Best 6 Amazing Cashew Chicken Recipes

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**Introduction:**

Craving for a flavorful and delightful dish that tantalizes your taste buds? Look no further than the irresistible Cashew Chicken! Originating from the vibrant culinary scene of China, this dish has earned its place as a beloved classic. Tender chicken, coated in a crispy and savory batter, is stir-fried with an aromatic blend of vegetables, coated in a luscious sauce made with soy sauce, rice vinegar, and a touch of sweetness. The crowning glory of this dish is the addition of roasted cashews, adding a delightful crunch and nutty flavor that perfectly complements the other ingredients. Join us on a culinary adventure as we explore the irresistible flavors of Cashew Chicken, with three variations to suit every taste preference. From the classic recipe to a spicy Szechuan-inspired version and a healthier alternative using air-frying, get ready to satisfy your cravings with this tantalizing dish.

**Recipe 1: Classic Cashew Chicken:**

This recipe stays true to the traditional preparation of Cashew Chicken. Marinated chicken is coated in a cornstarch batter and fried until golden brown. A savory sauce made with soy sauce, rice vinegar, sugar, and sesame oil is poured over the chicken and vegetables, creating a flavorful and aromatic dish.

**Recipe 2: Spicy Szechuan Cashew Chicken:**

For those who love a bit of heat, this Szechuan-inspired variation elevates the Cashew Chicken to a new level. The sauce is infused with Szechuan peppercorns, ginger, and garlic, adding a delightful spicy and numbing sensation to the dish. The roasted cashews provide a welcome contrast to the heat, creating a harmonious balance of flavors.

**Recipe 3: Air Fryer Cashew Chicken:**

If you're looking for a healthier alternative, this air fryer version of Cashew Chicken is the perfect choice. The chicken is coated in a flavorful marinade and then air-fried until crispy. The sauce is prepared separately and tossed with the chicken and vegetables, resulting in a dish that is both delicious and guilt-free.

No matter which recipe you choose, one thing is for sure: Cashew Chicken is a culinary delight that will satisfy your cravings and leave you wanting more. So, gather your ingredients, fire up your stove or air fryer, and let's embark on this delicious journey together!

Check out the recipes below so you can choose the best recipe for yourself!

CASHEW CHICKEN



Cashew Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/2 cup low-sodium soy sauce
3 tablespoons chopped fresh ginger
6 boneless, skinless chicken thighs, cut into small cubes
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
2 cloves garlic, minced
1 green bell pepper, cut into small cubes
1/4 cup dry sherry
2 tablespoons cornstarch
1 cup whole roasted, unsalted cashews
1/3 cup water chestnuts, chopped
2 scallions, thinly sliced
Chopped fresh cilantro, for garnish

Steps:

  • In a bowl, combine the vinegar, brown sugar, oyster sauce, sesame oil, 1/4 cup of the soy sauce and 1 tablespoon of the ginger. Set aside.
  • Season the chicken with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and saute until cooked through, 5 to 7 minutes.
  • In the same skillet, stir-fry the garlic, bell peppers and remaining 2 tablespoons ginger, keeping them crisp-tender. Deglaze the skillet with the sherry and scrape up any brown bits. Add the reserved soy mixture and cook until the mixture boils, about 1 minute. Whisk together the cornstarch and remaining 1/4 cup soy in a small bowl, then stir the slurry into the skillet. Add the cashews and water chestnuts. Add 1/4 cup water to thin the sauce. Cook for another minute.
  • Serve garnished with the scallions and cilantro.

CASHEW CRUSTED CHICKEN



Cashew Crusted Chicken image

Chicken breasts dipped in an apricot/mustard sauce, then rolled in chopped cashew nuts for a wonderfully tangy, crunchy and easy baked chicken dish. This recipe will satisfy anyone!

Provided by MR_PIANOMAN

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 40m

Yield 4

Number Of Ingredients 5

1 (12 ounce) jar apricot preserves
¼ cup prepared Dijon-style mustard
1 teaspoon curry powder
4 skinless, boneless chicken breast halves
1 cup coarsely chopped cashews

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the preserves, mustard and curry powder in a large skillet and heat over low heat, stirring constantly, until preserves are completely melted and smooth.
  • Place cashews in a shallow dish or bowl. Dip chicken breasts in skillet sauce, then roll in nuts to coat and place in a lightly greased 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 20 to 30 minutes. Boil any remaining sauce and serve on the side with the baked chicken.

Nutrition Facts : Calories 547.5 calories, Carbohydrate 68.7 g, Cholesterol 67.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 30.4 g, SaturatedFat 4 g, Sodium 686.5 mg, Sugar 38.2 g

CASHEW CHICKEN



Cashew Chicken image

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup rice vinegar
2 tablespoons sesame oil
1/2 cup sherry
2 teaspoons garlic powder
1-1/2 pounds skinless boneless chicken, cubed
3 tablespoons canola oil
3 cups fresh broccoli florets
1 cup thinly sliced carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 cup roasted salted cashews
Hot cooked rice

Steps:

  • In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.

CASHEW CHICKEN II



Cashew Chicken II image

Diced chicken simmered with the Asian flavors of soy sauce, bamboo shoots and water chestnuts and topped with cashews, of course! This is a delicious and easy recipe, perfect for families on the go, like mine.

Provided by Gweneth

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 12

¼ cup vegetable oil
2 cups diced chicken meat
1 teaspoon salt
½ teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery
1 (8 ounce) can bamboo shoots, drained and diced
1 (8 ounce) can water chestnuts, drained and diced
⅓ cup cornstarch
½ cup cold water
1 cup cashews

Steps:

  • Heat oil in a large skillet over medium high heat. Saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
  • Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.

Nutrition Facts : Calories 354 calories, Carbohydrate 20.9 g, Cholesterol 38.7 mg, Fat 23.1 g, Fiber 2.6 g, Protein 17.7 g, SaturatedFat 4.2 g, Sodium 746.9 mg, Sugar 3.2 g

AMAZING CASHEW CHICKEN



Amazing Cashew Chicken image

YUUUUUMMY! Who knew I could make "Chinese" that's great??!! YOU CAN! This is a FANTASTIC recipe adapted from one published in June/July 1993 Taste of Home magazine. You won't be disappointed! Prep time does not include 2 hours of marinating.

Provided by WJKing

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon sesame oil
1/4 cup rice vinegar
1/4 cup cooking sherry
1 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken, cubed
3 tablespoons oil
3 cups broccoli florets (I use frozen for quicker cooking)
1 cup thinly sliced carrots or 1 cup halved baby carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 1/2 cups roasted salted cashews
cooked rice

Steps:

  • In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
  • Seal& marinate in refrigerator for two hours.
  • Remove chicken from marinade& reserve marinade.
  • Heat oil in a wok or large skillet.
  • Stir-fry chicken for 2-3 minutes or until no longer pink.
  • With a slotted spoon, remove chicken and set aside.
  • In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender.
  • Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
  • Cook and stir until slightly thickened and heated through.
  • Stir in cashews and chicken; heat through.
  • Serve over rice.

CASHEW CHICKEN



Cashew Chicken image

Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.

Provided by Chris Morocco

Categories     Chicken     Oyster     Vinegar     Soy Sauce     Cashew     Green Bean     Onion     Garlic     Ginger     Kid-Friendly     Small Plates     Quick & Easy     Quick and Healthy     One-Pot Meal     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. oyster sauce
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
2 tsp. light brown sugar
3 Tbsp. extra-virgin olive oil, divided
1/3 cup raw cashews
2 skinless, boneless chicken breasts (12-16 oz. total)
Kosher salt
1 tsp. cornstarch
12 oz. green beans, trimmed, halved crosswise
1/2 red onion, sliced 1/2" thick
3 garlic cloves, sliced
1 1" piece ginger, peeled, very thinly sliced

Steps:

  • Combine oyster sauce, vinegar, soy sauce, brown sugar, and 1 Tbsp. water in a small bowl; set aside.
  • Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add cashews and tilt skillet toward you so that the oil pools around cashews. Toast cashews, tossing and spooning oil over constantly, until cashews are golden brown, about 3 minutes. Transfer cashews to a small plate and let cool, reserving oil in skillet.
  • Cut chicken into 1/2"-thick slices. If any slices are longer than 2", cut in half crosswise. Season chicken with salt and coat with cornstarch, tossing chicken to evenly distribute cornstarch. Increase heat to medium-high and cook chicken in a single layer in same skillet, undisturbed, until golden brown underneath, about 3 minutes. Turn and cook until other side is just opaque, about 1 minute. Transfer chicken to a plate (it won't be totally cooked through; don't worry as it will finish cooking in the sauce).
  • Cook beans and onion in same skillet, tossing often, until beginning to soften and brown in spots, about 4 minutes. Add remaining 1 Tbsp. oil followed by garlic and ginger. Cook, tossing often, until garlic and ginger are softened, about 1 minute longer. Add reserved sauce and return chicken to skillet. Cook, stirring often, until sauce is glazy and coats chicken and vegetables, and the chicken is cooked through, about 2 minutes.
  • Transfer chicken and vegetables to a platter. Spoon sauce over. Top with toasted cashews.

Tips for Making Amazing Cashew Chicken:

- **Choose the right cashews.** Use whole, unsalted cashews for the best flavor and texture. Avoid using pre-seasoned cashews, as they can overpower the dish. - **Make sure your chicken is properly cooked.** Cook the chicken until it is no longer pink in the center. Overcooked chicken will be tough and dry. - **Use a good quality soy sauce.** A good quality soy sauce will add a lot of flavor to the dish. Avoid using low-sodium soy sauce, as it can make the dish bland. - **Don't be afraid to experiment with the vegetables.** You can use any type of vegetables that you like in this dish. Some popular choices include broccoli, carrots, and bell peppers. - **Serve the dish over rice.** Cashew chicken is traditionally served over rice. However, you can also serve it over noodles or quinoa.

Conclusion:

This cashew chicken recipe is a quick and easy weeknight meal that is sure to please the whole family. With its tender chicken, crispy cashews, and flavorful sauce, this dish is sure to become a new favorite. So next time you're looking for a delicious and easy Asian-inspired meal, give this cashew chicken recipe a try.

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