Cashew Chicken (腰果雞丁, Yāo Guǒ Jī Dīng) is a classic Chinese stir-fry that perfectly balances tender chicken, crunchy toasted cashews, and a glossy, umami-rich sauce. This dish is a staple in Cantonese cuisine, known for its light yet flavourful cooking style that highlights the natural taste of fresh ingredients. The combination of cashews and chicken creates a nice contrast in texture, making it a popular choice both in Chinese households and restaurants worldwide.
Originally, Cashew Chicken was developed in southern China, particularly in Cantonese cuisine, where nuts are often paired with meat for added depth and crunch. In this version, the dish is stir-fried over high heat, using a savoury soy-based sauce to coat each ingredient evenly while preserving their freshness. Some variations also exist in Sichuan cuisine, where dried chillies and Sichuan peppercorns are added for a spicy, numbing variation.
Cashew Chicken also became famous outside of China, where it was adapted into a deep-fried version with a thicker, sweeter sauce as a staple in Westernised Chinese takeout. Despite its many variations, the authentic Cantonese-style cashew chicken remains my preference for its light yet satisfying flavours, quick cooking time, and wholesome ingredients.
Ingredients
- Chicken thigh is preferred over chicken breast because thigh meat stays juicier and more tender during stir-frying. It’s also a personal preference for me. Cutting it into even cubes ensures quick and even cooking and better texture.
- Traditionally, raw cashews are lightly toasted first to bring out their natural sweetness and add crunch to the dish. It provides a nutty contrast to the savoury sauce and juicy chicken.
- Red and yellow capsicums provide colour, crunch, and natural sweetness that balances the savoury sauce. Red and yellow capsicums are selected as they are sweeter than green ones which can be switched out for personal preferences.
- Garlic adds depth and fragrance when stir-fried. Garlic is a base flavour in many Chinese stir-fries and complements the umami in the sauce.
- Stir-frying scallions allow them to release their fragrance, infusing the dish with a strong and aromatic onion flavour. It makes the scallions milder and softer compared to adding them at the end which is an acceptable variation.
- Vegetable oil is used for stir-frying and prevent sticking. A neutral oil is best used so it doesn’t overpower the dish.
Chicken marinade:
- Soy sauce adds saltiness and umami to the chicken.
- Salt enhances the natural chicken flavour and ensures it’s well-seasoned.
- Sugar balances the saltiness and enhances browning when stir-fried.
- Corn starch forms a light protective layer around the chicken, keeping it tender.
- Cooking wine removes any gaminess and adds a mild aroma.
- Vegetable oil seals in moisture, keeping the chicken soft.
Sauce:
- Soy sauce adds saltiness to the sauce.
- Oyster sauce adds sweet umami richness and helps create a glossy texture.
- Dark soy sauce is added for colour, giving the caramelised look.
- Sugar balances the saltiness and enhances caramelisation.
- White pepper adds warmth and depth to the dish.
- Water helps dilute the sauce so it evenly coats all ingredients.
- Corn starch creates a light and silky sauce that clings to the ingredients.
Steps:
- Marinate the chicken
- Cut chicken into 1-inch cubes.
- In a bowl, mix the chicken with soy sauce, salt, sugar, corn starch, cooking wine and oil.
- Let it marinate for at least 30 minutes, or an hour if time allows.
- Toasting the cashews
- Heat a dry pan over medium heat.
- Toast the cashews until golden brown and fragrant.
- Dry-toasting brings out rich, nutty flavours and gives the cashews a crunchier texture.
- Stir frequently while toasting to prevent uneven browning or burning.
- Remove and set aside.
- Cooking the chicken
- Heat 1 tbsp oil in a wok over medium-high heat.
- Add the marinated chicken and stir-fry for 2 minutes or until 80% cooked.
- Remove and set aside. Keep some oil in wok.
- The chicken will finish cooking later when returned to the wok with the sauce, so it’s okay if it still looks slightly pink inside at this stage.
- Stir-frying the aromatics and vegetables
- Use the remaining oil to stir-fry garlic, capsicums and scallions for a minute.
- Combine everything
- Return the chicken to the wok and pour in the sauce.
- Stir-fry for 2 minutes until chicken is fully cooked but remains tender.
- Finishing
- Add the toasted cashews, mix well, and cook for another minute.
- Plate immediately and serve with steamed rice.
Cashew Chicken
Ingredients
- 250 g boneless chicken thigh diced into 1-inch cubes
- 1/2 cup raw cashews
- 1/2 red capsicum diced
- 1/2 yellow capsicum diced
- 2 cloves garlic minced
- 1 stalk scallion roughly chopped
- 1 tbsp vegetable oil
Chicken Marinade
- 1 tsp soy sauce
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tsp corn starch
- 1 tsp cooking wine
- 1 tsp vegetable oil
Sauce
- 1 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 2 tbsp water
- 1/2 tsp corn starch
Instructions
- In a bowl, mix the chicken with soy sauce, salt, sugar, corn starch, cooking wine, and oil. Let it marinate for 30 minutes.250 g boneless chicken thigh, 1 tsp soy sauce, 1/2 tsp salt, 1/2 tsp sugar, 1 tsp corn starch, 1 tsp cooking wine, 1 tsp vegetable oil
- Heat a dry pan over medium heat and toast the cashews until golden brown and fragrant. Remove and set aside.1/2 cup raw cashews
- Heat 1 tbsp oil in a wok over medium-high heat.1 tbsp vegetable oil
- Add the marinated chicken and stir-fry for 2 minutes or until 80% cooked. Remove and set aside.250 g boneless chicken thigh
- Use the remaining oil to stir-fry garlic, capsicums, and scallions for 1 minute.1/2 red capsicum, 1/2 yellow capsicum, 2 cloves garlic, 1 stalk scallion
- Return the chicken to the wok, pour in the sauce, and stir-fry for 2 minutes until coated.250 g boneless chicken thigh, 1 tbsp soy sauce, 1/2 tbsp oyster sauce, 1/2 tsp dark soy sauce, 1/2 tsp sugar, 1/4 tsp white pepper, 2 tbsp water, 1/2 tsp corn starch
- Add toasted cashews, mix well, and stir-fry for another minute.1/2 cup raw cashews
- Plate immediately and serve with steamed rice.
