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30 min

Cashew Chicken

Cashew Chicken Photo 1


30 min


4 persons




0.00 rating-star (0)

Author: Antonina Blum

This dish of tender stir-fried chicken and roasted cashews in garlic sauce tastes just like take-out, only better. You don’t need a wok — just a large nonstick skillet — and, aside from the chicken, the only chopping involves some garlic and scallions. The rest comes out of bottles and jars. The only way to mess it up is to overcook the chicken so  have all your ingredients prepped before you start cooking and don’t cut the chicken pieces too small (they’ll cook too fast). Also, be sure to use a high-quality hoisin sauce.


  • unsalted cashews: 0.75 cup (roasted)
  • boneless, skinless chicken breasts or tenderloins: 1 pound (cut into 1-1/2 inch pieces)
  • salt: 0.5 tsp
  • freshly ground black pepper: 0.25 tsp
  • vegetable oil: 2 Tbsp
  • garlic: 6 clove (minced)
  • scallions: 8 piece (1 bunch, white and green parts separated, each cut into 1-inch pieces)
  • rice vinegar: 2 Tbsp
  • hoisin sauce: 4 Tbsp (best quality, use gluten-free if needed)
  • soy sauce: 1 Tbsp (use gluten-free if needed)
  • water: 0.25 cup
  • asian sesame oil: 0.25 tsp

Metric Conversion

Stages of cooking

  1. Ingredients.

    Cashew Chicken Photo 2
  2. To begin, place the cashews on a baking sheet in a single layer.

    Cashew Chicken Photo 3
  3. Toast in the oven until fragrant, about 5 minutes. (They will crisp up as they cool.)

    Cashew Chicken Photo 4
  4. Next, season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate.

    Cashew Chicken Photo 5
  5. Add the remaining tablespoon vegetable oil to the skillet; then add remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds.

    Cashew Chicken Photo 6
  6. Add the hoisin sauce, soy sauce and water; cook, tossing, until the chicken is cooked through, about 1 minute.

    Cashew Chicken Photo 7
  7. Remove from the heat. Stir in the scallion greens, cashews and sesame oil.

    Cashew Chicken Photo 8
  8. Serve with rice.

    Cashew Chicken Photo 9

History of the Cashew Chicken:

Cashew Chicken is a popular dish that originated in the Hunan province of China. It was first introduced to the United States in the 1960s as a Chinese-American dish. Today, it is a staple in many Chinese-American restaurants and is enjoyed by people all over the world.

Tips and Tricks for Cashew Chicken Recipe:

When making Cashew Chicken, it is important to use high-quality ingredients like hoisin sauce and rice vinegar. Additionally, it is important not to cut the chicken pieces too small as they will cook too fast and become dry. Make sure to have all your ingredients prepped before you start cooking to ensure everything comes together quickly and efficiently.

Tips for presenting the dish:

When serving Cashew Chicken, consider adding some color and texture to the dish with a garnish of fresh scallions, sliced red bell peppers or green beans. You can also serve it with a side of fluffy white rice or steamed vegetables to round out the meal. Remember, the presentation of the dish is just as important as the taste, so take some time to arrange everything on the plate nicely.

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