The Absolute Best Kickin’ Cashew Chicken Recipe (Ready in 30 Minutes!)

Everyone’s hungry, you’re tired, and the thought of ordering takeout is very tempting. I’ve been there more times than I can count. But what if I told you that you could whip up a dish that’s faster, fresher, and way more delicious than anything you could have delivered?

This Kickin’ Cashew Chicken Recipe is the answer. We’re talking about incredibly tender pieces of chicken, crisp-tender veggies, and crunchy cashews, all tossed in a savory, slightly sweet, and utterly addictive sauce. It’s the kind of meal that makes everyone at the table go quiet for a minute and then ask for seconds. Forget the greasy, overly sweet versions you might have had. This is the real deal, and I promise, you’ve got this.

Quick Recipe

• Preparation Time: 15M
• Cooking Time: 15M
• Total Time: 30M
• Type of dish: Main Course
• Cuisine: Chinese American
• Recipe Yield: 4 servings
• Calories: 550 kcal (This is an estimate and can vary based on specific ingredients used.)

Why You’ll Love This Cashew Chicken Recipe

Over the years, I’ve tweaked this recipe to perfection. It started as a quest to recreate my favorite restaurant dish, and it’s now a staple in my family’s meal rotation. It’s my go-to for a quick dinner that feels a little special.

What makes it so good? It’s all about the balance of textures and flavors. You get the soft, tender chicken, the crunch from the roasted cashews, and the slight bite of the bell peppers. The sauce coats everything without being heavy, making it a fantastic homemade Chinese takeout experience that you control completely.

The Secret to Incredibly Tender Chicken: Velveting

Have you ever wondered how restaurants get their chicken so incredibly soft and tender in stir-fries? The secret is a simple technique called “velveting.” It sounds fancy, but it’s just a quick marinade that makes a world of difference.

Before cooking, we’ll toss the chicken pieces in a mixture of cornstarch and a few other ingredients. The cornstarch creates a very thin, protective coating around the chicken. When you sear it, this coating locks in the juices, preventing the meat from becoming tough or dry. This is the single most important step for a truly great tender chicken stir fry.

Ingredients You’ll Need

I love that this recipe uses ingredients I almost always have on hand. Don’t be intimidated by the list; we’re just breaking it down into three simple parts.

For the Chicken & Marinade (Velveting)

• 1 lb (about 450g) boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon cornstarch
• 1 tablespoon light soy sauce (or tamari for gluten-free)
• 1 tablespoon Shaoxing wine (or dry sherry)

For the Kickin’ Stir-Fry Sauce

• 1/3 cup low-sodium chicken broth
• 3 tablespoons light soy sauce (or tamari)
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon red pepper flakes (or more, to taste)

For the Stir-Fry

• 2 tablespoons avocado oil or other neutral oil, divided
• 3/4 cup unsalted raw cashews
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 red bell pepper, chopped into 1-inch pieces
• 4 green onions, sliced, with whites and greens separated

Step-by-Step Instructions: Let’s Get Cooking!

The key to any good stir-fry is having all your ingredients prepped and ready to go before you even turn on the stove. This is called mise en place, and it turns a frantic cooking session into a calm, enjoyable process.

Step 1: Velvet the Chicken

In a medium bowl, combine the cubed chicken with the cornstarch, 1 tablespoon of soy sauce, and the Shaoxing wine. Toss everything together until the chicken is evenly coated. Set it aside to marinate while you prep the other ingredients.

Step 2: Mix the Sauce

In another small bowl, whisk together all the sauce ingredients: chicken broth, soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and red pepper flakes. Whisk until the cornstarch is fully dissolved. This ensures your sauce will thicken smoothly later.

Step 3: Toast the Cashews

Heat a large skillet or wok over medium heat. Add the raw cashews and toast them for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Watch them carefully—they can burn quickly! Remove them from the skillet and set them aside.

Step 4: Sear the Chicken

Add 1 tablespoon of oil to the same skillet and turn the heat up to medium-high. Once the oil is shimmering, add the chicken in a single layer. Be careful not to overcrowd the pan; cook in two batches if needed. Let the chicken sear for 2-3 minutes per side, until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Step 5: Sauté the Aromatics & Veggies

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the skillet. Add the whites of the green onions, the minced garlic, and grated ginger. Sauté for about 30 seconds until fragrant. Add the chopped red bell pepper and cook for 2-3 minutes, until it’s crisp-tender.

Step 6: Bring It All Together

Pour the prepared sauce into the skillet with the veggies. Let it bubble and cook for about 1 minute, stirring constantly, until it begins to thicken. Return the cooked chicken to the skillet. Stir everything to coat the chicken and peppers in that glorious sauce.

Step 7: Garnish and Serve

Turn off the heat. Stir in the toasted cashews and the green parts of the sliced green onions. Give it one last toss and serve immediately over hot jasmine rice.

Pro Tips for the Best Homemade Cashew Chicken

• Don’t Overcrowd the Pan: Searing the chicken in a single layer is crucial for getting that nice golden crust. If you pile it all in at once, it will steam instead of sear.
• Adjust the Spice: We like a little kick, so we use 1/2 teaspoon of red pepper flakes. If you prefer it milder, use less. If you love heat, add a little more or a dash of sriracha to the sauce.
• Veggie Variations: This recipe is a great base. Feel free to add other quick-cooking veggies like broccoli florets, sliced mushrooms, or snow peas. Add them along with the bell peppers.

The Final Path

Having a reliable, quick, and delicious meal like this Kickin’ Cashew Chicken Recipe in your back pocket is a game-changer for busy weeks. It’s a dish that proves that homemade Chinese takeout can be incredibly fresh and satisfying. You get to control the ingredients, the spice, and the satisfaction of knowing you made it yourself.

I hope you and your family love this recipe as much as mine does. Happy cooking!

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