Cashew Chicken

Introduction

Cashew chicken combines tender chicken, roasted cashews, and a silky sauce built from chicken broth and cornstarch—ready in under 30 minutes. The cashews soften as they simmer, absorbing the savory broth while adding texture and richness to every bite. Serve it over rice for a weeknight dinner that tastes restaurant-quality without the complexity.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• Chicken
• Powdered ginger
• Vegetables
• Soy sauce
• Oil for frying
• Whole roasted cashews, salted or not
• Chicken broth
• Cornstarch

Instructions

1. Begin boiling the cashews in a covered pot. Be sure to add water from time to time so that the cashews are kept wet.
2. Prepare the chicken and vegetables as you would for Broccoli Stir Fry or Egg Roll filling, with particle sizes around 1-inch diameter.
3. For the sauce, start with 1 cup of chicken broth and 1 tablespoon of corn starch. Bring this mixture to a boil while stirring. Add additional corn starch or chicken broth as needed to control the thickness. You may also wish to add some sugar, orange juice, and additional soy sauce.
4. Add the sauce and cashews to the rest of the dish.
5. Serve with rice.

Variations

Vegetable-forward: Use 3 cups of mixed vegetables (broccoli, snap peas, carrots, bell pepper) to 1 pound of chicken. The dish becomes more of a vegetable stir-fry with cashew texture rather than a protein-centered plate.

Spicier heat: Add 1 teaspoon of red pepper flakes or 1 tablespoon of sriracha to the sauce while it simmers. This shifts the flavor from mild and savory to bright and hot without changing the structure.

Garlic and ginger focus: Increase powdered ginger to 1½ teaspoons and add 3 cloves of minced fresh garlic to the vegetables before cooking. Fresh garlic deepens the aromatic quality and pairs naturally with the cashew richness.

Thicker, stickier sauce: Add 2 tablespoons of cornstarch instead of 1, and reduce the broth to ¾ cup. The sauce will coat the chicken and vegetables more heavily, making it better for rice bowls.

Cashew butter variation: Grind half the roasted cashews into a coarse paste and stir it into the sauce at the end. This creates a creamier, richer sauce without changing the overall cooking method.

Tips for Success

Don’t skip the cashew softening step. Boiling them ahead ensures they absorb the broth flavor and reach a tender texture that complements the chicken rather than competing with it.

Keep your knife work consistent. Cutting chicken and vegetables to roughly the same 1-inch size ensures even cooking; smaller pieces will dry out while larger ones stay undercooked.

Watch the sauce as it thickens. Start with 1 tablespoon of cornstarch, bring the mixture to a boil, and add more cornstarch slurry (cornstarch mixed with a little cold water) only if the sauce is too thin after 1 minute of simmering. It’s easier to thicken than to thin.

Add soy sauce and citrus in the final minute. Orange juice and soy sauce are flavor-forward; adding them early can make the sauce taste harsh or overly salty. Taste and adjust just before serving.

Prep your ingredients in advance. Chop the chicken and vegetables, measure your broth and spices, and have everything in separate bowls before you heat the pan. The cooking moves quickly once you begin.

Storage and Reheating

Store the finished dish in an airtight container in the refrigerator for up to 3 days. The cashews and sauce will keep well, and the chicken remains tender when chilled.

Reheat on the stovetop over medium-low heat in a covered skillet, stirring gently, for 5–7 minutes until warmed through. You can also reheat in a microwave-safe container, covered, for 2–3 minutes at 50% power, stirring halfway through. If the sauce has thickened too much after refrigeration, add a splash of chicken broth while reheating.

FAQ

Can I use raw cashews instead of roasted?

Raw cashews will take longer to soften (10–12 minutes instead of 5–7) and won’t have the same depth of flavor. Stick with roasted for better texture and taste in the time frame of this recipe.

What if I don’t have powdered ginger?

Use 1 teaspoon of fresh grated ginger for every ½ teaspoon of powdered ginger. Fresh ginger adds more moisture, so cook it with the chicken and vegetables rather than adding it to the sauce.

Can I make this with shrimp or tofu instead of chicken?

Yes. Use 1½ pounds of medium shrimp (cook for 2–3 minutes only) or 14 ounces of pressed firm tofu cut into 1-inch cubes. Both cook faster than chicken, so add them after the vegetables are nearly done to avoid overcooking.

Why does my sauce taste flat even with soy sauce and orange juice?

You likely added the seasonings too early, allowing them to cook off, or you didn’t add enough. Taste the sauce in the final 30 seconds of cooking and adjust soy sauce and orange juice to your preference—there’s no fixed ratio, only what tastes right to you.