Cashew Chicken

Cashew Chicken is a popular stir-fry dish known for its perfect balance of tender chicken, crunchy cashew nuts, crisp vegetables, and a savory, mildly sweet sauce. Originating from Chinese-inspired cuisine, this dish is widely enjoyed for its rich flavors and quick cooking time. Cashew Chicken is ideal for weeknight dinners and pairs beautifully with steamed rice or noodles.

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Ingredients

For the Chicken

• 500 grams boneless chicken (breast or thigh), cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• ½ teaspoon black pepper
• 1 teaspoon oil

For the Stir-Fry

• ¾ cup cashew nuts (raw or lightly roasted)
• 2 tablespoons oil (vegetable, peanut, or sesame oil)
• 1 medium onion, cut into chunks
• 1 green bell pepper (capsicum), cut into squares
• 1 red bell pepper, cut into squares (optional)
• 2–3 cloves garlic, minced
• 1 teaspoon ginger, finely chopped

For the Sauce

• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce (optional)
• 1 tablespoon brown sugar or honey
• ½ cup chicken stock or water
• 1 teaspoon cornstarch
• ½ teaspoon black pepper
• ¼ teaspoon white pepper (optional)

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Preparation Steps

Step 1: Marinate the Chicken

1. In a bowl, combine chicken pieces, cornstarch, soy sauce, black pepper, and oil.
2. Mix well so each piece is evenly coated.
3. Set aside for 15–20 minutes to allow the chicken to absorb the flavors and become tender.

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Step 2: Prepare the Sauce

1. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar or honey, chicken stock, cornstarch, black pepper, and white pepper.
2. Stir until the cornstarch dissolves completely.
3. Keep the sauce ready near the cooking area, as stir-frying happens quickly.

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Cooking Instructions

Step 3: Cook the Cashews

1. Heat 1 tablespoon oil in a wok or large pan over medium heat.
2. Add the cashew nuts and stir-fry for 1–2 minutes until lightly golden and fragrant.
3. Remove the cashews from the pan and set aside.

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Step 4: Cook the Chicken

1. In the same pan, add another tablespoon of oil.
2. Add the marinated chicken pieces in a single layer.
3. Cook over medium-high heat for 3–4 minutes without stirring too much, allowing the chicken to sear.
4. Stir and continue cooking until the chicken is fully cooked and lightly golden.
5. Remove the chicken from the pan and set aside.

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Step 5: Stir-Fry the Vegetables

1. Add a little more oil to the pan if needed.
2. Add garlic and ginger, and sauté for a few seconds until aromatic.
3. Add onion and bell peppers.
4. Stir-fry on high heat for 2–3 minutes until the vegetables are slightly tender but still crisp.

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Step 6: Combine and Finish

1. Return the cooked chicken to the pan with the vegetables.
2. Pour in the prepared sauce and stir well to coat everything evenly.
3. Cook for 2–3 minutes, stirring continuously, until the sauce thickens and becomes glossy.
4. Add the toasted cashew nuts and mix gently.
5. Taste and adjust seasoning if needed.

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Serving Suggestions

• Serve hot with steamed jasmine rice or fried rice.
• Pair with noodles or enjoy on its own as a light meal.
• Garnish with spring onions or sesame seeds if desired.

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Tips and Variations

• Use chicken thighs for juicier results and chicken breast for a leaner option.
• Add vegetables like carrots, zucchini, or snap peas for extra texture and color.
• For a spicy version, add dried red chilies or chili sauce to the stir-fry.
• If oyster sauce is unavailable, increase soy sauce slightly and add a pinch of sugar.
• Avoid overcooking the cashews, as they can turn bitter.

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Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently in a pan over medium heat or in the microwave until warmed through.
• Add a splash of water or stock while reheating to loosen the sauce if needed.