Cashew Chicken Recipe
Cashew Chicken is a takeout classic that’s affordable and easy to make at home with a savory sweet sauce that coats tender chicken, crunchy vegetables, and cashews.
Servings 4
Calories 438kcal
Ingredients
- 1 pound skinless boneless chicken thighs , cut into ½-inch cubes
- 1 tablespoon minced garlic
- 2 ½ tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons Shao Hsing rice wine or dry sherry divided
- ¼ cup chicken broth
- 2 tablespoons peanut or canola oil
- 2 tablespoons minced ginger
- 1 red bell pepper seeded and sliced into 1-inch pieces
- 2 ribs celery thinly sliced
- ½ teaspoon kosher salt
- 1 cup unsalted roasted cashews
- 2 green onions slivered
- 1 tablespoon toasted white sesame seeds
Instructions
- In a medium bowl combine the chicken, garlic, one teaspoon soy sauce, one teaspoon cornstarch, and ½ tablespoon rice wine and stir well to combine. In a small bowl, combine the broth, the remaining soy sauce, rice wine, and cornstarch.
- Heat a wok or large skillet over high heat until a bead of water evaporates when drizzled in. Add one tablespoon of the oil and ginger and stir-fry for 10 seconds or until fragrant. Push the ginger to the sides of the wok or skillet then add the chicken in one layer. Cook undisturbed for one minute then stir-fry for another minute until the chicken is lightly browned.
- Add the remaining one tablespoon of oil with the red bell pepper, celery, kosher salt, and cashews. Stir-fry for one minute or until the bell pepper softens. Stir the broth mixture then add to the skillet and stir-fry for another minute or until the chicken is cooked through. Garnish with slivered green onion and sesame seeds then serve with white rice or brown rice.