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Scrumptious Cashew Chicken Recipe
Ash Tyrrell

Scrumptious Cashew Chicken Recipe

I made this Cashew Chicken last night, and honestly, it felt like a little restaurant-quality magic right in my kitchen. The chicken turned out so tender, the cashews gave the most satisfying crunch, and the sauce brought everything together in the best way.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 medium chicken breasts or thighs diced (thighs stay juicier, while breasts are leaner).
  • 1/3 cup roasted cashews avoid salted ones—they can make the dish too salty.
  • 2 garlic cloves grated or minced (fresh garlic makes the sauce bolder).
  • 1 teaspoon minced fresh ginger don’t use ground—fresh adds warmth and spice.
  • 2 tablespoons soy sauce regular or low-sodium, depending on your taste.
  • 1 tablespoon oyster sauce gives depth with a mild sweetness.
  • 1 teaspoon sugar balances out the salty flavors.
  • 1 teaspoon mirin optional, adds shine and a touch of sweetness.
  • 1 teaspoon rice vinegar for tang and balance.
  • 1 teaspoon cornstarch or potato starch helps crisp the chicken.
  • 2 spring onions chopped (for a bright garnish).
  • 1 teaspoon sesame seeds optional, for nutty flavor.
  • Salt and black pepper to taste season lightly—soy sauce already has salt.
  • Chili flakes optional, if you want extra heat.

Method
 

  1. First, dice the chicken into bite-sized pieces and season lightly with salt and pepper. Toss the chicken with cornstarch so it cooks with a light crisp coating. Chop the spring onions, mince garlic and ginger, and measure out your cashews. Doing this prep ahead makes the cooking process smooth and stress-free.
  2. Heat a little oil in a skillet over medium heat. Cook the chicken for 6–8 minutes until it’s golden and cooked through. Remove and set aside. In the same skillet, toast the cashews for a minute. This brings out their nutty flavor and gives them an extra crunch.
  3. Mix soy sauce, oyster sauce, sugar, mirin, rice vinegar, and a pinch of chili flakes (if you like spice) in a small bowl. Pour the sauce into the skillet and let it simmer gently. This step gives the sauce a chance to thicken slightly and deepen in flavor.
  4. Return the chicken to the skillet and stir to coat each piece with the sauce. Let it cook for 2–3 more minutes so the flavors really come together. You’ll notice the sauce clinging to the chicken beautifully.
  5. Once everything is ready, transfer the chicken to a serving dish. Sprinkle with sesame seeds and chopped spring onions for color and freshness. Pair with steamed rice or noodles, and you’ll have a meal that looks as good as it tastes.

Notes

  • Don’t overcrowd the pan—I cook the chicken in batches so it browns instead of steaming.
  • Use fresh ginger and garlic—it really brightens the dish compared to jarred versions.
  • Taste your sauce before adding it—adjust sugar, vinegar, or spice to your preference.
  • Toast your cashews instead of just adding them—they’ll taste so much better.