Cashew Chicken

An easy take-out style stir fry meal, this Cashew Chicken recipe is on the table in 30 minutes!

Course Chicken, Dinner, Lunch, Main Course, Main Dish, Meal Prep, Take Out

Cuisine Asian, Chinese, Dinner, Family Meal, Fast Food, Healthy, Lunch, Meal Prep, Restaurant-Style, Takeout, Weeknight Meal

Keyword Cashew Chicken

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 560kcal

Author Chrissie

Equipment

Ingredients

1 pound chicken thighs or use chicken breasts
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/3 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon white pepper
2 tablespoons vegetable oil for frying
1 teaspoon sesame oil
2 white onions
1 cup raw cashews
2 red bell peppers chopped
2-3 red chilies chopped
5 spring onions chopped

For the sauce:

4 tablespoons soy sauce
2 tablespoons white vinegar
1 tablespoon brown sugar
1/4 teaspoon white pepper
1 teaspoon Sriracha optional
1 teaspoon cornstarch

US Customary - Metric

Instructions

Cut the chicken into 1 inch cubes and add to a bowl. Over the chicken add the soy sauce, rice vinegar, cornstarch, garlic powder and white pepper. Mix well and set aside.
Wash and chop your veggies.
Heat a large skillet or wok over medium-high heat and add the vegetable oil. When the oil is hot, add in the chicken so the bottom of the pan is covered but not overcrowded. You may have to cook it in two batches.
When the chicken is browned on all sides and cooked through, remove it to a plate lined with paper towel and repeat with the remaining chicken.
Measure out the sauce ingredients, mix them together well and set aside.
Clean your skillet or wok.
Add the sesame oil to the skillet or wok. Toast the cashews and remove to the plate with the chicken.
Add the peppers, white onions, spring onions, chilies and cook until they just begin to soften. Make sure the veggies are vibrant in colour and still have some crunch to them.
Add the chicken and cashews back in and mix. Add the sauce ingredients to the pan and mix them well until you get a nice, velvety sauce that thickens slightly.
Serve over rice or noodles.

Notes

Recipe Substitutions

For this cashew chicken recipe you can use chicken tenders or chicken breasts instead of chicken thighs, if you wish.

Storage Instructions

This cashew chicken keeps well in an airtight container in the fridge for up to 3 days.

Freezer Instructions

Although we don't recommend freezing this cashew chicken after cooking (for best results), it is possible to freeze it in an airtight container for up to 3 months.

Nutrition