Cashew Chicken: A Beginner-Friendly Takeout Classic You Can Make at Home

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There’s something special about recreating your favorite takeout dishes at home. Not only do you control the ingredients and flavors, but you also save money and learn valuable cooking skills along the way. One of the easiest and most rewarding dishes to start with is Cashew Chicken—a simple yet flavorful stir-fry featuring tender chicken, crunchy vegetables, and a deliciously savory sauce.

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The first time I tried making Cashew Chicken at home, I was skeptical. Would it taste as good as the restaurant version? Would it take too long? Would I need a ton of special ingredients? To my surprise, the process was simple, the ingredients were easy to find, and the final dish was better than takeout—fresher, lighter, and packed with flavor.

This recipe is perfect for beginners because it requires minimal prep, cooks quickly, and doesn’t rely on complicated techniques. If you can chop vegetables and stir a pan, you can master this dish. Plus, it’s highly adaptable, so you can tweak the ingredients to suit your taste or dietary needs.

In this guide, I’ll walk you through each step with clear, easy-to-follow instructions. You’ll also find tips on ingredient swaps, troubleshooting, and serving suggestions to make this meal even more enjoyable.

Ingredients and Preparation

Here’s everything you need to make Cashew Chicken. If you don’t have a wok, don’t worry—a large skillet will work just fine.

Main Ingredients:

• 1 pound boneless, skinless chicken thighs (cut into ½-inch cubes)
• 1 tablespoon minced garlic
• 2 ½ tablespoons soy sauce (low sodium recommended)
• 2 teaspoons cornstarch
• 2 tablespoons Shao Hsing rice wine or dry sherry (divided)
• ¼ cup chicken broth
• 2 tablespoons peanut oil or canola oil
• 2 tablespoons minced ginger
• 1 red bell pepper (seeded and sliced into 1-inch pieces)
• 2 ribs celery (thinly sliced)
• ½ teaspoon kosher salt
• 1 cup unsalted roasted cashews
• 2 green onions (slivered)
• 1 tablespoon toasted white sesame seeds

Alternative Ingredient Suggestions:

• If you don’t have chicken thighs, you can use boneless, skinless chicken breast or beef strips instead.
• For a vegetarian version, try substituting tofu or mushrooms in place of chicken.
• If you can’t find Shao Hsing rice wine or dry sherry, you can use apple cider vinegar or white wine as a substitute.
• Feel free to swap out vegetables based on what you have. Carrots, broccoli, or snap peas would all work well.

Step-by-Step Cooking Instructions

This recipe comes together quickly, so it’s best to have all your ingredients prepped before you start cooking.

Step 1: Marinate the Chicken

In a medium bowl, combine the following ingredients:

• Chicken cubes
• Minced garlic
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• ½ tablespoon rice wine or dry sherry

Mix everything together well and let it sit for at least 10 minutes. This step helps tenderize the meat and enhances its flavor.

Step 2: Prepare the Sauce

In a small bowl, whisk together:

• ¼ cup chicken broth
• The remaining soy sauce (2 tablespoons)
• The remaining rice wine or dry sherry (1 ½ tablespoons)
• The remaining cornstarch (1 teaspoon)

Set this mixture aside. You’ll add it to the stir-fry later to create the signature glossy sauce.

Step 3: Heat the Wok and Cook the Chicken

1. Heat a wok or large skillet over high heat. To test if it’s hot enough, sprinkle a drop of water into the pan—if it evaporates instantly, you’re ready to cook.
2. Add 1 tablespoon of oil and minced ginger to the pan. Stir-fry for about 10 seconds until fragrant.
3. Push the ginger to the side, then add the marinated chicken in a single layer. Let it cook undisturbed for 1 minute to develop a golden-brown crust.
4. Stir-fry for another 1-2 minutes, tossing occasionally, until the chicken is lightly browned but not fully cooked through. Remove the chicken from the pan and set aside.

Step 4: Cook the Vegetables and Cashews

1. Add the remaining 1 tablespoon of oil to the wok.
2. Toss in the red bell pepper, celery, and kosher salt. Stir-fry for 1 minute, just until the bell pepper starts to soften.
3. Add the roasted cashews and stir-fry for another 30 seconds to bring out their natural crunch and nuttiness.

Step 5: Combine Everything

1. Return the chicken to the wok.
2. Stir the sauce mixture one more time (the cornstarch may have settled at the bottom), then pour it into the pan.
3. Stir-fry everything for 1-2 minutes, until the chicken is fully cooked and the sauce thickens, coating the ingredients evenly.

Step 6: Garnish and Serve

1. Sprinkle slivered green onions and sesame seeds over the top.
2. Serve immediately with white or brown rice for a complete meal.

Beginner Tips and Notes

• How to Tell When Chicken Is Cooked: Cut a piece in half—it should be white all the way through with no pink. You can also use a meat thermometer; chicken is done when it reaches 165°F (75°C) internally.
• Avoiding Soggy Vegetables: Stir-fry vegetables on high heat and cook them quickly to maintain their crunch. Overcooking will make them mushy.
• Sauce Too Thick or Too Thin? If the sauce is too thick, add a splash of chicken broth. If it’s too thin, let it cook for another minute to reduce.
• Batch Cooking Tip: This dish reheats well, making it a great option for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.

Serving Suggestions

Cashew Chicken is delicious on its own, but pairing it with the right sides can elevate your meal. Here are a few ideas:

• Steamed Jasmine Rice or Brown Rice – A classic choice that absorbs the flavorful sauce.
• Garlic Fried Rice – Adds an extra layer of flavor.
• Steamed Vegetables – Broccoli, bok choy, or snap peas complement this dish well.
• Simple Cucumber Salad – A refreshing side to balance the richness.

For an extra kick, drizzle some chili oil or Sriracha over your plate before serving.

Conclusion: Try It and Make It Your Own

Cooking at home doesn’t have to be complicated, and this Cashew Chicken recipe proves it. With a handful of ingredients and just a few simple steps, you can enjoy a restaurant-quality dish in under an hour.

One of the best parts of homemade cooking is the ability to customize. Want it spicier? Add red pepper flakes. Prefer more sauce? Double the broth mixture. The more you experiment, the more confident you’ll become in the kitchen.

Give this recipe a try and let me know how it turns out. Do you have any favorite ingredient swaps or additions? Share your thoughts in the comments—I’d love to hear from you!