Savory Cashew Chicken Recipe Dinner
There’s something deeply satisfying about a stir-fry that comes together in one pan, filling the kitchen with incredible aromas as you cook. This Cashew Chicken recipe is my take on a dish I fell in love with at a fantastic little restaurant in Soho years ago. I spent weeks trying to recreate that perfect balance of flavours, and I think we’ve finally cracked it. Forget the takeaway menu; this version is fresher, healthier, and tastes absolutely phenomenal.
What makes this chicken recipe stand out is the combination of textures and the rich, complex sauce. We have tender, velvety pieces of chicken, the satisfying crunch of roasted cashews, and crisp, colourful vegetables, all brought together by a savoury sauce that has just the right amount of sweetness and a nutty depth from toasted sesame oil. It’s the kind of meal that feels special but is genuinely straightforward to prepare on a Tuesday night. If you love bold, balanced Asian-inspired flavours, this will become a staple in your kitchen, just as it has in mine. It’s a brilliant alternative to my popular Black Pepper Chicken when you’re craving something a little different.
Recipe Overview
This is my definitive Cashew Chicken recipe, focusing on creating tender chicken and a perfectly balanced sauce that coats every single ingredient. The key is a simple marinade that tenderises the chicken and a sauce that’s whisked together in moments. After testing this countless times, I found that using a combination of both light and dark soy sauce gives the most authentic depth of flavour without it becoming overly salty.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Cashew Chicken Recipe
- Genuine Flavour: The sauce is a beautiful harmony of savoury dark soy, nutty sesame oil, a touch of sweetness from brown sugar, and a gentle warmth from fresh ginger and garlic. It coats the chicken and vegetables in a glossy, flavourful glaze.
- Ready in 30 Minutes: From the first chop to the final garnish, this entire dish is on the table in about half an hour. It’s ideal when you want a delicious meal without spending hours in the kitchen.
- Flexible Recipe: This recipe works wonderfully with whatever vegetables you have in the fridge. Don’t have peppers? Use broccoli florets, sliced courgette, or sugar snap peas. It’s a great way to use up odds and ends.
- Works Beautifully for Weeknight Dinners: It’s the kind of meal that feels like a real treat but is simple enough to whip up after a long day at work. Everyone in my family always gets excited when they know this is on the menu.
- Family Tested: My eldest son, who can be quite a fussy eater, always asks for this dish. He says it’s better than any restaurant version, which is the highest compliment a home cook can receive!
Ingredients You’ll Need
For the best results, good quality ingredients make all the difference. I always recommend using a low-sodium soy sauce to give you better control over the final saltiness of the dish. I find Kikkoman’s green-capped version gives a clean, authentic flavour.
- For the Chicken Marinade:
- 500g skinless, boneless chicken breasts or thighs, cut into 2-3cm pieces
- 1 tbsp light soy sauce
- 1 tbsp cornflour
- 1 tbsp Shaoxing rice wine (or dry sherry)
- A pinch of white pepper
- For the Sauce:
- 60ml chicken stock, low sodium
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 1 tbsp cornflour
- For the Stir-Fry:
- 2 tbsp vegetable or rapeseed oil, divided
- 1 large onion, cut into chunks
- 1 red bell pepper, deseeded and cut into chunks
- 1 green bell pepper, deseeded and cut into chunks
- 2 cloves garlic, finely minced
- 2cm piece of fresh ginger, grated
- 100g unsalted cashew nuts, toasted
- 3 spring onions, sliced diagonally, for garnish
Sara’s Tip: For the best flavour and crunch, toast your own raw cashews. Simply toss them in a dry frying pan over a medium heat for 3-4 minutes, shaking the pan often, until they are fragrant and lightly golden. Set them aside and add them at the very end. It makes a huge difference!
How to Make Cashew Chicken
The process is all about having your ingredients prepped and ready to go before you even turn on the heat. This is classic stir-fry cooking, which is fast and furious once it starts!
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tbsp light soy sauce, 1 tbsp cornflour, Shaoxing wine, and white pepper. Mix well until the chicken is evenly coated. Set aside for at least 10 minutes while you prepare everything else.
- Prepare the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: chicken stock, 2 tbsp light soy sauce, dark soy sauce, hoisin sauce, brown sugar, sesame oil, and 1 tbsp cornflour. Whisk until the cornflour and sugar are fully dissolved.
- Prep the Vegetables: Ensure your onion, peppers, garlic, ginger, and spring onions are all chopped and ready to go. A stir-fry moves quickly, so you won’t have time to chop once you start cooking.
- Cook the Chicken: Heat 1 tbsp of oil in a large frying pan or wok over a high heat. Once shimmering, add the chicken in a single layer. What works best for me is cooking it in two batches to avoid overcrowding the pan, which ensures the chicken browns rather than steams. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Sauté the Aromatics and Vegetables: Add the remaining 1 tbsp of oil to the same pan. Add the onion and bell peppers and stir-fry for 3-4 minutes until they begin to soften but still have a slight crunch. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk (the cornflour can settle) and pour it all over the chicken and vegetables. Stir continuously as the sauce comes to a boil. It will thicken into a beautiful, glossy glaze in about 1-2 minutes.
- Final Touches: Turn off the heat. Stir in the toasted cashew nuts and most of the sliced spring onions, reserving a few for garnish. Serve immediately.
Tips From My Kitchen
- Temperature Control: A high heat is crucial for a successful stir-fry. Ensure your pan or wok is properly hot before adding any ingredients. This high heat sears the food quickly, locking in moisture and ensuring the vegetables stay crisp and vibrant.
- The Secret Step: The simple cornflour marinade is a Chinese cooking technique known as velveting. I learned that this small step creates a protective coating on the chicken, which keeps it incredibly tender and juicy during the high-heat cooking process. It’s a game-changer!
- Make-Ahead Prep: To make this dish even faster, you can do all the prep work ahead of time. Chop the vegetables, mix the sauce ingredients, and marinate the chicken up to 24 hours in advance. Keep everything in separate airtight containers in the fridge, and dinner will be ready in 15 minutes.
- Storage: Leftover Cashew Chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over a medium heat or in the microwave. Note that the cashews will lose some of their crunch upon reheating.
Equipment You’ll Need
You don’t need any highly specialised equipment for this recipe, just some basic kitchen tools.
- Large frying pan or a wok
- Sharp knife and chopping board
- A few mixing bowls for the marinade and sauce
- A wooden spoon or spatula for stirring
Delicious Variations to Try
Once you’ve mastered the base recipe, feel free to get creative. It’s a wonderful template for customisation.
- Spicy Cashew Chicken: For a bit of a kick, add 1 teaspoon of dried chilli flakes or one finely chopped fresh red chilli along with the garlic and ginger.
- Vegetarian/Vegan Option: Swap the chicken for an equal amount of firm tofu. Press the tofu well to remove excess water, cut it into cubes, and toss it in the marinade. You can also use cauliflower florets or a mix of mushrooms. Use vegetable stock instead of chicken stock.
- Different Protein: This recipe works beautifully with prawns. Add them during the last 2-3 minutes of cooking, as they cook very quickly. You could also try it with thinly sliced pork or beef. If you’re looking for other great chicken ideas, check out this Juicy Chicken Recipe for inspiration.
What to Serve With Cashew Chicken
This dish is fantastic on its own, but it’s even better when paired with the right accompaniments to soak up that incredible sauce.
- Fluffy Jasmine Rice: The classic choice. Its fragrant, slightly sticky texture is the perfect canvas for the savoury sauce.
- Egg Noodles: For a more substantial meal, toss cooked egg noodles directly into the pan at the end of cooking, ensuring they get fully coated in the sauce. It makes a great all-in-one dinner, similar to my Sticky Chicken Rice Bowls.
- Steamed Greens: A side of steamed pak choi or tenderstem broccoli, drizzled with a tiny bit of sesame oil, adds a fresh, clean contrast to the rich stir-fry.
- Drink Pairing: A crisp, off-dry Riesling or a light lager beer both work wonderfully to cut through the richness and complement the savoury-sweet notes of the dish.
Frequently Asked Questions
Cashew Chicken
Ingredients
Method
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with 1 tbsp light soy sauce, 1 tbsp cornflour, Shaoxing wine, and white pepper. Mix well until the chicken is evenly coated. Set aside for at least 10 minutes while you prepare everything else.
- Prepare the Sauce: In a separate small bowl or jug, whisk together all the sauce ingredients: chicken stock, 2 tbsp light soy sauce, dark soy sauce, hoisin sauce, brown sugar, sesame oil, and 1 tbsp cornflour. Whisk until the cornflour and sugar are fully dissolved.
- Prep the Vegetables: Ensure your onion, peppers, garlic, ginger, and spring onions are all chopped and ready to go. A stir-fry moves quickly, so you won't have time to chop once you start cooking.
- Cook the Chicken: Heat 1 tbsp of oil in a large frying pan or wok over a high heat. Once shimmering, add the chicken in a single layer. What works best for me is cooking it in two batches to avoid overcrowding the pan, which ensures the chicken browns rather than steams. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
- Sauté the Aromatics and Vegetables: Add the remaining 1 tbsp of oil to the same pan. Add the onion and bell peppers and stir-fry for 3-4 minutes until they begin to soften but still have a slight crunch. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Combine and Thicken: Return the cooked chicken to the pan with the vegetables. Give the sauce a quick re-whisk (the cornflour can settle) and pour it all over the chicken and vegetables. Stir continuously as the sauce comes to a boil. It will thicken into a beautiful, glossy glaze in about 1-2 minutes.
- Final Touches: Turn off the heat. Stir in the toasted cashew nuts and most of the sliced spring onions, reserving a few for garnish. Serve immediately.
Notes
I really hope you give this Cashew Chicken recipe a try. It’s a dish we come back to time and time again in my house, and it always gets rave reviews. It’s proof that you can make food that’s far better than a takeaway, right in your own kitchen. Let me know how you get on in the comments below – I love hearing about your creations!
Happy cooking,
Sara
