“Better Than Takeout” Cashew Chicken

🫑 The Ingredients

A blend of traditional aromatics, crisp vegetables, and a rich, mahogany glaze transforms these simple staples into a deeply savory masterpiece that rivals your favorite takeout. Find ingredient notes (including substitutions and variations) below.

📝 Ingredient Notes and Substitutions

• Chicken Thighs: We recommend boneless, skinless thighs for the juiciest, most tender texture, but you can easily substitute chicken breasts or even firm tofu if you prefer.
• Shaoxing Wine: This traditional Chinese cooking wine is the secret to an authentic flavor profile; if you can’t find it, dry sherry is an excellent substitute, or you can use extra chicken stock for an alcohol-free version.
• Dark Soy Sauce: Used primarily for that dramatic, deep mahogany color you see in restaurant-style dishes, this can be replaced with regular soy sauce if needed (though the sauce will be lighter in color).
• Oyster Sauce: This provides the essential savory “umami” backbone of the glaze; for a shellfish-free alternative, a vegetarian mushroom stir-fry sauce works perfectly.
• Peanut Oil: This is ideal for high-heat stir-frying due to its high smoke point, but any neutral oil, like peanut, canola, vegetable, or grapeseed oil, will yield great results.
• Raw Cashews: Starting with raw nuts allows you to toast them fresh in the pan, which provides a much more intense, nutty flavor and a superior crunch compared to pre-roasted varieties.

Refer to the recipe card (with video) below for a full list of ingredients and measurements.

🔥 Tips and Tricks for Perfect Cashew Chicken

• Prep Everything in Advance: Stir-frying is a high-speed cooking process. Have your sauce mixed, vegetables chopped, and aromatics ready in small bowls before you turn on the stove, as you won’t have time to prep once the pan is hot.
• Don’t Skip the Velveting: Marinating the chicken in cornstarch and liquid (a technique called “velveting”) creates a protective barrier. This is the secret to getting that silky, tender restaurant texture and preventing the meat from drying out under high heat.
• Get the Pan Ripping Hot: To achieve a beautiful sear without overcooking the center, ensure your oil is shimmering before adding the chicken. If you are using a smaller skillet, sear the chicken in two batches to avoid crowding the pan, which causes the meat to steam rather than brown.
• Watch the Cashews Closely: When toasting raw cashews, they can go from perfectly golden to burnt in a matter of seconds. Stay at the stove and keep them moving constantly until they are fragrant and just lightly colored.
• Whisk the Sauce Before Pouring: Cornstarch naturally settles at the bottom of the bowl as it sits. Give your sauce a final, vigorous whisk right before adding it to the wok to ensure the glaze thickens evenly and achieves that stunning, camera-ready sheen.
• The “Gloss” Finish: If the sauce becomes too thick while simmering, add a tablespoon of chicken broth or water to thin it out. For an extra-glossy “Discover-worthy” finish, toss in a tiny drizzle of sesame oil right before serving.

👩🏼‍🍳 How to Make the Best Cashew Chicken

1. Step 1: Toss to cover the chicken pieces with the soy sauce, Shaoxing wine, sesame oil, and cornstarch. Let it chill for 15 to 20 minutes.

2. Step 2: Toast the raw cashews in a very hot wok or skillet for 3 to 5 minutes, until golden brown and fragrant. Remove and set aside.

3. Step 3: Dump the chicken with the marinade into the screaming hot wok and leave undisturbed for about 2 minutes. Stir and continue cooking until nearly cooked through, about another 2 minutes. Remove from the wok onto a plate and set aside.

4. Step 4: Add the oil to the hot wok and then stir-fry the garlic and ginger for 30 seconds. Add the red peppers, green bell peppers, and half of the scallions and stir-fry for another 2 minutes.

5. Step 5: In a small bowl, whisk the sauce ingredients until all the cornstarch is dissolved. Add the chicken and the sauce to the wok and stir-fry until the sauce has thickened, about 2 more minutes.

6. Step 6: Stir in the cashews and serve at once over steamed rice, garnished with additional scallions.

🍽️ How to Serve

• Over Fluffy Rice: Serve immediately over a bed of perfectly steamed jasmine or white rice to soak up the rich, savory sauce.
• Fresh Garnishes: Top each bowl with a generous sprinkle of sliced green scallions and an extra handful of toasted cashews for added crunch.
• Add a Side: Pair with a refreshing cucumber salad or sautéed bok choy to provide a crisp, light contrast to the savory glaze.
• Optional Heat: For those who like a kick, serve with a side of chili crisp or a drizzle of Sriracha to cut through the sweetness of the sauce.

🙋🏽‍♂️ Frequently Asked Questions

🥡 More Classic Chinese Takeout Recipes

Ready to make a takeout classic that will rival any takeout in town? Go for it!

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