Cashew Chicken is a delectable American-Chinese dish consisting of juicy chicken, succulent peppers, crunchy cashews, and a light but flavourful sauce.

It pairs perfectly with white rice, and comes together in minutes, after all your prep is done.

If you’re looking for a perfect quick dinner that’s packed with protein, vegetables, and ample flavour, this dish is sure to be a crowdpleaser.

So, keep scrolling for our foolproof Cashew Chicken recipe. We know it’ll Cashew off guard with its deliciousness.

Ingredients for Our Cashew Chicken Recipe

For the chicken:

• 500g chicken breast, cut into half inch cubes
• 1 tsp cooking wine
• 1/3 tsp salt
• 1.5 tbsp water 
• 1/2 egg white
• 1 tbsp cornstarch 
• 2 cups oil (for frying)

For the rest of the dish:

• 150g red/green/yellow peppers (cut into 1/3” pieces)
• 2 garlic cloves, thinly sliced
• 2 stalks of green onion, cut into 1/4” pieces
• 1 tsp of ginger, cut into 1/4” slices
• 1/4 of an onion, cut into 1/3” slices
• 1 tsp soy sauce
• 1/2 tsp salt
• 1/2 tsp chicken powder
• 1/2 tsp sugar
• 1/8 tsp white pepper 
• 1 tsp cornstarch, mixed with 1 tbsp water
• 1 tsp sesame oil
• 100g roasted cashews

Step by Step Instructions for Our Cashew Chicken Recipe

This tasty dish is easy to whip together for a satisfying and delicious dinner. Here are the step by step instructions!

30 minutes in advance, prepare your chicken by cubing it into half inch pieces, then marinating with the salt, water, egg white, cornstarch and cooking wine.

When ready to start cooking, heat your wok with about 1 cup of oil.

When the oil is about 275 degrees Fahrenheit, put your chicken in and stir it around so the pieces separate and don’t get stuck to each other, or the bottom of the pan. 

Stir the chicken around for about 1 minute, until no longer pink. It’s okay if the centre is only about 80% cooked, as we will finish cooking the chicken later. 

Drain the chicken and set it aside, leaving only about a tablespoon of oil left in the wok.

Add your green onion, onion, ginger, and garlic into the wok. Stir for 30 seconds, until fragrant.

Add 1 tbsp of cooking wine, then add your chicken back in, and stir.

Add your peppers and stir/toss to mix evenly.

Mix together your soy sauce, salt, chicken powder, sugar, and white pepper together in a bowl, then add into your pan, and mix. Cook for about 1 more minute.

Add your cornstarch slurry (1 tsp cornstarch and 1 tbsp water), then slowly add it and stir until the sauce thickens. Stir until all the veggies are to your desired doneness.

Finally, add your cashews along with a tsp of sesame oil.

Give everything a thorough mix and toss (if you’re feeling brave!)

… Then finally serve and enjoy with some rice!

We Hope You Enjoy Our Cashew Chicken Recipe!

Let us know in the comments if you have any questions, or be sure to let us know if you’ve tested the recipe out. We’re always looking to improve our recipes and make sure they taste great for everyone.