Cashew Chicken
If you've got boneless skinless chicken breast, whole roasted cashews and chicken broth, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: Tree nuts Soy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the chicken into bite-sized cubes and toss with 1 tablespoon of the soy sauce and 1 tablespoon of the cornstarch, then let it marinate for 15 minutes.
- Whisk together the chicken broth, remaining soy sauce, remaining cornstarch, ground ginger and sugar to make the sauce, and set aside.
- Heat 2 tablespoons of oil in a wok or large skillet over high heat and stir-fry the chicken in a single layer for 4 to 5 minutes until golden and cooked through to 74C (165F), then remove to a plate.
- Add the remaining oil, then stir-fry the minced garlic and sliced bell pepper for 2 to 3 minutes until crisp-tender.
- Return the chicken to the wok, pour in the sauce, and stir constantly until it bubbles and thickens to a glossy coating, about 1 to 2 minutes.
- Fold in the roasted cashews and most of the sliced spring onions and toss for another 30 seconds to warm through.
- Garnish with the reserved spring onions and serve hot over steamed rice.
You'll use: Oven Β· Frying pan / skillet Β· Whisk Β· Wok Β· Steamer
Ingredient substitutions
- Soy Sauce
- tamari (gluten-free) Β· coconut aminos
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Cashew Chicken take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of soy sauce?
Try tamari (gluten-free). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Cashew Chicken is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Cashew chicken salad Thailand.jpg by Oleg Sidorenko, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.