Cashew Chicken
This delicious Cashew Chicken is a hot favorite at our house. In it, crispy chunks of white meat chicken combined with scallions and toasted cashews are then then tossed in a kicked-up sauce. This recipe isn’t a take out fake out, it’s much better than anything you’ll pay a mint for and tote home in a cardboard container. This is my own take on an Asian favorite. Chopsticks are optional.
Easy Cashew Chicken Recipe
Do Southerners eat Cashew Chicken? You bet we do! Southerners eat a variety of foods just like any other part of the country. It never ceases to amaze me that some think that Southern food is all about fried chicken and gravy. Don’t get me wrong, we make comfort food like no other. We love our crispy fried chicken and gravy, macaroni and cheese, biscuits and sweet tea. Even though I’ve had occasion to eat all of those things, they still seem like a treat to me. Why? Because we really don’t eat those foods every single day. We also love Italian, Mexican, Indian, Greek, Mediterranean, Japanese and Chinese food just as much as anyone else.
How to Make the Best Cashew Chicken Recipe
This Asian inspired cashew chicken is made completely on the stove top. The chicken pieces are coated with cornstarch and then fried until crispy and golden.
- Ingredients you’ll need to make homemade Cashew Chicken: Boneless skinless chicken breasts, cashews, green onions, sesame seeds, cornstarch, olive oil, sesame oil, garlic salt, hoisin sauce, teriyaki sauce, rice wine vinegar, tomato paste, light brown sugar, garlic powder or granulated garlic, red pepper flakes, ground ginger and cooked jasmine or basmati rice for serving.
- Kitchen gadgets you’ll need: Mixing bowls, measuring cups and spoons, a whisk, a large skillet, sharp knife and cutting board,
- You’ll need to fry the chicken in batches being careful not to overfill the pan for the best results. After a quick sauté of the green onion and cashews it takes seconds to whisk together the easy sauce.
- Add the chicken back to the pan, give it a toss with the crisp tender green onion and roasted cashews and the warm sauce will pull it all together
- Serve this chicken with a side of Roasted Sugar Snap Peas or Teriyaki Rice Pilaf with Mushrooms and Peas.
- Store leftover Cashew Chicken chilled in the refrigerator for up to 3 days. Reheat gently in single servings in the microwave.
More Easy Southern Style Chicken Recipes to Make
More chicken recipes you may like to add to the dinner menu:
- Serve a taste of New Orleans with this Chicken and Rice Gumbo recipe.
- These Air Fryer Chicken Thighs are marinated in yogurt and seasoned Greek-style.
- Make ahead Barbecue Chicken and Bacon Foil Packs with easy clean up, too.
- Nashville Hot Chicken Strips will bring the heat to supper.
- Asian Sesame Chicken Pasta can be served warm, at room temperature or chilled.
- Raspberry Chicken from Life in the Lofthouse.
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Cashew Chicken
Ingredients
- 3 lb boneless skinless chicken breasts bite size cubes
- 1/4 tsp garlic salt
- 3 Tbsp cornstarch divided
- Olive oil
- 1 tsp sesame oil additional as needed
- 1 bunch green onions thinly sliced
- 3/4 cup roasted cashews unsalted or lightly salted
- 1 7 oz jar Hoison sauce
- 1/4 cup low sodium teriyaki sauce
- 2 Tbsp rice wine vinegar
- 1 Tbsp tomato paste
- 1 Tbsp brown sugar
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- 1/4 tsp ground ginger
- Jasmine or Basmati rice for serving
Instructions
- Season the cubed chicken with garlic salt. Toss with 2 Tbsp cornstarch until coated on all sides.
- Preheat a large skillet drizzled with olive oil and 1 tsp sesame oil over medium-high heat.
- Add the chicken pieces to the skillet in a single layer. Fry the chicken in batches until browned on both sides and no pink remains. Around 3-4 minutes. Add additional olive and sesame oil between batches as needed. Remove to a platter.
- After all of the chicken is cooked, add the green onions and cashews to the pan. Saute for 2 minutes or until the onion has softened and the cashews are warmed. (Reserve 2 Tbsp green onion for garnishing)
- Meanwhile, in a small mixing bowl whisk together the remaining 1 Tbsp cornstarch, hoison sauce, teriyaki, rice wine vinegar, tomato paste, brown sugar, garlic powder, red pepper flakes and ground ginger.
- Add the sauce to the skillet. Cook over medium allowing it to bubble and thicken for around 2-3 minutes. Stir constantly. Add additional tomato paste 1 Tbsp at a time if needed, to thicken.
- Add the chicken back to the pan. Stir gently until the chicken is heated through and evenly coated with sauce.
- Serve immediately over cooked rice, garnished with green onion.
Notes
Nutrition
Melissa,
Can you use another nut to replace the cashew? I do not enjoy the taste of cashews is the reason I am asking.
Hi Beth, You could maybe use peanut.? I haven’t tested it but, they’re pair well with Asian flavors. Maybe adjust the amount at your discretion.
I haven’t used SWEET Asian chilli sauce . Your recipe states that to add some heat to substitute some SWEET Asian chilli sauce for the red chilli flakes. Is the SWEET Asian chilli sauce actually hot?
Sweet Asian chili sauce is indeed hot. If you’re capitalizing the word “SWEET” to imply it shouldn’t be, I recommend you proceed with caution, it most certainly is.
Sounds great,can’t wait to try it
Apparently I’m allergic to something in teriyaki sauce, any suggestions of what I can use in place of that?
Hmmm, my guess is soy sauce wouldn’t work either. I’m not sure I have a substitute for either.
You might be gluten intolerant, and a lot of soy sauce has wheat in it. I buy gluten free soy sauce and make teriyaki myself. Not sure what to do about the hoisin sauce though….
your recipes look wonderful – can’t wait to try some
Thanks so much, welcome and visit often.