Chinese food is something all of us love, and this Cashew Chicken is a bowl of heartwarming, spicy comfort food that is flavorful and very comforting. Moreover, it is quick to make and is healthy to eat too. Here is how to make it.
Here are some more similar Chicken Recipes, that you can try – General Tso’s Chicken, Hunan Chicken, Chinese Chilli Chicken, and Asian Chicken Meatballs.
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About This Recipe
If you are looking for a quick and delicious Chinese Stir Fry, then your search ends here on this Cashew Chicken. It is a low carb meal that is apt for your weekday meals.
A delicious combination of Stir-Fried Chicken and Cashew Nuts in a sweet and sour garlic chili sauce, just like the takeout or even better than that.
I like to keep it simple with just Onion and Red Bell Pepper, but many people also add more vegetables in this Chicken Cashew Stir Fry to make it more filling and wholesome. I sometimes do add Broccoli too, as I feel it goes really well with Chicken and Cashew Nuts.
Some people even use Chinese Cooking Wine also known as Shaoxing or Shaoxing Wine, which gives it that authentic touch.
When it comes to its proportions, this simple yet yummy Chinese Chicken dish can easily be doubled or tripled for larger crowds.
This Cashew Chicken is,
- Easy
- Tasty
- Quick
- Apt for weekday meals
- A popular Chinese takeout
- Tastes better than takeouts
Ingredients
For the Chicken
Chicken – The main ingredients of this recipe is boneless chicken. In this recipe, Chicken is stir-fried with bell pepper, cashew nuts, and a few sauces.
Cashew Nuts – This adds a nice crunch in the dish. It also makes this simple stir fry different from other similar recipes.
Dry Red Chillies – These chilies adds to the spiciness of this dish and also gives it a nice color.
Other Ingredients – Other than Chicken, we will need all-purpose flour to coat and fry the chicken.
For the Sauce
For this quick Sauce, you will need Dark Soya Sauce, Oyster Sauce, Red Chilli Paste, Rice Vinegar, Sugar, and Chicken Stock. You can also add Honey to make it a little sweeter.
For the Stir Fry
Vegetables – When it comes to veggies I have used only Onions, Green Onions, and Red Bell Pepper, but you can go ahead and add more vegetables to the same.
Garlic – This is a must! It stand alone adds a lot of flavor to this dish.
Oil – I have used vegetable Oil, but you can even use Sesame Oil to make this stir fry.
Step By Step Recipe
For the Sauce:
Mix the ingredients to make the sauce in a bowl and keep aside.
For the Chicken:
Heat oil for frying in a pan. Fry the cashew nuts until they are browned.
Drain on a plate.
Fry the dry red chillies for a few seconds.
Drain on a plate.
Toss the chicken cubes with flour and immediately fry on high heat until golden brown and crispy.
Drain on a plate.
For the Stir Fry:
Heat oil in a wok.
Add garlic and fry until it turns brown.
Add onion and bell pepper and sauté for a minute.
Now add the sauce, fried cashew nuts, red chillies and chicken and toss everything together.
Garnish with spring onion greens and serve immediately.
Frequently Asked Questions
Yes, you can use Chicken Thighs instead of Chicken Breast, to make Cashew Chicken.
I have added only Onion, Green Onions and Red Bell Peppers, but you can go ahead and add veggies such as Carrots, Broccoli, Edamame, Asian Greens, Celery, Zucchini, etc.
Firstly, slice the chicken into bite-size pieces. Heat 4 tablespoon oil and add chicken pieces in an Instant Pot. Fry chicken pieces till they are half cooked. Remove and keep aside.
Next, add garlic and fry for about a minute. Add onion and red bell pepper. Fry for 2 minutes
Add half cooked chicken, soya sauce, oyster sauce, rice wine vinegar, red chili paste, black pepper, sugar, and chicken stock to the same. Give it a mix.
Cover the Instant Pot and make sure the valve is set to “sealing.” Set the manual/pressure cook button to 6 minutes on high pressure. When the timer goes off let the pot sit for 10 minutes and then move the valve to vent.
Open the lid. Now, in a small bowl mix the cornstarch and water. Add the slurry into the Instant Pot. Turn the Instant Pot to the saute function. The sauce will thicken in just a couple of minutes.
Once the sauce thickens, add in the fried cashews and mix well. Serve hot.
Storage Suggestions
This Cashew Chicken lasts for about 3 to 4 days in the refrigerator, when stored properly in an airtight container. Reheat it in a pan or in the microwave, before serving.
You can even freeze it for about 2 months. Let it cook down, add to the freezer-safe container and freeze. Thaw it overnight and reheat before serving.
Serving Suggestions
Cashew Chicken tastes best when served on the bed of Steamed Rice. You can also serve it with other Rice Recipes such as Chinese Egg Fried Rice, Bacon Fried Rice, or even Vegetable Fried Rice.
Serve it with some Veg Hakka Noodles or even Chilli Garlic Noodles.
Make Cashew Chicken Lettuce Wrap using this recipe and serve them as a starter for your house parties or get-togethers.
You can also serve this Cashew Chicken Stir Fry as a side dish with your Chinese Brunch that includes Soup, Gravy, Noodles, Fried Rice, Momos/Dim-sum, and a dessert.
Recipe Card
Chinese Cashew Chicken
Ingredients
For the Sauce:
- 1 tablespoon Dark Soy Sauce
- 1 teaspoon Rice Vinegar
- 1 teaspoon Oyster Sauce
- 1 teaspoon Red Chilli Paste
- ½ teaspoon Black Pepper Powder
- ½ teaspoon Sugar
- ¼ cup Chicken Stock
For the Chicken:
- Oil (for frying)
- ½ cup Cashew Nuts
- 10-12 Dry Red Chillies
- 2 tablespoon All Purpose Flour
- 200 g Boneless Chicken Breast (cut into 1 inch cubes)
For the Stir Fry:
- 2 tablespoon Vegetable Oil
- 1 tablespoon Garlic (crushed)
- ½ cup Onion (cut into 1 inch cube)
- ½ cup Red Bell Pepper (cubed)
- ¼ cup Spring Onion Greens (cut into 2 inch pieces)
Instructions
For the Sauce:
- Mix the ingredients to make the sauce in a bowl and keep aside.
For Chicken:
- Heat oil for frying in a pan.
- Fry the cashew nuts until they are browned.
- Drain on a plate.
- Fry the dry red chillies for a few seconds.
- Drain on a plate.
- Toss the chicken cubes with flour and immediately fry on high heat until golden brown and crispy.
- Drain on a plate.
For Stir Fry:
- Heat oil in a wok.
- Add garlic and fry until it turns brown.
- Add onion and bell pepper and sauté for a minute.
- Now add the sauce, fried cashew nuts, red chillies and chicken and toss everything together.
- Garnish with spring onion greens and serve immediately.
Spice up the Curry
looks fantastic
Reshmi Mahesh
Delicious…
Priya
Omg, this dish looks super rich and yummy..Love it.
Tina
Beautiful clicks dear..Chicken sounds interesting and mouthwatering.
Shirley Tay
Wow! You’ve impressed me with this Asian dish! Happy Mother’s Day to u
Julie
Tempting n delicious!!
Krithi
Looks so tempting!
Mango Ginger
It’s one of my favourite dishes and you’ve presented it beautifully.
purabi naha
Neha, this looks wonderful. I have a really strong urge to pinch that yummy bit of chicken off the plate! Great post.
Deeps @ Naughty Curry
looks mouth watering, esp the cashews and the presentation its all perfect!