- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 600 g
- 120 g
- 3 tbsp
- 2 tbsp
- 2 tbsp
- 3 cloves
- 1 tbsp
- 120 ml
- 1 tbsp
- 1 tbsp
- 1 tsp
- ½ tsp
- ¼ tsp
Process
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In a bowl, toss the chicken pieces with 1 tbsp soy sauce, 1 tbsp cornstarch, and a pinch of salt. Let sit for 10 minutes while you prep the rest.
In a small bowl, whisk together the remaining 2 tbsp soy sauce, 1 tbsp cornstarch, chicken broth, honey, rice vinegar, and white pepper (if using). Set aside.
Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the cashews and stir-fry for 1–2 minutes until golden and fragrant. Remove with a slotted spoon and set aside.
Add the remaining 1 tbsp oil to the pan. Add the chicken in a single layer and cook without moving for 2 minutes, then stir-fry for 3–4 minutes until browned and just cooked through. Remove chicken and set aside.
Add the garlic, ginger, and white parts of the green onions to the pan. Stir-fry for 30 seconds until fragrant. Add the red bell pepper and stir-fry for 2 minutes until slightly softened.
Return the chicken to the pan. Pour in the sauce mixture and stir constantly for 1–2 minutes until the sauce thickens and coats everything.
Turn off the heat. Stir in the toasted cashews, green onion tops, and toasted sesame oil. Taste and adjust salt if needed. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is overcrowding the pan, which steams the chicken instead of browning it. Cook in batches if your pan is smaller than 30 cm.
- Cashews burn quickly: toast them only until they smell nutty and are light golden, then remove them from the pan immediately. They will continue to darken off heat.
- For a glossy sauce that clings, make sure the cornstarch slurry is well mixed before adding and let it bubble for at least 30 seconds. If the sauce is too thick, add a splash of broth; too thin, simmer a bit longer.
- Chicken is done when the thickest piece reaches 74°C on an instant-read thermometer and the juices run clear. Overcooking makes it dry.
Substitutions
- chicken thighs→chicken breast (adjust cooking time: 2-3 minutes less)
- cashews→roasted peanuts or almonds
- rice vinegar→white vinegar or apple cider vinegar
- honey→maple syrup or brown sugar
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, reheat gently in a skillet over medium heat with a splash of water or broth, or in the microwave covered at 50% power for 1-2 minutes. Do not freeze; the cashews and vegetables become mushy.
FAQ
The questions we get asked most
Why did my cashew chicken turn out dry?
Dryness usually comes from overcooking the chicken or using breast meat. Thighs stay juicier, and cooking just until the internal temperature hits 74°C keeps them tender. Also, the sauce helps keep everything moist, so make sure you have enough of it.
Can I use roasted salted cashews instead of raw?
Yes, but reduce or omit the added salt in the recipe. Add roasted cashews at the very end, just to warm them through, so they do not burn. If they are already salted, taste the sauce before adding extra salt.
How do I make the sauce thicker without cornstarch?
You can simmer the sauce longer to reduce it, or use a slurry of 1 tbsp arrowroot powder or potato starch mixed with 1 tbsp cold water. Add it at the end and stir until thickened. Cornstarch is traditional and gives the best glossy finish.
Can I add vegetables like broccoli or snap peas?
Yes. Add quick-cooking vegetables like snap peas or broccoli florets after the bell pepper and stir-fry for 2-3 minutes until crisp-tender. If using broccoli, blanch it first for 1 minute to ensure it cooks evenly.
Why is my stir-fry not browning?
The pan is likely not hot enough or is overcrowded. Use medium-high heat and cook the chicken in a single layer without stirring for the first 2 minutes. If needed, cook in two batches to maintain high heat.
How long does cashew chicken last in the fridge?
It keeps for up to 3 days in an airtight container. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. The cashews will soften over time, so it is best fresh.
Is cashew chicken gluten-free?
Not as written because soy sauce contains wheat. Use tamari or a gluten-free soy sauce substitute, and check that your chicken broth and other condiments are gluten-free. Then it can be gluten-free.
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