Asian Cashew Chicken
Asian Cashew Chicken – Salty, sweet, and spicy chicken dish tossed with veggies and cashews comes ready in no time. A quick and easy family weeknight meal!
This is my Asian-inspired chicken dish that comes together in no time, and it truly satisfies everyone. The cashews are the icing on the cake.
And if no one likes cashews, you can put peanuts, almonds, or macadamia nuts instead. Or leave them out altogether. You do whatever rocks your boat!
I am lucky to have been exposed to Asian cuisine, at least the basics, during my time waiting tables. So, I’m not shy about making it a staple in my household, especially since I’m from a different cultural background. Who can pass up salty, sweet, spicy, and juicy chicken anyway?
Recipe Ingredients
- Chicken – Boneless, skinless thighs are the way to go. Toss them in cornstarch, soy sauce, and oyster sauce for the Asian flair.
- The Sauce – More soy sauce and oyster sauce, chicken stock, brown sugar, garlic, ginger, onion, chili sauce, bell pepper, and fresh basil make a finger-licking good sauce for the win.
- Cashews (4 ounces or 115 grams) already toasted are the trademark nut for cashew chicken.
How to Make Asian Cashew Chicken
- Marinade – In a small bowl, combine cornstarch, soy sauce, and oyster sauce. Then add the chicken and mix well. Marinate it in the fridge for about 30 minutes.
- Sauce – In another bowl, combine the soy sauce, oyster sauce, chicken stock, water, cornstarch, and brown sugar. Set aside.
- Cook Chicken – Heat the wok or cast iron skillet with 2 tablespoons of oil, and then add chicken and let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or fully cooked. Remove the chicken and keep it warm.
- Saute – Add the onion to the wok and stir. Then add garlic, ginger, and chili sauce, and continue stirring for another 2-3 minutes.
- Add Sauce – Add the sauce and basil, and stir for about 2 minutes. Follow with the cashews, cooked chicken, and green onions. Stir for about a minute.
- Serve – Remove from heat and serve over rice.
More Incredible Chicken Recipes to Try
Asian Cashew Chicken
A salty, sweet, and spicy chicken dish tossed with veggies and cashews comes ready in no time. A quick and easy family weeknight meal!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Asian
Servings 4
Ingredients
- 1 teaspoon (4g) cornstarch
- ¼ tablespoon (1.5ml) soy sauce
- ½ tablespoon (1.5ml) oyster sauce
- 1 pound (450g) boneless, skinless chicken thighs, sliced
For the sauce
- 1 tablespoon (15ml) soy sauce
- ¼ cup (60ml) oyster sauce
- ½ cup (120ml) chicken stock
- 1 cup (240ml) water
- 1 tablespoon (12g) cornstarch
- 1-2 tablespoons (12-25g) brown sugar
- 3 cloves garlic, minced
- 1 teaspoon (4.5g) minced ginger
- 1 medium onion, chopped
- ½ teaspoon (3g) chili sauce
- 1-2 large bell pepper, red or green
- 4-5 leaves basil, chopped
Instructions
- Combine the cornstarch, soy sauce, and oyster sauce in a small bowl. Add the chicken, mix well, and marinate in the fridge.
- In another bowl, combine the soy sauce, sherry, water, chicken stock, oyster sauce, cornstarch, and brown sugar. Set aside.
- Heat a wok with about 2 tablespoons of oil. Add the chicken and let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken has fully cooked; remove and keep warm.
- Stir the onion, then add the garlic, ginger, and chili sauce. Continue stirring for another 2-3 minutes.
- Add the sauce mixture and basil, and stir for about 2 minutes. Follow with the cashews, cooked chicken, and green onions. Stir for about 1 minute until everything fully combines.
- Take it off the heat and serve over rice.
Tips & Notes:
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 140g| Calories: 214kcal (11%)| Carbohydrates: 17g (6%)| Protein: 24g (48%)| Fat: 5g (8%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 2g| Trans Fat: 0.02g| Cholesterol: 109mg (36%)| Sodium: 871mg (38%)| Potassium: 463mg (13%)| Fiber: 1g (4%)| Sugar: 6g (7%)| Vitamin A: 211IU (4%)| Vitamin C: 36mg (44%)| Calcium: 38mg (4%)| Iron: 1mg (6%)
Is there a substitute for oyster sauce? My kids are allergic to fish.
Christi,there is vegetarian oyster sauce made from mushrooms. It is available in most supermarkets.
Thanks!
Are you limited in the type of veggies to add? Can I use broccoli and mushrooms in the recipe?
You sure can.Adjust to suit your vegetable preferences but do not go overboard without adjusting sauce.