Cooking Tips for Perfect Cashew Chicken
Start with quality chicken for the best cashew chicken. Boneless, skinless chicken thighs deliver more flavor and juiciness than breasts, but breasts work if you cut them into small, even pieces and avoid overcooking. Cut the meat into bite-sized strips so it cooks evenly. Avoid overcrowding the pan—too many pieces will steam rather than sear, resulting in a softer texture. Cook in batches when needed to get a nice golden color.
Choose unsalted cashews so you can control the dish’s overall salt level. Lightly toasting the cashews in the pan before combining them with the sauce intensifies their flavor and keeps them crunchy. For the sauce, balance sweet and savory to suit your taste. If you prefer a thicker, glossy sauce, whisk a little cornstarch with water and add it near the end of cooking. When stirring the finished dish, be gentle so the chicken pieces and cashews remain intact.
Serving Suggestions and Variations
Cashew chicken is versatile and pairs beautifully with steamed jasmine rice, which soaks up the sauce. For lighter or gluten-free options, serve it over quinoa or cauliflower rice. To add color and nutrition, toss in vegetables such as bell peppers, snap peas, or broccoli during the stir-fry—these keep a pleasant crunch and complement the chicken and nuts.
If you like a touch of sweetness, pineapple chunks make a lovely counterpoint to the savory sauce. For different proteins, swap chicken for shrimp or firm tofu; both take on the same seasonings well. You can also experiment with other nuts—unsalted peanuts or sliced almonds provide alternative textures and flavors. Finish the dish with a sprinkle of fresh cilantro or sliced green onions for brightness before serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts can be used, but they are leaner and can dry out if overcooked. Cut them into small strips and cook briefly over high heat until just done to keep them tender.
What can I substitute for Chinese rice wine?
Dry sherry is an excellent substitute. If unavailable, use a dry white wine or a mild mixture of apple cider vinegar and water (use sparingly so it doesn’t overpower the dish).
How should I store leftover cashew chicken?
Place leftovers in an airtight container and refrigerate for up to three days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened or dried out.
Can I make cashew chicken ahead of time?
Yes. Marinate the chicken and prepare the sauce ahead, storing them separately in the refrigerator. When ready to serve, cook the chicken and combine with sauce, cashews, and vegetables for a quick meal.
What veggies can I add to cashew chicken?
Bell peppers, snap peas, and broccoli are classic additions that add color, crunch, and nutritional value. Carrots, baby corn, and mushrooms also work well.
Jump to Recipe
I recently bought a jar of cashew nuts and used some for baking, but with plenty left over I turned to a cashew chicken recipe from a Thai cookbook. This version is simple and relies on common pantry ingredients. The dish isn’t overwhelmingly spicy—the dried chilis are used mainly to flavor the oil—so you can omit them if you prefer a milder result. Enjoy the balance of tender chicken, toasted cashews, and a flavorful sauce.
Cashew Chicken
Liza Agbanlog
Pin Recipe
Ingredients
- 1 lb skinless boneless chicken thighs or breasts cut into small strips
- 4 cloves garlic minced
- 2 teaspoons white ground pepper
- 4 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 3 1/2 tablespoons soy sauce
- 1 dozen dried chili peppers
- ½ cup whole raw cashew nuts
- 3 tablespoons cooking oil
Instructions
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In a bowl, combine minced garlic, ground pepper, rice wine (or dry sherry), 2 tablespoons soy sauce, and cornstarch. Add the chicken and toss to coat. Cover and marinate in the refrigerator for 30 minutes.
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Heat the oil over medium heat. Add the cashews and dried chili peppers and stir-fry until the cashews are golden. Remove the chilis and cashews with a strainer and set aside.
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Using the same pan, add the marinated chicken and stir-fry until cooked through. Add the remaining 1½ tablespoons soy sauce and stir until the chicken is evenly coated and lightly browned.
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Return the toasted cashews and chili peppers to the pan, toss to combine, then remove from heat.
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Transfer to a serving plate and serve immediately with steamed rice.
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Enjoy!
Notes
Nutrition