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Top view square photo of cashew chicken stir-fry in a black wok.
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4.34 from 3 votes

Cashew Chicken (better than takeout!)

A quick, stir-fried cashew chicken with tender marinated chicken, colorful bell peppers, and a rich, glossy sauce — perfect with jasmine rice for a better-than-takeout dinner at home.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main
Cuisine: Asian, Chinese
Freezer friendly: 2 Months
Shelf life: 3 Days
Servings: 4
Author: Samira

Equipment

Ingredients

For the chicken marinade

  • 1 pound chicken breast or chicken thighs, cut into 1-inch pieces
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 tablespoon soy sauce
  • 1 egg white
  • 1 tablespoon Chinese cooking wine (Shaoxing wine)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon white pepper

For the sauce

  • 1/3 cup water or low-sodium chicken broth
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1 tablespoon cornstarch

For the stir-fry

  • 1 cup toasted cashews unsalted
  • 1/2 cup vegetable oil
  • 3 garlic cloves minced
  • 2 teaspoons ginger fresh, minced
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1/2 onion chopped (white, yellow or brown)
  • 3 green onions cut into 1-inch pieces

Instructions

  • Rinse the cut chicken in cold water, then drain well using a fine-mesh strainer to remove excess water.
  • Add the chicken to a bowl with baking soda, cornstarch, soy sauce, egg white, Chinese cooking wine, sugar, and white pepper. Mix to coat and set aside to marinate for 15–20 minutes.
  • In a separate bowl, whisk together all the sauce ingredients until fully combined.
  • If using raw cashews, toast them in a dry pan, oven, or air fryer until golden. Set aside.
  • Heat a wok or large skillet over medium-high heat. Add oil and cook the chicken in batches for 5–6 minutes until golden and cooked through. Set aside.
  • In the same pan, sauté the chopped onion and bell peppers for 2–3 minutes until slightly tender.
  • Add minced garlic and ginger and stir for 30–60 seconds until fragrant.
  • Pour in the sauce and let it simmer for 1–2 minutes until it begins to thicken.
  • Return the chicken to the pan and stir to coat everything in the sauce. Add cashews and green onions.
  • Serve immediately with steamed jasmine rice.

Notes

  • Skip the baking soda if using chicken thighs — they stay juicy without it.
  • Don’t crowd the pan when cooking the chicken; batch cooking gives the best color.
  • Cashews toast quickly! If you're doing it yourself, keep a close eye on them.
  • Once the sauce thickens, remove from heat to keep it glossy and smooth.
  • If the sauce thickens too much, add a splash of water or broth to loosen it slightly.

Nutrition

Serving: 1 serving | Calories: 638kcal | Carbohydrates: 21g | Protein: 32g | Fat: 49g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1178mg | Potassium: 799mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1165IU | Vitamin C: 65mg | Calcium: 42mg | Iron: 3mg