Cashew Chicken |  When hitting up your favorite Chinese Restaurant isn’t an option but you’re craving it….. make this easy weeknight meal.  This Cashew Chicken is has tons of flavor with a creamy savory sauce, crunchy chestnuts and tender chicken.  You can’t go wrong with this recipe.

Cashew Chicken

Impress your guests!  They’ll think you ordered take out but you didn’t!  Have fun and serve the chicken in paper take out containers with chop sticks!

Cashew Chicken

Chinese food is one of my favorite cuisines.  I’m pretty picky about where I go so having a good recipe to fall back on is super important to me.  TIP:  I like using low sodium soy sauce.  The first time I made this recipe I used regular soy sauce and felt it was too salty.  Using the low sodium added just the right amount of saltiness to the dish.  I also served them with chow mein noodles (not the crunchy kind) and then with white rice.  Both ways were perfect.

Cashew Chicken

Cashew Chicken

Serves 8     adjust servings



For the Sauce

  • 1/2 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon light brown sugar, packed
  • 1/2 teaspoon toasted sesame oil

For the Chicken

  • 3 tablespoons vegetable oil
  • 3 boneless chicken breasts, cut into small cubes
  • salt and pepper to taste

For the Vegetables

  • 1 tablespoon garlic, chopped
  • 1 tablespoon fresh ginger, chopped
  • 1 green bell pepper, chopped
  • 1 (8 ounce) can sliced water chestnuts, drained
  • 1/4 cup white wine or chicken stock

For the Slurry

  • 1/4 cup cold water
  • 2 tablespoons cornstarch

For the Toppings

  • 1 cup unsalted cashews
  • 2 green onions, chopped


For the Sauce:

In a small bowl whisk together the soy sauce, vinegar, brown sugar and sesame oil.  Set aside.

For the Chicken:

Heat oil in a large skillet; sprinkle chicken with salt and pepper.  Place chicken in hot skillet and let the chicken sit there until brown.  Stir around to brown all sides.  Add the garlic,ginger, bell pepper and chestnuts to the browned chicken.  Stir to combine and cook 2 to 3 minutes.

Pour in the wine, stir and scrap on the bottom of the pan to loosen all the flavorful bits.  Turn down the heat to medium low, pour in the sauce.  While sauce comes to a simmer make the slurry.  Add the water and cornstarch to a small container that can be fitted with a tight lid.  Shake to combine, pour over the chicken, stir to combine and simmer 1 to 2 minutes or until the sauce is thickened.  Sprinkle on the cashews and green onion.  Serve with rice or noodles.

Recipe Notes




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