Better-Than-Takeout Cashew Chicken: ️️` Crispy vegetables, juicy chicken, and crunchy cashews all covered in the best garlicky soy sauce!! Instead of ordering takeout, make this easy, 20-minute meal that tastes like it came from a restaurant. It’s also healthier.
I’ve shared many peanut chicken recipes, but never one for copycat takeout chicken with cashew nuts. I don’t know what I was waiting for! This easy cashew chicken really does taste better than a restaurant. Not that I’m partial or anything.
Consider this dish like a cashew chicken stir fry. The chicken is sautéed with sesame oil for depth of flavor before adding broccoli, red bell peppers, edamame, and garlic.
The vegetables stay crisp-tender, which is exactly the way I like them. If you prefer green bell peppers or other vegetables, mix and match as you see fit.
The dish is finished with cashews, of course, and that wonderful cashew chicken sauce that’s made with soy sauce, honey, rice wine vinegar, ginger, and Asian chili garlic sauce. Asian chili garlic sauce is kept in the Asian section of my regular grocery store.
The heat from this sauce really makes the chicken come to life without being overly hot and spicy, but if you’re sensitive to heat and spices, scale back as you see fit.
I loved how fast and easy dinner came together. Now, this cashew chicken recipe is going into our regular rotation. No need for takeout when homemade tastes so good.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Cashew chicken is a popular Chinese-American dish that features tender chicken pieces coated in a creamy, nutty sauce studded with crunchy cashews. But what exactly goes into making this tasty sauce? Let’s unlock the secrets behind the ingredients that give cashew chicken sauce its signature flavor and texture.
The Main Players
The core ingredients that form the base of cashew chicken sauce are
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Soy sauce – This provides saltiness and savory umami flavor Soy sauce is the backbone of the sauce
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Rice vinegar – Adds a touch of acidity to brighten the sauce Rice vinegar’s mildness balances well with soy sauce
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Hoisin sauce – Contributes sweetness, thickness, and savoriness. Its molasses-like flavor enhances the sauce.
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Oyster sauce: Adds a rich umami flavor and makes the sauce thicker. A little goes a long way.
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Chicken stock – Thins out the sauce and amplifies its flavor. Can use broth or water.
These main liquid ingredients are combined, simmered, and thickened to create the luscious sauce.
Aromatics for Flavor
Several aromatic ingredients are used to boost the sauce’s flavor:
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Garlic – Essential for adding a punch of garlicky flavor. Minced or grated garlic is best.
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Ginger: Adds a mild spicy, gingery kick and brings out other flavors. Grated fresh ginger is ideal.
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Green onions – Offer a fresh, aromatic finish. Chopped green onions give a nice crunch.
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Sesame oil – A few drops provide nutty essence and Asian flair. Use toasted sesame oil.
When sautéed briefly in oil at the start, these aromatics infuse the sauce with fragrance.
Sweet and Spicy Accents
A touch of sweetness balances the salty umami of the sauce:
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Brown sugar – A classic addition that lends molasses-like sweetness. White sugar also works.
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Honey – Offers floral sweetness. Agave nectar is a vegan alternative.
A pinch of heat can also enhance the sauce’s profile:
- Red pepper flakes – Add a subtle spicy kick and vibrancy. Adjust amount to preference.
Thickeners for Body
Cornstarch and/or nut butter help thicken and enrich cashew chicken sauce:
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Cornstarch – Mixed with water, it thickens sauce into a clingy consistency.
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Cashew butter – Provides luxurious creaminess and nutty flavor. Peanut butter also works.
Adding a splash of water prevents the sauce from getting too thick.
Texture and Crunch
Textural contrast is key in cashew chicken. The sauce clings lightly to:
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Diced chicken – Tender chicken pieces are briefly marinated then sautéed or baked.
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Crispy cashews – Roasted unsalted cashews provide nutty crunch.
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Vegetables – Onions, bell peppers add freshness and texture.
This balanced interplay of textures and flavors is what makes cashew chicken sauce shine.
Bringing It All Together
To make authentic tasting cashew chicken sauce:
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Sauté aromatics – Cook garlic, ginger in oil briefly to release fragrance.
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Simmer sauce – Combine main ingredients and stir while simmering to develop flavor.
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Thicken sauce – Mix in cornstarch slurry and/or nut butter to reach desired consistency.
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Coat protein and veg – Toss in cooked chicken pieces, vegetables, and cashews to coat.
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Finish with garnish – Top with sesame seeds and sliced green onions.
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Adjust seasoning – Tweak sauce with extra sweet, salty, sour, or spice to taste.
The beauty of cashew chicken sauce lies in how various ingredients complement each other when combined. Next time you enjoy this tasty dish, you’ll know the secrets behind the irresistible sauce that makes it so good!
How to Make Cashew Chicken
This is a super simple recipe — the hardest part is chopping up some veggies! Here’s an overview of how to make copycat takeout chicken with cashew nuts: .
- Put the chicken dices, cornstarch, salt, and pepper in a large zip-top bag. Squish the chicken around to coat it.
- Place the chicken in a pan that has been greased and cook it until it is almost fully cooked. It will finish cooking in the sauce.
- Put the garlic, broccoli, bell pepper, and edamame in the pan. Cook for a short time. You want the veggies to remain crisp-tender.
- Add the sauce and roasted cashews to the skillet. Stir the sauce around for a minute or two to let it heat up and get a little thicker.
Yes, feel free to mix and match the veggies to use up whatever’s in your produce drawer. Just note that different veggies will have different cook times.
I’m sure you could use chicken thighs to make this easy cashew chicken recipe. Just make sure they’re boneless, and that you dice them into 1-inch chunks.
You’ll want to use roasted and unsalted cashews to make this recipe. I do not recommend using salted cashews otherwise your Cashew nut chicken will be far too salty.
No! Make sure to buy rice wine vinegar and not rice wine (also called mirin). They’re two different things!
Do not omit the cornstarch in this recipe. It coats the chicken and helps it crisp up in the skillet without having to deep fry it. The cornstarch also thickens the cashew chicken sauce.
You can follow the recipe exactly and eat the leftovers all week, or you can prepare the ingredients ahead of time and make the whole thing at once. For example, the veggies can be diced ahead of time, the sauce can be whisked together, and the chicken can be diced and stored in an airtight container until ready to use.
Storage and Reheating Instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days. If you also made rice or rice noodles, store that separately from the chicken and green beans.
Freezer: I don’t recommend freezing this recipe because the green beans will soften once frozen.
To Reheat: Warm individual portions in the microwave for 30-second intervals or in a skillet over medium heat but I prefer the micro for quickness and ease.
The 15 Minute Cashew Chicken At Home
FAQ
What is in cashew sauce?
Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.
What is cashew chicken at a Chinese restaurant?
Cashew chicken, or 艰暼雞丁 in Chinese, is an American Chinese dish that combines chicken (which is usually stir-fried but can also be deep-fried, depending on the variation) with cashews.
What is cashew cream made of?
Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It’s made by soaking then blending raw cashews with water until smooth. It can be used to add creaminess to pastas and soups, make ganache for desserts, or as a thick and creamy base for salad dressings or overnight oats.
What does chicken cashew taste like?
Chicken and cashews are stir-fried in a sauce that tastes salty and sweet to make cashew chicken. Many people might think of cashew chicken as a Chinese dish, and indeed China is where this dish originated. You can tell by the presence of sesame oil, which we don’t use very much of in Thai cooking.