This homemade Cashew Chicken is better than takeout! You’ll never ask your local Chinese restaurant for cashew chicken again. Tender chicken marinated in a luscious garlic sauce, stir-fried, and tossed with more sauce and crunchy, toasted cashews. You’ll love how saucy this is and how well it goes with your veggie of choice! This takes 20 minutes from start to finish, which is quicker than delivery!
I may never order this from my Chinese restaurant ever again! I loved how this came out for me. It wasn’t salty; the chicken wasn’t chewy or questionable (sorry not sorry). It’s also less greasy, which makes it a bit healthier. You don’t need a wok! You can use a non-stick skillet. If you want to use a wok (like I did) then you’re more than welcome to. Not much prep is really needed either! All you need to cut is an onion, garlic, and chicken thighs. The rest comes from bottles in your local supermarket’s Asian aisle.
How to make Cashew Chicken
This recipe is done within 20 minutes from start to finish. This dish comes with plenty of sauce, just like the dishes you receive from every Chinese restaurant. This will be on your table faster than delivery! The key to this recipe is ensuring that you don’t cut your chicken too small, otherwise, it’ll cook too quickly and become tough and dry. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Chicken Thighs: Boneless and skinless are best for this recipe, but this can be made with a breast or tenderloin. If using a breast, there is an option to tenderize using the Chinese method so it’s super tender and juicy. It’s called velveting. See Tips & FAQs for details.
- Low Sodium Soy Sauce: I always use low sodium when I use soy sauce. It’s easier to control the salt in your dishes. The regular soy sauce bottles have a crazy amount of salt in them. Since my dad is so sensitive to salt, we’ve always used low sodium during my high school years and I’ve just been buying it since.
- Cornstarch: Key ingredient to a luscious sauce for your chicken!
- Shaoxing wine: I used mirin since I couldn’t find Shaoxing wine. It works just as well! If you can’t consume any alcohol, then low-sodium chicken broth can be used in place of wine and water.
- Toasted Sesame Oil: I personally love the taste of this. You can use regular sesame oil.
- Ground White Pepper: Only a pinch is needed! This is powerful in flavor. You can use black pepper instead of white pepper.
- Vegetable Oil: You can also use peanut or sesame oil.
- Onion: Yellow, white, or brown will work! I used yellow onion since it’s so versatile.
- Garlic: Key ingredient for the taste of the sauce.
- Water: It helps the sauce thin out so it’s not extremely thick. You want a velvety sauce, not paste.
- Hoisin Sauce: Completely optional. I had some leftover so I decided to use it!
- Cashews: Whole pieces are best since they won’t get lost in the dish. If you can’t find roasted and unsalted, try to find lightly salted or unsalted normal cashews. You can always roast them yourself! Do not buy salted cashews. It’ll make the dish extremely salty.
Combine the cornstarch and soy sauce until no lumps remain. Stir in the shaoxing wine, oyster sauce, sesame oil, and white pepper. Cut the chicken into 1″ cubes and transfer to a ziploc bag. Add 2 tbsp of the sauce to the chicken and shake to coat; allow to marinate for at least 10 minutes. In a wok or non-stick skillet, heat the oil on high heat. Cook the garlic and onions for about 1 minute. Add in the chicken and cook for a couple of minutes. Add in the remaining sauce, hoisin sauce (if using), and water. Bring to a simmer and cook for one minute or until the sauce thickens slightly and the chicken is cooked through. Turn off the heat and stir in the cashews. Serve immediately over rice.
Tips & FAQs
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheat: This does just fine reheating in the microwave for a few minutes. You can also add it back to a pan and flash fry in the pan on medium-high until heated through. This will help crisp up the chicken and nuts a bit.
- I can’t drink alcohol/I don’t want to use any alcohol: That’s fine! Substitute the wine AND water with chicken broth. Low sodium is recommended.
- I can’t find unsalted, roasted cashews! It’s either one or the other! I had the same problem. If you can’t find roasted and unsalted, just buy lightly salted or unsalted whole cashews.
- How to roast cashews: Preheat your oven to 350F. Spread the cashews out onto a baking sheet with parchment paper. Roast for about 10 minutes. Do not turn your back! They will burn if you aren’t paying attention.
- Do I need to use chicken thighs? It’s preferred, but you can use breasts or tenders. If using a breast, there is an option to tenderize using the Chinese method so it’s super tender and juicy.
- How to velvet chicken (Chinese Method): For every 8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda. Marinate for 20 minutes. Rinse well under running water (about lukewarm), then pat dry with paper towels.
- Does this change the taste of the chicken? Not at all. It just changes the texture, meaning the chicken fivers are broken down so the chicken becomes softer both inside and out. Hence, where the name “velveting” came from!
- How to velvet chicken (Chinese Method): For every 8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda. Marinate for 20 minutes. Rinse well under running water (about lukewarm), then pat dry with paper towels.
- Watch the chicken! It’s easy to overcook cubed chicken. Make sure you cut them into uniform pieces so it all cooks evenly. Just brown each side and then begin adding the other ingredients. It will finish cooking in the sauce.
- Add your favorite veggie to this! You can add steamed broccoli, green bell peppers, carrots, celery, or scallions to this!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Cashew Chicken
Ingredients
- 1 lb chicken thighs, boneless & skinless, cut into 1″ cubes
- 3 tbsp low sodium soy sauce
- 1 tbsp cornstarch
- 1 1/2 tbsp Shaoxing wine or mirin
- 2 tbsp oyster sauce
- 3 tsp toasted sesame oil
- Pinch of ground white pepper
- 2 tbsp vegetable or peanut oil
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 1/3 cup water
- 1 1/2 tbsp hoisin sauce (optional)
- 3/4 cup cashew, whole, roasted, unsalted, or lightly salted
Instructions
- Combine the soy sauce and cornstarch in a small mixing bowl. Whisk until no lumps remain. Stir in the Shaoxing wine, oyster sauce, toasted sesame oil, and white pepper.
- Transfer the cut chicken to a ziploc bag. Add in 2 tbsp of the sauce to the chicken. Shake to coat, then allow to marinate for about 10 minutes.
- In a wok or non-stick skillet, heat the vegetable oil until shimmering. Cook the onions and garlic for about 1 minute, stirring so the garlic doesn’t burn.
- Add in the chicken and cook for 3 minutes. Add in the remaining sauce, hoisin sauce (if using), and water. Bring to a simmer and cook for about 1 minute; until the sauce is thickened slightly and the chicken is cooked to 170F.
- Turn off the heat and stir in the cashews. Serve over rice.
Notes
Storage: Store in an airtight container in the fridge for up to 4 days.
- Reheat: This does just fine reheating in the microwave for a few minutes. You can also add it back to a pan and flash fry in the pan on medium-high until heated through. This will help crisp up the chicken and nuts a bit.
I can’t drink alcohol/I don’t want to use any alcohol: That’s fine! Substitute the wine AND water with chicken broth. Low sodium is recommended.
I can’t find unsalted, roasted cashews! It’s either one or the other! I had the same problem. If you can’t find roasted and unsalted, just buy lightly salted or unsalted whole cashews.
- How to roast cashews: Preheat your oven to 350F. Spread the cashews out onto a baking sheet with parchment paper. Roast for about 10 minutes. Do not turn your back! They will burn if you aren’t paying attention.
Do I need to use chicken thighs? It’s preferred, but you can use breasts or tenders. If using a breast, there is an option to tenderize using the Chinese method so it’s super tender and juicy.
- How to velvet chicken (Chinese Method): For every 8oz chicken breast strips or pieces, toss with 3/4 tsp baking soda. Marinate for 20 minutes. Rinse well under running water (about lukewarm), then pat dry with paper towels.
- Does this change the taste of the chicken? Not at all. It just changes the texture, meaning the chicken fivers are broken down so the chicken becomes softer both inside and out. Hence, where the name “velveting” came from!
Watch the chicken! It’s easy to overcook cubed chicken. Make sure you cut them into uniform pieces so it all cooks evenly. Just brown each side and then begin adding the other ingredients. It will finish cooking in the sauce.
Add your favorite veggie to this! You can add steamed broccoli, green bell peppers, carrots, celery, or scallions to this!
Nutrition Facts
Calories
405.89Fat (grams)
25.66Sat. Fat (grams)
4.71Carbs (grams)
15.52Fiber (grams)
1.39Net carbs
14.16Sugar (grams)
3.73Protein (grams)
27.93Sodium (milligrams)
879.82Cholesterol (grams)
107.91The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. Rice is not included in the nutrition.
Miss Raven's Kitchen 
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