Cashew Chicken

Have Homemade Cashew Chicken on the Table in an Hour

4.7

(6)

6 Reviews

Chinese takeout fans will want to put this easy stir-fry on repeat.

Liz Mervosh

Published on March 25, 2024

Tested by

Tricia Manzanero Stuedeman

cashew chicken — Photo:
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Christine Keely

Active Time:

40 mins

Total Time:

1 hr

Yield:

4 servings

Pieces of tender chicken thigh are stir-fried with scallions and cashews and lightly glazed in a chile-studded sauce for a better-than-takeout weeknight meal. Inspired by a popular dish at Best Quality Daughter in San Antonio, this take on cashew chicken is a derivative of the slightly less sweet Thai version.

Frequently asked questions

What is Shaoxing wine?

Shaoxing wine is Chinese rice wine, equivalent to mirin in Japanese cooking. You can find it at Asian grocery stores.

What should I serve with cashew chicken?

This dish is fantastic with white rice. It would be delicious with simple stir-fried noodles or lettuce cups for a lighter meal.

Notes from the Food & Wine Test Kitchen

The key to lightly crisped chicken starts with thoroughly distributing the cornstarch in the chicken mixture — make sure that each chicken piece is evenly coated.

Suggested Pairing

We recommend a gingery Gewürztraminer like Lucien Albrecht Reserve to complement the aniselike flavors from the five-spice in Cashew Chicken.

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Ingredients

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2- x 1/2-inch pieces
1 tablespoon Shaoxing wine
2 tablespoons soy sauce, divided
1/2 teaspoon Chinese five-spice powder
1/2 teaspoon grated garlic (about 1 clove)
1/3 cup plus 1/2 teaspoon cornstarch, divided
4 1/2 tablespoons canola oil, divided
1 cup raw whole cashews
15 dried Thai chiles
2 tablespoons water
1/4 cup plus 2 tablespoons oyster sauce (such as Lee Kum Kee)
1 tablespoon light brown sugar
6 scallions, trimmed and cut crosswise into 2-inch pieces
1 small white onion, sliced (about 1 cup)
Steamed white rice, for serving

Directions

Toss together chicken, wine, 1 tablespoon soy sauce, Chinese five-spice, and garlic in a large bowl. Cover and refrigerate at least 20 minutes or up to 5 hours.
Sprinkle chicken with 1/3 cup cornstarch; toss to coat. Place chicken pieces in a single layer on a large plate; set aside.
Heat 1/4 cup oil in a large wok or stainless steel skillet over medium. Add cashews, and cook, stirring constantly, until lightly toasted, about 2 minutes. Add chiles, and cook, stirring constantly, 1 minute. Remove from heat. Transfer cashew mixture to a large heatproof bowl using a slotted spoon or spider, reserving oil in wok.
Place wok over high heat. Working in 2 batches, add chicken in an even layer, and cook, flipping once, until chicken is deeply browned and cooked through, 2 to 3 minutes per side, adjusting heat if needed to prevent overbrowning. Transfer chicken to bowl with cashews. Meanwhile, whisk together 2 tablespoons water and remaining 1/2 teaspoon cornstarch in a small bowl until smooth; whisk in oyster sauce, brown sugar, and remaining 1 tablespoon soy sauce until sugar is dissolved. Set aside.
Add scallions, onion, and remaining 1 1/2 teaspoons oil to wok; cook over medium-high, stirring often, until onion is crisp-tender, about 4 minutes. Return chicken and cashew mixture to wok; add oyster sauce mixture. Cook over medium-high, stirring constantly and scraping bottom of wok to loosen any browned bits, until sauce thickens slightly and glazes chicken, 20 seconds to 1 minute. Remove from heat; serve immediately with rice.