Best Cashew Chicken Recipe

5 from 2 votes

This sweet, crispy, saucy recipe for cashew chicken is a breeze to make at home and tastes just as good as your favorite takeout. Each crispy piece of chicken is coated in a savory cashew and garlic sauce with sauteed veggies.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Chinese

Servings: people

Calories: 577kcal

Author: The Carefree Kitchen

Ingredients

Chicken Brine

2 pounds chicken breasts cut into 1" pieces
8 cups water cold
1 teaspoon baking soda

Crispy Chicken Batter

2 tablespoons cornstarch
1 tablespoon soy sauce
1 large egg white
1/4 teaspoon black pepper
4 tablespoons avocado oil

Garlic Sauce

1/3 cup soy sauce
1/3 cup chicken broth
2 tablespoons brown sugar
1 clove garlic grated or minced
1 teaspoon ginger grated or minced
2 teaspoons rice wine vinegar
1/2 teaspooon sesame oil
1 tablespoon cornstarch
1 medium onion cut into 3/4" chunks
2 medium bell peppers cut into 3/4" chunks (any color)
1/2 cup cashews raw or lightly salted

US Customary - Metric

Instructions

Place diced chicken in a bowl and cover with cold water. Add 1 teaspoon of baking soda, mix, and let the chicken sit while you are preparing the other ingredients.
Drain the water off the chicken chunks, use a paper towel to pat dry, then add the chicken back to your bowl. Sprinkle 2 tablespoons of cornstarch over the chicken and mix using tongs, then add the soy sauce, egg white, and pepper. Toss again until combined and the cornstarch mixture resembles a paste.
Heat a large skillet over medium high heat and add the avocado oil. Add the chicken to the hot pan leaving space between each piece of chicken, cooking in two batches if necessary. Cook for 3-4 minutes until the chicken is golden brown on the pan side, then use the tongs to flip the chicken and cook again until lightly golden brown. Once crispy and golden on all sides, transfer chicken to a paper towel lined plate.
In the same pan, add the onions and cook for about 2 minutes. Add the peppers and cook for another 2 minutes, or until the onions and peppers are slightly tender.
In a small bowl add the soy sauce, chicken broth, brown sugar, grated garlic, grated ginger, rice wine vinegar, sesame oil, and cornstarch. Whisk together until the cornstarch is dissolved, then add to the pan with the veggies and cook over medium until it comes to a boil. Once it boils, add the chicken and cashews, toss in the sauce, then remove from heat.
Serve immediately over prepared rice. Enjoy!

Notes

Storing instructions: store leftover chicken in an airtight container in the fridge for up to 3 days.

Reheating: you can microwave leftovers, but for the best flavor I recommend making a smaller batch of garlic sauce and reheating the chicken in that over the stovetop.

Nutrition