"Better Than Takeout" Cashew Chicken

A close-up view of a serving of Cashew Chicken resting on a bed of white rice in a black bowl with chopsticks resting on the side.

"Better Than Takeout" Cashew Chicken

Course: Entree

Cuisine: Chinese

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 568kcal

Author: Kris Longwell

This "better-than-takeout" Cashew Chicken features tender, velveted chicken and crunchy toasted nuts tossed in a rich, mahogany glaze. Ready in just 30 minutes, it’s a savory, glossy masterpiece that’s perfect for a quick and impressive weeknight dinner.

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Equipment

1 Wok or skillet

Ingredients

For the Chicken and Marinade

1 lb chicken thighs boneless, skinless, cut into 1-inch cubes
1 tbsp soy sauce
1 tablespoon Shaoxing wine or dry sherry
1 teaspoon sesame oil
1 teaspoon cornstarch

For the Classic Sauce

½ cup chicken stock or broth
2 tablespoon oyster sauce
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon dark brown sugar
1 teaspoon white pepper optional
1 tablespoon cornstarch

For the Stir-Fry

1 cup raw cashews
2 tablespoon peanut oil divided
3 cloves garlic minced
1 tablespoon ginger fresh, minced
1 red bell pepper Seeded and cut into 1-inch squares
1 green bell pepper Seeded and cut into 1-inch squares
4 green onions cut into 1-inch strips
steamed rice for serving

Instructions

Marinate (Velvet) the Chicken

In a medium bowl, toss the chicken with the soy sauce, Shaoxing wine, sesame oil, and cornstarch. Let it chill in the refrigerator for 15 to 30 minutes.
1 lb chicken thighs, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon cornstarch

Roast the Cashews and Stir-Fry the Veggies and Chicken

In a small bowl, whisk the chicken stock, oyster sauce, soy sauce, dark soy sauce, brown sugar, white pepper (if using), and corn starch together until the cornstarch has completely dissolved.
½ cup chicken stock, 2 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon dark brown sugar, 1 teaspoon white pepper, 1 tablespoon cornstarch
Add the cashews to a dry wok or large skillet over medium heat. Toss frequently until they are golden brown and fragrant, about 3 to 5 minutes. Remove and set aside.
1 cup raw cashews
Heat 1 tablespoon of the oil in the wok over high heat until shimmering. Add the chicken (with marinade) in a single layer. Let it sear undisturbed for a couple of minutes. Then, stir-fry until nearly cooked through, about 1 to 2 more minutes. Remove the chicken from the wok and set aside.
2 tablespoon peanut oil
Wipe out the wok if needed, and add the remaining 1 tablespoon of oil over high heat. Add the garlic and ginger and stir-fry for 30 seconds. Add the red bell pepper, green bell peppers, and half of the green onions. Stir-fry for 2 minutes.
3 cloves garlic, 1 tablespoon ginger, 1 red bell pepper, 1 green bell pepper, 4 green onions
Return the chicken to the wok. Give the sauce another whisk and then pour it into the wok. Toss everything constantly for 1 to 2 minutes, until the sauce thickens and turns into a glossy glaze that coats everything.
Fold in the toasted cashews. Toss one last time and serve at once with steamed rice. Garnish with the remaining green onions.
steamed rice

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Velveting: For the most tender results, do not skip the 20-minute marinade. This "velveting" technique creates a protective barrier that keeps the meat juicy during high-heat cooking.
Substitutions: If you cannot find Shaoxing wine, dry sherry is an excellent substitute. If dark soy sauce is unavailable, you can use regular soy sauce, though the glaze will be lighter in color.
Prep Work: Stir-frying moves very quickly. Ensure all vegetables are chopped, the chicken is marinated, and the sauce is whisked before you turn on the stove.
Toasting Cashews: If starting with raw cashews, toast them in a dry pan over medium heat for 3–5 minutes until fragrant and golden to ensure maximum crunch.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or broth to loosen the sauce back to its original glossy consistency.

Nutrition