Total Time: 1 hour
- Yield: 4 1x
Description
Cashew Chicken is one of the most popular Asian dishes out there. It’s usually made with tender boneless skinless chicken thighs, crunchy bell peppers, and delicious cashews.
The flavors of the chicken and peppers are elevated by a sauce which is typically a mixture of soy, oyster sauce, garlic, sugar, and spicy chili paste. And if you’ve only ever ordered this as takeout, let me show you how easy and affordable it is to make restaurant-quality cashew chicken in your own kitchen.
Need more Asian-inspired cuisine? This recipe for Asian Noodles, Veggies, and Beef is easy enough to be a staple dinner in your house. You can also try my Sweet and Sour Meatballs for a hearty classic dinner that’s sure to please everyone!
Ingredients
- 400 grams boneless skinless chicken thighs
- 150 grams of red, orange and yellow bell pepper diced
- 118 grams of green bell pepper diced
- 94 grams of unsalted roasted or raw cashews
- 7–10 dried chilies, small to medium size (optional)
- 2 green onions, halved lengthwise and cut into slices Sauce
- 2 tablespoons extra virgin olive oil
- 2 teaspoons of soy sauce
- 1/2 onions cut into diced
- 1 tablespoon of Oyster sauce
- 4 cloves garlic, chopped
- 1 teaspoon of Golden Mountain sauce
- 1 tablespoon of soy sauce
- 1 1/2 teaspoon of sugar
- 1 teaspoons of fish sauce
- 1 teaspoons of toasted sesame oil
- 1 1/2 tablespoon of Thai chili paste
Instructions
- Preheat the oven to 340°F (175°C) and roast the cashews on a baking sheet for 8-10 minutes or until they deepen in color. If you are roasting raw cashews, do so for 10 to 12 minutes, stirring them halfway through to provide an even roast. Continue roasting until they are a little darker than golden.
- Mix the chicken thigh with the soy sauce until completely combined. Add 1 + 1/2 tablespoons of water to the soy sauce if you’re using chicken breast. Give it at least 15 minutes to rest.
- In a small bowl, combine all the sauce ingredients.
- In a pan, add the oil and the dried chilies, and lower the heat to low if using dried chilies. Keep swirling the chilies for about a minute until they bubble up and turn reddish.
- Remove quickly from the pan, leaving the oil behind, and drain them on a paper towel.
- Turn the heat to high in the same wok. Add the chicken and arrange the pieces in a single layer when the oil is extremely hot.
- Allow the chicken to sauté for 2 minutes, stirring occasionally, or until the underside is beautifully brown. When the chicken is brown, toss and continue frying it while frequently stirring until it is fully done. Remove the pan from heat; take the chicken from the pan, reserving all the oil.
- Add the minced garlic while the heat is still off, and then increase the temperature to medium. Add the onions and stir the garlic for about a minute until the smallest chunks are golden.
- Increase the heat to high, and then add the chicken, bell peppers, and sauce mixture. Toss for about a minute or until everything is thoroughly heated and combined.
- Remove from heat and stir in the green onions and cashews until combined. Serve immediately with jasmine rice after plating and topping with fried chilies.
- Prep Time: 15
- Cook Time: 45
- Category: Dinner
- Method: Stove & Oven
- Cuisine: Chinese
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