Cashew Chicken Recipe

Marinate chicken

In a medium bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1/2 tsp sesame oil. Add the 1 lb diced chicken and toss until evenly coated. Let sit while you prepare other ingredients, at least 10 minutes (or up to 30 minutes in refrigerator).

Make sauce

In a small bowl whisk together 3 tbs chicken broth, 1 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp dark soy sauce (if using), 1 tsp rice vinegar and 1 tsp brown sugar until sugar dissolves. In a separate small cup stir 1 tsp cornstarch into 1 tbs water to make a slurry and set aside.

Prepare aromatics and vegetables: mince garlic and ginger, cut onion and bell pepper into 1-inch pieces and slice scallions. Have the optional dried chilies ready.

Cook vegetables

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon of the vegetable oil and swirl. Add the onion and bell pepper and stir-fry 1–2 minutes until edges begin to soften but still crisp. Remove vegetables to a plate and set aside.

Sear chicken

Add remaining 2 tbs vegetable oil to the hot skillet/wok. When oil shimmers, add marinated chicken in a single layer (work in two batches if necessary to avoid crowding). Spread chicken and let sear undisturbed 1–2 minutes to get color, then stir-fry another 1–2 minutes until mostly cooked through (opaque). Remove chicken to plate and reserve any fond in the pan.

Combine aromatics and sauce

Return the pan to medium-high heat. Add a touch more oil if pan is dry. Add minced garlic, minced ginger and the optional dried chilies; stir quickly 20–30 seconds until fragrant (do not let garlic burn). Return the seared chicken and the cooked vegetables to the pan and stir to combine.

Pour the prepared sauce over the chicken and vegetables and bring to a simmer. Stir the cornstarch slurry and drizzle into the simmering sauce while stirring; cook 30–60 seconds until sauce thickens and becomes glossy, coating the chicken. Taste and adjust seasoning with a pinch of salt or additional soy sauce if needed.

Add cashews & scallions

Stir in the 1/2 cup roasted cashews and sliced scallions, cook 30 seconds to warm the cashews and wilt the scallions slightly.

Turn off heat. Sprinkle with toasted sesame seeds and cilantro if using. Let rest 1 minute before serving to allow sauce to settle.

Serve the cashew chicken over steamed jasmine rice (about 1 cup cooked rice per serving). This recipe yields approximately 3–4 generous servings. Leftovers keep refrigerated in an airtight container 3 days; reheat gently to avoid overcooking the chicken.