Cashew Chicken

Helga Glaesel de BlandingJanuary 27, 2025

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Cashew Chicken is a perfect balance of savory, nutty, and slightly sweet flavors—all wrapped up in a quick and easy stir-fry. This dish brings together tender chicken, crunchy cashews, and a rich flavorful sauce that coats every bite. Whether you’re making a weeknight dinner or impressive guests, this recipe delivers restaurant-quality flavor in under 30 minutes.

You can swap chicken breast for boneless thighs for even more flavor and juicier meat. Toasting the cashews enhances their natural sweetness and crunch, so do not skip this step. You can add other vegetables you might like such as bell peppers or snap peas for extra color and texture.

If you try this recipe, we are sure it will be included in your weekly recipe rotation! It’s easy and so delicious.

Helga

Cashew Chicken

Makes 6 servings

Ingredients, for the chicken:
2 tbsp vegetable oil
1 cup cashews
2 garlic cloves, finely minced
1 onion, cut into vertical slices.
2 lbs. chicken breasts, cut into 1-inch cubes
4 green onions
red pepper flakes, to taste
salt and pepper, to taste

Ingredients, for the sauce:
4 tbsp oyster sauce
4 tsp dark soy sauce
2 tbsp fish sauce
1 tbsp white sugar
6 tbsp water
1 tbs soy sauce
1 tbs cornstarch

Directions:

Mix all the Sauce ingredients in a small bowl.
Heat oil over medium heat in a large skillet. Add cashews and cook for 5 minutes until they become golden and fragrant. Remove from the pan and set aside.
Turn heat up to high. Add the onion and cook for 2-3 minutes. Add the garlic and cook for 30 seconds.
Add the chicken cubes and cook until the outside changes from pink to white. Season with salt and pepper. Add white part of green onions and pepper flakes. Continue cooking for about 5-6 minutes longer until chicken is cooked through. If needed, work in batches.
Add the sauce and cook for a few minutes until it reduces a little, coating the chicken. Make a slurry by mixing the soy sauce and cornstarch and add it to the pan, mixing well. This will thicken the sauce.
Add green part of green onions and cashews. Toss until mixed through. Transfer to serving dish. Serve with jasmine rice, or other rice of choice.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Threads, Instagram, Pinterest or Tumblr.