Easy Authentic Cashew Chicken is a tasty dish full of tender chicken pieces, crunchy cashews, and a flavorful sauce that brings everything together. The mix of savory soy sauce, a touch of sweetness, and garlic makes this recipe simple but so satisfying. It’s one of those meals that feels both special and easy enough for any weeknight.
I love making this cashew chicken because it comes together quickly and doesn’t require a long list of ingredients. Plus, the cashews add a nice crunch that makes every bite interesting. I usually toss in some colorful bell peppers or green onions to brighten it up and add extra texture. It’s a recipe that’s both comforting and exciting, and I know everyone will ask for seconds.
When I serve this dish, I like to pair it with steamed white rice or sometimes fried rice for a little more flavor. It makes a great meal for sharing with family or friends because it’s easy to eat and perfect for dipping up spoonfuls of that tasty sauce. Whenever I make it, it reminds me of fun takeout dinners but with the satisfaction of cooking it myself at home.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breasts keeps the meat tender. You can swap chicken thighs if you prefer juicier, richer flavor.
Cashews: These nuts add a nice crunch and creamy taste. If you’re allergic or want a twist, try roasted almonds or peanuts instead.
Batter: A mix of flour, cornstarch, and baking powder helps create a light, crispy coating. For gluten-free, try a mix of rice flour and cornstarch.
Sauce: Soy, hoisin, oyster sauce, and rice vinegar bring balance of salty, sweet, and tangy notes. Use tamari or coconut aminos for a gluten-free option.
Vegetables: Bell peppers and onions add crunch and color. Feel free to add snap peas or broccoli for more variety.
How Can I Get Crispy Chicken Pieces Without Deep-Frying?
Achieving crispy chicken without deep-frying can be easy with a pan and right batter. Here’s how:
- Coat chicken well in batter to create a thin shell.
- Use a non-stick skillet and heat oil over medium-high heat for even browning.
- Fry chicken in batches to avoid overcrowding, which cools the pan and makes chicken soggy.
- Turn pieces gently to brown all sides without burning.
- Drain on paper towels to remove excess oil before adding sauce.
This way, your chicken stays crispy, juicy, and perfect for soaking up the sauce.
Equipment You’ll Need
- Large non-stick skillet or wok – perfect for frying chicken and stir-frying veggies evenly without sticking.
- Mixing bowls – handy for preparing the batter and mixing the sauce ingredients smoothly.
- Whisk – helps you blend the batter and sauce so there are no lumps.
- Spatula or wooden spoon – ideal for stirring and tossing the chicken and vegetables without scratching your pan.
- Paper towels – great for draining excess oil from the fried chicken to keep it crispy.
Flavor Variations & Add-Ins
- Swap chicken for tofu or tempeh for a vegetarian version that still soaks up the tasty sauce well.
- Add sliced mushrooms or snap peas for extra texture and a fresh flavor boost.
- Use cashew butter in the sauce to deepen the nutty flavor and add creaminess.
- Stir in a pinch of red pepper flakes or a dash of sriracha if you like a little heat.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup unsalted cashew nuts
- 1 green bell pepper, chopped into chunks
- 1 red bell pepper, chopped into chunks
- 1 medium onion, chopped into chunks
- 2 tablespoons vegetable oil (for frying)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
For the Batter:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/3 cup cold water (adjust as needed)
- 1 large egg
- Salt and pepper, to taste
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar or honey
- 1/2 cup chicken broth or water
- 1 teaspoon cornstarch (for thickening)
Additional Ingredients:
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and another 15 minutes to cook. Total time is around 30 minutes, making it a quick and satisfying dinner option.
Step-by-Step Instructions:
1. Prepare the Batter:
In a medium bowl, whisk flour, cornstarch, baking powder, salt, and pepper. Slowly add the egg and cold water, mixing until the batter is smooth and thick enough to coat the chicken.
2. Coat the Chicken:
Toss the chicken pieces in the batter until they’re fully coated.
3. Cook the Chicken:
Heat 1 tablespoon oil in a large non-stick skillet or wok over medium-high heat. Fry the chicken in batches, turning to brown all sides, for 5-7 minutes per batch. Drain cooked chicken on paper towels.
4. Toast the Cashews:
In the same skillet, toast the cashews over medium heat until fragrant and lightly browned. Remove and set aside.
5. Sauté Vegetables:
Add remaining oil to the skillet. Sauté garlic and ginger for 30 seconds. Then add the bell peppers and onions and stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. Make the Sauce:
In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, brown sugar or honey, chicken broth, and cornstarch until smooth.
7. Combine and Cook:
Return chicken to the skillet with the vegetables. Pour the sauce over everything and stir well to coat. Cook for another 2-3 minutes until the sauce thickens and glazes the chicken and veggies.
8. Add Cashews and Garnish:
Mix the toasted cashews back in. Sprinkle sliced green onions and sesame seeds on top before serving.
9. Serve:
Enjoy your cashew chicken hot, best served with steamed white rice or fried rice for a complete, delightful meal.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to completely thaw the chicken first. Thaw it overnight in the fridge or use the cold water method by sealing it in a bag and submerging it in cold water, changing the water every 30 minutes. Pat the chicken dry before coating to ensure the batter sticks well.
Can I Make This Cashew Chicken Ahead of Time?
You can prepare the chicken and sauce ahead, then store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove to keep the chicken crispy, adding a splash of water or broth if the sauce thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. To reheat, warm in a skillet over low heat to maintain texture, stirring occasionally. The cashews may soften slightly but will still add great flavor.
Can I Substitute Cashews with Another Nut?
Absolutely! Almonds, peanuts, or even macadamia nuts work well as alternatives. Toast them lightly to bring out their flavor before adding to the dish.
