Cashew Nut Chicken Recipe - Easy Chicken Recipes (2024)

This easy and quick weeknight Cashew Nut Chicken recipe is packed full of flavor.Stir-fried in a wok or a skillet, this homemade cashew chicken is a great, healthier alternative to takeout. Packed full of Asian flavors, this dish is the perfect addition to your weekly meal rotation.

What’s in This Easy Cashew Nut Chicken Recipe?

It’s so easy to grab the phone and order a takeaway after a long day, but this homemade cashew nut chicken is a great dish that will convince you to ditch the takeout!

• Mirin: This sweet and tangy rice wine balances the flavor of the sauce and marinade. Sake, dry sherry, or marsala wine will work in a pinch.
• Soy Sauce: Low-sodium soy sauce allows us to better control the saltiness of this dish and infuses it with umami flavor.
• Sesame Oil: We like toasted sesame oil for its nutty flavor that goes well with the cashews.
• Ginger: Adds a fresh and spicy component. We used ginger paste for ease, but fresh will also work.
• Cornstarch: Helps brown the chicken and thicken the sauce.
• Chicken: We used breasts cut into 3/4-inch pieces to keep this dish on the healthier side, but thighs also work.
• Broth: Low-sodium chicken broth helps thin the sauce and adds depth of flavor.
• Worcestershire Sauce: Enhances the umami flavor of the sauce.
• Hoisin Sauce: Adds a sweet and salty element to the sauce. Oyster sauce also works well here.
• Rice Vinegar: Adds brightness and acidity to the sauce. White wine vinegar also works in a pinch.
• Red Pepper Flakes: Add spice to the dish!
• Sugar: Dark brown sugar sweetens the sauce.
• Garlic: Fresh garlic enhances the savory and earthy flavors of the sauce.
• Peas: Frozen baby peas add a pop of color and sweetness.
• Water Chestnuts: Add a delicious crunch!
• Cashews: The star of the dish! Chop some and leave the rest whole for textural contrast.
• Scallions: Add a pop of color and freshness.

Variations on Chinese Cashew Chicken

Interestingly, in Missouri, we have another kind of cashew nut chicken. Often called Springfield cashew chicken, this Chinese chicken dish is functionally the same as the takeout classic, but the chicken pieces are battered and deep-fried. It’s definitely worth a try!

How to Store and Reheat

Store leftover cashew nut chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

How to Freeze

Freeze cashew nut chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Notes from the Test Kitchen

Although ordering Chinese food is always a yes for us, it’s also fun to make it at home. You can put your spin on your favorite recipes, and get the family involved.

How to Make Cashew Nut Chicken Step by Step

Make the Marinade: Whisk together ¼ cup of mirin, 2 tablespoons of soy sauce, 1½ teaspoons of sesame oil, 1 teaspoon of ginger paste, and 2 tablespoons of cornstarch in a medium size bowl. Add 4 boneless, skinless chicken breasts cut into 3/4-inch pieces and stir well to coat.

Marinate the Chicken: Cover the bowl and refrigerate for 30 minutes, or up to 2 hours.

Make the Sauce: In a medium bowl, whisk together the remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, 1 cup of chicken broth, 3 tablespoons of Worcestershire sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, ¼ teaspoon of red pepper flakes, 1 tablespoon of brown sugar and remaining 1 tablespoon of cornstarch; set aside.

Cook the Chicken: Drain the chicken and pat it dry with paper towels. Heat 2 teaspoons of vegetable oil in a 12-inch nonstick skillet set over medium-high heat, just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.

Sauté the Veggies: Add the remaining 2 teaspoons of oil and heat to shimmering. Add 8 ounces of drained and chopped water chestnuts, 1 cup of chopped cashews, and 2 cups of frozen baby peas. Cook, stirring continuously, 1 minute. Reduce heat to medium-low, add 6 cloves of minced garlic, and cook 30 seconds.

Add the Sauce: Add the reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.

Garnish and Serve: Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes. Serve with cooked white rice, and top with whole toasted cashews and 3 sliced scallions.

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