Cashew Chicken

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Introduction

Cashew chicken is a stir-fry where tender chicken and vegetables cook quickly in oil, then finish in a thickened broth sauce studded with soft roasted cashews. The cashews are simmered ahead to soften them, so they absorb flavor and add creamy texture to every bite. Serve it over rice for a complete weeknight meal that comes together in about 30 minutes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• Chicken
• Powdered ginger
• Vegetables
• Soy sauce
• Oil for frying
• Whole roasted cashews, salted or not
• Chicken broth
• Cornstarch

Instructions

1. Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
2. Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
3. For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
4. Add the sauce and cashews to the rest of the dish.
5. Serve with rice.

Variations

Use fresh ginger instead of powdered: Mince about 1 tablespoon of fresh ginger and cook it in the oil before adding chicken. The flavor will be brighter and more assertive than powdered ginger.

Add garlic: Mince 2 cloves of garlic and stir-fry with the vegetables for depth. This works especially well if you’re using fresh ginger.

Skip the orange juice: If you prefer a more savory sauce, omit the orange juice and increase the soy sauce or chicken broth slightly.

Swap vegetables: Use whatever vegetables cook quickly—snow peas, bell peppers, mushrooms, or snap peas. Keep them cut to similar sizes so they finish at the same time.

Brown the cashews in oil first: Before boiling them, toast the cashews briefly in the cooking oil to deepen their flavor, then proceed with boiling.

Tips for Success

Keep your ingredient prep and chicken bite-sized (around 1 inch) so everything cooks evenly and quickly once the pan is hot. Overcrowding the pan will steam the chicken instead of searing it, so work in batches if needed.

Watch the sauce as it comes to a boil and stir constantly—cornstarch thickens fast and can clump if left to its own devices. Add extra broth if it becomes too thick, or extra cornstarch if it stays too thin.

Start the cashews boiling early so they’re soft and ready to add at the end; they’ll continue to absorb sauce as the dish rests briefly before serving.

Taste the sauce before adding the cashews and chicken; this is your moment to adjust salt and sweetness without affecting the whole dish.

Have all ingredients prepped and at the stove before you begin cooking oil, since the actual cooking happens quickly once heat is applied.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The cashews will soften further and the sauce will thicken as it cools.

Reheat on the stovetop over medium heat, stirring gently and adding a splash of chicken broth if the sauce has become too thick. You can also reheat it in a microwave, covered, for 2–3 minutes, stirring halfway through. Avoid reheating at high heat, which can toughen the chicken.

This dish does not freeze well; the texture of the cashews and chicken breaks down after thawing.

FAQ

Can I use cashew pieces instead of whole roasted cashews?

Yes, though whole cashews hold their texture better during boiling. If using pieces, reduce the initial boiling time by half since they’ll soften faster.

What if I don’t have orange juice?

Omit it entirely and rely on soy sauce and sugar for depth, or use a splash of rice vinegar or apple juice for a touch of acidity instead.

How much chicken and vegetables should I use?

For 4 servings, use about 1.5 pounds of chicken breast and 3–4 cups of mixed vegetables, all cut to roughly the same size.

Can I make this ahead?

You can prep the chicken and vegetables the night before and store them separately in the fridge, but cook the dish fresh. The boiled cashews can be made a few hours ahead and kept covered in their cooking liquid.