Nothing beats a weeknight dinner that feels special yet comes together in just minutes. This Authentic Cashew Chicken brings the perfect harmony of textures and flavors right to your table.

I remember the first time I made this dish—it was a chilly evening, and the warm, garlicky soy sauce mixed with the crisp vegetables and golden cashews felt like a hug in a bowl. Every bite had that tender chicken mingling with crunchy surprises, making me eager for the next forkful.

Why You’ll Love It

Stir-fried tender chicken breast with a savory soy sauce infused with garlic and ginger
Crunchy raw cashews and crisp water chestnuts add delightful texture
Bright red bell pepper and fresh green onions bring vibrant color and freshness
Cooked in just about 20 minutes, perfect for busy evenings
Beautifully plated in a shallow white bowl for a clean, inviting presentation

Simple ingredients, straightforward steps, and a flavor profile that feels both comforting and exciting.

Authentic Cashew Chicken

Print Recipe

Tender chicken breast stir-fried with raw cashews, garlic, and ginger in a savory soy sauce-based sauce. Crisp vegetables and vibrant colors make this dish as pleasing to the eye as it is to the palate.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4

Ingredients

Scale

1 lb chicken breast, diced
3/4 cup raw cashews
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
4 green onions, sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/2 cup water chestnuts, sliced
1 red bell pepper, diced

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Instructions

In a small bowl, mix soy sauce, oyster sauce, Shaoxing wine, cornstarch, and 1/4 cup water. Set aside.
Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat.
Add diced chicken breast and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken and set aside.
Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic, ginger, and white parts of green onions until fragrant, about 30 seconds.
Add red bell pepper and water chestnuts; cook for 2 minutes until crisp-tender.
Return chicken to the wok. Pour in the sauce mixture and toss to coat everything evenly.
Add raw cashews and stir-fry for another 1-2 minutes until the sauce thickens and cashews are warmed through.
Remove from heat and garnish with the green parts of green onions.
Serve immediately in a shallow white bowl, ensuring chicken and cashews are evenly distributed.

FAQ

Can I prepare this dish ahead of time?
Yes, you can dice the chicken and chop the vegetables ahead to save time. The stir-fry itself cooks quickly and is best enjoyed fresh.

How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to keep the chicken tender and the cashews crisp.

Save this recipe to your favorites, print it out for your kitchen, and get ready to enjoy a deliciously tender and crunchy dinner tonight!