Skip the delivery and make your own Homemade Cashew Chicken that’s fresh, flavorful, and better than takeout! This dish combines tender chicken pieces with crunchy cashews, vibrant veggies, and a savory-sweet sauce that perfectly coats every bite. Quick to prepare and packed with bold Asian-inspired flavors, this recipe is a game-changer for your weeknight meals.
Ingredients
For the Chicken:
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 tbsp olive oil (or vegetable oil for stir-frying)
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1/2 tsp sesame oil
- 1/4 cup chicken broth (or water)
- 1 tbsp cornstarch, mixed with 2 tbsp water (to thicken)
For the Stir-Fry:
- 1 tbsp vegetable oil (for stir-frying)
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1/2 cup unsalted cashews (lightly toasted, optional)
- 2-3 stalks green onions, chopped (for garnish)
Instructions
- Marinate the Chicken : In a medium bowl, combine chicken pieces with cornstarch, soy sauce, rice vinegar, and sesame oil. Mix until well-coated. Let marinate for 10-15 minutes.
- Prepare the Sauce : In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, sesame oil, chicken broth, and cornstarch slurry. Set aside.
- Cook the Chicken : Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables : In the same skillet, add 1 tbsp of vegetable oil. Stir-fry the onion and red bell pepper for 3-4 minutes, or until slightly tender. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
- Combine Chicken and Sauce : Return the cooked chicken to the skillet with the vegetables. Pour in the sauce and stir to combine. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and evenly coats the chicken and vegetables.
- Add Cashews and Garnish : Stir in the toasted cashews. Taste and adjust seasoning if needed. Remove from heat and garnish with chopped green onions.
- Serve : Serve hot over steamed rice, quinoa, or noodles for a complete meal.
Conclusion
This Homemade Cashew Chicken is a perfect balance of tender chicken, crisp veggies, and nutty cashews in a rich, flavorful sauce. Once you try this recipe, takeout will be a thing of the past. It’s quick, customizable, and guaranteed to please every palate at your dinner table.
Homemade Cashew Chicken: Better Than Takeout
A quick and easy Asian-inspired dish combiningtender chicken, crunchy cashews, and vibrant vegetables in a savory, homemadesauce.
Ingredients
For the Chicken:
- 1 lb 450 g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp sesame oil
- 1 tbsp olive oil or vegetable oil for stir-frying
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1/2 tsp sesame oil
- 1/4 cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (to thicken)
For the Stir-Fry:
- 1 tbsp vegetable oil for stir-frying
- 1 medium onion sliced
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1- inch piece fresh ginger minced
- 1/2 cup unsalted cashews lightly toasted, optional
- 2-3 stalks green onions chopped (for garnish)
Instructions
- Marinate the Chicken : In a medium bowl, combine chicken pieces with cornstarch, soy sauce, rice vinegar, and sesame oil. Mix until well-coated. Let marinate for 10-15 minutes.
- Prepare the Sauce : In a small bowl, whisk together soy sauce, hoisin sauce, oyster sauce, rice vinegar, honey, sesame oil, chicken broth, and cornstarch slurry. Set aside.
- Cook the Chicken : Heat 1 tbsp of olive oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-6 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables : In the same skillet, add 1 tbsp of vegetable oil. Stir-fry the onion and red bell pepper for 3-4 minutes, or until slightly tender. Add the minced garlic and ginger, and cook for 1 minute until fragrant.
- Combine Chicken and Sauce : Return the cooked chicken to the skillet with the vegetables. Pour in the sauce and stir to combine. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens and evenly coats the chicken and vegetables.
- Add Cashews and Garnish : Stir in the toasted cashews. Taste and adjust seasoning if needed. Remove from heat and garnish with chopped green onions.
- Serve : Serve hot over steamed rice, quinoa, or noodles for a complete meal.