This easy and quick weeknight Cashew Nut Chicken recipe is packed full of flavor. Stir-fried in a wok or a skillet, this homemade cashew chicken is a great, healthier alternative to takeout. Packed full of Asian flavors, this dish is the perfect addition to your weekly meal rotation.
What’s in This Easy Cashew Nut Chicken Recipe?
It’s so easy to grab the phone and order a takeaway after a long day, but this homemade cashew nut chicken is a great dish that will convince you to ditch the takeout!
- Mirin: This sweet and tangy rice wine balances the flavor of the sauce and marinade. Sake, dry sherry, or marsala wine will work in a pinch.
- Soy Sauce: Low-sodium soy sauce allows us to better control the saltiness of this dish and infuses it with umami flavor.
- Sesame Oil: We like toasted sesame oil for its nutty flavor that goes well with the cashews.
- Ginger: Adds a fresh and spicy component. We used ginger paste for ease, but fresh will also work.
- Cornstarch: Helps brown the chicken and thicken the sauce.
- Chicken: We used breasts cut into 3/4-inch pieces to keep this dish on the healthier side, but thighs also work.
- Broth: Low-sodium chicken broth helps thin the sauce and adds depth of flavor.
- Worcestershire Sauce: Enhances the umami flavor of the sauce.
- Hoisin Sauce: Adds a sweet and salty element to the sauce. Oyster sauce also works well here.
- Rice Vinegar: Adds brightness and acidity to the sauce. White wine vinegar also works in a pinch.
- Red Pepper Flakes: Add spice to the dish!
- Sugar: Dark brown sugar sweetens the sauce.
- Garlic: Fresh garlic enhances the savory and earthy flavors of the sauce.
- Peas: Frozen baby peas add a pop of color and sweetness.
- Water Chestnuts: Add a delicious crunch!
- Cashews: The star of the dish! Chop some and leave the rest whole for textural contrast.
- Scallions: Add a pop of color and freshness.
Variations on Chinese Cashew Chicken
Interestingly, in Missouri, we have another kind of cashew nut chicken. Often called Springfield cashew chicken, this Chinese chicken dish is functionally the same as the takeout classic, but the chicken pieces are battered and deep-fried. It’s definitely worth a try!
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How to Store and Reheat
Store leftover cashew nut chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze cashew nut chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
Although ordering Chinese food is always a yes for us, it’s also fun to make it at home. You can put your spin on your favorite recipes, and get the family involved.
Top Reader Review
“Was hoping for some leftovers, but everyone in my family ate every single bite, LOL. Guess I’ll be making it again soon.” – Aimee Shugarman
Cashew Nut Chicken Recipe
Ingredients
For the Marinade and Sauce
- ½ cup mirin divided
- 6 tablespoons low-sodium soy sauce divided
- 1 tablespoon toasted sesame oil divided
- 1 teaspoon ginger paste
- 3 tablespoons cornstarch divided
- 4 boneless skinless chicken breasts cut into 3/4-inch pieces
Extra Ingredients for the Sauce
- 1 cup low-sodium chicken broth
- 3 tablespoons Worcestershire sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice or white wine vinegar
- ¼ teaspoon red pepper flakes
- 1 tablespoon dark brown sugar
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 cups frozen baby peas
- 8 ounces water chestnuts drained and chopped
- 2 cups toasted cashews half roughly chopped, half left whole
- 6 garlic cloves minced
- 3 scallions thinly sliced diagonally
Instructions
For the Marinade and Sauce
- Whisk together ¼ cup mirin, 2 tablespoons soy sauce, 1½ teaspoons sesame oil, ginger paste and 2 tablespoons cornstarch in a medium size bowl. Add the chicken and stir well to coat.½ cup mirin, 6 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 teaspoon ginger paste, 3 tablespoons cornstarch, 4 boneless skinless chicken breasts
- Cover the bowl and refrigerate 30 minutes, or up to 2 hours.
For the Sauce
- In a medium bowl, whisk together remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, chicken broth, Worcestershire Sauce, hoisin, rice vinegar, red pepper flakes, brown sugar and remaining 1 tablespoon cornstarch; set aside.½ cup mirin, 6 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 cup low-sodium chicken broth, 3 tablespoons Worcestershire sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice or white wine vinegar, ¼ teaspoon red pepper flakes, 1 tablespoon dark brown sugar, 3 tablespoons cornstarch
For the Stir-Fry
- Drain chicken and pat dry with paper towels.
- Heat 2 teaspoons oil in a 12-inch nonstick skillet set over medium-high heat, just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.2 tablespoons vegetable oil
- Add the remaining 2 teaspoons oil and heat to shimmering.
- Add the water chestnuts, 1 cup chopped cashews, and frozen peas. Cook, stirring continuously, 1 minute.2 cups frozen baby peas, 8 ounces water chestnuts, 2 cups toasted cashews
- Reduce heat to medium-low, add the garlic and cook 30 seconds.6 garlic cloves
- Add reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.
- Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes.
- Serve with cooked white rice, and top with whole toasted cashews and sliced scallions.3 scallions
Notes
How to Make Cashew Nut Chicken Step by Step
Make the Marinade: Whisk together ¼ cup of mirin, 2 tablespoons of soy sauce, 1½ teaspoons of sesame oil, 1 teaspoon of ginger paste, and 2 tablespoons of cornstarch in a medium size bowl. Add 4 boneless, skinless chicken breasts cut into 3/4-inch pieces and stir well to coat.
Marinate the Chicken: Cover the bowl and refrigerate for 30 minutes, or up to 2 hours.
Make the Sauce: In a medium bowl, whisk together the remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, 1 cup of chicken broth, 3 tablespoons of Worcestershire sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of rice vinegar, ¼ teaspoon of red pepper flakes, 1 tablespoon of brown sugar and remaining 1 tablespoon of cornstarch; set aside.
Cook the Chicken: Drain the chicken and pat it dry with paper towels. Heat 2 teaspoons of vegetable oil in a 12-inch nonstick skillet set over medium-high heat, just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.
Sauté the Veggies: Add the remaining 2 teaspoons of oil and heat to shimmering. Add 8 ounces of drained and chopped water chestnuts, 1 cup of chopped cashews, and 2 cups of frozen baby peas. Cook, stirring continuously, 1 minute. Reduce heat to medium-low, add 6 cloves of minced garlic, and cook 30 seconds.
Add the Sauce: Add the reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.
Garnish and Serve: Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes. Serve with cooked white rice, and top with whole toasted cashews and 3 sliced scallions.
More Chinese Chicken Recipes We Love
- Easy Pineapple Chicken
- Easy Kung Pao Chicken
- Air Fryer General Tso’s Chicken
- Mandarin Chicken
- Bourbon Chicken
- Browse all of our Chinese Chicken Recipes!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
Love cashew chicken, so simple to make and so delicious and this looks amazing.
Thanks Billy! Hope you enjoy.
This is one of my all time favorite recipes! Homemade is so much better than takeout!
Thanks Lauren!
K. Wow. This is delicious! We’l be making it again.
So happy to hear that
Was hoping for some leftovers, but everyone in my family ate every single bite, LOL. Guess I’ll be making it again soon.
That’s the best kind of problem to have!
Cashews and chicken go so well together! This was such a delicious recipe! Thank you so much!
YES! You’re welcome 🙂
This was really good! I didn’t have hoisin sauce so I substituted oyster sauce. I skipped the part with the peas and water chestnuts and stir fried a bag of vegetables, added the sauce, toasted cashews and chicken. It was really saucy and delicious over rice.
That sounds delicious!! Nice job!
Substitute for mirin?
Dry sherry cooking wine should work well!
Substitute for the mirin?!!!!
You can try a dry sherry or sweet marsala wine!