Cashew Chicken Recipe
If you’re looking for a fast, healthy, and irresistibly delicious dinner idea, you’re going to fall in love with this Cashew Chicken Recipe! It’s a stir-fry that’s packed with juicy chicken, crispy vegetables, and crunchy roasted cashews — all coated in a savory, glossy sauce.
Ingredients
- For the Chicken & Marinade:
- 400 g chicken breast or thighs thinly sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp water
- 1/4 tsp white pepper powder
- 1 tbsp cornstarch
- A pinch of baking soda optional
- 1 tsp sesame oil
- For the Stir-Fry:
- 2 tbsp oil
- 3 slices ginger
- 6 cloves garlic minced
- 1 zucchini bite-size pieces
- 2 stalks celery bite-size pieces
- 1 tbsp rice wine optional
- 1 tsp sugar
- Salt to taste
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tbsp dark soy sauce
- 2 tbsp water + 1 tsp cornstarch slurry
- 1/2 cup roasted cashew nuts
Instructions
- Mix chicken with soy sauce, oyster sauce, water, white pepper, cornstarch, and a pinch of baking soda. Finish with sesame oil. Set aside.
- Slice ginger, mince garlic, and chop zucchini and celery into bite-size pieces.
- Heat 1 tbsp oil. Sauté ginger and half the garlic. Add sugar, salt, then zucchini and celery. Quick stir-fry. (Optional: splash of rice wine.) Remove from pan.
- Add a little more oil. Pan-fry chicken until golden. Add remaining garlic. Season with soy sauce, dark soy sauce, and oyster sauce. Stir until cooked through.
- Add cornstarch slurry to the chicken. Sauce will thicken fast. Return veggies to the pan. Toss everything together. Top with roasted cashews. Stir gently.
- Hot with jasmine rice, noodles, or wraps!
Tried this recipe?Let us know how it was!