Chinese Restaurant-Style Cashew Chicken Recipe

Ah, Chinese Cashew Chicken—the perfect harmony of tender chicken, toasted cashews, and vibrant vegetables all married by a savory-sweet glaze. A staple of Chinese-American restaurants since the mid-20th century, it’s beloved for its balance of textures, bold flavor, and undeniable weeknight appeal. Make our Chinese Restaurant-Style Cashew Chicken Recipe at home. This favorite dish can be found on the menus of many Chinese Restaurants and Take Outs - and is just as delicious made at home. Crispy chicken, crunchy cashews and colorful veggies tossed in a glossy garlic-soy glaze make this stir-fry a nutty, irresistible classic.

Prep Time25

Active Time20

Marinating Time10

Total Time55

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Chinese

Keyword: Cashews, Chicken Recipe, Chinese Restaurant-Style Recipe

Yield: 4 Servings

Ingredients

1 pound boneless, skinless Chicken Thighs cut into 1-inch pieces
1 tablespoon Cornstarch
1 tablespoon Soy Sauce
1 tablespoon Shaoxing Wine or Dry Sherry
1/4 teaspoon White Pepper
2 tablespoons Vegetable Oil divided
1/2 cup Unsalted Roasted Cashews
1 Red Bell Pepper cut into 1-inch pieces
1/2 Onion sliced
2 Green Onions chopped
2 cloves Garlic minced
1 tablespoon Oyster Sauce
1 tablespoon Soy Sauce
1/2 teaspoon Sugar
1/4 cup Chicken Broth or Water
1/2 teaspoon Sesame Oil

Instructions

In a bowl, toss chicken with cornstarch, soy sauce, Shaoxing wine and white pepper. Set aside to marinate for 10 minutes.
Pour 1 tablespoon oil into a wok or large skillet. Place over medium-high heat.
When oil is hot and shimmering, add chicken. Stir-fry until golden and cooked through, about 4 - 5 minutes. Remove and set aside.
Add remaining oil. Add garlic, onion and bell pepper. Stir-fry until slightly softened, 2 - 3 minutes.
Return chicken to pan.
Add cashews, green onions, oyster sauce, soy sauce, sugar and chicken broth. Stir to coat everything in the sauce.
Drizzle with sesame oil. Toss briefly, and serve hot.