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Cashew Chicken Stir-Fry that rivals your favorite takeout spot starts with tender chicken pieces and crunchy cashews, all wrapped in a rich Asian-inspired sauce. The combination creates that perfect balance of textures and flavors that'll make this dish a weeknight favorite.
I've made this countless times, and it's become my go-to when hosting dinner parties. My kids always fight over the cashews, so I started keeping extra on hand for garnishing.
Key Ingredients and Selection Tips
- Chicken breast: Choose firm, pink pieces without white stripes for the best texture
- Cashews: Look for raw, unsalted ones you can toast yourself - the flavor difference is remarkable
- Soy sauce: Pick naturally brewed for deeper flavor
- Hoisin sauce: Adds that authentic Chinese takeout taste
- Bell peppers: Mix colors for visual appeal and varied nutrition
- Sesame oil: Always use toasted variety for that rich, nutty flavor
Detailed Cooking Instructions
Toast the cashews first
Heat a dry pan over medium heat
Add cashews and stir constantly for 3-5 minutes until golden
Remove immediately to prevent burning
Let cool while preparing other ingredients
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Prepare the chicken
Slice chicken against the grain into 1-inch strips
Pat dry with paper towels for better browning
Season lightly with salt and pepper
Make the sauce
Whisk soy sauce, rice vinegar, and hoisin until completely smooth
Add cornstarch and stir until no lumps remain
Let sit for 2 minutes to ensure cornstarch fully incorporates
Cook the dish
Heat wok or large skillet until very hot
Add sesame oil and swirl to coat
Cook chicken in batches to avoid overcrowding
Remove chicken and set aside
Finish the stir-fry
Add vegetables to the same pan
Stir-fry until crisp-tender
Return chicken to pan
Pour sauce and stir until thickened
Fold in toasted cashews
Growing up, my grandmother always insisted on toasting nuts before using them. She'd say it's the difference between a good dish and an unforgettable one. Now, I can't imagine making this recipe without taking that extra step.
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Storage and Reheating
This dish keeps well in an airtight container for up to 3 days. The cashews might soften slightly, but you can always add fresh ones when reheating. Just warm it gently in a pan with a splash of water to restore the sauce's consistency.
Serving Suggestions
Pair this with jasmine rice or brown rice for a complete meal. For a low-carb option, cauliflower rice works beautifully. The sauce is so good you'll want something to soak it up.
Variations
Swap chicken for shrimp or tofu, adjust the vegetables based on seasons, or make it spicier with some chili paste. The basic sauce recipe works well with any protein.
Chef's Helpful Tips
Freeze chicken for 15 minutes before slicing for easier cutting
Cook vegetables in order of density - harder ones first
Keep your wok very hot - if ingredients steam instead of sizzle, wait for the pan to reheat
After years of making this dish, I've learned that patience with the heat levels makes all the difference. A properly hot pan gives you that authentic wok hei flavor that makes Chinese restaurant food so irresistible. This recipe has become more than just dinner - it's a chance to bring restaurant-quality cooking into your own kitchen.
Frequently Asked Questions
- → Can I make this dish ahead of time?
- Yes, you can prep ingredients a day ahead. Store cooked leftovers in the fridge for up to 3 days.
- → What can I serve with cashew chicken?
- Serve with steamed rice, noodles, or cauliflower rice for a low-carb option.
- → Can I use different vegetables?
- Yes, try broccoli, snap peas, carrots, or water chestnuts for variety.
- → Is this recipe spicy?
- No, but you can add chili flakes or sriracha sauce for heat if desired.
- → Can I use raw cashews?
- Toasted cashews are recommended for better flavor, but raw cashews will work too.