Recipe

Classic Cashew Chicken

Crispy chicken, toasted cashews, and a glossy garlic-ginger sauce you can make in one pan in under 30 minutes. Weeknight takeout vibes, no delivery fee.

By Matt Campbell

•

4.8

A steaming bowl of classic cashew chicken with crispy golden chicken pieces, roasted cashews, and glossy garlic-ginger brown sauce, served over white rice with sliced green onions on a wooden table in warm kitchen light, photorealistic food photography

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Cashew chicken is one of those Chinese takeout classics that hits the exact sweet spot: savory sauce, crisp-tender chicken, and buttery toasted cashews that taste like they belong in the pan from the beginning. The problem with takeout is that it can show up soggy, overly sweet, or weirdly salty. The good news is you can make a version at home that is faster than waiting for delivery and tastes like you actually care about your dinner.

This recipe keeps it friendly and accessible. No deep fryer. No specialty pantry runs. Just a quick cornstarch coating for crispy edges, a simple garlic-ginger sauce that turns glossy in minutes, and cashews toasted right in the same skillet because we love flavor and we love fewer dishes.

Cashew chicken stir fry cooking in a large black skillet with browned chicken pieces, toasted cashews, and sliced green onions being tossed with a wooden spatula, photorealistic kitchen action shot

Why It Works

Crispy chicken without deep frying: A light cornstarch coating plus hot oil gives you that takeout-style texture with minimal fuss.
Glossy, savory sauce: Soy sauce, oyster sauce, garlic, ginger, and a touch of sugar create a balanced, restaurant-style finish that clings to every bite.
Cashews stay crunchy: We toast them first, then add them back at the end so they do not turn soft and sad.
Real weeknight timing: If you prep the sauce while the chicken cooks, this lands on the table in about 25 minutes.

Pairs Well With

Storage Tips

How to Store

Fridge: Cool completely, then store in an airtight container for up to 3 to 4 days.
Freezer: You can freeze it for up to 2 months, but the chicken will lose some crispness after thawing. Still tasty, just more saucy than crispy.

How to Reheat Without Ruining It

Skillet (best): Add a splash of water, cook over medium heat, and toss until hot and glossy again, about 3 to 5 minutes.
Microwave (fast): Cover loosely and heat in 30-second bursts, stirring between. Add a teaspoon of water if the sauce looks tight.

Cashew tip: If you know you want maximum crunch later, store a handful of extra toasted cashews separately and sprinkle on after reheating.

Common Questions

Is cashew chicken spicy?

Classic cashew chicken is usually mild. If you want heat, add 1 to 2 teaspoons chili garlic sauce to the sauce, or toss in a pinch of crushed red pepper with the garlic and ginger.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs stay juicy and are very forgiving. Cut them into the same 1-inch pieces and cook the same way.

Do I have to use oyster sauce?

It adds that takeout-style savory depth. If you need a substitute, use hoisin sauce (slightly sweeter) or add an extra tablespoon soy sauce plus 1 teaspoon brown sugar.

Why is my chicken not crispy?

Usually one of three things: the pan was not hot enough, the chicken was crowded (it steamed), or the sauce hit the pan before the chicken browned. Cook in batches if needed and do not add the sauce until the chicken has color.

Can I add vegetables?

Yes. Bell pepper, broccoli, snap peas, zucchini, or mushrooms all work. Stir-fry them after toasting the cashews, then proceed with the chicken.

Will this be too salty?

It should be balanced as written, but saltiness varies a lot by brand. Use low-sodium soy sauce, and if you are sensitive to salt, start with 2 tablespoons water in the sauce and add more at the end only if you want it looser.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or wok (12-inch is ideal)
Mixing bowl
Small bowl or measuring cup for sauce
Tongs or a spatula
Microplane or grater for ginger (optional but handy)

Cashew chicken is my comfort order when I want something savory and cozy but not heavy. The first time I tried making it at home, I learned the hard way that you cannot rush the browning step. I dumped the sauce in too early and basically made chicken in a nice flavored puddle. Still edible, not exactly a victory lap.

Now I treat it like a quick kitchen rhythm: toast the cashews, crisp the chicken, then let the sauce do its glossy thing for the final minute. It feels a little chaotic in the best way, like real cooking, and the result is the kind of bowl you keep “taste testing” until suddenly your serving is gone.

Classic Cashew Chicken

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

Chicken

1 1/2 pounds boneless skinless chicken breast (or thighs), cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup cornstarch
3 tablespoons neutral oil (avocado, canola, or grapeseed), plus more if needed

Sauce

1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar (or honey)
1 teaspoon toasted sesame oil
1 tablespoon cornstarch
1/2 cup water or low-sodium chicken broth

Stir-Fry Finish

1 cup cashews (roasted unsalted preferred, or raw)
3 cloves garlic, minced
1 tablespoon fresh ginger, grated or finely minced
4 green onions, sliced (white and green parts separated)
Optional: 1 to 2 teaspoons chili garlic sauce or sriracha
To serve: steamed rice

Note: If you have raw cashews, you will toast them longer (see Step 2). If you have roasted cashews, a quick toast is just to wake them up and make them extra fragrant.

Instructions

Mix the sauce. In a small bowl or measuring cup, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, cornstarch, and water (or broth). Set aside. Give it one more whisk right before you pour it in later, since cornstarch settles.
Toast the cashews (based on what you have). Heat a large skillet over medium heat. Add cashews and toast, stirring frequently. If using roasted cashews, toast 1 to 2 minutes until glossy and fragrant. If using raw cashews, toast 5 to 7 minutes until lightly golden and nutty-smelling. Remove to a plate.
Coat the chicken. In a bowl, toss chicken with salt and pepper. Add cornstarch and toss until every piece looks lightly dusted and a little shaggy.
Crisp the chicken. Heat the skillet over medium-high heat. Add 3 tablespoons oil. When the oil shimmers, add the chicken in a single layer. Cook 3 to 4 minutes without moving much to build a crust, then stir and cook 3 to 4 minutes more until cooked through. If your pan is crowded, do it in two batches and add a bit more oil as needed.
Build the aromatics. Reduce heat to medium. Push chicken to the sides. Add the white parts of the green onions, garlic, and ginger to the center. Stir for 20 to 30 seconds, just until fragrant.
Sauce it. Whisk the sauce again, then pour it into the skillet. Stir and toss everything until the sauce bubbles and turns glossy, about 1 to 2 minutes.
Add cashews and finish. Stir in toasted cashews and the green parts of the onions. Taste and adjust if needed. Want it sweeter? Add a pinch more sugar. Want it brighter? A splash of rice vinegar. Want it milder? Add a splash of water to loosen and soften the flavor.
Serve. Serve immediately over steamed rice. Crisp edges are best right out of the pan.

Nutrition information is estimated.

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