Cashew chicken stir fry is one of those stir fries that looks impressive but takes about 20 minutes start to finish.
The problem with most versions is rubbery chicken and cashews that turn soggy the second they hit the sauce. This one fixes both. Velveting the chicken with a quick cornstarch marinade keeps it tender, and the cashews go in at the very end so they stay crispy. Serve it with my chinese stir-fry garlic green beans for an easy takeout-style meal at home.
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This recipe uses chicken thighs, not breast. Thighs stay juicy even when the heat is high and the cooking is fast. They can take a little more time in the pan without drying out, which means more control and less margin for error. Once I switched I never went back.
The marinade does the heavy lifting before anything hits the pan. Give the chicken 10 to 15 minutes to soak in the soy and cornstarch mixture and you'll notice the difference. The texture comes out silky in a way that rushed, dry chicken just can't fake.
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What Is Cashew Chicken?
Cashew chicken is a classic stir fry made with bite-sized chicken pieces, crunchy roasted cashews, and a savory sauce. It's popular across Chinese-American restaurants and takeout menus, and for good reason. The combo of tender chicken, crispy nuts, and a sticky, salty-sweet sauce just works.
This version leans into the Chinese pantry staples - Shaoxing wine, dark soy sauce, dried red chilies - so the flavor has a little more depth than your average takeout order. It's the kind of dish that belongs in your regular 30-minutes-or-less dinner rotation.
Why You'll Love This Recipe
- Fast - From marinade to table in about 20 minutes
- Juicy chicken - Thighs stay tender even over high heat
- Crispy cashews - They go in last so they never get soggy
- Real depth of flavor - Two types of soy sauce plus Shaoxing wine make the sauce taste like it took way more effort
- Pantry-friendly - Most of these ingredients you probably already have
Ingredients
Here's what you'll need:
- Chicken thighs - Boneless, skinless thighs are the move here. They stay juicy under high heat in a way that breast just doesn't. Cut them into even pieces so everything cooks at the same rate.
- Shaoxing wine - This is a Chinese cooking wine and it adds a subtle depth to both the marinade and the sauce. You can find it at most Asian grocery stores. If you can't get it, dry sherry works as a substitute.
- Dark soy sauce - Thicker and slightly sweeter than regular soy sauce. It's what gives the sauce that deep caramel color. A little goes a long way.
- Dried red chilies - These add heat and a slightly smoky flavor. Leave them whole and let them sizzle in the oil for a few seconds before adding anything else. You can use more or fewer depending on how much heat you like.
- Roasted cashews - Already roasted cashews are what you want here. Raw cashews won't give you that crunch. Add them at the very end so they stay crispy in the sauce.
- Cornstarch - Used in the marinade to velvet the chicken. It coats each piece and creates a slightly silky texture when it hits the hot pan. Also helps the sauce thicken up at the end.
See recipe card for quantities.
How to Make Chicken and Cashew Stir Fry
- Marinate the Chicken - Cut chicken thighs into bite-sized pieces and add them to a bowl with light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss to coat and let it sit for 10 to 15 minutes while you prep everything else.
- Sauté the Onion and Garlic-
Heat oil in a wok or large skillet. Add onion, garlic, ginger, and dried red chilies. Stir fry for about 30 seconds, until everything smells amazing.
- Add the Chicken - Add the marinated chicken in a single layer. Let it sear for a couple minutes, then stir fry until lightly golden and cooked through.
- Add the Sauce - Pour in the sauce and toss everything together. Cook for about 1 minute, until the sauce thickens and coats the chicken.
- Add the Veggies - Add the bell pepper, green onions, and cashews. Toss quickly, just until the veggies are crisp-tender and the cashews are coated but still crunchy.
- Serve - Serve hot over steamed rice or fried rice. Eat right away so those cashews stay crispy.
Variations
Swap the protein - This works great with shrimp or thinly sliced beef. Adjust the cooking time since shrimp cooks fast (about 2 to 3 minutes total).
Make it vegetarian - Use firm tofu instead of chicken. Press it well, cube it, and follow the same steps. My easy soy glazed tofu uses a similar approach if you want a reference.
Add more vegetables - Snap peas, broccoli, baby corn, and zucchini all work well here. Add them with the bell pepper.
Adjust the heat - Want more kick? Add a teaspoon of chili garlic sauce to the stir fry sauce. Want less? Skip the dried chilies or use just one.
No Shaoxing wine - Dry sherry is the closest substitute. A small splash of rice vinegar with a pinch of extra sugar also works in a pinch.
What to Serve With Cashew Chicken
- Steamed white rice - The classic pairing. The sauce soaks right into the rice and it's exactly what you want.
- Garlic fried rice - My Filipino garlic fried rice pairs really well with this. The garlic in both dishes is not competing, it's building.
- Simple green salad - A light, fresh side balances the richness of the sauce.
- Stir fried vegetables - Keep it simple with garlic green beans or bok choy on the side.
Rose's Top Tips
- High heat is non-negotiable. Stir fry needs a screaming hot pan to get that sear on the chicken and cook the aromatics fast without steaming them. If your pan isn't hot enough, everything starts to steam and you lose all the texture.
- Don't crowd the chicken. If you pile it all in at once, it steams instead of sears. Cook in two batches if your pan isn't big enough. A good sear on the outside makes a real difference.
- Mise en place matters here. This dish moves fast. Have your sauce mixed, vegetables cut, and cashews measured before anything hits the pan. You won't have time to scramble once you start.
- Cashews go in last. This is the most important tip for texture. They only need about 30 seconds in the pan. Get them coated in the sauce and get the pan off the heat. Leaving them in too long makes them chewy instead of crunchy.
- Taste before you serve. Soy sauce brands vary in saltiness. Give the sauce a quick taste before pouring it in and adjust with a pinch of sugar if it's too sharp or a tiny splash of soy if it needs more depth.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. The cashews will soften as they sit, so if you're planning to have leftovers, keep the cashews separate and add them fresh when you reheat.
Reheat in a pan over medium heat with a splash of water to loosen the sauce. Microwave works too, just stir halfway through.
This one doesn't freeze as well because of the texture changes in the vegetables and cashews, so stick to fridge storage.
Recipe FAQs
You can, but thighs are better for stir fry. Breast dries out faster over high heat. If you use breast, cut it slightly thinner and don't overcook it. Pull it from the pan as soon as it's cooked through.
Ten to fifteen minutes is the minimum and it's worth it. The cornstarch in the marinade is what makes the chicken silky. If you're really pressed for time, even 5 minutes helps.
Roasted cashews are better for texture and flavor here. If you only have raw, toast them in a dry pan for a few minutes until golden before adding them to the stir fry.
It adds a depth of flavor that's hard to replicate exactly, but dry sherry is a solid substitute. If you can't use alcohol at all, a small splash of extra soy sauce with a pinch of sugar works as a workaround.
Make sure the cornstarch is fully dissolved in the water before adding it to the pan. Also, let the sauce cook for at least a full minute after adding it. High heat plus cornstarch equals a thick, glossy sauce.
More Recipes You'll Love
- Thai Basil Chicken and Mushroom
- Quick and Easy Soy Garlic Chicken
- Japanese Chicken Karaage
- Gai Pad Krapow
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Cashew Chicken Stir Fry
Equipment
- Wok or large skillet
Ingredients
For the Chicken Marinade:
- 1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1 tablespoon cornstarch mixed with 3 tablespoons water
For the Stir Fry:
- 2 tablespoons oil divided, or as needed
- 2-4 dried red chilies left whole
- 4 pieces garlic cloves
- 1 thumb julienned ginger
- 1 red bell pepper cut into bite-sized pieces
- ¾ cup roasted cashews
- 2 green onions sliced
For Serving:
- Steamed white rice or fried rice
Instructions
- Marinate the chicken. Add the chicken thighs to a bowl with light soy sauce, Shaoxing wine, cornstarch, and sesame oil. Toss until evenly coated, then let sit for 10 to 15 minutes while you prep the rest of the ingredients.1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces, 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch, 1 teaspoon sesame oil
- Mix the sauce. In a small bowl, combine light soy sauce, dark soy sauce, sugar, and the cornstarch-water mixture. Stir until the sugar dissolves and set aside.2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, 1 tablespoon cornstarch mixed with 3 tablespoons water
- Sear the chicken. Heat a wok or large skillet over high heat with a little oil. Add the chicken in a single layer and let it sear without moving for about 2 minutes. Flip and cook for another 1 to 2 minutes, until cooked through and lightly golden. Remove the chicken from the pan and set aside.1 ½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
- Cook the aromatics. Add a little more oil to the same pan if needed. Add the dried red chilies and let them sizzle for about 30 seconds.2 tablespoons oil, 2-4 dried red chilies
- Add the garlic and ginger. Stir fry for another 30 seconds, just until fragrant.4 pieces garlic cloves, 1 thumb julienned ginger
- Cook the bell pepper. Add the red bell pepper and stir fry for 1 to 2 minutes, until just tender but still crisp.1 red bell pepper
- Combine everything. Return the chicken to the pan and pour in the sauce. Toss everything together and cook for about 1 minute, until the sauce thickens and clings to the chicken.
- Finish with cashews. Add the roasted cashews and green onions. Toss once more, then remove the pan from the heat immediately so the cashews stay crisp.¾ cup roasted cashews, 2 green onions
- Serve hot. Spoon over steamed white rice or fried rice and serve right away.Steamed white rice or fried rice
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Notes
- Chicken thighs are best here because they stay juicy over high heat. Chicken breast can work, but slice it thinner and avoid overcooking.
- Do not skip the short marinade if you can help it. The cornstarch helps create that silky, tender stir fry texture.
- Use roasted cashews for the best crunch. If you only have raw cashews, toast them in a dry pan first until golden.
- Add the cashews at the very end so they stay crispy instead of turning chewy.
- Keep the heat high. A hot pan helps the chicken sear instead of steam.
- Cook the chicken in batches if your pan is small. Crowding the pan will prevent browning.
- Have everything chopped and ready before cooking because the stir fry moves quickly.
- Dry sherry is the best substitute for Shaoxing wine. If avoiding alcohol, use a small splash of extra soy sauce with a pinch of sugar.
- Add snap peas, broccoli, baby corn, or zucchini with the bell pepper if you want more vegetables.
- Store leftovers in an airtight container in the fridge for up to 3 days. The cashews will soften, so keep them separate if you know you’ll have leftovers.
- Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
- This dish does not freeze well because the vegetables and cashews lose their texture.
Shane says
Made this last night, the sauce thickened up perfectly and my kids actually ate the bell peppers!!!
Rose Sioson says
HI Shane! Kids eating bell peppers is basically a parenting win. Glad the sauce came together like that.