published May 03, 2024 Cashew chicken is a perfect example of how mixing different cultures and cuisines can lead to some truly delicious meals! While the flavors and methods in this recipe are characteristically Chinese, it was actually created in Springfield, Missouri by a Chinese American chef in the ‘60s. And now it’s enjoyed all over the country! The velvet chicken is accompanied by crunchy cashews and stir-fried peppers, onions, and bamboo shoots. There’s a bit of sweetness there, plus plenty of bold flavors in the stir-fry sauce from some chili paste, Hoisin, and chicken stock. Stir that sticky, savory sauce in with some steamed rice or lo mein noodles so you don’t waste a single drop! All of the textures and flavors we love about Chinese cooking are all right there! It’s a little milder than some, especially compared to spicy Szechuan eggplant stir fry or sweet stir-fried broccoli and beef.
Recommended Tools
Wok – The size and shape of the wok is very advantageous for stir-frying. You can move some ingredients to the cooler, outer edges while quickly cooking new ingredients in the hotter center.
Storing and Reheating
This is a great leftover meal! Add everything to an airtight storage container and refrigerate for up to 4 days. The chicken and vegetables continue to soak up the sauce, so they’re extra tasty as a next-day lunch or dinner. Chicken breast meat is leaner and lower in fat compared to thigh meat, making it a healthier option for those watching their calorie and fat intake. However, thigh meat offers more flavor and moisture due to its higher fat content, making it a tastier choice for dishes where richness is desired. That said, when diced small like this I prefer the texture of chicken breast meat personally. Use whichever you prefer!
Chicken – While usually made with chicken, this cashew chicken recipe can become a beef, pork, or even tofu stir-fry! Marinade – The brief, yet effective, marinade of egg white and cornstarch keeps the meat moist. For flavor, I also add soy sauce and white pepper. Vegetables – My favorite vegetables to throw in with my cashew chicken are green bell pepper, white onion, and green onions. I’m also a big fan of bamboo shoots, which you can substitute with cabbage or asparagus if needed or preferred. Raw Cashews – Start with raw cashews and toast them yourself for a beautifully fresh, nutty flavor! Plus, using raw nuts means you get to season exactly the way you like. Hoisin Sauce – It’s a thick sauce that’s almost overwhelmingly salty and tangy, and just a bit sweet. Chili Paste – This ingredient adds heat — and not a whole lot else. I would avoid substitutes like gochujang, sriracha, or homemade concoctions that might add more sweetness or acidity than you’re looking for. Chicken Stock – Substitute as needed with chicken broth or vegetable broth.
Reheat in a saucepan if you want a bit of texture on the stir-fry, or microwave in short intervals until warmed through. Love this recipe? Share it with the world on Pinterest.
