As the enticing aroma of garlic and ginger fills my kitchen, I can’t help but smile at the memories of cozy weeknight dinners spent with family. This Better-Than-Takeout Cashew Chicken recipe perfectly captures that nostalgic blend of flavors we often crave, but often settle for in a rushed takeout order. In just 20 minutes, you’ll transform tender chicken and crunchy cashews into a sweet, sticky delight that even the pickiest eaters will adore. Not only is this dish incredibly quick to whip up, making it an ideal choice for busy nights, but it also offers a healthier twist that outshines typical takeout fare. So, are you ready to bring the best of the Chinese buffet right to your home? Let’s get cooking!
Why is Cashew Chicken a must-try?
Quick preparation: This dish comes together in just 20 minutes, making it perfect for busy weeknights when you crave something delicious but don’t have much time.
Crispy texture: The chicken is fried to golden perfection, complemented by the crunch of roasted cashews that adds an irresistible bite.
Flavor-packed sauce: A delightful mix of honey, soy sauce, and hoisin creates a sticky, savory-sweet glaze that’s sure to make your taste buds dance.
Customizable options: Feel free to swap chicken for shrimp or tofu, or toss in vibrant veggies like bell peppers for a colorful twist!
Family-approved: This Better-Than-Takeout Cashew Chicken is guaranteed to please even the pickiest eaters, bringing smiles to the dinner table. If you love vibrant and easy meals, consider pairing it with our Honey Bbq Chicken Rice for more delicious options!
Cashew Chicken Ingredients
• This recipe is all about easy and delicious Cashew Chicken!
For the Chicken
- Chicken Thighs or Breasts – Juicy protein base; thighs are more tender, but breasts work well, too.
- Cornstarch – Creates a crispy exterior; essential for coating the chicken before frying.
- Oil (canola or regular olive oil) – For frying; choose an oil with a high smoke point for an even crisp finish.
For the Sauce
- Garlic (minced) – Adds savory depth; it’s that aromatic kick you’ll love.
- Ginger (minced) – Enhances the dish’s fragrance and zest; don’t skip this for the signature taste.
- Chicken Stock – Forms the base for the sauce, providing moisture and depth.
- Soy Sauce – Offers umami and saltiness to balance the sweetness of the dish.
- Honey – Sweetener that helps to create a sticky sauce and adds richness.
- Hoisin Sauce – Contributes a unique sweet and savory flavor that defines the dish.
- Rice Wine Vinegar – Adds acidity to balance the sweetness, enriching the sauce’s overall taste.
For the Topping
- Cashews (unsalted, roasted) – Provide the signature crunch and are key to the dish’s identity.
- Green Onions (sliced) – Freshness and garnish; they add a mild onion flavor and vibrant color.
This warm bowl of Cashew Chicken is not only a quick and easy weeknight dinner but also a delightful alternative to takeout. Happy cooking!
Step‑by‑Step Instructions for Cashew Chicken
Step 1: Prepare the Sauce
In a mixing bowl, whisk together the chicken stock, soy sauce, honey, hoisin sauce, and rice wine vinegar until well combined. This sauce will be the backbone of your Cashew Chicken, providing that sweet and savory glaze. Set the bowl aside to allow the flavors to meld while you prepare the chicken.
Step 2: Coat the Chicken
Take your chicken thighs or breasts and cut them into bite-sized pieces for even cooking. In a separate bowl, toss the chicken with cornstarch until each piece is completely coated. The cornstarch will give the chicken a delightful crispy exterior when fried, ensuring every bite is deliciously crunchy.
Step 3: Fry the Chicken
Heat oil in a deep pan or skillet over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken pieces in batches for 2-3 minutes, turning them halfway through, until they are golden brown and crisp. Ensure not to overcrowd the pan, as this will lower the oil temperature and affect the crispiness.
Step 4: Drain and Rest
Once fried, carefully remove the chicken pieces with a slotted spoon and transfer them to a plate lined with paper towels. This will help drain excess oil and keep the chicken crispy as you finish preparing the Cashew Chicken.
Step 5: Sauté Aromatics
In the same pan, add 1 tablespoon of fresh oil over medium heat. Stir-fry minced garlic, ginger, and the roasted cashews for about 1 minute until fragrant and the cashews are lightly toasted. This step enhances the overall flavor profile, infusing your dish with aromatic goodness.
Step 6: Combine Sauce and Chicken
Pour the prepared sauce into the pan with the sautéed garlic, ginger, and cashews. Let it cook for 2-3 minutes, stirring occasionally until the sauce begins to thicken and bubble. The aromas will intensify, providing the perfect backdrop for the crispy chicken.
Step 7: Finish the Dish
Add the fried chicken back into the pan, tossing well to ensure each piece is evenly coated with the sticky sauce. Stir in the sliced green onions for a fresh touch and cook for an additional 1-2 minutes until everything is heated through and beautifully glazed.
Step 8: Serve and Enjoy
Remove the pan from heat, and serve the Cashew Chicken hot over a bed of steamed rice or noodles. The combination of crispy chicken, crunchy cashews, and vibrant green onions creates a tempting dish that rivals takeout and is sure to delight your family at dinner.
Make Ahead Options
These Cashew Chicken ingredients are perfect for meal prep, allowing you to save time on busy weeknights! You can marinate the chicken pieces and coat them in cornstarch up to 24 hours in advance; simply refrigerate them in an airtight container to maintain freshness. Additionally, you can prepare the sauce mixture (up to 3 days) ahead of time, storing it in the fridge until you’re ready to cook. When you’re set to enjoy your homemade Cashew Chicken, fry the marinated chicken and follow the rest of the cooking instructions. This way, you’ll have a deliciously easy and quick meal ready to savor!
Cashew Chicken Variations & Substitutions
Feel free to play with this recipe and make it your own, enhancing that cozy, flavorful experience!
- Vegetarian Option: Substitute chicken with tofu for a protein-rich, meatless dish that’s equally satisfying.
- Seafood Twist: Replace chicken with shrimp for a seafood version; ensure to cook shrimp until they’re pink and opaque.
- Veggie Loaded: Toss in vibrant mixed vegetables like bell peppers, snap peas, or broccoli for added nutrition and color.
- Nutty Swap: Swap cashews for peanuts or even almonds for a delightful variation in texture and flavor.
- Heat it Up: Add crushed red pepper flakes or some diced fresh chili to the sauce for a spicy kick, perfect for heat lovers.
- Ginger Boost: Enhance the ginger with additional slices or even add finely grated fresh ginger for a stronger flavor.
- Hoisin-Free Alternative: If hoisin sauce isn’t handy, substitute with a mix of soy sauce and a dash of sugar for a similar sweet-savory effect.
- Quinoa Base: Serve your Cashew Chicken over quinoa instead of rice for a healthier whole-grain option that adds a nutty flavor.
For even more exciting flavor combinations, try pairing your meal with a side of Honey BBQ Chicken Rice or some crispy Chinese Fried Chicken Wings. You’ll create a mouthwatering feast that’s truly unforgettable!
Storage Tips for Cashew Chicken
Fridge: Store leftover Cashew Chicken in an airtight container for up to 3 days to maintain freshness and flavor.
Freezer: For longer storage, freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in a skillet over medium heat for a few minutes, stirring to restore crispiness, or use a microwave with short intervals to avoid sogginess.
Freezing Sauce: If you have extra sauce, it can be frozen separately in ice cube trays. This way, you can easily add flavor to future meals!
Expert Tips for Better-Than-Takeout Cashew Chicken
-
Oil Temperature: Ensure your oil is at 350°F before frying to achieve that crispy, golden exterior you crave in your Cashew Chicken.
-
Coat Evenly: Make sure each chicken piece is evenly coated in cornstarch. This helps create the perfect crispy texture and prevents sogginess during frying.
-
High-Quality Ingredients: Use good quality soy sauce and fresh minced garlic and ginger. These elements elevate the flavor of your dish, making it truly stand out.
-
Cook in Batches: Avoid overcrowding the pan when frying chicken. Cooking in batches ensures that each piece fries evenly and remains crispy.
-
Serve Immediately: For the best experience, serve your Cashew Chicken right after finishing. The longer it sits, the soggier it may become due to the sauce.
What to Serve with Better-Than-Takeout Cashew Chicken?
Imagine a table filled with vibrant dishes, blending flavors and textures that perfectly complement this delightful main course.
- Steamed Jasmine Rice: This fluffy, fragrant rice is the perfect base, soaking up the sweet and savory sauce of the Cashew Chicken.
- Stir-Fried Vegetables: Incorporate colorful veggies like bell peppers and snap peas for a crunchy, fresh element that balances the dish’s richness.
- Garlic Noodles: These quick-cooking noodles are tossed in a light garlic sauce that pairs beautifully with the crunch of cashews and tender chicken.
- Wonton Soup: A warm, comforting bowl of wonton soup with rich broth adds heartiness to your meal and complements the taste of Asian-inspired flavors.
- Cucumber Salad: A refreshing cucumber salad with a tangy vinegar dressing cleanses the palate and adds a crisp contrast to the main dish.
- Chilled Green Tea: This subtle, refreshing drink enhances the Asian vibe and helps cut through the sweetness of the Cashew Chicken.
- Mango Sticky Rice: For dessert, this sweet, creamy dish of sticky rice and ripe mango offers a delightful finish to the meal, balancing flavors beautifully.
- Spring Rolls: Light and crispy, these veggie-filled spring rolls make a delicious starter with a zesty dipping sauce, paving the way for the main event.
- Chinese Beer: Enjoy a cold medium-bodied lager or ale that pairs well with the savory notes of the dish while elevating your dining experience.
Cashew Chicken Recipe FAQs
What type of chicken should I use for Cashew Chicken?
I recommend using chicken thighs for their juiciness and tenderness, but chicken breasts work perfectly too! Just ensure whatever cut you choose is fresh to bring out the best flavor in your dish.
How do I store leftovers of Cashew Chicken?
Store leftover Cashew Chicken in an airtight container in the refrigerator for up to 3 days. Just remember to let it cool before sealing it up to maintain freshness.
Can I freeze Cashew Chicken? How?
Absolutely! You can freeze Cashew Chicken for up to 3 months. To do this, let the chicken cool completely, then transfer it to an airtight container or a freezer-safe bag. For convenience, consider portioning it into individual servings. Thaw in the fridge overnight before reheating—this will help maintain its texture.
What if my chicken isn’t crispy after frying?
If your chicken ends up soggy, this could be due to overcrowding the pan during frying or not allowing the oil to reach the right temperature (350°F is key!). For the crispiest texture, fry in smaller batches and ensure your oil is hot enough before adding the chicken.
Can I make a vegetarian version of Cashew Chicken?
Certainly! Substitute chicken with tofu or tempeh, and feel free to include vibrant vegetables like bell peppers, snap peas, or broccoli for added nutrition and color. This way, you maintain that delightful texture and flavor profile in a vegetarian-friendly way.
Are there any dietary considerations for Cashew Chicken?
Yes! This dish contains soy sauce, which can be a concern for those with soy allergies. Additionally, ensure you’re using unsalted cashews if you’re watching your salt intake. Always check your individual ingredients for allergens to keep everyone safe at the dinner table.
Quick and Easy Cashew Chicken Better Than Takeout
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the chicken stock, soy sauce, honey, hoisin sauce, and rice wine vinegar until well combined.
- Take your chicken thighs or breasts, cut them into bite-sized pieces, and toss with cornstarch until each piece is coated.
- Heat oil in a deep pan over medium-high heat until it reaches 350°F (175°C). Fry the coated chicken pieces in batches for 2-3 minutes until golden brown.
- Remove the chicken pieces with a slotted spoon and drain on paper towels.
- In the same pan, add oil and stir-fry minced garlic, ginger, and roasted cashews for about 1 minute until fragrant.
- Pour the prepared sauce into the pan and cook for 2-3 minutes, stirring until the sauce thickens.
- Add the fried chicken back into the pan, tossing to coat with sauce, and stir in green onions.
- Remove from heat and serve the Cashew Chicken hot over rice or noodles.
Leave a Reply