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Home Quick and Easy

Cashew Chicken

By:Nagi
Published:30 Jan '19Updated:11 Oct '22
606 Comments
Recipe v Video v Dozer v

A saucy chicken stir fry with cashews, this is a terrific combination of flavours. You’ll love how saucy this is, and how you can adapt this to your taste by using vegetables of choice. Try this with Hot and Sour Soup or Chinese Corn Soup with a side of Fried Rice for a homemade takeout experience!

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

Chinese Cashew Chicken with sauce on a white plate, ready to be served

Cashew Chicken

This is takeout made at home that truly stacks up to your favourite Chinese restaurant. No false promises here! Just read some of the glowing reviews from the many people who have tried this. 😇

You’ll have it on the table faster than ordering home delivery, it’s healthier (way less greasy!) and it’s versatile so you can add or switch the vegetables as you please. So much easier to just adapt this yourself rather than trying to explain what you want over the phone to your Chinese takeout place…… right?? 😉

Close up of saucy Chinese Cashew Chicken on a white plate, ready to be served

The secret ingredient is Chinese Cooking Wine

Chinese Cooking Wine, also known as Shaoxing wine or Shaosing wine, is the secret ingredient that makes homemade Chinese food truly taste as good as take out.

It’s an alcoholic wine used for Chinese and other Asian cooking. Totally unpleasant to drink, salty, cheap as chips from Asian stores (~ $1.50 for a big bottle), lasts forever and you can read more about it here (if you’re so inclined).

While you’d never drink it straight, when used cooking, it completely transforms. It seasons the sauce, gives it depth of flavour and complexity, that “something something” to make it just like Chinese restaurants.

Substitutions for Shaoxing Wine

The best substitute is Mirin, or dry sherry – these produce virtually the same result. If you can’t consume alcohol, the best alternative is to substitute low sodium chicken broth for the water in the sauce.

Ingredients in Chinese Cashew Chicken sauce

Ingredients in Cashew Chicken

I promised quick and easy, and I exaggerate not! There’s not that many ingredients in the sauce (see photo above) nor in the stir fry itself (see below).

I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.

I make Cashew Chicken with green capsicum (bell peppers) and onion because they are the most common vegetables I’ve seen in Cashew Chicken. But feel free to add other vegetables into this. I’ve also seen it with red capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots.

Ingredients in Chinese Cashew Chicken stir fry

Making Cashew Chicken

Cashew Chicken is very straight forward to make and also very forgiving (especially if you use chicken thigh).

Mix the Sauce, use a bit to marinate the chicken just for 10 minutes. Meanwhile, chop the vegetables, have a glass of wine, browse through the Asian Takeout recipe collection and think about all the other things you want to try one of these days…😊

When you’re ready to cook, have everything ready to go because it takes less than 5 minutes! Sauté garlic and onion (1 min), cook chicken and capsicum (3 min), add sauce, simmer 1 minute until thickens, serve over rice.

How to make Chinese Cashew Chicken
Chinese Cashew Chicken served on rice in a white bowl with chopsticks, ready to be eaten

As with all my stir fries, this Cashew Chicken comes with plenty of sauce. There’s nothing sadder than when you’re left with a bowl of plain white rice  with no sauce to eat it with. Right??!

Hope you enjoy! – Nagi x

PS For a healthy low carb option try Cauliflower Rice – 77% fewer calories and 87% less carbs than rice!


Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of takeout style Cashew Chicken

Chinese Cashew Chicken

Author: Nagi
Prep: 15 mins
Cook: 6 mins
Total: 21 mins
Mains
Chinese
4.98 from 211 votes
Servings4
Tap or hover to scale
Print
  • 994
Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out – read the glowing reviews! If using breast, consider tenderising it the Chinese way (“Velveting Chicken”)

Ingredients

Sauce

  • 1 tbsp cornstarch / cornflour
  • 3 tbsp soy sauce , all purpose or light (Note 1)
  • 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
  • 3 tbsp oyster sauce
  • 2 tsp sesame oil
  • Dash of white pepper (sub black)

Stir Fry

  • 500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1″ pieces (Note 3)
  • 2 tbsp peanut oil (or vegetable oil)
  • 2 garlic cloves , minced
  • 1/2 onion , chopped into 1.75 cm / 3/4″ pieces(yellow, brown or white)
  • 1 green capsicum / bell pepper , chopped into 2 cm / 0.8″ pieces
  • 6 tbsp water
  • 3/4 cup roasted cashews , unsalted

Instructions

  • Sauce: Mix cornflour and soy sauce until there’s no lumps. Then add remaining Sauce ingredients and mix.
  • Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
  • Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
  • Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
  • Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
  • Stir through cashews, remove from stove. Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!

Recipe Notes:

1. Soy Sauce – ordinary all purpose or light soy sauce. Do not use dark soy sauce – flavour is too strong and sauce will be very dark.
2. Chinese Cooking Wine (Shaoxing Wine) – sub with Mirin or dry sherry (near perfect subs). If you can’t consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water.
3. Chicken – I prefer making this with thigh because it’s juicier, but it can be made with breast or tenderloin. If using breast, option to tenderise using the Chinese method so it’s super tender and juicy like you get at Chinese restaurants – see How to tenderise chicken the Chinese way (Velveting)
4. Leftovers will keep in the fridge for 3 to 4 days. I don’t recommend freezing – sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
5. Nutrition per serving excluding rice. It can easily serve 5 or more with other sides, as is typically served at Chinese restaurants.

Nutrition Information:

Calories: 559cal (28%)Carbohydrates: 21g (7%)Protein: 26g (52%)Fat: 41g (63%)Saturated Fat: 9g (56%)Cholesterol: 122mg (41%)Sodium: 1324mg (58%)Potassium: 512mg (15%)Fiber: 1g (4%)Sugar: 6g (7%)Vitamin A: 1030IU (21%)Vitamin C: 39.4mg (48%)Calcium: 34mg (3%)Iron: 2.8mg (16%)
Keywords: Cashew Chicken
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Originally published October 2015. Updated post with new photos, better video and most importantly, Life of Dozer section added! No change to recipe.

More Chinese takeout favourites

  • Chow Mein
  • General Tso’s Chicken
  • Sweet and Sour Pork
  • Crispy Honey Chicken
  • Beef & Broccoli
  • Chop Suey (Chicken Stir Fry)
  • Spring Rolls
  • Prawn (Shrimp) Stir Fry
  • Chinese BBQ Pork (Char Siu)
  • See ALL Chinese Takeout recipes

Life of Dozer

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606 Comments

  1. JD says

    September 16, 2022 at 10:09 am

    5 stars
    Another 5 star success. Velveting is a key trick

    Reply
  2. Marbleless says

    August 10, 2022 at 9:09 am

    5 stars
    I don’t have the right wine, so used mirin. Hubs doesn’t like cashews, so I added celery and carrot. This is delicious and the sauce is just perfect! I feel healthy in body and wallet!

    Reply
  3. Betty says

    July 7, 2022 at 7:13 pm

    Made this tonight. Added carrots, broccolini.
    Better than Chinese takeaway.
    Will make again. Love your recipes

    Reply
  4. Mary says

    June 6, 2022 at 5:51 am

    5 stars
    Every time I make this dish it gets better and better. Your tips have made me a much better cook for the dishes we love. This is definitely one of our favorites, but we never rule out trying anything that looks amazing, which is everything. My problem is any noodle dish I try because most times my noodles are a lot softer then we would like. Am I using the wrong kind? I usually get fresh ones from the Asian store and I’ve even tried to under cook them but are still softer than we would like. Any suggestions?

    Reply
  5. Amy says

    May 23, 2022 at 9:14 pm

    What could I use to replace the capsicum?

    Reply
    • Nagi says

      May 24, 2022 at 8:26 pm

      You could add some zucchini if you prefer – not strictly usual in Chinese dishes but it would work! N x

      Reply
  6. Julie says

    May 20, 2022 at 9:47 am

    5 stars
    Yum! Super easy and as good if not better than takeaway. Definitely be making again.

    Reply
    • Nagi says

      May 20, 2022 at 2:41 pm

      Fakeaway beats Takeaway!!! N x

      Reply
  7. Cathy says

    March 23, 2022 at 5:45 am

    Regarding the Shaoxing wine: I’ve looked at different brands and the sodium in this can go from 150 to 350 mg which is a big difference and the difference could make a dish too salty tasting. How much sodium is in the brand you use so I can purchase a comparable item? Also is there a brand of Shaoxing wine you recommend? Thanks for your help.

    Reply
    • Nagi says

      March 23, 2022 at 5:37 pm

      I use Double Phoenix! There’a a post on my recommended Asian ingredients here: https://www.recipetineats.com/asian-market-grocery-store-shopping-list/ N x

      Reply
  8. Cait says

    March 15, 2022 at 12:38 pm

    I just hate it how I’m going to be able to eat this and only this for a few weeks 😭
    Perfect recipe, wouldn’t change a thing!

    Reply
    • Nagi says

      March 15, 2022 at 12:58 pm

      Thanks Cait!! N x

      Reply
  9. Lorrainne Griffiths says

    March 13, 2022 at 12:40 pm

    5 stars
    Thank you once again Nagi.
    I had a jar of cashews and look up your recipe.
    Wow it was delicious. Easy to make. I did find it a little salty, I don’t eat much salt normally.
    I used a traditional Asian shop purchased oyster sauce it might have been that. I will definitely be making this again. I wish I could give you more that 5 stars.

    Reply
  10. Angela says

    March 11, 2022 at 12:03 pm

    5 stars
    Hi Nagi
    Making this recipe and your butter chicken recipe for my birthday dinner tonight and I cooked them both in advance. It just dawned on me that the chicken might go tough I reheat it in the microwave. Any tips to avoid this. Thanks for being such an inspiration in the kitchen.

    Reply
  11. Reina says

    March 9, 2022 at 5:09 am

    5 stars
    So good and so easy and so quick!

    Reply
  12. Kathy says

    March 5, 2022 at 11:05 am

    5 stars
    Loved this and SO easy! Thank you, once again!

    Reply
  13. Maly says

    March 1, 2022 at 3:20 pm

    5 stars
    This recipe is awesome! Tastes just like Chinese takeout. Thanks Nagi 🙂

    Reply
  14. Linda G says

    March 1, 2022 at 8:47 am

    5 stars
    Super yummy & easy to make. Made it with velveted breasts & added a few more veggies. The family loved it.

    Reply
  15. linda says

    February 22, 2022 at 10:26 am

    Found it very salty. Will try it with less soy/oyster sauce

    Reply
  16. Vanita says

    February 14, 2022 at 6:27 pm

    5 stars
    Great weeknight meal. Delicious and family friendly. Only change I’ve made is that I veg it up by adding lots of different kinds of veggies like broccoli, asparagus, bok choi etc so I add a little less water. AlwYs a hit in my house. Thanks Nagi!,

    Reply
  17. LaylaH says

    February 5, 2022 at 10:29 pm

    5 stars
    Huge hit in my house. So quick and easy, I used breast meat and made the velvet chicken, what a great tip and it totally worked. I will be adding this into the rotation. I followed the recipe exactly including the wine!

    Reply
  18. Gemina says

    January 31, 2022 at 9:08 pm

    Just recently came across this recipe, was my husbands favourite chinese takeaway. Now one of our easy and quick go to meals, because it’s so easy to prepare , healthy and delicious. Thank you!

    Reply
  19. Linda Torson says

    January 25, 2022 at 9:22 am

    5 stars
    Made this for dinner this evening. I’ve cooked (and love) Chinese dishes for many years and this is seriously, one of the best I’ve ever made. Doubled the sauce (as love lots of sauce) and so glad I have leftovers for tomorrow. Thanks Nagi for another great recipe.

    Reply
  20. Brandon Fifer says

    January 16, 2022 at 6:17 pm

    Love this! I followed the directions to a T and it turned out great! I made sure to buy Chinese cooking wine, premium oyster sauce, and pure sesame.

    The only thing about the instructions that confused me was the first step of the sauce. I mixed up exactly the amount of cornflour/starch and soy sauce as indicated, but mine looked NOTHING like the color of the mix in the video. I ended up adding 2x cornflour/starch to get it to look like that. Oh and the amount of white pepper. I put in a dash as indicated, which was like…a pinch out of the bag. But the video shows what looks to be a heaping teaspoon of white pepper. I would have added more if I noticed before I cooked it. Any clarification?

    Regardless, easy peasy, delicious, and definitely incredibly adaptable. I will be making this again and again with whatever veggies I have at hand.

    Reply
    • Nagi says

      January 17, 2022 at 10:26 am

      Hi Brandon – the colour of the cornflour mixture can vary depending on how dark your soy sauce is so the amount in the recipe as written should be enough to thicken it. With the white pepper it is a matter of taste. I use a dash which is somewhere between 1/8 and 1/4 tsp but you can use more if you prefer! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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