Cashew Chicken – Better Than Takeout! (Video)

Ingredients for Cashew Chicken

Chicken

• 1 lb chicken thigh – I like to use 1″ pieces of chicken thigh for Cashew Chicken. You want to cut them into similar sized pieces so the chicken can cook evenly.
  • You can substitute with chicken breast if you prefer.
• 1 tbsp light soy sauce – You will need “light” (not “low sodium”) or “all-purpose” soy sauce. Do NOT use dark soy sauce, as it is too intense for this recipe.
• 1 tsp dark soy sauce – Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than all-purpose soy sauce. I don’t recommend using one as a substitute for the other.
• 1/4 tsp white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
• 1/2 tsp kosher salt
• 1 tbsp Shaoxing wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
• 1 tbsp neutral oil, for frying – My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. The flavor profile does not work with the flavors of Chinese cooking.
• 1/2 tbsp cornstarch – Cornstarch is a key ingredient in Chinese cooking because it is used for velveting the meat. Velveting is a Chinese technique where protein is marinated in cornstarch and cooked quickly in hot oil, resulting in the meat becoming tender and silky. It’s one of my favorite ways to guarantee moist, tender protein!

Cashew Chicken Sauce

• 2 tbsp light soy sauce
• 1 tsp dark soy sauce – Dark soy sauce is thicker, darker, and sweeter (as well as has a higher sodium content) than all-purpose soy sauce. I don’t recommend using one as a substitute for the other.
• 1 tbsp hoisin sauce – Hoisin sauce has a sweet, salty, and slightly fishy flavor- it’s thick and smooth, similar to barbeque sauce in texture. If you don’t have it, you can substitute with oyster sauce.
• 1 tbsp rice vinegar – If you don’t have rice vinegar on hand, you can substitute with apple cider vinegar, rice wine vinegar, or champagne vinegar.
• 1 tsp sesame oil
• 1/2 tbsp sugar
• 1/4 tsp white pepper
• 1/4 tsp MSG – I like to use MSG in moderation as a flavor enhancer; you can always skip it!
• 1/2 cup chicken stock – If you don’t have chicken stock on hand, you can substitute with water. (You can also use beef or vegetable stock or broth.)
• 1/2 tbsp cornstarch – I also use cornstarch in the sauce as a thickening agent – this helps save you a step, as normally you would need to make a cornstarch slurry (cornstarch + water)!

Cashews + Aromatics

• 1/2 tbsp ginger – minced
• 5 cloves garlic – minced
• 4 oz cashews
• 6 scallions – chopped, whites and greens separated

Cashew Chicken: Recipe Instructions

1. Marinate the Chicken and Prep Aromatics

Cut chicken thigh into 1″ pieces and place in a medium sized bowl.

To the raw chicken in the bowl, add light soy sauce, dark soy sauce, white pepper, kosher salt, shaoxing wine, neutral oil, and cornstarch. Set aside to marinate for at least 15 minutes.

While the chicken marinates, prepare your aromatics (mince your ginger and garlic) and set aside. In a separate bowl, mix the Cashew Chicken sauce and set aside.

Because a dish like Cashew Chicken cooks so quickly, it’s important to have your ingredients prepped and ready to go so the cooking process goes smoothly!

2. Toast the Cashews

In a large pan or wok, heat 1 tbsp of neutral oil over medium heat and add your cashews. Cook for about 1 minute or until toasted and fragrant. We want the cashews to be slightly toasted and golden brown. Once they are golden brown, remove and set aside in a bowl.

3. Cook the Chicken

In the same pan or wok, heat 3 tbsp of neutral oil over high heat. Add the marinated chicken and cook for 4-5 minutes, until cooked through. Remove and set aside in a bowl.

TIP – If you want to get the best color on your Cashew Chicken, you may need to cook the chicken in batches (depending on how large your pan or wok is). This is because if the oil is too cold due to overcrowding the pan, the chicken will not brown properly.

4. Fry Aromatics

In the residual oil, fry the minced garlic, ginger, and scallion whites for 30 seconds until fragrant.

Make sure the bowls with the cooked chicken and premixed sauce are ready by your pan or wok, because the cooking process for Cashew Chicken is going to go very quickly from here on out!

5. Finish Your Cashew Chicken!

In the same pan or wok as the fried aromatics, add back the cooked chicken and mix to combine. Once mixed, add the premixed sauce – continue stirring over high heat until the sauce has thickened (this should take about 1-2 minutes).

Finally, add the scallion whites and give it a final mix. Serve with rice and enjoy!

Storage and Reheating

You can store Cashew Chicken in the refrigerator in an airtight container for up to 3 days.

Because Cashew Chicken is not coated in a batter, you won’t have to worry about trying to restore the crispy texture of the dish – I recommend reheating this in the microwave or in a hot pan/wok for a couple minutes (add a little bit of water if you want to loosen up the chicken pieces that stuck together in the refrigerator).

What to Serve with Cashew Chicken

If you love American Chinese Take-Out, you have come to the right place – I absolutely love recreating BETTER versions of all of your favorite Chinese takeout dishes! Here’s how to have the perfect American Chinese Take-Out meal at home:

• You’re going to want to start with the crispiest Egg Rolls as your appetizer!
• Don’t forget about soup! Make Egg Drop Soup (or Chicken Corn Egg Drop Soup, if you want a heartier version) or Hot and Sour Soup.
• Pair your Cashew Chicken with Chicken Fried Rice (if you want shrimp instead, try Shrimp Fried Rice)and Shrimp Lo Mein (if you need a chicken option, try Chicken Lo Mein)!
• You need some vegetables, so make my super easy Garlic Bok Choy or Din Tai Fung Garlic Green Beans!

Cooking with a Wok

By now, you know that I LOVE cooking with my wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food! Cooking in a wok will give your dish that signature “wok hei” or “breath of the wok”, which is a beautiful smoky flavor profile to your dish. The best part is, the wok will only get more seasoned with time, adding more flavor to your food!

If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.

If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.