Cashew chicken is a perfect harmony of savory, nutty, and slightly sweet flavors that create a delightful and satisfying dish. Its quick preparation and versatile nature make it an excellent choice for a family dinner or an impressive addition to a dinner party menu.

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Ingredients Breakdown

The ingredients for cashew chicken are carefully selected to deliver rich flavors and a balanced texture. Tender boneless chicken pieces form the protein base, while roasted, unsalted cashews contribute a crunchy, nutty element. Hoisin sauce is the star of the sauce, lending a sweet and savory complexity, while soy sauce enhances the umami flavor.

Cornstarch acts as a thickening agent, ensuring the sauce has a velvety consistency. Aromatics like garlic and scallions provide a fragrant, savory foundation. A splash of rice vinegar adds a subtle tang, while sesame oil delivers a final nutty flourish. For variations, almonds can replace cashews, and tamari can be used as a gluten-free alternative to soy sauce.

Step-by-Step Instructions

Toasting the cashews is an essential first step. This process enhances their flavor and crisp texture, providing the perfect nutty crunch in each bite. Ensure the cashews are spread out evenly on a baking sheet to prevent uneven toasting.

Preparing the sauce is straightforward yet crucial for the dish’s flavor profile. Whisk the hoisin sauce, soy sauce, water, and cornstarch until the mixture is smooth. This step avoids clumps and ensures the sauce coats the chicken and vegetables evenly.

Seasoning the chicken with salt and pepper is vital for balanced flavor. Tossing the pieces thoroughly ensures every bite is well-seasoned. Cooking the chicken in batches prevents overcrowding in the skillet, which could result in steaming rather than searing. Achieving a light golden-brown color on the chicken enhances both flavor and texture.

Deglazing the skillet with rice vinegar brings brightness to the dish and helps loosen any caramelized bits, which adds depth to the sauce. Adding the prepared sauce to the chicken and vegetables and stirring until thickened ensures every ingredient is coated in a rich, glossy layer.

Finishing the dish with toasted cashews, scallion greens, and sesame oil provides a delightful mix of flavors and textures. The sesame oil’s nutty aroma complements the cashews and adds a final touch of richness.

Recipe Tips

Toast the cashews in advance and store them in an airtight container to save time during meal prep.

Use a hot skillet to achieve a proper sear on the chicken, locking in its juices.

Stir the sauce frequently while cooking to prevent sticking or burning.

Adjust the hoisin and soy sauce quantities to control the sweetness or saltiness of the dish based on your preferences.

What to Serve With This Recipe

Pair cashew chicken with steamed jasmine rice or fluffy basmati rice to absorb the flavorful sauce. Stir-fried vegetables like broccoli, snap peas, or bok choy make excellent sides, adding freshness and vibrancy to the meal. For an Asian-inspired spread, include crispy spring rolls or dumplings as appetizers.

Creative Variations

Add thinly sliced bell peppers or zucchini to the dish for a pop of color and additional texture. If you prefer a spicy kick, incorporate red pepper flakes or diced chili peppers. For a protein twist, substitute shrimp or tofu for the chicken, creating a new take on the recipe while maintaining its rich flavors.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, prepare the chicken and sauce separately, then combine and reheat them together to preserve their freshness and texture.

What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave, adding a splash of water to restore the sauce’s consistency.

Can I use raw cashews?
Absolutely! Toast raw cashews beforehand to bring out their natural nuttiness and achieve a satisfying crunch.

Cashew chicken is a flavorful, quick, and versatile dish that’s sure to become a household favorite. Whether served as a family meal or a crowd-pleasing party dish, it never fails to impress. Experiment with add-ins and sides to make this recipe your own, and enjoy the delightful blend of textures and flavors.

Ingredients

1½ pounds boneless, skinless chicken breasts or tenderloins, cut into 1½-inch pieces
¾ cup roasted, unsalted cashews
4 tablespoons hoisin sauce (best quality, such as Kikkoman or Lee Kum Kee)
¼ cup water
2 teaspoons cornstarch
1 tablespoon soy sauce
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
6 medium garlic cloves, minced
8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
¼ teaspoon Asian sesame oil

Instructions

Toast the Cashews: Preheat the oven to 350°F. Spread the cashews in a single layer on a baking sheet and toast them in the oven for about 5 minutes, or until they release a fragrant aroma. Remove from the oven and set aside to cool; the cashews will crisp up as they cool.

Prepare the Sauce: In a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce until smooth. This creates a flavorful, velvety base for the dish. Set the mixture aside.

Season the Chicken: Place the chicken pieces in a large mixing bowl. Sprinkle them evenly with salt and freshly ground black pepper. Toss to coat the chicken thoroughly with the seasoning.

Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large nonstick skillet over high heat until shimmering hot. Add half of the chicken pieces to the skillet and stir-fry for about 3 minutes, or until lightly browned but not fully cooked. Transfer the chicken to a plate.

Add the remaining tablespoon of vegetable oil to the skillet, followed by the rest of the chicken, the minced garlic, and the white parts of the scallions. Stir-fry for another 3 minutes, or until the chicken is lightly browned but still slightly undercooked.

Deglaze and Cook the Sauce: Return the first batch of chicken to the skillet. Reduce the heat to medium and add the rice vinegar, stirring until it evaporates, about 30 seconds. Pour in the prepared sauce mixture and toss everything together. Cook for 1–2 minutes, or until the chicken is fully cooked and the sauce thickens to a glossy consistency.

Finish the Dish: Remove the skillet from the heat and stir in the green parts of the scallions, toasted cashews, and sesame oil. Mix well to evenly distribute the flavors.

Serve Immediately: Transfer the cashew chicken to a serving dish and enjoy it hot with steamed rice or noodles for a wholesome, flavorful meal.