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Home Quick and Easy

Cashew Chicken

By:Nagi
Published:30 Jan '19Updated:11 Oct '22
650 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 minutes mins
Cook: 6 minutes mins
Total: 21 minutes mins
Mains
Chinese
4.98 from 249 votes
Servings4
Tap or hover to scale
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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 @recipe_tin.

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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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!

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650 Comments

  1. Natalie says

    January 2, 2018 at 9:58 pm

    5 stars
    This was so good. Added some broccoli as I didnt have any capsicum. Can’t believe how much it tastes like Chinese takeaway just better.

    Reply
    • Nagi says

      January 4, 2018 at 5:06 pm

      So pleased to hear that Natalie! Thanks for letting me know – N x ❤️

      Reply
  2. Christina M Araya says

    December 30, 2017 at 2:01 pm

    This is an excellent recipe! Thanks!!

    Reply
  3. Jimmy says

    December 20, 2017 at 1:27 am

    Helloo nagi 🙂

    At chinese restaurant they serve hot sauce and a sweet sour sauce with the cashew plate…can that be homemade??

    Reply
    • Nagi says

      December 20, 2017 at 5:37 pm

      Do you mean on the side???

      Reply
      • Jimmy says

        December 20, 2017 at 8:01 pm

        Yess on the side! I think i can use sriracha chillisauce aside or does it have to be included while cooking it?

        Reply
  4. Brian says

    November 10, 2017 at 9:28 pm

    Made this last night. Even my very picky 13 year old loved it!

    Reply
    • Nagi says

      November 12, 2017 at 12:59 pm

      That’s terrific to hear Brian! So glad you enjoyed this, thank you for letting me know! N x

      Reply
  5. brenda says

    October 26, 2017 at 12:40 pm

    I am going to make this recipe this weekend. Thank you for the velveting tip. I will try this on steak also.

    Reply
    • Nagi says

      October 26, 2017 at 6:53 pm

      Hope you love it Brenda!

      Reply
  6. Beth says

    October 5, 2017 at 5:34 pm

    5 stars
    This is so good! Made it on Monday & again tonight…Thursday!

    Reply
    • Nagi says

      October 6, 2017 at 6:48 pm

      That’s so terrific Beth! Thanks for letting me know! N xx ❤️

      Reply
  7. Nat Proctor says

    September 19, 2017 at 4:33 am

    5 stars
    Nagi – I whipped this up for lunch today, my only tweaks were to add a little bok choy and a few shiitake mushrooms.

    My wife was delighted – it was the first time I’ve velveted the chicken and it turned out wonderfully!

    Very good recipe and not fussy at all!

    Reply
  8. Beth says

    July 27, 2017 at 6:46 pm

    5 stars
    This is really good! I’ve shared with my kids who loved it as well. Tonight is husbands birthday & this was his request.

    Reply
    • Nagi says

      July 30, 2017 at 5:19 pm

      I’m so pleased you enjoyed it Beth! N xx

      Reply
  9. Alison says

    July 6, 2017 at 7:55 pm

    5 stars
    Omg Nagi this is AMAZING!!!
    I love cashew chicken but rarely get it as my husband ‘thinks’ he doesn’t like nuts in food. So of course I completely ignored his preference and made this for dinner tonight 😅 …and guess what?! he loved it!! haha
    This recipe is a keeper thank you for sharing it 😊

    Reply
    • Nagi says

      July 7, 2017 at 5:02 am

      BA HA HA! That is TOO FUNNY!!!!! So glad he enjoyed it – N xx

      Reply
  10. Becky says

    June 16, 2017 at 10:39 am

    5 stars
    Crazy good! Can you use this “velveting” technique on pork as well?

    Thank you!

    Reply
  11. Karen says

    May 30, 2017 at 8:58 am

    5 stars
    I made this for dinner last night and it was AMAZING!! Almost identical to my favourite Chinese restaurants version! Thank you!

    Reply
    • Nagi says

      May 31, 2017 at 7:01 pm

      Yes yes YES!!! So glad to hear you enjoyed it Karen! N xx

      Reply
  12. Sue says

    April 26, 2017 at 11:28 am

    Something seemed to go very very wrong with the velveting part and ruined whole dish . Absolutely gutted. What could it be. Maybe wasnt rinsed enough?

    Reply
    • Sue says

      April 26, 2017 at 11:43 pm

      Im pretty sure i didn’t rinse of bicarbonate enough it’s the only thing it could of been. Will definitely try again x

      Reply
      • Nagi says

        April 29, 2017 at 6:37 am

        Hope you do Sue! I’ve used that tehcnique hundreds, thousands of times and it works 🙂

        Reply
    • Nagi says

      April 26, 2017 at 7:43 pm

      I’m sorry to hear that Sue, I honestly think you’re the first person I’ve heard from who had that problem! What went wrong??

      Reply
  13. Kristine says

    March 24, 2017 at 8:13 am

    5 stars
    I made this recipe tonight and followed the directions exactly. It was delicious! Great flavor and consistency. I easily made this gluten free by using gluten free soy sauce and corn starch. A family hit!

    Reply
    • Nagi says

      March 25, 2017 at 8:39 am

      FANTASTIC to hear Kristine! Thank you so much for letting me know. Hope you have a great weekend! – N xx

      Reply
  14. Mary Sinclair says

    March 8, 2017 at 11:50 am

    Hi Nagi,
    Tried this recipe last night and its the bomb!!! I have finally found the correct recipe. Been looking for years.
    My husband thinks hes in heaven. Thank you once again. Love it.

    Reply
    • Nagi says

      March 9, 2017 at 7:22 pm

      Fantastic to hear Mary! So glad you enjoyed it! N xx

      Reply
  15. Sarah says

    March 2, 2017 at 9:48 am

    I made this for dinner last night for my Mum because her favourite take away food ever is chicken and cashews. She loved it! Said it was as good as any Chinese restaurant and that the chicken was better than a lot of take away (when it comes as the little slices).
    I added celery and bamboo shoots along with the capsicum and onion. I made the mistake of cutting the celery too small though, I will remember for next time to cut bigger pieces and I might add carrot then too.

    Reply
    • Nagi says

      March 2, 2017 at 10:53 am

      I’m so happy to hear that Sarah! Your mum is lucky to have you 🙂 And what a compliment!!! N xx

      Reply
  16. Narelle says

    March 2, 2017 at 8:33 am

    Hi Nagi,

    My family and I are enjoying many of your recipes . . . thank you!

    I’m going to try Cashew Chicken and it asks for Chinese Rice wine. Is this the same as Rice Wine Vinegar or Chinese Cooking Wine or a different product all together?

    Thanks.

    Reply
    • Nagi says

      March 2, 2017 at 10:51 am

      Hi Nacelle! It is the same as Chinese Cooking wine 🙂 Sorry, I will tidy up the writing in this asap! N xx

      Reply
  17. Susan says

    October 20, 2016 at 7:07 pm

    5 stars
    Hi Nagi,
    So pleased I found your website! Made this for dinner tonight and it was absolutely delicious. Looking forward to trying this technique out with beef next.

    Reply
  18. June says

    October 8, 2016 at 5:48 am

    5 stars
    Can I know if you used what kind of soy sauce do you use ? Chinese light soy sauce ? Japanese or Korean soy sauce ? Would love to try this recipe and looking forward to eating it too =) It so simple and easy with all ingredient on hand.

    Reply
    • Nagi says

      October 10, 2016 at 4:57 pm

      Thanks for the question June, I’ve updated the recipe to specify ordinary all purpose soy sauce is required. Not light or dark soy sauce. 🙂 I use Japanese Kikkoman – but any brand is fine as long as it’s not Chinese light or dark soy, or sweet, kecap manis etc. Just normal soy sauce!

      Reply
      • June says

        October 19, 2016 at 3:49 pm

        5 stars
        I made it last week and it was super delish !! Thank you for sharing the recipe ^_^

        Reply
        • Nagi says

          October 19, 2016 at 7:52 pm

          Thanks June, so glad you enjoyed it! N x

          Reply
  19. Kate Henderson says

    October 3, 2016 at 7:00 pm

    Hi Nagi I made this recipe tonight it was fantastic! I especially like the velvet chicken recipe and it was super delicious

    Reply
    • Nagi says

      October 5, 2016 at 6:54 pm

      Touchdown! 🙂 So glad you enjoyed it Kate, THANK YOU for letting me know! N x

      Reply
  20. Laurie says

    September 21, 2016 at 8:51 am

    I love the comments from those who have tried this recipe….trying it tonight! I am already a fan and follower.

    Reply
    • Nagi says

      September 21, 2016 at 7:55 pm

      I hope you love it Laurie!! 🙂

      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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