Cashew Chicken with Glossy Savory Sauce

Cashew Chicken

Cashew chicken is a quick skillet dinner with tender chicken, crisp-tender onion and bell pepper, and a savory sauce that lightly coats everything. The roasted cashews go in at the end so they keep their crunch.

This version is set up for a smooth weeknight cook. Once the pan is hot, the stir-fry moves fast, so it helps to have the sauce mixed and the vegetables chopped before you start.

Ingredients for Cashew Chicken

• 1 1/2 pounds boneless, skinless chicken thighs (about 675g), cut into bite-sized pieces
• 2 to 3 teaspoons cornstarch, divided
• 1/4 cup soy sauce (about 60g)
• 2 tablespoons oyster sauce (about 35g)
• 1 tablespoon Shaoxing wine (about 15g)
• 1 teaspoon sesame oil
• 1/3 cup water or low-sodium chicken broth (about 80g)
• 1/4 teaspoon black pepper
• 2 tablespoons neutral oil, such as peanut or vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 medium yellow onion (about 150g), cut into wedges or chunks
• 1 medium green bell pepper (about 150g), cut into bite-sized pieces
• 3/4 cup roasted cashews (about 105g)

Chicken thighs are the easiest choice here because they stay juicy over high heat. If you use chicken breast instead, cut it evenly and cook it just until it reaches 165°F.

If needed, mirin or dry sherry can stand in for the Shaoxing wine. For a non-alcoholic option, use broth in its place. Stick with regular soy sauce rather than dark soy sauce so the sauce stays lighter and balanced.

How to Make Cashew Chicken

1. Mix the sauce and coat the chicken: In a small bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, water or broth, black pepper, and 2 teaspoons cornstarch until smooth. In a separate bowl, toss the chicken with 1 to 2 spoonfuls of the sauce mixture so the pieces are lightly coated. Chop the onion and bell pepper, and have the garlic, ginger, and cashews ready before cooking.
2. Heat the pan: Set a large 12-inch skillet or wok over high heat. When the pan is hot, add the neutral oil and swirl to coat. The oil should look shiny and move easily across the surface.
3. Brown the chicken: Add the chicken in a single layer. If the pan is crowded, cook in batches so the chicken browns instead of steams. Stir-fry for 4 to 6 minutes, turning as needed, until the outside is lightly browned and the pieces are mostly cooked through.
4. Cook the vegetables: Add the onion and bell pepper and stir-fry over medium-high heat for 1 to 2 minutes. Add the garlic and ginger and cook for 30 seconds to 1 minute more, stirring constantly, until fragrant. The vegetables should still be bright and slightly crisp.
5. Add the sauce: Whisk the sauce again, then pour it into the pan. Toss as it comes to a simmer. Cook for 1 to 3 minutes, stirring often, until the sauce turns glossy and lightly thickens enough to coat the chicken and vegetables.
6. Finish and serve: Stir in the roasted cashews just before serving. The chicken should be opaque and reach 165°F in the thickest pieces. Serve hot over steamed rice.

Use the visual cues along with the clock here. Skillet size, stovetop heat, and how crowded the pan is can all shift the timing a little.

How to Keep the Sauce Glossy

The sauce should lightly coat the chicken and vegetables, not get thick like gravy. A small amount of cornstarch is enough. If the sauce tightens too much, add a splash of water or broth and toss again. If it looks thin, let it simmer briefly until it catches up.

What to Serve With Cashew Chicken

Serve cashew chicken over steamed white rice or brown rice to catch the sauce. If you want a fuller takeout-style dinner, pair it with fried rice or a simple soup.

If you like easy chicken-and-rice meals, try this Coconut Chicken Rice Bowl next.

For a lighter chicken dinner, you might also like this Keto Chicken Caesar Salad.

If you want another simple chicken dinner, try this Key West Grilled Chicken.

How to Store and Reheat Cashew Chicken

Let the cashew chicken cool, then refrigerate it in an airtight container for up to 3 to 4 days. For the best texture, store the cashews separately if you can and add them after reheating.

Reheat gently in a skillet over medium-low heat. Add a small splash of water or broth if the sauce has thickened in the refrigerator.

You can freeze it, but the cornstarch-thickened sauce may thin out or separate a bit after thawing, so the texture is usually better from the fridge than the freezer.

For make-ahead prep, chop the vegetables and mix the sauce earlier in the day, then cook the stir-fry right before serving.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe
• Calories: about 505
• Protein: 40g
• Fat: 30g
• Carbohydrates: 18g
• Per 100g: about 165 calories, 13g protein, 10g fat, 6g carbohydrates