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. 🤓
Made this tonight and it was amazing like all your recipes
Used broccoli instead of capsicum and it’s now a new favourite.
Made this tonite exactly as written and it was absolutely delish! I don’t usually submit reviews but this was such an easy recipe with gourmet results! Thank you!!
That’s so great to hear Wendy! Thanks so much ❤️
Thanks Nagi. This was delicious. Only change was to red capsicum and snowpeas. Very pretty! Always thighs…
Cheers, Lorraine.
Thanks Lorraine ❤️
I cooked this tasty recipe for the first time a couple of days ago and loved it.
I have been cooking a Thai styled cashew chicken for many years now, but I found yours was even tastier. Using the corn flour with all the sauces certainly made up a great marinade, and sauce.
I will cook this more often in future.
That’s great Gary!
Just made this receipe added carrot ,mushrooms and brocilli it was so tasty will be cooking it often.
Woot! So happy you love it Martina!
OMG – finally a recipe my whole family thoroughly enjoyed. Thanks Nagi.
You nailed it!
This was so yummy I made it two nights in a row as the kids loved it so much.
Woah, what a compliment!!
Cooked this last night – winner winer chicken dinner! so easy so yummy. Thanks
Woot! 🙌
This is one of my favorite recipes. I’ve made it many times and it comes out great. The sauce is on point, with authentic flavor. I use chicken breasts and don’t velvet it, but as long as you’re careful not to overcook it and don’t cut the prices too small, it is juicy and delicious. The only change I usually make is adding a big handful of cut up blanched green beans or asparagus. It fills it out a bit and I like veggies. I also sometimes use red bell pepper if that’s what I have on hand. This is a great recipe!
Yes you can definitely fill it out with vegetables! I’m so glad you love it Steve!!
I am starting to get a tad worried Nagi. So far this week I have made dinner from your recipes 3 times … and it is only Friday. Monday was Chicken Laksa, Wednesday Butter Chicken and tonight this Chicken and cashews. Apart from the recurring theme of chicken, every meal was delicious. My husband loved the Butter Chicken and he doesnt even like Buter Chicken usually, and he keeps muttering “that was lovely” about the Chicken and cashews. These are now all added to my list of your wonderful dishes which includes chicken and rice which I make regularly (using any left over rice with steak) and the amazing slow roasted lamb with the most superb gravy. Thanks for the recipes….keep them coming and I’ll look forward to cooking them!
Thank you so much Daneille, I’m so happy to hear you and hubby are loving the recipes ❤️
Previously this recipe involved an optional step of ‘velveting’ the chicken. Curious as to why this is no longer stated.
Hi Kim – It’s optional and still listed in the recipe notes ☺️
I made this dish last night for my family and everyone loved it. I added carrots and zucchini to the vegetables which my 3 kids will eat and served it over brown and wild rice. In unison my kids said “thanks Nagi” as they know I always use your recipes. Another delicious meal. Thanks Nagi.
Really good and super fast to cook – I struggle to find nice food for my shift-worker partner and this rates!!
I love everything you post. If I am ever stuck for an idea of something to cook that tastes great, uses everyday ingredients and is easy to prepare and make you are my go to everyday of the week. I made your chicken and cashew dish last night for my very critical family (LOL) and they said it was just as good as our local Chinese take out. Love your work Nagi and or course that beautiful dog of yours…Dozer.
Thank you
First I love cashew chicken and second I love your intellegent look DOZER💕😙
that was amazing i added a little ginger and little corriander lots of green veg (my husband is still eating it out of the pot) i love your website and have made quite a few recipes and i love your little cooks tips at the end keep up the good work
Hi Nagi! Now that I’m finally able to get back in the kitchen and cook some I’ve been looking for easy (and delicious) recipes to ease my way back in. This fits the bill perfectly and looks perfectly delicious!
love your recipes love how you are with your
I am anxious to do this! Sounds wonderful and your pictures are so great! Thanks! Of course, Dozer is a star———
Do you keep wine in refrigerator or shelf. How long will it keep. Can I have Dozer. Love him Haha