Chinese Cashew Chicken

Chinese Cashew Chicken is a popular dish that represents the familiar takeout experience in a home kitchen.

This recipe explains a traditional method for preparing chicken with crisp cashew nuts and a balanced brown sauce.

The dish features a method called velveting to ensure the meat remains tender throughout the cooking process.

What Is Chinese Cashew Chicken?

Chinese Cashew Chicken is a stir-fried dish with bite-sized pieces of chicken, roasted cashew nuts, and vegetables such as bell peppers and onions. The dish is known for its lightly sweet and savory brown sauce, made with oyster sauce, soy sauce, vinegar, sugar, and a small amount of cornstarch. A key ingredient in the marinade is Chinese cooking wine, commonly known as Shaoxing wine.

Essential Ingredients

• Chicken: Use boneless, skinless chicken breast or thigh. Velveting the chicken by coating it with cornstarch, a pinch of salt, and Chinese cooking wine helps keep the meat tender.
• Cashew Nuts: Roasted cashews provide a pleasant crunch and a nutty flavor.
• Vegetables and Aromatics: Red bell peppers, white or yellow onions, garlic, and ginger add flavor and texture. Water chestnuts or green onions may also be used.
• Sauce Components: The sauce is composed of oyster sauce, light soy sauce, rice vinegar (or Chinkiang vinegar), sugar, and a small amount of cornstarch mixed with water. Chinese cooking wine contributes to the depth of flavor.

Velveting the Chicken

From my kitchen tests, the velveting technique involves marinating the chicken in a mixture of cornstarch, a small amount of water, salt, and Chinese cooking wine. The chicken is then briefly cooked in simmering water or oil before stir-frying. This method helps retain the moisture and tenderness of the meat during the high-heat stir-frying process.

Method and Cooking Process

Marinating and Pre-Cooking

1. Prepare the Chicken: Cut the chicken into uniform pieces (about 1-inch cubes). Mix with cornstarch, salt, and Chinese cooking wine. Let the chicken rest for 15 minutes.
2. Velvet the Meat: Briefly cook the marinated chicken in simmering water for 1–2 minutes until the pieces turn white. Remove the chicken with a slotted spoon and set aside.

Stir-Frying

1. Heat the Cooking Vessel: Use a wok or a large nonstick skillet. Heat a small amount of oil over high heat.
2. Cook Aromatics: Add minced garlic and grated ginger to the hot oil. Stir quickly for 10–15 seconds to release their fragrance.
3. Sear the Chicken: Add the velveted chicken to the pan. Sear until the chicken is lightly browned on all sides, which should take about 2 minutes.
4. Add Vegetables: Introduce sliced red bell peppers and chopped onions. Stir-fry for 1 minute until the vegetables begin to soften while still retaining a slight crunch.
5. Combine the Sauce: In a separate bowl, mix the sauce ingredients—oyster sauce, light soy sauce, rice vinegar, sugar, and a cornstarch slurry. Pour the mixture into the pan. Stir gently and let the sauce simmer until it thickens to coat the chicken and vegetables.
6. Finish with Cashews: Stir in the roasted cashew nuts. Mix briefly so that the nuts are evenly distributed and heated through.

Serving

1. Plate the Dish: Serve the Chinese Cashew Chicken hot over steamed jasmine rice or a low-carb alternative such as cauliflower rice.

Ingredient Substitutions and Variations

From my kitchen tests, dry sherry can be used in place of Shaoxing wine. If oyster sauce is not available, a vegetarian version may be used; some recipes use hoisin sauce as a substitute. For those with dietary restrictions, light soy sauce can be replaced with tamari or coconut aminos. Extra vegetables such as broccoli, snow peas, or carrots may be added based on personal preference.

Nutritional Information

A serving of Chinese Cashew Chicken typically provides a balanced combination of protein from the chicken and healthy fats from the cashews. The dish is designed to mirror the takeout version while offering a version prepared with a moderate amount of oil and a variety of vegetables.

FAQs

Final Thoughts

This Chinese Cashew Chicken recipe explains each step from marinating the chicken to stir-frying the vegetables and combining the sauce. The method of velveting the meat ensures tenderness, and the quick stir-fry technique preserves the flavors and textures of the ingredients. The dish is best enjoyed with steamed rice, and the recipe can be adapted with substitutions based on what is available in your kitchen.

Try this recipe at home to prepare a familiar takeout-style dish with a traditional twist. Enjoy the clear steps and straightforward techniques that help create an authentic Chinese Cashew Chicken dish.

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Chinese Cashew Chicken

A home-cooked Chinese Cashew Chicken recipe featuring tender, velveted chicken stir-fried with roasted cashews, red bell pepper, onions, and a balanced brown sauce made with oyster sauce, light soy sauce, vinegar, and a hint of sugar.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 340 kcal

Ingredients

  

• 1 lb 450g boneless, skinless chicken breast or thigh, cut into bite-sized pieces
• 1 tablespoon cornstarch
• 1 tablespoon Chinese cooking wine Shaoxing wine or dry sherry
• 1/4 teaspoon salt
• 3 tablespoons water for velveting slurry
• 2 tablespoons oyster sauce
• 3 tablespoons light soy sauce
• 1 tablespoon vinegar Chinkiang or rice vinegar
• 2 teaspoons sugar
• 1 teaspoon cornstarch for sauce slurry
• 2 teaspoons sesame oil
• Dash of white pepper
• 2 tablespoons peanut oil or vegetable oil
• 3-4 cloves garlic minced
• 1/2 small onion chopped
• 1 red bell pepper chopped into pieces
• 1/2 cup roasted cashews unsalted
• Optional: 1/2 cup water chestnuts sliced
• Optional: 2 green onions chopped (for garnish)
• Cooked jasmine rice for serving

Instructions

 

Marinate the Chicken

• In a medium bowl, combine the chicken pieces with 1 tablespoon cornstarch, Chinese cooking wine, 1/4 teaspoon salt, and 3 tablespoons water. Mix well so the chicken is evenly coated and set aside for 15 minutes.

Velvet the Chicken (Optional)

• For extra tenderness, briefly poach the marinated chicken in simmering water for 1-2 minutes until the pieces turn white, then remove using a slotted spoon.

Prepare the Sauce

• In a small bowl, whisk together:
• 2 tablespoons oyster sauce
• 3 tablespoons light soy sauce
• 1 tablespoon vinegar
• 2 teaspoons sugar
• 1 teaspoon cornstarch (dissolved in a little water)
• 2 teaspoons sesame oil
• A dash of white pepper
• Stir until smooth.

Stir-Fry Aromatics

• Heat 2 tablespoons peanut oil in a wok or large nonstick skillet over high heat. Add the minced garlic and chopped onion, stir-frying for about 1 minute until fragrant.

Sear the Chicken

• Add the marinated (or velveted) chicken to the wok and stir-fry until lightly browned, approximately 2 minutes.

Add Vegetables

• Add the chopped red bell pepper and, if using, water chestnuts to the chicken. Stir-fry for 1 minute until the vegetables start to soften.

Combine with Sauce

• Pour in the prepared sauce and stir-fry until the sauce thickens slightly and evenly coats the chicken and vegetables, about 1-2 minutes.

Finish with Cashews

• Stir in the roasted cashews and mix briefly. Remove the dish from heat and, if desired, garnish with chopped green onions.

Serve

• Serve the Chinese Cashew Chicken hot over steamed jasmine rice.

Notes

Use light soy sauce instead of dark soy sauce to maintain the intended flavor and color of the sauce. Use Chinese cooking wine (Shaoxing wine) for its traditional flavor, or substitute with dry sherry if necessary, and ensure the chicken is velveted properly for tenderness. Leftovers should be stored in the refrigerator for 3 to 4 days, as freezing may cause the sauce to become watery.

Keyword cashew nuts, Chinese Cashew Chicken, Chinese cooking wine, oyster sauce, soy sauce, stir fry, velveting