Chinese Cashew Chicken

This homemade cashew chicken delivers all the flavors you love from your favorite Chinese restaurant right in your own kitchen. Tender marinated chicken pieces are stir-fried and tossed in a glossy, sweet-savory sauce with crunchy toasted cashews. The secret is in the cornstarch coating that creates that signature restaurant-style texture and aids the sauce cling perfectly to every bite.

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Course: Main Course

Cuisine: Chinese

Keyword: Chicken, Stir Fry

Prep Time: 40

Cook Time: 12

Total Time: 52

Servings:

Calories: 385kcal

Equipment

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

For best results, slice chicken against the grain to promote tender pieces

Toast raw cashews in a dry pan for 3-4 minutes until golden for maximum flavor

Shaoxing wine can be found in Asian grocery stores and provides more authentic flavor than dry sherry

The dish can be prepped ahead - marinate chicken and prepare sauce up to 24 hours in advance

For a spicier version, increase red pepper flakes or add fresh sliced chilies

Substitute chicken thighs for breasts for more flavor and tenderness

Make sure your skillet is hot before adding chicken to achieve proper searing

Nutrition