Cashew Chicken is one of my favorite comfort foods when the weather is gloomy and I need something to warm me from the inside.
It has been raining for the last four days, and today the storm comes with sleet. While I do love the rain, a bit of sunshine would lift everyone’s mood.
On days like this I often stay in bed wrapped in a blanket and read or watch TV. But sometimes I prefer to cook something comforting that fills the house with a warm, inviting aroma.
Click here for more of my delicious recipes with chicken.
When the weather is dreary, I like to make dishes I can cradle in my hands: a steaming bowl of rice, tender chicken and vegetables, and fragrant sauce. Homemade stir-fry is hard to beat for that kind of comfort.
Takeout, instant ramen or a pizza delivery are convenient, but nothing compares to a fresh stir-fry made at home. The aroma alone makes the whole house feel cozy.
This version of Cashew Chicken is simple, satisfying and ideal for a rainy afternoon. It’s tender chicken with crisp vegetables, crunchy cashews and a balanced sauce—perfect served over steamed rice.
Don’t be intimidated by the ingredient list; many items repeat across the marinade, stir-fry and sauce. I separate them here to make the recipe easier to follow.
The result is a comforting bowl of tender chicken, vegetables and rice with a glossy, flavorful sauce. It’s quick to prepare and makes a great weeknight dinner.
Recipes you may like:
ASIAN STYLE CHICKEN AND PINEAPPLE LETTUCE WRAPS
CHICKEN STIR FRY WITH RICE NOODLES
ASIAN BEEF SKEWERS
GENERAL TSO’S TOFU
Cashew Chicken
10 minutes
10 minutes
20 minutes
40 minutes
Tasty, easy and quick dinner idea.
Ingredients
- 1 chicken breast, skinned and cut into cubes
- ½ cup raw cashews (about 4 oz / 113 g)
- 20 min. Marinade for chicken:
- 3 garlic cloves, minced
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp rice vinegar or rice wine
- 4 scallions, roughly chopped
- ½ tsp red chili flakes
- 3 drops sesame oil
- 1 tbsp all-purpose flour or cornstarch
Stir Fry:
- 1 tbsp oil for frying (peanut, sunflower, canola or soybean oil)
- 2 red bell peppers (or any color you prefer), sliced
- ½ cup frozen green beans
- 4 mushrooms, sliced
- ½ cup frozen broccoli florets
- ½ onion, sliced
- 3 inch piece fresh ginger, minced
- 2 garlic cloves, minced
- ½ tsp sesame oil
- ½ tsp ground black pepper
- ½ tsp red chili flakes
Sauce:
- 1–2 tbsp oyster sauce
- 1 tbsp light soy sauce (or to taste)
- 1 tbsp rice vinegar
- 5½ tbsp chicken broth (reduced-sodium or sodium-free)
- ¼ tbsp sugar (up to ½ tbsp if you prefer)
- 4 drops sesame oil
Garnish:
- Chopped scallion greens
Instructions
Marinating the chicken:
- Remove the chicken skin and cut the breast into bite-sized cubes. Combine the chicken with the minced garlic, oyster sauce, light soy sauce, rice vinegar, chopped scallions, chili flakes and sesame oil. Mix well to coat.
- Toss the lightly coated chicken with the flour or cornstarch so each piece is evenly coated. Cover and let marinate for about 20 minutes while you prepare the sauce in a separate bowl.
Stir fry:
- Heat the wok or a large frying pan and add the frying oil. When hot, add the marinated chicken and cook for 2–3 minutes, turning the pieces so they brown evenly.
- Add the vegetables and seasonings, keeping garlic and sesame oil for the last minute to preserve their aroma. Stir-fry until vegetables are crisp-tender.
- Add the cashews and pour the prepared sauce over the chicken and vegetables. Stir to combine, then turn off the heat and stir for another 10–20 seconds so the sauce coats everything.
Sauce:
- Whisk the oyster sauce, soy sauce, rice vinegar, chicken broth, sugar and sesame oil together. Taste and adjust: if the sauce is too salty, add a little water or more broth.
- When the chicken and vegetables are nearly done, add the sauce and toss until everything is well glazed. Serve immediately with steamed rice and a sprinkle of chopped scallions.
Notes
How to make steamed rice:
Rinse short-grain rice 2–3 times under cold water until the rinse water runs clear to remove excess starch. Use a ratio of 1 cup rice to 2 cups water, add two pinches of salt. Bring to a boil, then reduce to low, cover and simmer for about 10 minutes. Turn the heat off and keep the lid on for 5 minutes to finish steaming. Fluff with a fork before serving.
- Adjust soy sauce and oyster sauce amounts for your taste and sodium preferences. If you have only regular chicken stock, dilute it with water to reduce salt. You can also substitute tofu for chicken or use any vegetable combination you prefer.
Did you make this recipe?
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