Cashew chicken has been a staple in many kitchens for good reason—it combines tender chicken, crunchy nuts, and a savory sauce that feels both satisfying and light. What draws people to this recipe is its perfect balance of textures and flavors, plus it’s a quick, crowd-pleasing dish that fits well into busy lifestyles.
I first started making this dish when I wanted something hearty yet not overly heavy for weeknight dinners. What I quickly learned was how easily this recipe adapts—whether served with a crisp Cucumber Salad for freshness or fluffy, perfectly cooked Instant Pot Calrose Rice to soak up every bit of the sauce.
The magic is in the sauce’s silky blend of chicken broth and soy, thickened just right with cornstarch, mingling with the crunch of water chestnuts, bamboo shoots, and of course, roasted cashews.
Cooking this dish is straightforward, but the biggest challenge is resisting that first bite. This recipe stands out because it’s both nourishing and quick, perfect for anyone looking to enjoy wholesome meals without fuss.
Plus, cashews provide heart-healthy fats and protein, making it a nutrient-packed option. In fact, studies show that nuts like cashews can improve cholesterol levels and support overall heart health.
Cashew chicken is trending for its delicious simplicity and versatility—you can easily swap veggies or adjust seasoning to match your preferences.
Give it a try, and don’t forget to share your favorite tweaks or side pairings!
How This Recipe Became a Family Favorite?
- Quick and Flavorful: This recipe came to my rescue when I needed a fast, tasty dinner that still felt homemade and special—without any complicated steps.
- Perfect Texture Combo: The crunch of cashews paired with tender chicken creates a satisfying bite that I always look forward to.
- Balanced and Wholesome: Pairing it with a fresh cucumber salad or fluffy rice makes it a well-rounded meal that fits my health-conscious habits.
- Customizable Seasoning: I’ve tweaked the salt and soy sauce over time to get the perfect balance—never too salty, just enough to enhance the natural flavors.
- Nutrient-Packed Comfort: This dish offers hearty nutrition from simple ingredients, making it an ideal choice for anyone wanting delicious, heart-healthy meals regularly.
Cashew Chicken Recipe
Equipment
- Large Skillet or Wok
- Mixing bowls
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Small bowl (for cornstarch slurry)
Ingredients
- ¼ cup vegetable oil
- 2 cups diced chicken meat
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 cups chicken broth
- 2 tablespoons soy sauce
- 1 cup chopped celery
- 1 8 ounce can bamboo shoots, drained and diced
- 1 8 ounce can water chestnuts, drained and diced
- ⅓ cup cornstarch
- ½ cup cold water
- 1 cup cashews
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add diced chicken, salt, and black pepper; cook until chicken is browned and cooked through.
- Stir in celery, bamboo shoots, and water chestnuts; sauté for 3-4 minutes.
- Pour in chicken broth and soy sauce; bring to a simmer.
- Mix cornstarch and cold water to create a slurry, then stir into the skillet.
- Cook, stirring, until sauce thickens.
- Toss in cashews and cook for another 1-2 minutes.
- Serve hot with Instant Pot Calrose Rice and refreshing Cucumber Salad.
Nutrition Info:
| Nutrition | Value |
| Calories | 354kcal |
| Carbohydrates | 21g |
| Protein | 18g |
| Fat | 23g |
| Sugar | 3g |
| Sodium | 747mg |
Time For Flavor-Filled Tips!
- Use roasted unsalted cashews for depth: Toasted cashews add a nuttier, more complex flavor. Always go unsalted so the soy sauce can shine without making the dish overly salty.
- Velvet your chicken for restaurant-style tenderness: Toss chicken in a mix of egg white, cornstarch, and a little oil, then let it sit for 20 minutes. This technique keeps the meat juicy and silky when stir-fried.
- Slice vegetables to match cook time: Cut celery and water chestnuts into similar sizes to the chicken. Uniform sizes ensure even cooking and a better texture throughout.
- Simmer bamboo shoots first if too pungent: If your canned bamboo has a strong smell, simmer it in water for 5 minutes before adding it to mellow the flavor.
- Use low-sodium chicken broth: This gives you more control over salt levels, especially since soy sauce and cashews already bring salty elements.
- Add a splash of Shaoxing wine or dry sherry: A tablespoon of this adds a warm, aromatic complexity to the sauce—just like your favorite takeout.
- Balance the sauce with a pinch of sugar: Just a pinch can round out the savory notes and prevent the soy sauce from tasting too sharp or salty.
- Finish with a drizzle of sesame oil: Add this at the end—not during cooking—for a fragrant nutty finish that elevates the whole dish.
- Don’t skip the cornstarch slurry—but do stir well: If you don’t mix the slurry right before adding it, it can clump or sink. A quick stir makes sure it thickens evenly.
- Make it meal-prep friendly: Store cooked chicken and veggies separately from the sauce. Combine them when reheating to preserve the crunch and texture.
