Cashew Chicken

PIn it

Introduction

Cashew chicken pairs tender protein with roasted nuts and a quick pan sauce that comes together in one pot. The dish works as a weeknight dinner over rice or as a make-ahead lunch—the sauce and cashews stay cohesive when refrigerated and reheat cleanly.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 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

Swap vegetables: Use broccoli, bell peppers, snap peas, or mushrooms—choose whatever is in your crisper drawer. The 1-inch size keeps them from breaking down during cooking.

Add heat: Stir in minced fresh ginger or a pinch of cayenne pepper when you add the sauce for a sharper kick without changing the texture.

Use cashew butter instead of whole nuts: If you prefer a smoother sauce, whisk 2 tablespoons of natural cashew butter directly into the broth before boiling, then skip the whole cashew step.

Include garlic: Mince 2 cloves of garlic and cook it briefly in the oil before adding the chicken for a deeper savory base.

Make it saucier: Increase the broth to 1.5 cups and adjust cornstarch to 1.5 tablespoons if you like more sauce clinging to the rice.

Tips for Success

Boil the cashews first: Starting them early ensures they soften and absorb flavor before you add them to the finished dish. Don’t skip the water top-ups—they prevent the nuts from scorching.

Cut everything to 1-inch pieces: Uniform size means the chicken, vegetables, and cashews cook at the same rate and distribute evenly in each bite.

Thicken the sauce gradually: Add cornstarch in small increments and stir constantly. The sauce thickens further as it cools, so pull it off the heat while it still looks slightly loose.

Brown the chicken properly: Heat the oil until a piece of chicken sizzles on contact, then don’t stir it constantly—let it sit 2–3 minutes per side to develop color and flavor before moving it around the pan.

Taste before serving: Adjust soy sauce, sugar, or orange juice to balance salt, sweetness, and acidity to your preference.

Storage and Reheating

FAQ

Do I need to soak the cashews before boiling?

No. Whole roasted cashews will soften adequately during the boiling step if you keep adding water and maintain a gentle simmer.

Can I use frozen vegetables?

Yes. Thaw them first and pat dry to prevent excess water in the pan. Cook them slightly longer than fresh vegetables since they lose some structural integrity during freezing.

What if my sauce breaks or becomes too thick?

If it’s too thick, whisk in a little chicken broth a teaspoon at a time. If it breaks or looks separated, strain it through a fine sieve and warm it gently while whisking in a teaspoon of cornstarch mixed with 1 tablespoon of cold broth.

Can I prep the chicken and vegetables ahead of time?

Yes. Cut and store them in separate airtight containers in the refrigerator for up to 1 day. Pat dry before cooking to ensure proper browning and to prevent splashing when the oil is hot.