Cashew Chicken

Cooking Tips for Perfect Cashew Chicken

To make the best cashew chicken, start with the right chicken. Using boneless, skinless chicken thighs can add more flavor and juiciness compared to chicken breasts. Cut the chicken into bite-sized pieces for even cooking. When cooking the chicken, make sure not to overcrowd the pan. If there are too many pieces, they will steam instead of sear, which affects the texture. Cook the chicken in batches if needed. For the cashews, use unsalted ones to control the saltiness of the dish. Toasting the cashews lightly in the pan before adding them to the sauce enhances their flavor and crunch. As for the sauce, feel free to adjust the sweetness and saltiness to your liking. If you prefer a thicker sauce, mix a little cornstarch with water and add it towards the end of cooking. This will give the dish a nice glossy finish. Lastly, remember to stir the dish gently to avoid breaking the chicken pieces and cashews.

Serving Suggestions and Variations

Cashew chicken is incredibly versatile when it comes to serving. It pairs perfectly with steamed jasmine rice, which soaks up the delicious sauce. For a healthier option, consider serving it over quinoa or cauliflower rice. If you want to add more veggies, throw in some colorful bell peppers, snap peas, or broccoli during the cooking process. They not only add nutrition but also a nice crunch. For those who enjoy a bit of sweetness, adding pineapple chunks can create a delightful contrast to the savory flavors. If you want to switch things up, try using shrimp or tofu instead of chicken. Both options work well and can be seasoned in a similar way. Don’t hesitate to experiment with different nuts. Peanuts or almonds can be a great substitute if you’re looking for something slightly different. To finish off the dish, a sprinkle of fresh cilantro or green onions can add a fresh touch right before serving.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Chicken breasts can work, but they might not be as juicy and flavorful as thighs. If you do use breasts, make sure to cut them into small strips and avoid overcooking to keep them tender.

What can I substitute for Chinese rice wine?

Dry sherry is a great substitute for Chinese rice wine. If you don’t have that, you can try using white wine or even a bit of apple cider vinegar mixed with water.

How should I store leftover cashew chicken?

Store any leftovers in an airtight container in the fridge for up to three days. Just reheat it gently on the stove or in the microwave, adding a splash of water if it seems dry.

Can I make cashew chicken ahead of time?

You can prep the chicken and sauce ahead of time, just store them separately in the fridge. When you’re ready to eat, cook everything together for a quick meal.

What veggies can I add to cashew chicken?

Adding bell peppers, snap peas, or broccoli works really well in this dish. They not only add color but also a nice crunch and extra nutrition.

I bought a jar of cashew nuts when I went shopping on the weekend. I used some to bake a batch of butterscotch bars with cashews and chocolate chips for my son’s friend. With still a lot left, I decided to use some for a chicken recipe that I have been longing to make since my niece lent me her Thai cookbook.  This cashew chicken dish is so simple and easy to make. It consists of a few ingredients of which I have in my pantry and freezer. Surprisingly, this dish is not spicy despite the dozen pieces of dried chili peppers that was used. The chili peppers were used to flavor the oil and gave a distinct taste to this dish. So, you may omit the chili peppers if you are not fond of spicy food or just try not to bite into it, just like I did! 😀

Cashew Chicken

Liza Agbanlog

Cashew Chicken is a savory stir-fry featuring tender chicken, crunchy cashews, and a kick from dried chilis, all tossed in a flavorful soy sauce blend. It's quick to make and packed with satisfying textures and rich flavors.

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Prep Time 40 minutes mins

Cook Time 10 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Chinese

Servings 4 servings

Calories 550 kcal

Ingredients

  

1x2x3x

• 1 lb skinless boneless chicken thighs or breasts cut into small strips
• 4 cloves garlic minced
• 2 teaspoons white ground pepper
• 4 tablespoons Chinese rice wine or dry sherry
• 1 tablespoon cornstarch
• 3 1/2 tablespoons soy sauce
• 1 dozen dried chili peppers
• ½ cup whole raw cashew nuts
• 3 tablespoons cooking oil

Instructions

 

• In a bowl, combine the garlic, ground pepper, wine, 2 tablespoons of soy sauce and cornstarch. Add the chicken meat and stir to coat. Cover with plastic wrap and let marinate in the fridge for 30 minutes.
• Heat the oil over medium heat. Add the cashew nuts and chili peppers. Stir-fry until cashew nuts turn golden. Remove both chili peppers and cashews from oil with a strainer. Set aside.
• Using the same pan, add the marinated chicken. Stir and cook until the chicken is done. Add 1 ½ tablespoons soy sauce, stir and mix until the chicken meat is evenly coated and looks golden brown.
• Add the chili peppers and cashew nuts. Mix well and remove from heat.
• Transfer into a serving plate and serve with steamed rice.
• Enjoy!

Notes

Recipe adapted from the cookbook “Thai Cooking in a Sufi’s Kitchen”.

Nutrition

Calories: 550kcalCarbohydrates: 20gProtein: 40gFat: 35gSaturated Fat: 6gCholesterol: 120mgSodium: 800mgFiber: 2gSugar: 2g

Keyword cashew chicken, easy dinner, savory, stir fry, weeknight meal

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