Sweet & Savory Chinese Cashew Chicken Recipe
I’m about to share something that’ll make you question why you’ve been settling for greasy takeout when you could be creating restaurant-quality magic in your own kitchen. This sweet and savory Chinese cashew chicken isn’t just another stir-fry recipe – it’s your ticket to crispy, tender chicken coated in a glossy sauce that strikes the perfect balance between comfort and sophistication. The secret lies in understanding how each ingredient works together.
Why You’ll Love this Sweet & Savory Chinese Cashew Chicken
Three reasons will convince you to make this cashew chicken tonight: it’s faster than takeout, tastier than restaurant versions, and gives you complete control over the ingredients.
I’m talking about tender chicken pieces coated in a glossy, sweet-savory sauce that clings perfectly to every bite.
The toasted cashews? They add this incredible crunch that makes your mouth happy.
The best part is knowing exactly what goes into your dinner.
No mysterious preservatives or enough sodium to make your blood pressure monitor weep.
Just real ingredients creating authentic flavors that’ll have you wondering why you ever bothered with delivery.
What Ingredients are in Sweet & Savory Chinese Cashew Chicken?
This cashew chicken recipe keeps things invigoratingly simple with ingredients you can actually pronounce. Most of these pantry staples might already be hanging out in your kitchen, which means you’re basically halfway to dinner already.
The magic happens when you combine everyday ingredients in just the right proportions. We’re talking about creating that perfect balance of sweet and savory that makes Chinese takeout so addictive, but without the mystery ingredients that sound like they belong in a chemistry lab.
Ingredients:
- 1¾ lbs boneless, skinless chicken breasts, thinly sliced
- 3 tbsp dry sherry (or Shaoxing wine)
- 2 tsp grated fresh ginger
- 2 cloves garlic, sliced
- 4½ tsp cornstarch (divided)
- ¾ cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 3 tbsp hoisin sauce (or oyster sauce for authentic flavor)
- 1 tbsp rice vinegar (or Chinkiang vinegar)
- 2 tsp light brown sugar
- 2 tsp canola or avocado oil
- ½ cup unsalted toasted cashews
- 2 scallions, thinly sliced
- ¼ tsp red pepper flakes
- Cooked rice for serving
Ingredient Considerations
Let’s talk about the sherry situation first. Dry sherry works perfectly fine, but if you want to get fancy and authentic, Shaoxing wine is your friend. It’s got this deeper, more complex flavor that really makes the chicken sing.
Don’t stress if you can’t find it though, the sherry will still deliver delicious results.
The hoisin versus oyster sauce debate is real. Hoisin gives you that sweet, slightly tangy vibe, while oyster sauce brings more umami depth to the party. Both work beautifully, so go with whatever your taste buds are craving or whatever’s actually in your fridge.
Fresh ginger makes all the difference here, so please don’t even think about using that dusty powder from 2019. The same goes for the cashews; make sure they’re unsalted and toasted. Pre-toasted ones save you time, but if you only have raw cashews, just toss them in a dry skillet for a few minutes until they’re golden and fragrant.
How to Make this Sweet & Savory Chinese Cashew Chicken
Making this cashew chicken is like conducting a delicious orchestra, and trust me, you’re about to become the maestro of your own kitchen. The whole process breaks down into three main acts: marinating the chicken, prepping your sauce, and bringing it all together in one glorious skillet symphony.
Getting Your Chicken Ready
Start by tossing those 1¾ pounds of thinly sliced chicken breasts into a bowl with 3 tablespoons of dry sherry, 2 teaspoons of grated fresh ginger, 2 sliced garlic cloves, and 2 teaspoons of cornstarch. This marinade is doing serious work here, tenderizing the chicken while infusing it with flavor that goes way beyond basic.
Give everything a good mix, then pop it in the fridge for 30 minutes. I know waiting is torture when you’re hungry, but this step is what separates restaurant-quality chicken from sad, flavorless protein.
The cornstarch in the marinade creates this amazing velvety texture on the chicken that Chinese restaurants are famous for. It’s called velveting, and it’s basically the secret weapon that makes takeout chicken so impossibly tender.
Mixing Up the Magic Sauce
While your chicken is chilling and getting its flavor on, grab another bowl and whisk together ¾ cup of low-sodium chicken broth, 2 tablespoons of low-sodium soy sauce, 3 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 2 teaspoons of light brown sugar, and the remaining 2½ teaspoons of cornstarch.
This sauce is where all the sweet and savory magic happens, so make certain that cornstarch is completely dissolved. Nobody wants lumpy sauce ruining their dinner dreams.
The beauty of mixing your sauce ahead of time is that once you start cooking, everything moves pretty fast. Having this ready means you won’t be frantically measuring soy sauce while your chicken potentially overcooks.
The Cooking Dance
Heat 1 teaspoon of canola or avocado oil in your skillet over medium-high heat. Here’s where things get interesting: you’re going to cook the chicken in two batches, not all at once. I know it seems like extra work, but cramming all that chicken into one pan creates a steamy mess instead of the beautifully seared pieces you’re after.
Cook half the marinated chicken for about 5 minutes, letting it get golden and cooked through. Remove it to a plate, then repeat with the remaining 1 teaspoon of oil and the rest of your chicken. This two-batch method guarantees every piece gets proper heat contact instead of just sitting there sadly steaming in its own juices.
Bringing It All Together
Once all your chicken has had its moment in the spotlight, return every last piece to the skillet. Pour in that gorgeous sauce mixture you made earlier and watch the magic happen.
The sauce will start bubbling and thickening almost immediately, coating the chicken in this glossy, restaurant-worthy glaze. This takes about 1 minute, maybe less, so stay close and keep stirring.
Toss in your ½ cup of unsalted toasted cashews, 2 thinly sliced scallions, and ¼ teaspoon of red pepper flakes. Give everything one final stir to distribute all those beautiful flavors and textures.
Serve this beauty over cooked rice and prepare to feel pretty smug about your homemade takeout skills.
The whole cooking process moves quickly once you start, so having everything prepped and ready makes the difference between smooth sailing and kitchen chaos.
Sweet & Savory Chinese Cashew Chicken Substitutions and Variations
While I absolutely love this cashew chicken recipe as written, I get that not everyone has the exact same ingredients sitting in their pantry, and honestly, that’s where the fun begins.
No hoisin sauce? Try teriyaki or even barbecue sauce for sweetness. Missing cashews? Peanuts, almonds, or pecans work beautifully. I’d swap chicken thighs for breasts if you want juicier meat, though cooking time increases slightly.
Want more vegetables? Bell peppers, snap peas, or broccoli add nice crunch. Rice wine vinegar can replace the fancy stuff, and honey substitutes perfectly for brown sugar when you’re in a pinch.
What to Serve with Sweet & Savory Chinese Cashew Chicken
Since cashew chicken brings such bold, sweet-savory flavors to the table, I always think about balance when choosing sides.
Steamed jasmine rice is my go-to – it soaks up that glossy sauce beautifully without competing for attention.
For vegetables, I lean toward simple preparations. Steamed broccoli, snap peas, or bok choy work perfectly.
Their clean, crisp flavors won’t muddle the dish’s complexity.
Want something different? Try coconut rice for extra richness, or cauliflower rice if you’re watching carbs.
A simple cucumber salad adds revitalizing contrast, especially when the red pepper flakes make things spicy.
Final Thoughts
After you’ve mastered this cashew chicken recipe, you’ll find yourself craving it on those nights when takeout feels too expensive but cooking feels too complicated.
This recipe bridges that gap perfectly. It’s fancy enough for company yet simple enough for Tuesday dinner panic mode. The sweet-savory sauce hits all the right notes, and those toasted cashews? Pure genius.
I love how the cornstarch creates that glossy, restaurant-style coating. No more wondering what makes takeout taste so good.
Trust me, once you nail this technique, you’ll become the neighborhood’s unofficial Chinese food hero.
Chinese Cashew Chicken
Ingredients
For the Marinade:
- 1¾ lbs boneless skinless chicken breasts, thinly sliced
- 3 tbsp dry sherry or Shaoxing wine
- 2 tsp grated fresh ginger
- 2 cloves garlic sliced
- 2 tsp cornstarch
For the Sauce:
- ¾ cup low-sodium chicken broth
- 2 tbsp low-sodium soy sauce
- 3 tbsp hoisin sauce or oyster sauce for authentic flavor
- 1 tbsp rice vinegar or Chinkiang vinegar
- 2 tsp light brown sugar
- 2½ tsp cornstarch
For Stir-Frying:
- 2 tsp canola or avocado oil
- ½ cup unsalted toasted cashews
- 2 scallions thinly sliced
- ¼ tsp red pepper flakes
- Cooked rice for serving
Instructions
- In a bowl, combine chicken slices with sherry, ginger, garlic, and 2 tsp cornstarch. Mix well and refrigerate for 30 minutes.
- In a separate bowl, whisk together chicken broth, soy sauce, hoisin sauce, rice vinegar, brown sugar, and 2½ tsp cornstarch until smooth. Set aside.
- Heat 1 tsp oil in a large skillet over medium-high heat. Add half the marinated chicken and cook until fully cooked through, about 5 minutes. Remove and set aside.
- Heat remaining 1 tsp oil and cook the remaining chicken for another 5 minutes until cooked through.
- Return all chicken to the skillet and add the sauce mixture. Simmer while stirring until sauce thickens and becomes glossy, about 1 minute.
- Remove from heat and stir in toasted cashews, sliced scallions, and red pepper flakes.
- Serve immediately over cooked rice.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Cashew Chicken Recipe Ahead of Time?
I’d recommend preparing the marinated chicken and sauce mixture separately ahead of time, but don’t cook them until you’re ready to serve since the dish tastes best when it’s freshly made.
How Long Does Leftover Cashew Chicken Stay Fresh in the Refrigerator?
I’d recommend eating leftover cashew chicken within three to four days when stored properly in the refrigerator. I’ll store it in airtight containers to maintain freshness and food safety.
Is This Cashew Chicken Recipe Gluten-Free or Dairy-Free?
I need to check the ingredients carefully. This recipe isn’t gluten-free because soy sauce and hoisin sauce contain gluten. However, it’s dairy-free since I don’t see any dairy ingredients listed.
What’s the Difference Between Restaurant Cashew Chicken and Homemade Versions?
I’ve noticed restaurant cashew chicken often uses more oil, heavier sauces, and pre-cooked ingredients for speed. My homemade version lets me control sodium, use fresher ingredients, and adjust flavors to your preferences.
Can I Freeze Cooked Cashew Chicken for Meal Prep Purposes?
I’d recommend freezing the cooked chicken and sauce separately from cashews and scallions. You can freeze it for up to three months, then reheat and add fresh cashews to maintain their crunch.