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Cashew Chicken Recipes

Rich Cashew Chicken Recipes You'll Go Head-over-heels Crazy About

Chicken cooked with cashew will disappear off the table as soon as it is laid. Try the following recipes and find out for yourself.
Loveleena Rajeev
Last Updated: Jul 14, 2017
Easy recipes are not always that easy to come by, and when you think of recipes that use ingredients like chicken and cashews together, one is always left wondering about the toil in the kitchen. But chicken dishes with cashew are so simple to make, that you'll be out of the kitchen with a delicious dish in no time! Check out these easy recipes that use few, healthy ingredients, and can be dished out in very less time.
Cashew Chicken
Ingredients for Marinade
  • Rice wine, ½ tsp.
  • Cornstarch, 1 tsp.
  • Baking soda, 1 tsp.
Ingredients for Sauce
  • Soy sauce, ¾ tsp.
  • Oyster sauce, ½ tbsp.
  • Rice wine, ½ tsp.
  • Sesame oil, ⅛ tsp.
  • White pepper powder, a pinch
  • Water, 3 tbsp.
  • Sugar, ½ tsp.
Ingredients for Chicken Stir
  • Boneless chicken breast, 1
  • Green bell pepper (cut in squares), 1
  • Cashew nuts, ½ cup
  • Onion (cut in squares), ½
  • Ginger slices, 5
  • Cooking oil, 2 tbsp.
Cut the chicken into small cubes, coat it with the baking soda, and let it sit for 15-20 minutes. Then, rinse the chicken thoroughly. Pat it dry with kitchen towel, and marinate it in the rice wine and cornstarch.
In a small bowl, mix all the sauce ingredients together, and set it aside. Heat the oil in a wok and stir-fry the chicken in it, until the color turns pink. Transfer it to a dish, and set aside. Heat the wok again with another tablespoon of oil, and add in the ginger slices, bell peppers, and onions. Stir fry for a minute or so, and add in the chicken. Throw in the cashew nuts, and stir on high flame for half a minute. Reduce the flame, add in the sauce mix, and stir continuously, until the chicken is cooked and coated with sauce. Add the salt and pepper to taste. Serve hot with steamed white rice or bread. For this and other recipes, one can use any types of peppers, depending upon how 'spiced up' you want your dish to be.
Thai Cashew Chicken
  • Boneless breast (thinly sliced), 1 lb
  • Red bell pepper (cut in squares), 1
  • Scallions, 5
  • Large onion (cut in squares), ½
  • Low-sodium chicken broth, ½ cup
  • Canola oil, 3 tbsp.
  • Thai chili paste, 2½ tbsp.
  • Oyster sauce, ¼ cup
  • Dried red chilies, 6
  • Toasted cashew, ½ cup
  • Salt and ground black pepper, to taste
In a large, heavy skillet, heat one tablespoon of the canola oil, add the chicken seasoned with salt and pepper, and stir fry it until it is cooked thoroughly. Set aside. Heat the remaining oil, add the chili paste to it, and stir constantly for a couple of minutes. Pour in the chicken broth, oyster sauce, sugar, red bell pepper, and onion. Let it simmer over low flame for 3 minutes. Add the chicken slices, and cook until the sauce starts to thicken and the vegetables turn tender. Turn off the flame and stir in the red dried chilies, cashews, and scallions. Serve hot with rice.
Chinese Cashew Chicken
  • Boneless chicken breast, 1½ lb
  • Broccoli, 1 lb
  • Green onions (sliced), ½ cup
  • Cashews (coarsely chopped), 1½ cups
  • Garlic clove (crushed and finely chopped), 1
  • Ginger (freshly grated), ¾ tsp.
  • Soy sauce, ¼ cup
  • Sherry, 1½ tbsp.
  • Peanut oil, 7 tbsp.
In a bowl, mix the sherry, soy sauce, ginger, and chicken together, and set the mixture aside for 10 minutes. Cut the broccoli florets and diagonally slice the stalks. Steam the florets and stalks until tender. Drain them and rinse under cold running water. In a large wok, heat 4 tablespoons of the peanut oil and add in the garlic, green onions, and cashew. Stir fry for a few minutes on high flame. Transfer the mixture to a bowl, and set aside. Heat the remaining oil in the wok, add the chicken, and stir until done. Lastly, stir in the cashew mix. Serve hot.
Ginger Cashew Chicken
  • Chicken breasts (cut into 1-inch pieces), 1½ lb
  • Green onions (thinly sliced), 2
  • Cashew (toasted and unsalted), ⅔ cup
  • Fresh ginger root (minced), 2 tsp.
  • Garlic cloves (chopped), 2
  • Cornstarch, 3½ tsp.
  • Rice vinegar, 1 tbsp.
  • Soy sauce, 2 tbsp.
  • Chicken broth, ½ cup
  • Dry sherry, 2 tbsp.
  • Sugar, 2 tsp.
  • Vegetable oil, 3 tbsp.
In a bowl, marinate the chicken with ginger root, sherry, 1½ teaspoons of cornstarch, and salt. Refrigerate for half an hour. In another small bowl, mix the chicken broth, soy sauce, vinegar, 2 teaspoons of cornstarch, and sugar together; set aside. In a heavy skillet, heat 2 tablespoons of the oil and stir fry the chicken until it is cooked. Transfer it to a plate, and set aside. Heat the remaining oil, and add in the garlic, onions, and cashews. Cook them for a minute, and then add in the broth mix. Simmer until the sauce thickens. Serve the chicken with rice or noodles.