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Homemade cashew chicken is the weeknight stir fry I never get tired of making. It checks all the boxes for a speedy family dinner with crisp chicken bites, veggies that stay vibrant in the pan, sweet-salty sauce, and plenty of crunchy cashews. I love that it uses simple ingredients that pack plenty of flavor and always tastes fresher than any takeout order.
Ever since I put together my first batch for a last-minute Friday night dinner my husband has asked for it almost every week. Making the sauce from scratch means I can adjust the flavors to exactly what we love.
Ingredients
- Chicken breast: for lean protein and soaks up the sauce
- Cornstarch: creates a golden crisp crust on each piece
- Avocado oil: withstands high heat for perfect stir frying
- Green onions: for sweet kick and freshness look for firm stalks
- Garlic and ginger: infuse warmth and depth fresh is best but jarred will work
- Red bell pepper: gives color and a slight sweetness pick a glossy unblemished pepper
- Celery: adds crunch and brightness
- Roasted unsalted cashews: for toasty flavor and crunch choose the freshest you can find
- Soy sauce: is the backbone of the sauce go for low sodium if you want less salt
- Honey: for balancing sweetness
- Sesame oil: imparts a subtle nutty aroma and richness
- Rice vinegar: brightens and keeps everything from getting heavy
- Sriracha: for just enough gentle heat adjust more or less to taste
- Rice: serves as a perfect base and just soaks up that glossy sauce
Instructions
- Make the Sauce:
- In a small bowl whisk soy sauce honey rice vinegar warm water sesame oil and Sriracha until completely combined and glossy. This blends the flavors and dissolves the honey for an even sauce.
- Prep the Chicken:
- Cut chicken breast into half inch pieces. Pat dry with a paper towel if needed to help the cornstarch stick. Season with salt and pepper then sprinkle the cornstarch over and stir so every piece is lightly coated. The coating will help create crispy edges during stir frying.
- Stir Fry the Chicken:
- Heat avocado oil in a large wok or skillet over medium-high heat until shimmering. Add the coated chicken pieces in a single layer if possible and let cook undisturbed for about three minutes before stirring. Continue to cook stirring occasionally for another three to five minutes until all sides are golden and the chicken is cooked through with a crisp surface. Remove chicken to a clean plate to keep it from overcooking.
- Sauté the Vegetables and Aromatics:
- In the same skillet add a bit more oil if dry. Toss in chopped green onions minced garlic and ginger. Sauté over medium heat for three minutes stirring often so nothing burns. When the aroma hits your nose and everything softens a bit it is ready.
- Add Celery and Bell Pepper:
- Add chopped celery and red bell pepper to the skillet. Stir fry for another three minutes. The vegetables should just start to soften but still hold their shape and bite. This keeps the dish colorful and crunchy.
- Finish with Chicken Cashews and Sauce:
- Return cooked chicken to the skillet along with cashews. Pour the prepared sauce evenly over everything and toss vigorously for about two minutes. The sauce will bubble and thicken slightly coating every piece. Taste for seasoning and serve hot with rice and extra green onions.
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Every time I make this dish the aromatic combination of garlic and ginger sizzling in the pan always brings my kids rushing to the kitchen. Cashews remain my personal favorite not only for their crunch but also for their subtle sweetness which makes every bite memorable.
Storage Tips
Cashew chicken keeps well refrigerated for up to four days in an airtight container. Reheat gently on the stovetop with a splash of water to keep the sauce from thickening too much. Do not freeze if you want to keep the veggies crisp and cashews nicely crunchy.
Ingredient Substitutions
You can swap out chicken breast for chicken thighs for juicier bites or use tofu for a vegetarian twist. Bell peppers of any color are fine and snap peas or carrots work beautifully if celery is not available. If you are sensitive to soy use coconut aminos instead of soy sauce and maple syrup instead of honey also works if needed.
Serving Suggestions
Serve this cashew chicken over steamed jasmine rice for classic comfort. For a lighter meal try it with cauliflower rice or over soba noodles. I like to double the sauce when serving a crowd or add steamed broccoli on the side for a full takeout inspired spread.
Cultural and Historical Context
Cashew chicken is a dish that first took off in Chinese American restaurants where stir frying with nuts created a vivid texture contrast in every bite. It has roots in traditional Cantonese cuisine but the American version typically comes with a thicker sauce. Making it at home means you get all the best textures and can brighten the flavors as much as you want.
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Homemade cashew chicken makes even busy weeknights feel special. I hope you love every crunchy saucy bite as much as my family does.
FAQ sur la recette
- → Can I substitute different nuts for cashews?
Yes, toasted almonds or peanuts add a delicious crunch and can be used as alternatives if you don't have cashews on hand.
- → What vegetables work well with this dish?
Bok choy, snap peas, carrots, or broccoli all pair nicely and add a pop of color and nutrition.
- → How do I keep the chicken tender and juicy?
Cut the chicken evenly and avoid overcooking. Stir-fry quickly over high heat to lock in moisture.
- → Is this dish spicy?
It has a mild kick from Sriracha, but you can adjust the amount or omit it to suit your spice preference.
- → Can leftovers be stored and reheated?
Absolutely! Store in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave.
- → What pairs well with this dish besides rice?
Try serving with steamed noodles, cauliflower rice, or a crisp Asian-style salad for variation.