A saucy chicken stir fry with cashews, this is a terrific combination of flavours. You’ll love how saucy this is, and how you can adapt this to your taste by using vegetables of choice. Try this with Hot and Sour Soup or Chinese Corn Soup with a side of Fried Rice for a homemade takeout experience!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Cashew Chicken
This is takeout made at home that truly stacks up to your favourite Chinese restaurant. No false promises here! Just read some of the glowing reviews from the many people who have tried this. 😇
You’ll have it on the table faster than ordering home delivery, it’s healthier (way less greasy!) and it’s versatile so you can add or switch the vegetables as you please. So much easier to just adapt this yourself rather than trying to explain what you want over the phone to your Chinese takeout place…… right?? 😉
The secret ingredient is Chinese Cooking Wine
Chinese Cooking Wine, also known as Shaoxing wine or Shaosing wine, is the secret ingredient that makes homemade Chinese food truly taste as good as take out.
It’s an alcoholic wine used for Chinese and other Asian cooking. Totally unpleasant to drink, salty, cheap as chips from Asian stores (~ $1.50 for a big bottle), lasts forever and you can read more about it here (if you’re so inclined).
While you’d never drink it straight, when used cooking, it completely transforms. It seasons the sauce, gives it depth of flavour and complexity, that “something something” to make it just like Chinese restaurants.
Substitutions for Shaoxing Wine
The best substitute is Mirin, or dry sherry – these produce virtually the same result. If you can’t consume alcohol, the best alternative is to substitute low sodium chicken broth for the water in the sauce.
Ingredients in Cashew Chicken
I promised quick and easy, and I exaggerate not! There’s not that many ingredients in the sauce (see photo above) nor in the stir fry itself (see below).
I like to use chicken thigh for stir fries because it’s juicier than breast and tenderloin. If I make this with chicken breast, I always tenderise it using a Chinese restaurant technique using baking soda (bi-carb). It’s super simple, see directions here: How to Velvet Chicken.
I make Cashew Chicken with green capsicum (bell peppers) and onion because they are the most common vegetables I’ve seen in Cashew Chicken. But feel free to add other vegetables into this. I’ve also seen it with red capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots.
Making Cashew Chicken
Cashew Chicken is very straight forward to make and also very forgiving (especially if you use chicken thigh).
Mix the Sauce, use a bit to marinate the chicken just for 10 minutes. Meanwhile, chop the vegetables, have a glass of wine, browse through the Asian Takeout recipe collection and think about all the other things you want to try one of these days…😊
When you’re ready to cook, have everything ready to go because it takes less than 5 minutes! Sauté garlic and onion (1 min), cook chicken and capsicum (3 min), add sauce, simmer 1 minute until thickens, serve over rice.
As with all my stir fries, this Cashew Chicken comes with plenty of sauce. There’s nothing sadder than when you’re left with a bowl of plain white rice with no sauce to eat it with. Right??!
Hope you enjoy! – Nagi x
PS For a healthy low carb option try Cauliflower Rice – 77% fewer calories and 87% less carbs than rice!
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Chinese Cashew Chicken
Ingredients
Sauce
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce , all purpose or light (Note 1)
- 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (sub black)
Stir Fry
- 500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1″ pieces (Note 3)
- 2 tbsp peanut oil (or vegetable oil)
- 2 garlic cloves , minced
- 1/2 onion , chopped into 1.75 cm / 3/4″ pieces(yellow, brown or white)
- 1 green capsicum / bell pepper , chopped into 2 cm / 0.8″ pieces
- 6 tbsp water
- 3/4 cup roasted cashews , unsalted
Instructions
- Sauce: Mix cornflour and soy sauce until there’s no lumps. Then add remaining Sauce ingredients and mix.
- Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
- Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
- Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- Stir through cashews, remove from stove. Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
Recipe Notes:
Nutrition Information:
Originally published October 2015. Updated post with new photos, better video and most importantly, Life of Dozer section added! No change to recipe.
More Chinese takeout favourites
- Chow Mein
- General Tso’s Chicken
- Sweet and Sour Pork
- Crispy Honey Chicken
- Beef & Broccoli
- Chop Suey (Chicken Stir Fry)
- Spring Rolls
- Prawn (Shrimp) Stir Fry
- Chinese BBQ Pork (Char Siu)
- See ALL Chinese Takeout recipes
Life of Dozer
Wow, it’s true. You really can make anyone look intelligent with glasses. 🤓
This was awesome! I will definitely go out and buy the wine before making it again, but the dry sherry still made it delicious. So easy and quick. My family loved it! I added a little more than a cup of cashews because I love them so much. Will definitely make this over and over again!
goin in with poblanos and Pecans because they are all over the ground here in Texas takes time to shell em but worth it gathered 3 pounds again last week will post results
Perfect Joseph!! N x
Hey Nagi, this recipe is delicious 😋 just wondering if you can freeze it? Sorry if this question has already been asked.
Hi Kelly, I talk about this in the recipe notes – N x
Love this recipe! So easy to make AND eat!
I’m so glad you loved it John! That’s great to hear! N x
This is such an amazing recipe!! Thank you so much for sharing this with us!!
You’re so welcome Geesa! N x
I almost always use chicken breast and have accepted it being slightly dry………until today. Thanks for the velveting technique. The Cashew Chicken dish over rice was so good, so, so good. I used Mirin, have always wanted to buy Shaoxing Wine because it takes Chinese food to another level but the bottle is very large.
I tried a few recipes on your website and as you have stated, most if not all of the ingredients are here in my fridge, freezer, or pantry.
Thanks again and again!!!
You’re totally converted Andi!! No more dry chicken for you! N x
Hey Andi, invest in a bottle of shaoxing wine, it’s only a few dollars and trust me you will use it quicker than you think…been following Nagi’s awesome blog for a few months now and already onto my 3rd bottle (cooking for 4!).
Ok Matty M: you have convinced me to buy a bottle of shaoxing wine. I’m certainly going to do that!
Forgot to give Cashew Chicken 5 stars!
Just cooked this for lunch and velvetted the chicken like you suggested and it was sooo yummy! The chicken was so tender and the sauce was perfect! I’ve never cooked chicken and had it turn out so tender! I will definitely be making this dish again and trying out your other recipes! I also love the pictures and captions you have of Dozer! 🙂
I’m so glad you enjoyed it B! N x
Hello! Really wanted to make this recipe for my partner and when I cooked it, the sauce was super dark and salty, was wondering what the measurements in mL is because I feel like my tablespoon might be too much?
Please reply soon! I’m cooking this tomorrow night again
Oh wow, favourite recipe so far Nagi. Even my husband commented, starting off with WOW, and that it tasted like something from our local Chinese restaurant. We are going to have it again next week 😍
You wont have takeout again! I’m so happy you enjoyed it Jenny! N x
OK, so we’re off on holiday to a fairly remote area of NZ (Karamea). We’re staying in a spot not known for it’s cuisine and we’re getting there late so I’m cooking Nagi’s Chicken and cashew on the first night because it’s quick, fool proof and sooo delicious.
Have pre-prepared the sauce and have all the other ingredients ready to go. That’s the beauty of this recipe – it’s so quick and simple but absolutely delicious (my mouth is watering right now)! Thanks Nagi.
You’re so welcome Martin – what a great idea!! N x
Nagi this recipe was amazing , so tasty and the velvting of the chicken boob is my go to now 🙌🏻
Thank you for sharing this recipe it was a beauty bonza mate 💞💞
I added broccoli and instead having it on rice I had it on lightly fried cabbage 👌🏻👌🏻👌🏻
😁😁
Sounds delicious Kylie!! N x
Hello, is it possible that there is a mistake in the recipe? It reads 3 tbs of oyster sauce. The sauce is very salty. Could it be 3 tsp? Thanks.
Hi Andre, no – that’s the correct amount. Are you using a 15ml tablespoon? N x
I love this recipe, make it at least once a week. So easy and tasty. I use chicken breast, but I don’t tenderise it like you suggest and it turns out fine. Thank you!
I’m so glad you enjoy it Kim! N x
Thank you so much for this recipe! It really was as straightforward as you said but it taste so delicious, the family almost didn’t believe I made it! I added broccoli and mushrooms, so good 😊
Yum! Sounds perfect Francene!
This doesn’t connect properly with yummly 🙁
I’m not having any issues Scott, maybe try a different browser. Let me know if you’re still having issues – N x
When I open the resipe in yummly, it brings me to your website, instead of to the ingrdients page so that I can make my shopping list easily (just an ease of use issue)
Wow, so easy & so so tasty! My fussy husband had two plates of it for dinner & asked if there were leftovers for tomorrow night. He said it was better than any takeout. This is definitely a keeper. I love all your recipes Nagi! You make weeknight cooking a breeze for me.
I almost ordered takeaway tonight then I found your recipe. Fantastic! Quick, easy and full of flavour. It will now be part of my regular rotation. Yet to be disappointed by recipetineats! Thanks Nagi.
I’m so glad you decided to skip it! Homemade is so much better 🙂
Delicious! Very fast, and the chicken was much improved by the marinade – only 10 minutes needed, so I used the time to prepare the other ingredients.
I love a fast meal Yvonne, I’m so glad you enjoyed it!
Thank you Nagi for sharing this delicious recipe. I did add celery and mushrooms too. Followed the rest of your directions exactly. Was so delicious. My family really really enjoyed it.
That’s great to hear Denise!
Delicious! Quick & easy. I thought I had a green capsicum but in fact I had zucchini so I used that instead, it went very well. I’m grateful once again for a lovely recipe – thanks Nagi.
Suzie x
That sauce works wonderfully on whatever you can rummage from the fridge Suzie – I’m so happy you enjoyed it 🙂
This is great. Added the Hoisin as someone one suggested and taste was fabulous. Never enjoyed chicken and cashew nuts so much since the days of Sharwoods yellow bean sauce, which sadly they no longer make.
Wahoo, I’m so glad you loved it Robert!!