Easy Homemade Cashew Chicken: Your Go-To Recipe for a Quick & Delicious Takeout Favorite
Say goodbye to expensive takeout and hello to this incredibly easy cashew chicken recipe you can whip up right in your own kitchen. It comes together in mere minutes using ingredients you likely already have on hand, making it perfect for any weeknight!
There’s a special place in many hearts for Chinese cuisine, and my family is no exception. While we adore classics like Chicken Lo Mein, more often than not, it’s the homemade version gracing our dinner table instead of a takeout box. The primary reason? Crafting our favorite dishes at home allows us complete control over the ingredients, ensuring freshness and quality. Plus, let’s be honest, many of these beloved recipes are surprisingly simple and quick to prepare, saving both time and money.
Take our favorite Chow Mein Noodles, for instance. It’s a dish that can be ready in a remarkable 15 minutes. When you consider the time it takes to order takeout, drive to the restaurant, pick up your food, and then return home, making it yourself often proves to be significantly faster. This homemade approach also opens up a world of customization, allowing you to add all your favorite vegetables or adjust flavors to your preference, creating a meal perfectly tailored to your family’s tastes.
Growing up, diverse Asian flavors were rarely on our dinner menu. Dishes like Quick Chicken Curry were simply unheard of in our household. It wasn’t until I reached adulthood and began exploring the culinary world on my own that I discovered the rich and comforting flavors of many Asian recipes. One standout discovery was Chicken Tikka Masala – oh, the aromatic spices and creamy texture quickly made it a family favorite. This exploration broadened my palate and inspired me to recreate beloved takeout dishes at home, leading to many successful kitchen adventures.
Interestingly, the one exception to our limited Asian food exposure was cashew chicken. It was practically the only “adventurous” dish my dad would consider, and he genuinely thought he was being quite bold for ordering it! This memory makes this homemade cashew chicken recipe even more special. It’s designed to capture the comforting essence of our favorite takeout version, but transformed into a healthier, easier, and just as delicious meal you can enjoy from the comfort of your home. It’s a nostalgic nod to simpler times, now perfected for the modern home cook.
Essential Ingredients for Perfect Homemade Cashew Chicken
Crafting delicious cashew chicken doesn’t require a trip to a specialty store or obscure ingredients. Many of the key components are likely already in your pantry or easily found at any major grocery store. Here’s a detailed breakdown of what you’ll need for this quick and flavorful stir-fry, along with notes on why each ingredient is important:
- Chicken: Opt for 1 to 1 1/2 pounds of boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Thighs tend to retain more moisture and stay incredibly tender, but breasts work beautifully too.
- Water Chestnuts: An 8 oz can of sliced water chestnuts, chopped, provides that signature crisp texture that makes cashew chicken so satisfying and distinguishes it from other stir-fries.
- Garlic: Four cloves of grated fresh garlic are crucial for a fragrant and flavorful base, infusing the dish with its pungent aroma.
- Onions: Half a cup of finely chopped onion adds a sweet and savory depth, caramelizing slightly as it cooks alongside the chicken.
- Cashews: The undisputed star of the show! Three-quarters of a cup of roasted cashews adds a rich, buttery crunch and distinctive nutty flavor that defines this dish.
- Rice Wine Vinegar: Two tablespoons of rice wine vinegar introduce a touch of much-needed acidity, balancing the sweetness of the hoisin sauce and brightening the overall flavor profile.
- Hoisin Sauce: Five tablespoons of this savory, slightly sweet, and tangy Chinese BBQ sauce form the backbone of our cashew chicken sauce, providing deep umami and gloss.
- Cornstarch: One tablespoon of cornstarch serves a dual purpose: it creates a light coating on the chicken for tenderizing, and later, it acts as a thickening agent for the sauce, giving it that desirable takeout consistency.
- Salt and Pepper: Half a teaspoon of salt and a quarter teaspoon of pepper are basic but essential seasonings to enhance the natural flavors of the chicken and vegetables.
- Sesame Oil (or Vegetable Oil): One tablespoon of sesame oil is recommended for stir-frying, as it imparts a distinct Asian aroma and nutty flavor. Vegetable oil can be used as a neutral alternative.
- Water: One-third cup of water is used to thin the hoisin sauce to the right consistency, ensuring it coats everything evenly without being too thick.
The Secret to the Perfect Cashew Chicken Sauce: Simple & Flavorful
The sauce for this cashew chicken is surprisingly simple yet incredibly packed with flavor. It relies on just a few pantry staples: hoisin sauce, a bit of water, and rice wine vinegar. Hoisin sauce is readily available in the Asian foods aisle of virtually any grocery store, meaning no special trips are needed to gather ingredients for this fantastic meal. This straightforward combination yields a sauce that’s savory, subtly sweet, perfectly tangy, and wonderfully glossy, ensuring it clings beautifully to every piece of chicken and vegetable, elevating the entire dish to takeout-level deliciousness.
Enhance Your Stir-Fry: Creative Ways to Add More Vegetables
While the classic cashew chicken often features just water chestnuts for that satisfying crunch – a tradition I fondly remember from my childhood takeout spot – this recipe is incredibly versatile when it comes to vegetables. Incorporating more veggies not only boosts the nutritional value but also adds vibrant colors, diverse textures, and fresh flavors to your stir-fry. If you’re looking to bulk up the dish, increase your daily vegetable intake, or simply add more garden-fresh goodness, here are some excellent choices:
- Bell Peppers: Red, yellow, or orange bell peppers, sliced thinly, add natural sweetness and a lovely crisp-tender texture. They also contribute beautiful color.
- Broccoli Florets: A classic stir-fry addition, broccoli cooks quickly and adds a hearty, slightly bitter green element that pairs well with the sweet-savory sauce.
- Snow Peas: For a delicate crunch and a touch of sweetness, snow peas are a fantastic choice. They cook very fast, so add them towards the end.
- Zucchini or Yellow Squash: These mild vegetables, when sliced or diced, absorb the sauce beautifully and add healthy volume without overpowering the main flavors.
- Carrots: Julienne or thinly sliced carrots add a hint of sweetness and bright orange color, along with a satisfying crunch.
- Mushrooms: Sliced button, cremini, or even shiitake mushrooms add an earthy, umami depth to the stir-fry.
- Green Beans: Trimmed fresh green beans offer a satisfying snap and verdant color.
For best results, remember to cut all vegetables into similar-sized pieces to ensure even cooking. Consider adding harder vegetables (like broccoli or carrots) earlier in the stir-fry process with the chicken and onions, and softer ones (like snow peas or zucchini) later, just before the sauce, to prevent them from becoming overcooked and mushy. This staggered approach guarantees every ingredient is cooked to perfection, contributing to a harmonious and texturally rich dish.
Step-by-Step Guide: How to Make Cashew Chicken at Home in Minutes
This recipe is designed for maximum flavor with minimal effort, making it an absolute lifesaver for busy weeknights. With a prep time of just 5 minutes and a cook time of around 10 minutes, you can have a delicious and wholesome meal on the table faster than ordering takeout. Follow these simple steps to bring this delectable cashew chicken to your table:
- Prepare the Chicken: In a medium bowl, combine your cut chicken pieces with cornstarch, salt, and pepper. Toss thoroughly by hand or with tongs, ensuring each piece is evenly coated. This crucial step helps create a protective barrier that seals in moisture, guaranteeing incredibly tender chicken that won’t dry out during the high-heat cooking process.
- Whisk the Sauce: In a separate small bowl, whisk together the hoisin sauce, rice wine vinegar, and water until completely smooth. Having your sauce ready ahead of time is key to the rapid cooking of this dish, allowing for a seamless transition between steps.
- Brown Chicken and Onions: Heat your tablespoon of sesame oil (or vegetable oil) in a large skillet or wok over medium-high heat. Once shimmering, add the coated chicken pieces and the finely chopped onions. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is beautifully browned on all sides and mostly cooked through. The onions should have softened and become translucent, releasing their sweet aroma.
- Add Aromatics and Crunch: Stir in the grated garlic and the chopped water chestnuts. If you’re incorporating other harder vegetables like bell peppers or carrots, add them at this stage as well. Continue to sauté for another 1-2 minutes until the garlic is wonderfully fragrant and the vegetables begin to soften slightly but still retain a bit of crispness.
- Deglaze and Simmer: Pour the two tablespoons of rice wine vinegar into the skillet. Let it cook for just one minute, stirring and scraping up any browned bits from the bottom of the pan – this process, called deglazing, adds incredible depth of flavor to your sauce! Then, pour your prepared hoisin sauce mixture over the chicken and vegetables. Bring the mixture to a gentle simmer, stirring continuously. Allow the sauce to thicken slightly and fully coat all the ingredients. Continue cooking until the chicken is completely cooked through (no pink remaining) and the sauce reaches your desired glossy consistency.
- Finishing Touch: Remove the skillet from the heat to prevent overcooking. Stir in the ¾ cup of roasted cashews, ensuring they are well distributed. If using, garnish generously with freshly chopped green onions for a vibrant pop of color and a mild, fresh oniony bite.
- Serve: This savory cashew chicken is traditionally served immediately over fluffy steamed white rice, but feel free to customize your meal. Brown rice offers a nuttier flavor and more fiber, while noodles or cauliflower rice are excellent alternatives. For a lighter, low-carb option, consider serving it as vibrant lettuce wraps.
Storage and Reheating Tips for Delicious Leftovers
One of the many benefits of this homemade cashew chicken is how wonderfully it reheats, making it an excellent candidate for meal prep or enjoying delicious leftovers throughout the week. If you happen to make a larger batch, you’ll be delighted by how well it maintains its flavor and texture, often tasting even better the next day as the flavors meld.
How to Store:
- Refrigeration: Allow any leftover cashew chicken to cool completely at room temperature (this usually takes about 30-60 minutes) before transferring it to an airtight container. Promptly refrigerate it within two hours of cooking. It will keep well in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, this dish can be frozen. Place cooled cashew chicken (without rice, as cooked rice can change texture upon freezing and reheating) in a freezer-safe container or heavy-duty freezer bag. Ensure as much air as possible is removed from the bag to prevent freezer burn. It will keep well in the freezer for up to 2-3 months. Thaw frozen cashew chicken overnight in the refrigerator before reheating.
How to Reheat:
- Skillet Method (Recommended): For best results, especially if you have a larger amount, reheat the cashew chicken in a skillet over medium heat. Add a splash of water or chicken broth (1-2 tablespoons per serving) to help loosen the sauce and prevent it from drying out. Stir occasionally and gently until warmed through, about 5-7 minutes. This method helps maintain the chicken’s tenderness and the vegetables’ slight crispness.
- Microwave Method (Convenient): For individual servings, the microwave is a quick and convenient option. Place your portion in a microwave-safe dish, cover loosely with a lid or microwave-safe plastic wrap (vented), and heat on high for 1-2 minutes, stirring halfway through, until thoroughly hot. Be careful not to overheat, as this can make the chicken tough.
This cashew chicken recipe has been a beloved staple in our family for years, cherished for its incredible ease and universal appeal. It truly can’t get any simpler to prepare: brown the chicken, mix in the sauce, and within about 20 minutes, a wholesome, flavorful, and satisfying dinner is ready on the table. It’s the perfect solution for those busy evenings when you crave something delicious without a lot of fuss, proving that homemade can truly rival – and often surpass – takeout.
Explore More Asian-Inspired Dinner Recipes from Our Kitchen
If you loved this cashew chicken and are looking to expand your repertoire of Asian-inspired dishes, here are some other fantastic recipes from my kitchen that are equally delicious and perfect for dinner. Each offers a unique flavor profile and a satisfying meal:
- Spicy Asian Chicken Noodles: A flavorful and zesty noodle dish with tender chicken, packed with a delightful kick.
- Asian Chicken Wraps: Light, fresh, and bursting with vibrant Asian flavors, these wraps are great for a quick lunch or a fun, interactive dinner.
- Teriyaki Chicken: A classic sweet and savory teriyaki chicken, perfect over rice or noodles, and always a crowd-pleaser.
- Asian Noodle Bowls with Pork: Hearty and satisfying bowls featuring tender, marinated pork and delicious, slurp-worthy noodles.
- Kung Pao Chicken: A famous spicy, sweet, and tangy stir-fry with roasted peanuts and a fiery Sichuan pepper kick.
- Garlic Beef Noodle Bowls: Rich, savory beef paired with fragrant garlic and hearty noodles for a deeply satisfying meal.
- Five Spice Pork Lo Mein: A fragrant and flavorful noodle dish featuring tender pork and traditional Chinese five-spice powder for an aromatic twist.
- Ground Mongolian Beef: A quick, easy, and budget-friendly take on the popular Mongolian Beef, perfect for a speedy weeknight meal.
Cashew Chicken
Video
Ingredients
- 1 to 1 1/2 pounds boneless skinless chicken thighs, (or breasts), cut into 1 inch pieces
- 1 Tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 Tablespoon sesame oil
- 4 cloves garlic, grated
- 1/2 cup onion, finely chopped
- 1 8 oz can sliced water chestnuts, chopped
- 2 Tablespoons rice wine vinegar
- 5 Tablespoons Hoisin sauce
- 1/3 cup water
- 3/4 cup roasted cashews
- Green onions, optional garnish
- 2 cups cooked white rice
Instructions
- In a bowl combine chicken, cornstarch, salt and pepper. Toss to coat thoroughly, ensuring each piece is covered.
- In a large skillet or wok, heat sesame oil over medium-high heat. Add the coated chicken pieces and finely chopped onions. Cook for about 5-7 minutes, stirring occasionally, until the chicken is beautifully browned on all sides and mostly cooked through. The onions should be softened and translucent.
- Stir in the grated garlic and chopped water chestnuts. If adding other harder vegetables like bell peppers or carrots, incorporate them now. Sauté for another 1-2 minutes until the garlic is aromatic and vegetables begin to soften slightly.
- Pour the rice wine vinegar into the chicken mixture. Allow it to cook for 1 minute, letting the vinegar deglaze the pan and add a bright tang.
- Add the pre-mixed hoisin sauce and water to the skillet. Bring to a gentle simmer and cook for a few more minutes, stirring frequently, until the sauce thickens to a glossy consistency and the chicken is fully cooked through.
- Remove the skillet from heat. Stir in the roasted cashews. If desired, garnish with fresh green onions for added color and a mild oniony bite.
- Serve immediately over your choice of fluffy white rice, brown rice, or noodles for a complete and satisfying meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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