Chinese Cashew Chicken Recipe

There’s something truly special about a dish that can bring the whole family together, and for us, Chinese Cashew Chicken has become just that. From the moment the tantalizing aroma of ginger and garlic starts to fill the kitchen, to the satisfying crunch of cashews in every bite, this recipe is a guaranteed crowd-pleaser. I remember the first time I made it, a bit hesitant to venture beyond our usual weeknight meals. But the reaction was immediate and overwhelmingly positive. My kids, usually picky eaters, devoured it, asking for seconds and even thirds. My partner, a connoisseur of Asian cuisine, declared it better than takeout! Since then, it’s become a regular feature on our menu, a comforting and flavorful dish we all look forward to. This isn’t just another recipe; it’s a gateway to creating delicious memories and enjoying the simple pleasure of a home-cooked meal that’s both healthy and incredibly satisfying. If you’re looking for a dish that’s easy to make, bursting with flavor, and sure to impress, look no further. This Chinese Cashew Chicken recipe is your perfect culinary adventure.

Ingredients: The Building Blocks of Flavorful Cashew Chicken

The secret to exceptional Chinese Cashew Chicken lies in the quality and balance of its ingredients. We’ll break down what you need for the marinade, the savory sauce, and the stir-fry itself, ensuring you have everything on hand to create a truly authentic and delicious dish.

For the Chicken Marinade:

• 1 lb Boneless, Skinless Chicken Breasts or Thighs: Chicken breasts offer a leaner option, while thighs provide a richer, more succulent flavor. Cut into bite-sized cubes (about 1-inch). Choosing high-quality, fresh chicken is crucial for the best taste and texture.
• 1 Tablespoon Soy Sauce: Use low-sodium soy sauce to control the saltiness of the dish. Soy sauce not only adds savory umami flavor but also helps tenderize the chicken.
• 1 Tablespoon Rice Wine or Dry Sherry: Rice wine (Shaoxing wine) is traditional, adding a subtle sweetness and depth of flavor. Dry sherry is a good substitute if you don’t have rice wine. These alcohols help tenderize the chicken and enhance the overall aroma.
• 1 Tablespoon Cornstarch: Cornstarch is the magic ingredient that creates a velvety texture on the chicken. It coats the chicken, sealing in moisture and helping the sauce cling beautifully.
• 1 Teaspoon Ginger, freshly grated: Fresh ginger provides a warm, zesty flavor that is essential to Asian cuisine. Grate it finely to release its aromatic oils.
• 1/2 Teaspoon Garlic Powder: Garlic powder offers a consistent garlic flavor that complements the fresh ginger. It’s a convenient alternative to fresh garlic in the marinade.
• 1/4 Teaspoon White Pepper: White pepper has a milder, earthier flavor compared to black pepper. It adds a subtle warmth without overpowering the other flavors.

For the Savory Stir-Fry Sauce:

• 1/4 Cup Chicken Broth or Stock: Low-sodium chicken broth provides the liquid base for the sauce, adding depth and savory notes. Using stock will result in a richer flavor.
• 2 Tablespoons Soy Sauce: Again, low-sodium soy sauce is recommended to control the saltiness. It’s a key ingredient in the sauce, providing umami and color.
• 1 Tablespoon Oyster Sauce: Oyster sauce is a thick, rich sauce that adds a complex savory and slightly sweet flavor. It’s a quintessential ingredient in many Chinese stir-fries and significantly enhances the sauce’s depth.
• 1 Tablespoon Hoisin Sauce: Hoisin sauce is a sweet and savory sauce, adding a touch of sweetness and umami complexity. It complements the oyster sauce beautifully, creating a well-rounded flavor profile.
• 1 Tablespoon Rice Vinegar: Rice vinegar provides a gentle acidity that balances the sweetness and richness of the other sauces. It brightens the overall flavor profile.
• 1 Teaspoon Sesame Oil: Sesame oil adds a distinctive nutty aroma and flavor that is characteristic of Asian cuisine. Use toasted sesame oil for the most intense flavor.
• 1 Teaspoon Sugar: A touch of sugar balances the savory and acidic elements of the sauce, creating a harmonious flavor profile. Granulated sugar or brown sugar can be used.
• 1 Tablespoon Cornstarch: Cornstarch acts as a thickening agent, ensuring the sauce coats the chicken and vegetables beautifully.
• 1/4 Teaspoon Red Pepper Flakes (optional): If you like a touch of heat, red pepper flakes add a subtle spice to the sauce. Adjust the amount to your preference.

For the Stir-Fry:

• 2 Tablespoons Vegetable Oil or Peanut Oil: Vegetable oil is a neutral oil suitable for high-heat stir-frying. Peanut oil adds a subtle nutty flavor that complements Asian dishes.
• 1 Onion, cut into wedges: Onion provides a foundational aromatic base and adds sweetness and texture to the stir-fry. Yellow or white onions work well.
• 2 Bell Peppers (any color), cut into 1-inch pieces: Bell peppers add color, sweetness, and a satisfying crunch. A mix of colors makes the dish visually appealing.
• 1 Cup Cashews, raw or roasted: Cashews provide a delightful crunch and nutty flavor that is essential to this dish. Roasted cashews offer a more intense flavor, while raw cashews will toast slightly during the stir-fry.
• 4 Cloves Garlic, minced: Fresh garlic provides a pungent and aromatic flavor that is crucial to the stir-fry. Mince it finely to release its flavor quickly.
• 1-inch piece Ginger, minced: Fresh ginger adds a warm, zesty flavor that complements the garlic and other aromatics. Mince it finely to ensure it cooks quickly and evenly.
• 2 Green Onions, chopped for garnish (optional): Green onions add a fresh, mild onion flavor and a pop of color as a garnish.
• Cooked Rice, for serving: Steamed white rice, brown rice, or jasmine rice are all excellent choices for serving with Cashew Chicken. Rice provides a neutral base to soak up the delicious sauce.

Instructions: Step-by-Step Guide to Perfect Cashew Chicken

Creating delicious Chinese Cashew Chicken at home is easier than you might think! Follow these simple, step-by-step instructions to bring this flavorful dish to your table.

Step 1: Marinate the Chicken (Minimum 20 minutes, Ideally 30-60 minutes)

In a medium bowl, combine the cubed chicken with soy sauce, rice wine (or dry sherry), cornstarch, grated ginger, garlic powder, and white pepper. Mix well to ensure all the chicken pieces are evenly coated. This marinade is crucial as it tenderizes the chicken, infuses it with flavor, and creates that desirable velvety texture when cooked. Cover the bowl and let it marinate in the refrigerator for at least 20 minutes, or up to an hour for even more flavorful and tender chicken. While the chicken marinates, you can prepare the vegetables and the sauce.

Step 2: Prepare the Stir-Fry Sauce

In a separate small bowl, whisk together the chicken broth, soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, cornstarch, and red pepper flakes (if using). Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set the sauce aside. Having the sauce pre-mixed ensures a smooth and efficient cooking process when you start stir-frying. This step is key to a quick and seamless stir-fry later on.

Step 3: Prepare the Vegetables

Wash and chop all your vegetables. Cut the onion into wedges, bell peppers into 1-inch pieces, mince the garlic and ginger, and chop the green onions for garnish (if using). Having all your vegetables prepped and ready to go is essential for stir-frying. Stir-frying is a fast-cooking method, so everything needs to be prepared in advance to ensure even cooking and prevent burning.

Step 4: Stir-Fry the Chicken

Heat a large wok or a large, heavy-bottomed skillet over high heat. Once the wok is hot (a drop of water should evaporate instantly), add 1 tablespoon of vegetable or peanut oil. Add the marinated chicken to the hot wok in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure it sears properly and doesn’t steam. Stir-fry the chicken for 3-4 minutes, or until it is lightly browned and cooked through. Remove the chicken from the wok and set aside. Don’t worry if it’s not fully cooked at this stage as it will cook further with the sauce.

Step 5: Stir-Fry the Vegetables

Add another tablespoon of vegetable or peanut oil to the wok. Add the onion wedges and bell pepper pieces. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender. They should be slightly softened but still retain a bit of crunch. Add the minced garlic and ginger to the wok and stir-fry for another minute until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter quickly.

Step 6: Combine Chicken, Vegetables, and Sauce

Return the cooked chicken to the wok with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables. Stir-fry everything together for 2-3 minutes, or until the sauce has thickened and evenly coated the chicken and vegetables. The cornstarch in the sauce will activate and create a glossy, luscious coating.

Step 7: Add Cashews and Serve

Stir in the cashews and cook for another minute until they are heated through. Taste and adjust seasoning if needed. You might want to add a dash more soy sauce or a pinch of sugar depending on your preference. Garnish with chopped green onions (if using). Serve immediately hot over cooked rice. The cashews add a final crunch and nutty flavor dimension to the dish.

Nutrition Facts: A Balanced and Delicious Meal

This Chinese Cashew Chicken recipe is not only delicious but also offers a good balance of macronutrients, making it a satisfying and relatively healthy meal. Please note that these are estimated values and can vary based on specific ingredients and portion sizes.

• Servings: Approximately 4-6 servings
• Calories per Serving (estimated): 450-550 calories (This is an approximate range. Actual calorie count will depend on factors like chicken type, oil used, and serving size.)

Approximate Nutritional Breakdown per Serving (estimated):

• Protein: 35-45 grams (Chicken is a great source of lean protein, essential for muscle building and satiety.)
• Fat: 25-35 grams (Includes healthy fats from cashews and cooking oil, as well as some fat from chicken. The type of oil used can influence the fat profile.)
• Carbohydrates: 30-40 grams (Primarily from vegetables, rice, and sauces. Choosing brown rice over white rice will increase fiber content.)
• Fiber: 3-5 grams (From vegetables. Fiber is important for digestion and helps you feel full.)

Important Note: These are rough estimates. For precise nutritional information, use a nutrition calculator app or website and input the specific ingredients and quantities you used. Also, be mindful of sodium content, as soy sauce and oyster sauce can be high in sodium. Using low-sodium soy sauce and controlling the amount of added salt can help manage sodium intake.

Preparation Time: From Prep to Plate in Minutes

One of the beauties of stir-fry dishes like Cashew Chicken is their speed and efficiency. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 20-25 minutes (This includes chopping vegetables, mincing garlic and ginger, preparing the marinade and sauce, and cubing the chicken.)
• Marinating Time: Minimum 20 minutes, ideally 30-60 minutes (This is mostly hands-off time while the flavors develop.)
• Cook Time: 15-20 minutes (This includes stir-frying the chicken, vegetables, and combining everything with the sauce.)
• Total Time (excluding marinating): Approximately 35-45 minutes
• Total Time (including optimal marinating): Approximately 50-65 minutes

This makes Chinese Cashew Chicken a fantastic option for a weeknight dinner when you want a flavorful and satisfying meal without spending hours in the kitchen. The marinating time can be done in advance, further streamlining the cooking process on a busy day.

How to Serve: Perfect Pairings for Cashew Chicken

Chinese Cashew Chicken is a versatile dish that pairs wonderfully with a variety of sides. Here are some serving suggestions to create a complete and satisfying meal:

• Rice:
  • Steamed White Rice: The classic and most common pairing. White rice provides a neutral base to absorb the flavorful sauce.
  • Brown Rice: A healthier option with more fiber and a nutty flavor that complements the dish.
  • Jasmine Rice: Aromatic and slightly sticky, jasmine rice adds another layer of fragrance to the meal.
  • Fried Rice: For a more indulgent meal, serve with vegetable fried rice or chicken fried rice.
• Noodles (Less Traditional but Still Delicious):
  • Lo Mein Noodles: Soft egg noodles tossed in a light sauce can be a fun alternative to rice.
  • Chow Mein Noodles: Crispy pan-fried noodles add a textural contrast.
• Vegetable Sides:
  • Steamed Broccoli or Bok Choy: Simple steamed greens provide a healthy and refreshing counterpoint to the richness of the Cashew Chicken.
  • Garlic Green Beans: Sautéed green beans with garlic offer a flavorful and vibrant side dish.
  • Egg Rolls or Spring Rolls: Serve as appetizers for a more complete Chinese-style meal.
  • Asian Salad: A light and refreshing salad with a sesame-ginger dressing can balance the richness of the stir-fry.
• Garnishes:
  • Chopped Green Onions: Adds freshness and visual appeal.
  • Sesame Seeds: Toasted sesame seeds enhance the nutty flavor and add a subtle crunch.
  • Extra Cashews: For those who love extra crunch!
  • Chili Garlic Sauce or Sriracha: For those who prefer extra heat.

Presentation Tips:

• Serve Cashew Chicken hot, immediately after cooking, for the best flavor and texture.
• Garnish generously with green onions and cashews for visual appeal.
• Consider using attractive serving bowls and plates to enhance the dining experience.

Additional Tips for Cashew Chicken Perfection

Elevate your Chinese Cashew Chicken from good to extraordinary with these five helpful tips:

1. Quality Chicken is Key: Start with the best quality chicken you can find. Fresh, boneless, skinless chicken breasts or thighs will yield the best flavor and texture. Consider using organic or free-range chicken for enhanced taste and ethical sourcing. Properly trim any excess fat or tendons from the chicken for optimal tenderness.
2. Don’t Overcrowd the Wok: Stir-frying is a high-heat, quick-cooking method. Overcrowding the wok will lower the temperature and cause the chicken and vegetables to steam instead of sear, resulting in a less desirable texture. Cook the chicken and vegetables in batches if necessary to maintain high heat and ensure proper browning and crispness.
3. Master the Marinade: Don’t skip the marinating step! It’s crucial for tenderizing the chicken and infusing it with flavor. Marinating for at least 30 minutes allows the flavors to penetrate deeply and the cornstarch to work its magic, creating that signature velvety texture. For even more flavor, marinate for up to an hour.
4. Prep Everything in Advance (Mise en Place): Stir-frying is a fast-paced cooking process. Having all your ingredients prepped and ready to go – chopped vegetables, minced aromatics, and pre-mixed sauce – will make the cooking process smooth, efficient, and less stressful. This culinary principle, known as “mise en place,” is essential for successful stir-frying.
5. Customize Your Spice Level: Chinese Cashew Chicken can be easily adjusted to your preferred spice level. For a mild dish, omit the red pepper flakes entirely. For a bit of heat, add a pinch of red pepper flakes to the sauce or serve with chili garlic sauce or sriracha on the side. You can also incorporate other chili peppers like dried chilies or fresh chili slices for a different kind of heat.

FAQ: Your Cashew Chicken Questions Answered

Got questions about making Chinese Cashew Chicken? Here are answers to some frequently asked questions to help you confidently create this delicious dish:

Q1: Can I use different vegetables?

A: Absolutely! Cashew Chicken is very versatile. Feel free to substitute or add other vegetables you enjoy. Good options include broccoli florets, snow peas, carrots (sliced or julienned), mushrooms, baby corn, water chestnuts, and snap peas. Just adjust cooking times accordingly, adding harder vegetables earlier and softer ones later in the stir-fry process.

Q2: I don’t have oyster sauce. Can I still make this?

A: While oyster sauce adds a unique depth of flavor, you can still make a delicious Cashew Chicken without it. You can try substituting it with a little extra soy sauce and a touch of brown sugar to mimic some of the savory-sweet notes. Alternatively, a vegetarian oyster sauce made from mushrooms is a good substitute. However, for the most authentic flavor, oyster sauce is highly recommended.

Q3: Can I make this vegetarian or vegan?

A: Yes, you can easily adapt this recipe to be vegetarian or vegan. Substitute the chicken with firm or extra-firm tofu (pressed and cubed), tempeh, or seitan. For a vegan version, ensure you use a vegan oyster sauce alternative (often made from mushrooms) or omit it and adjust seasoning as mentioned above. Check that your hoisin sauce is also vegan-friendly, as some brands may contain honey.

Q4: How long does leftover Cashew Chicken last?

A: Properly stored leftover Cashew Chicken will last in the refrigerator for 3-4 days. Store it in an airtight container once it has cooled down completely. Reheat gently in a skillet or microwave until heated through. Keep in mind that the texture of the cashews may soften slightly upon refrigeration and reheating.

Q5: Can I prepare parts of this dish in advance?

A: Yes, you can definitely prepare parts of this dish ahead of time to save time on busy days. You can marinate the chicken up to a day in advance and store it in the refrigerator. You can also chop all the vegetables and pre-mix the sauce ahead of time. When you’re ready to cook, the stir-frying process will be quick and efficient. This makes it a great meal for meal prepping or busy weeknights.

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