Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

11 March 2020

A quick and easy cashew chicken recipe with loads of crunchy cashews, aromatic seasonings, and huge flavor, all simmered in a glistening sauce.

We’re making Cashew Chicken in the Chili Pepper Madness kitchen, my friends, and I already know you’re going to love this one. Most people know cashew chicken, the flavorful Chinese dish made famous for it’s take-out popularity.

I’ve been known to order up some take-out cashew chicken from the local Chinese restaurant, but with this recipe, you’ll never have to run out again. Skip the delivery! Homemade cashew chicken is so much better than take-out.

PLUS! If you’re a spicy food lover like I am, you can very easily spice things up with some spicy chili peppers, chili flakes, and an optional ingredient that I feel makes this version unique and better than any other cashew chicken recipe out there.

Yep, we’re talking Cashew Chicken, and it’s delicious! Such a great recipe. Filing this one under Quick and Easy Meals for sure. I need more of those! It truly is super easy to put together, doesn’t take long at all to cook, and it does not disappoint in the flavor department.

Cashew Chicken served over rice

What is Cashew Chicken?

Cashew Chicken is a classic Chinese stir fry dish, highly popular in Chinese restaurants, particularly for take-out. It is made with seasoned chicken, cashew nut, and a glistening, flavorful sauce that is slightly sweet and easy to customize. You can stir in noodles, but I like to serve mine over simple white rice, which absorbs that sweet sauce.

It’s going to be your new favorite.

Let’s talk about how we make Cashew Chicken, shall we?

Saucy Cashew Chicken in a bowl, ready to serve

Cashew Chicken Ingredients

  • 1 tablespoons olive oil (I also like to use sesame oil, sesame oil, or vegetable oil)
  • 1 small onion, chopped
  • 1-2 spicy chili peppers, chopped (I love serrano, Thai peppers, or cayenne here – use bell pepper for a milder version)
  • 3 cloves garlic minced
  • 1/2 cup cashew nuts (or more to taste – roasted cashews are great for this recipe. Otherwise, use unsalted.)
  • 1 pound boneless chicken chopped (use chicken breast or chicken thigh)
  • 1 teaspoon Chinese 5 spice (optional – it’s not traditional, but I love the flavor – give it a try! It’s my secret ingredient!)
  • Salt and pepper to taste
  • FOR THE CASHEW CHICKEN SAUCE
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon fish sauce (or use oyster sauce)
  • 1 tablespoon mirin (or Chinese cooking wine)
  • 1 tablespoon corn starch
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
  • FOR GARNISH: Sesame seeds; fresh chopped herbs, green onion or scallions; spicy chili flakes.

Saucy Cashew Chicken in a bowl

How to Make Cashew Chicken – the Recipe Method

First, season the chopped chicken with salt and pepper, and Chinese 5 spice (if using). The Chinese 5 spice adds a unique flavor here, which I greatly enjoy. However, it is not traditional with this recipe. Set the chicken aside until ready to use.

Heat a wok or large pan to medium heat and add oil. I use olive oil a lot, but often use sesame oil here and sometimes chili oil as well. The choice is yours.

Add onion and peppers. Cook for 5 minutes to soften. I like to get mine to brown a little bit and caramelize. 

Cooking down the peppers and onion for making cashew chicken

Add the garlic and cook another minute, stirring, until the garlic becomes fragrant. NOTE: Try adding fresh chopped ginger at this stage as well. Sometimes I use it, sometimes I don’t.

Add the cashew nuts and chicken and stir. Cook another 7-8 minutes, or until the chicken pieces are cooked through and become a pleasant golden brown.

Cooking down the chicken in a pan with the peppers and onions

FOR THE CASHEW CHICKEN SAUCE

Whisk together all of the sauce ingredients in a small bowl –  soy sauce, water, fish sauce (or oyster sauce), mirin, corn starch, brown sugar, and sesame oil, Add to the wok or pan.

Stir to coat everything and warm the sauce, about 1 minute or longer. The sauce will thicken up rather quickly.

The chicken is cooked through and coated in that wonderful sauce and it is huge on flavor.

Simmering the cashew chicken in sauce

Serve with rice and garnish! I prefer simple white rice, though brown rice is a nice choice.

For garnish, sesame seeds are pretty common, though I enjoy fresh chopped parsley, slices of chili pepper, and chili flakes on everything. Water chestnut is popular as well for serving.

Stirring up the cashew chicken in a pan

Boom! Done! Doesn’t it look amazing, my friends! I’m SO ready to dig into another bowl of this. It’s pretty filling, but I could eat two bowls. Easy dinner for sure.

Recipe Tips & Notes

  • The Chicken. I have made this recipe with both chicken breast and chicken thighs and I love it both ways. If I had to choose, I’d choose chicken thighs, but I also enjoy it with a mix of the two.
  • Cashew Nuts. Cashew nuts are traditional, hence the name, but you can make this with other nuts. Try it out with peanuts for a fun and interesting varition.
  • The Sauce. Cashew chicken sauce is a pretty simple brown sauce, usually made with soy sauce, stock, fish sauce or oyster sauce, and a thickener. I add a few other ingredients to round it out. Other popular additions include fresh grated ginger, hoisin sauce, chili garlic sauce, or tamari.
  • Heat Factor. Mild, though you can spice things up with hotter peppers and spicy chili flakes. Cashew chicken is not traditionally spicy.

That’s it, my friends. I hope you enjoy my cashew chicken recipe. So delicious! Another one of my favorite recipes. Let me know how you enjoy it.

Patty’s Perspective

I have to be honest. I’ve never been a fan of Chinese cuisine. I’m not sure why, even though Mike loves it. Mike has convinced me, however, that we’ve been missing out on the flavors of an entirely different part of the world. Fair enough. I’m glad he made this. I enjoyed this dish very much and look forward to having it again. With extra peppers, of course. Food like this will convert me.

Try Some of My Other Popular Recipes

Delicious Cashew Chicken in a bowl with garnish

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Cashew Chicken Recipe - Sweet and Spicy
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A quick and easy cashew chicken recipe with loads of crunchy cashews, aromatic seasonings, and huge flavor, all simmered in a glistening sauce.

Course: Main Course
Cuisine: American, Chinese
Keyword: chicken, recipe, spicy
Servings: 4
Calories: 304 kcal
Ingredients
  • 1 tablespoons olive oil (or use sesame oil, sesame oil, or vegetable oil)
  • 1 small onion chopped
  • 1-2 spicy chili peppers chopped (I love serrano, Thai peppers, or cayenne here - use bell pepper for a milder version)
  • 3 cloves garlic minced
  • 1/2 cup cashew nuts (or more to taste)
  • 1 pound boneless chicken chopped (use chicken breast or chicken thigh)
  • 1 teaspoon Chinese 5 spice (optional - it's not traditional, but I love the flavor)
  • Salt and pepper to taste
FOR THE SAUCE
  • 3 tablespoons soy sauce
  • 2 tablespoons water
  • 1 tablespoon fish sauce (or use oyster sauce)
  • 1 tablespoon mirin (or Chinese cooking wine)
  • 1 tablespoon corn starch
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil
FOR GARNISH: Sesame seeds; fresh chopped herbs, green onion or scallions; sliced peppers; spicy chili flakes.
    Instructions
    1. Season the chopped chicken with salt and pepper, and Chinese 5 spice (if using). Set aside until ready to use.

    2. Heat a wok or large pan to medium heat and add oil.

    3. Add onion and peppers. Cook for 5 minutes to soften.

    4. Add the garlic and cook another minute, stirring, until the garlic becomes fragrant.

    5. Add the cashew nuts and chicken and stir. Cook another 7-8 minutes, or until the chicken is cooked through.

    6. Whisk together all of the sauce ingredients in a small bowl and add to the wok or pan. Stir to coat everything and warm the sauce, about 1 minute or longer. The sauce will thicken up.

    7. Serve with rice and garnish!

    Recipe Notes

    Heat Factor: Mild, though you can spice things up with hotter peppers and spicy chili flakes. Cashew chicken is not traditionally spicy.

    Nutrition Facts
    Cashew Chicken Recipe - Sweet and Spicy
    Amount Per Serving
    Calories 304 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 3g15%
    Cholesterol 73mg24%
    Sodium 1276mg53%
    Potassium 631mg18%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 5g6%
    Protein 29g58%
    Vitamin A 34IU1%
    Vitamin C 6mg7%
    Calcium 31mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    NOTE: This recipe was updated on 3/11/20 to include new photos and information. It was originally published on 11/9/15.

     

    Cashew Chicken Recipe - Sweet and Spicy - A quick and easy cashew chicken recipe with loads of crunchy cashews, aromatic seasonings, and huge flavor, all simmered in a glistening sauce. #chinesefood #easydinner

    7 comments

    1. Hi Mike… I have been following your broards and making your recipes for quite a while. They are always true and delicious.

      Regarding your cashew chicken recipe, you call for fish or oyster sauce. Can you let us know which one you’d prefer.

      I’d also like to make a suggestion if you don’t mind. I made a Mongolian chicken recipe that had the chicken lightly coated which cornstarch and the cooked. I have to say that it was the most tender chicken I’ve ever eaten and I will use this technique when I make this recipe. After dinner I checked on google and there were numerous references to this as a way of getting the maximum tenderness of the chicken.

      Thank you again for all of you at great recipes.

      Nick

      1. Michael Hultquist - Chili Pepper Madness

        Thanks, Nick. I appreciate it. I use fish sauce most of the time. It’s easier to find where I shop, but both are good. Yes, lightly coating the chicken in cornstarch is a great way to cook up the chicken. I do something similar in my Dragon Chicken recipe and others. I love it! Thanks for sharing your thoughts and ideas!

        1. Dang… just checked out your dragon chicken. That’s two I have to make. I’ll be a busy boy!

          Thanks Mike.

      1. Michael Hultquist - Chili Pepper Madness

        Henri, use the unsalted ones. You can add salt separately if you’d like.

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    217 Shares
    Pin173
    Share35
    Yum9
    Tweet
    Email