Easy Authentic Cashew Chicken is a delicious dish that brings together tender chicken pieces, crunchy cashews, and a flavorful sauce with just the right mix of sweet and savory. The combination of textures makes every bite satisfying, and the simple ingredients create a taste that feels truly homemade and comforting.
I love making this dish when I want something quick but still impressive. It’s one of those meals that looks like it took a long time but actually comes together fast, which is perfect for busy nights. Using roasted cashews adds a lovely crunch, and the sauce clings to the chicken in a way that makes you want to keep going back for more.
My favorite way to enjoy Easy Authentic Cashew Chicken is with a side of steamed jasmine rice and some sautéed greens. It’s the kind of dinner that feels special but isn’t fussy, and I find myself making it again and again. If you’re looking for a tasty, straightforward recipe that brings a little bit of restaurant magic into your kitchen, this is a great one to try.
Key Ingredients & Substitutions
Chicken: Chicken breast is best for tender, lean bites, but you can swap in chicken thighs for juicier, more flavorful results. Both cook quickly in a stir-fry.
Cashews: Use unsalted roasted cashews for a crunchy texture and rich taste. If you’re allergic or want a twist, try toasted almonds or peanuts instead.
Broccoli & Onion: These give freshness and crunch. You can replace broccoli with snap peas or bell peppers for variety. Yellow or white onion works well; sweet onion adds mildness.
Sauce Ingredients: The combo of soy sauce, oyster sauce, and hoisin creates a balanced sweet and savory flavor. For a vegetarian version, replace oyster sauce with mushroom soy sauce or extra hoisin.
Rice Vinegar and Brown Sugar: These bring a subtle tang and sweetness. Honey is a natural substitute for brown sugar, or try maple syrup for a deeper flavor.
How Do You Make a Perfectly Thick and Glossy Sauce?
Getting the sauce just right is key to this dish. The thick, glossy sauce coats everything, making it irresistible.
- Mix cornstarch with cold water to make a slurry before adding. This prevents lumps.
- Pour the sauce into the hot wok and stir constantly as you add the slurry.
- Cook for 1-2 minutes until the sauce thickens and becomes shiny.
- If it gets too thick, add a splash of water or broth to loosen it.
- Keep stirring so the sauce doesn’t stick or burn on the wok’s surface.
This technique locks in flavor and helps the sauce cling to the chicken and vegetables perfectly. I find it helpful to have all ingredients ready since it comes together fast once the sauce starts cooking!
Equipment You’ll Need
- Large wok or deep skillet – great for quick, even stir-frying and mixing all ingredients without crowding.
- Sharp chef’s knife – makes cutting chicken and vegetables easy and precise.
- Cutting board – for safe and organized chopping.
- Mixing bowls – handy for preparing sauce and tossing chicken before cooking.
- Wooden spoon or heatproof spatula – perfect for stirring without scratching your wok or pan.
Flavor Variations & Add-Ins
- Swap chicken for tofu or shrimp to suit a vegetarian or seafood preference; both soak up the sauce well.
- Add bell peppers or snap peas for extra crunch and color.
- Use cashew butter mixed into the sauce for a creamier texture and richer nut flavor.
- Include a pinch of chili flakes or fresh sliced chili for a spicy kick if you like heat.
Easy Authentic Cashew Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup unsalted roasted cashews
- 1 small head of broccoli, cut into small florets
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 green onions, sliced (white and green parts separated)
- 2 tbsp vegetable oil (for stir-frying)
For the Sauce:
- 3 tbsp soy sauce (preferably low sodium)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar or honey
- 1 tsp sesame oil
- 1/2 cup chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry to thicken)
For Garnish:
- Toasted sesame seeds (optional)
How Much Time Will You Need?
This dish takes about 10 minutes to prepare the ingredients and 15 minutes to cook. In total, you’ll spend around 25 minutes from start to finish, making it a quick and tasty meal for any day.
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar (or honey), sesame oil, and chicken broth. Set this flavorful sauce aside for later.
2. Cook the Chicken:
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until they are cooked through and have a light golden brown color, about 5-6 minutes. Once done, remove the chicken from the wok and set aside.
3. Cook the Aromatics and Vegetables:
In the same wok, add a little extra oil if needed. Stir-fry the minced garlic, ginger, and the white parts of the green onions for about 30 seconds until fragrant. Then, add the sliced onions and broccoli florets and stir-fry for 2-3 minutes until the vegetables are crisp-tender.
4. Combine Everything:
Return the cooked chicken and cashews to the wok. Pour the prepared sauce over the mixture and stir well to coat all the ingredients.
5. Thicken the Sauce:
Add the cornstarch slurry (cornstarch mixed with water) to the wok while stirring continuously. Cook for another 1-2 minutes until the sauce thickens and becomes glossy, clinging perfectly to the chicken and vegetables.
6. Final Touches and Serve:
Stir in the green parts of the sliced green onions. Remove the wok from heat and, if you like, sprinkle some toasted sesame seeds for extra flavor and crunch. Serve your delicious Cashew Chicken hot over steamed jasmine rice or your preferred side dish.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken first. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat dry to remove excess moisture before cooking to get a nice sear.
Can I Substitute Cashews with Another Nut?
Absolutely. Toasted almonds or peanuts work well as alternatives. Just make sure they’re unsalted or lightly salted to control the dish’s overall flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce has thickened too much.
Can I Make This Recipe Vegetarian?
Yes! Replace chicken with firm tofu or tempeh, and swap oyster sauce for a vegetarian-friendly mushroom soy sauce or extra hoisin sauce to keep that rich savory flavor.
