Cashew chicken served in a plate close up

This is my homemade take on takeout style cashew chicken, with tender chicken, crisp pepper, and a savory sauce built with oyster sauce, soy sauce, Chinkiang vinegar, and a touch of sugar. I like that it tastes like restaurant food but still fits into an easy weeknight family meal.

I make this dish in a large nonstick pan instead of a wok, and that choice comes straight from how I cook at home. After testing hundreds of recipes for the blog, I noticed that a home stove usually does not produce enough heat for proper wok cooking, and a large nonstick pan lets me keep the chicken juicy while using less oil. That approach makes this recipe practical for me without taking away the takeout style result.

When I make it, I marinate the chicken, mix the sauce, and set the aromatics, pepper, and cashews by the stove before I start cooking. Then I sear the chicken, cook the aromatics and pepper, thicken the sauce, and toss everything together right at the end. If you want a fast dinner with a little extra sauce for rice, this is one I would make any day of the week.

cashew chicken with green peppers in a black skillet.

Ingredients 

Below are all the ingredients i use to make this easy cashew chicken at home. I prep the chicken first, mix the sauce next, and keep the aromatics, pepper, and cashews close by for the final few minutes of cooking.

Ingredients for making cashew chicken

Chicken and marinade: I use chicken breast for the classic version, though chicken thighs also work if I want a richer result. I marinate the chicken with Shaoxing wine, salt, and cornstarch so it stays tender and juicy in the pan.

Sauce: I mix oyster sauce, Shaoxing wine, light soy sauce, Chinkiang vinegar, chicken stock, sugar, cornstarch, sesame oil, and white pepper.

Stir fry: I use garlic, ginger, green onion, bell pepper, and roasted unsalted cashews.

How to Make

1. Marinate the chicken: Combine the chicken with Shaoxing wine, salt, and cornstarch in a bowl. Mix well so the chicken is coated in a light slurry.

2. Mix the sauce: Combine the oyster sauce, Shaoxing wine, light soy sauce, Chinkiang vinegar, chicken stock, sugar, cornstarch, sesame oil, and white pepper in a small bowl. Stir until smooth.

3. Sear the chicken: Heat oil in a large nonstick skillet over medium high heat until hot. Spread the chicken with as little overlap as possible and cook until the bottom turns light golden. Flip and cook the other side, then stir a few times until the surface turns white. Transfer the chicken to a plate.

searing the chicken

4. Cook the aromatics: Add the remaining oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.

Saute the aromatics

5. Add the pepper: Add the bell pepper and stir until it just turns tender, about 1 to 2 minutes.

6. Thicken the sauce: Stir the sauce again so the cornstarch is fully dissolved. Pour it into the pan and stir a few times until it thickens.

Cook the pepper

7. Return the chicken: Add the chicken back to the skillet and mix again so it is coated with the sauce.

Sear the chicken

8. Add the cashews: Add the cashews, give everything a quick stir, and transfer the dish to a plate right away. Serve hot as a main dish.

My Cooking Tips

Do not skip the marinade: I always take the extra few minutes to marinate the chicken. The Shaoxing wine seasons it, and the cornstarch helps protect the meat from overcooking, which matters even more when I use chicken breast.

Use oyster sauce, not hoisin sauce: I stick with oyster sauce because it gives the sauce the depth I want without making it too sweet.

Keep the pepper slightly crisp: I only cook the bell pepper until it just turns tender. That way the final dish has a better texture and a fresher taste.

Stir the sauce before pouring it in: I always stir the sauce right before it hits the pan. Cornstarch settles quickly, and I want the sauce to thicken consistently.

Move fast at the end: Once I start stir frying, I do not walk away from the stove. My method is designed to cook in just a few minutes, so staying focused keeps the chicken tender and the sauce from reducing too far.

How to serve

I love serving cashew chicken on nights when I want dinner to look a little elevated without turning my kitchen upside down. I bring it to the table with a big bowl of steamed rice, and the moment everyone sees the glossy sauce and toasted cashews, dinner suddenly moves a lot faster. If I want to add a fresh side. I typically make my easy Chinese cucumber salad or Bok Choy with oyster sauce, because both keep the meal light and let the chicken let the chicken stay the main dish.

The other night I had my friends over and I prepared wonton soup and my easy Baby Bok Choy Stir Fry to fill out the meal, then let everyone help themselves family style.

Frequently ask questions

Why do I use a nonstick pan instead of a wok?

I use a large nonstick pan because it is more practical for a home stove and uses less oil while still giving me juicy chicken. Also the vinegar in the sauce can unseason a cast iron or carbon steel wok, which is another reason I keep this one in a nonstick skillet.

How do I store leftovers?

I store leftovers in an airtight container in the refrigerator for up to 3 days. I reheat them quickly in a pan or microwave just until warmed through, because I do not want the chicken to dry out or the pepper to turn too soft.

Can I freeze cashew chicken?

I do not usually freeze this dish. The chicken will still be fine, but the bell pepper loses its texture and the cashews do not stay as crisp, so I think it is much better fresh or from the refrigerator within a few days.

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Cashew Chicken (腰果鸡丁)

By Maggie Zhu
5 from 32 votes
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
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This easy to make cashew chicken (腰果鸡丁) is a quick Chinese dinner with juicy chicken, bell pepper, and cashews in a gingery and garlicky sauce. I marinate the chicken first, stir fry everything in one pan, and have it ready on my table in just 25 minutes.

Ingredients 

  • 1 lb skinless boneless breast , cut into 2/3-inch (1 cm) pieces (or thigh)

Marinade

  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch

Sauce

Stir fry

  • 2 tablespoons vegetable oil (or vegetable oil)
  • 4 cloves garlic , sliced
  • 2 teaspoons finely chopped ginger ,
  • 2 green onions , chopped
  • 1 bell pepper , seeded and diced
  • 1/2 cup roasted unsalted cashews

Instructions

  • Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
  • Mix all the sauce ingredients together in a small bowl.
  • Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
  • Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
  • Add the pepper. Stir and cook until the pepper just turns tender, 1 to 2 minutes.
  • Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
  • Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.

Ingredient Substitution Guide

Nutrition

Serving: 1serving, Calories: 335kcal, Carbohydrates: 16.2g, Protein: 28.6g, Fat: 18.7g, Saturated Fat: 3.5g, Cholesterol: 65mg, Sodium: 598mg, Potassium: 206mg, Fiber: 1.4g, Sugar: 5.7g, Calcium: 25mg, Iron: 2mg

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