Best 3 Restaurant Style Chinese Cashew Chicken Recipes

**Tantalize your taste buds with our delectable Restaurant-Style Chinese Cashew Chicken, a symphony of flavors and textures that will transport you to the bustling streets of Beijing.**

**Crispy chicken, enveloped in a luscious sauce teeming with savory-sweet nuances, mingles harmoniously with crunchy cashews, tender bell peppers, and succulent onions. This culinary masterpiece is a testament to the harmonious balance between contrasting elements, where the sweetness of the sauce is tempered by the gentle heat of ginger and the subtle smokiness of soy sauce.**

**Elevate your culinary repertoire with our comprehensive guide, meticulously detailing each step of the cooking process. Discover the secrets behind achieving the perfect balance of flavors, from the initial marinating of the chicken to the preparation of the irresistible sauce. Learn how to achieve the ideal texture for your crispy chicken, ensuring it remains succulent and tender on the inside while boasting a golden-brown, irresistible exterior.**

**Our collection of recipes offers variations to suit every palate, including a delightful vegan option that captures the essence of this classic dish without compromising on taste. Whether you prefer the traditional chicken version or seek a plant-based alternative, we have you covered. Indulge in the authentic flavors of Chinese cuisine, recreated in the comfort of your own kitchen.**

**Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Restaurant-Style Chinese Cashew Chicken awaits, promising an unforgettable dining experience that will transport you to the heart of China.**

Here are our top 3 tried and tested recipes!

CHINESE RESTAURANT GINGER CASHEW CHICKEN

Chinese Restaurant Ginger Cashew Chicken image

Posting so I don't lose the recipe, no idea where I got it. I've made it many times and it's the best Chinese Chicken in a town where there are no Chinese restaurants! Some quantities are iffy, the original recipe didn't specify.

Provided by Carol in Cabo

Categories Asian

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil
4 green onions, sliced
6 garlic cloves, minced
2 teaspoons minced fresh ginger
1 tablespoon flour
2 boneless skinless chicken breast halves
2 celery ribs, sliced
1 cup chicken broth
3 tablespoons soy sauce
1 teaspoon dry mustard
1 tablespoon hoisin sauce
1 cup roasted cashews
2 cups broccoli florets, steamed and drained
cooked rice

Steps:

Heat 2 tbs. oil in wok or skillet over high heat. Add onions and cook until tender. Add garlic and ginger and cook until onions are golden brown. Add chicken and celery and cook until chicken is cooked through, about 5 minutes. Transfer to platter.
Add remaining oil. Add flour and stir until turning brown. Mix in broth, soy,and mustard. Boil until thickened. Add in chicken and broccoli, turning to coat. Mix in cashews and cook until heated through.
Transfer to platter and serve with rice.

"RESTAURANT STYLE" CHINESE CASHEW CHICKEN

I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.

Provided by AZ Food Critic

Categories Meat

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

Ingredients

1 lb chicken breast (boneless, skinless)
1 teaspoon salt
2 teaspoons rice wine
2 teaspoons fresh ginger (minced)
1 tablespoon cornstarch
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon fresh ginger (minced)
1 tablespoon cornstarch
3 garlic cloves (minced)
3 green onions (sliced 1 inch on a diagonal)
2 carrots (peeled, sliced on a diagonal)
1/2 cup broccoli (roughly chopped)
2 stalks celery (sliced 1 inch on a diagonal)
1/4 cup onion (sliced)
1/4 cup red bell pepper (chopped)
1 (8 ounce) can water chestnuts (drained and sliced)
1/2 cup roasted cashews
4 tablespoons oil (for frying)

Steps:

Cube chicken into bite size pieces and place in a medium size mixing bowl.
Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
Makes 4 servings.

CASHEW CHICKEN

Cashew Chicken image

Cashew chicken dishes have long been a classic of American Chinese cuisine. But Andrew Chiou and Tim Ma, the co-owners of Lucky Danger in Washington, D.C., have noticed it fading from menus in the area. According to Mr. Chiou, the dish is all about textural contrast: the crisp, battered chicken that's been tossed in a thin, sweet-and-savory sauce; crisp-tender vegetables like celery, as well as softer straw mushrooms; and, of course, the satisfying crunch of cashews. Their version is similar to the famous, deep-fried cashew chicken dish popularized by the chef David Leong in Springfield, Mo., in the 1960s. Enjoy it alongside other dishes as part of a multicourse meal, or just with steamed rice.

Provided by Cathy Erway

Categories dinner, lunch, poultry, vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 23

Ingredients

1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/3 cup cornstarch
2 tablespoons all-purpose flour
2 tablespoons Shaoxing rice wine
1/2 cup cornstarch
1/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
2 cups canola or peanut oil
1/2 yellow onion, cut into 1-inch pieces (about 1/2 cup)
1 small carrot, peeled and cut into 1/2-inch dice
1 celery stalk, cut into 1-inch dice
4 ounces (drained) canned whole water chestnuts or peeled jicama, cut into ½-inch dice
2 ounces (drained) canned whole straw mushrooms
1 tablespoon minced rehydrated garlic (or 4 fresh garlic cloves, minced)
1/2 cup granulated sugar
1/4 cup soy sauce
1 tablespoon oyster sauce
1 cup whole roasted cashews
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame oil
1 pinch MSG (optional), such as Aji-No-Moto brand seasoning
Steamed rice (optional), for serving

Steps:

In a medium bowl, combine the chicken, batter ingredients and 2 tablespoons water. Mix them by hand until the dry ingredients are evenly distributed.
In a separate medium bowl, sift together the breading ingredients.
Working with one piece of chicken at a time, drop each battered piece into the breading and lightly toss it to coat. (Do not press the breading onto the chicken.) Shake the excess breading off, then place the breaded chicken onto a wire rack-lined baking sheet, leaving space between each piece.
Heat the oil in a large wok or skillet to 325 degrees. Gently drop the chicken into the oil one piece at a time, spacing them out evenly. Let them fry, undisturbed, for 7 to 8 minutes, until the pieces are deeply golden brown, then remove them with a spider or slotted spoon and transfer to a paper towel-lined tray to drain.
Turn off the heat and carefully pour out oil into a heatproof container or pot to discard once it cools. Carefully scrape out any specks from the wok or pan with a paper towel held by tongs. Do not rinse the wok.
Heat the wok over medium-high. Add the onion, carrot, celery, water chestnuts, mushrooms and garlic. Stir-fry until the garlic and celery become aromatic, about 2 minutes.
Push the vegetables to one side of the wok. Add the sugar to the center of the wok and don't stir it for several seconds, to encourage it to caramelize a little. Then add the soy sauce and oyster sauce, and stir until the sugar has dissolved into the liquids. Toss the vegetables into the sauce. Let the sauce come up to a full boil and stir occasionally for 2 minutes, allowing it to slightly reduce and thicken.
Stir in the fried chicken and cashews. Give the cornstarch-slurry a stir and add it to the sauce, stirring as it thickens. Remove from heat.
Stir in the sesame oil and MSG (if using), and transfer to a serving platter. Serve with rice, if desired.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and ensure that your dish turns out perfectly.

Use fresh vegetables: Fresh vegetables will give your dish the best flavor and texture. If you can, try to buy organic vegetables whenever possible.

Use high-quality chicken: The chicken is the star of this dish, so make sure you use a good-quality boneless, skinless chicken breast. You can also use chicken thighs if you prefer.

Marinate the chicken: Marinating the chicken in a mixture of soy sauce, cornstarch, and rice wine will help to tenderize it and give it more flavor.

Cook the chicken in small batches: Do not overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly. Cook the chicken in small batches until it is golden brown and crispy.

Use a good-quality cashew: The cashews are another important ingredient in this dish. Make sure you use a good-quality cashew that is not too salty or bland.

Toast the cashews: Toasting the cashews will help to bring out their flavor. You can toast them in a pan on the stovetop or in the oven.

Make the sauce: The sauce is what really brings this dish together. Make sure you follow the recipe carefully and use the right ingredients. The sauce should be thick, flavorful, and have a slightly sweet and sour taste.

Serve the dish immediately: This dish is best served immediately after it is cooked. The chicken will be crispy and the sauce will be hot and flavorful.

Conclusion:

This restaurant-style Chinese cashew chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and crispy, the cashews are toasted and flavorful, and the sauce is thick, flavorful, and has a slightly sweet and sour taste. This dish is sure to be a hit with your family and friends. So next time you are looking for a quick and easy Chinese dish to make at home, give this recipe a try.