Print

Spicy Cashew Chicken

Spicy Cashew Chicken
Print Recipe

Spicy Cashew Chicken is a quick and flavorful stir-fry dish combining tender chicken, crunchy roasted cashews, and a bold, spicy-savory sauce. Perfect for busy weeknights, it delivers restaurant-quality taste with balanced heat, nutty texture, and a hint of sweetness. Easily customizable for spice level and dietary preferences, this wholesome recipe reheats well and is ideal for meal prep.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

Nuts

  • 3/4 cup roasted unsalted cashew nuts

Aromatics

  • 2 cloves garlic, freshly minced
  • 1 tablespoon fresh ginger, freshly minced

Sauce

  • 3 tablespoons soy sauce (or gluten-free tamari for gluten-free option)
  • 1–2 tablespoons chili sauce or paste (such as Sriracha or sambal oelek), adjust to taste
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar or honey

Vegetables (Optional)

  • 1/2 cup bell peppers, sliced
  • 1/2 cup snap peas
  • 1/2 cup carrots, sliced

Finishing

  • 2 green onions, sliced

Cooking Oil

  • 2 tablespoons vegetable oil or sesame oil for stir-frying

Instructions

  1. Prepare Your Ingredients: Cut the chicken into bite-sized pieces for quick and even cooking. Mince the garlic and ginger finely to release their aromatic oils. Slice optional vegetables like bell peppers, snap peas, or carrots into uniform pieces for even stir-frying.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, chili sauce or paste, rice vinegar, and brown sugar or honey. This combination creates the perfect balance of sweet, salty, tangy, and spicy — the heart of the dish.
  3. Cook the Chicken: Heat oil in a large pan or wok over medium-high heat. Add the chicken pieces, cooking until golden brown and cooked through. Remove from the pan and set aside so you can cook the aromatics next.
  4. Sauté Aromatics and Vegetables: In the same pan, add a little more oil if needed, then toss in the minced garlic and ginger. Stir-fry for 30 seconds until fragrant, then add any vegetables you’re including, cooking until just tender but still crisp.
  5. Combine Everything: Return the chicken to the pan, then pour the sauce over everything. Stir well so that the chicken and vegetables are coated with sauce. Let it cook for a couple more minutes until the sauce thickens slightly.
  6. Add Cashews and Finish: Finally, toss in the roasted cashews and give everything a good stir. Turn off the heat and garnish with freshly sliced green onions. Your Spicy Cashew Chicken is now ready to serve!

Notes

  • Use fresh garlic and ginger for maximum flavor impact.
  • Don’t overcrowd the pan; cook chicken in batches if needed to ensure even browning.
  • If using raw cashews, lightly toast them in a dry skillet before adding to the dish.
  • To thicken the sauce, mix a little cornstarch with water and add while simmering.
  • Serve immediately for the best freshness and crunch.

Nutrition

Keywords: Spicy Cashew Chicken, Stir-fry, Quick Dinner, Gluten-Free, Asian Chicken Recipe, Cashew Chicken, Spicy Chicken Stir-fry

Find it online: https://mealsbymary.com/spicy-cashew-chicken/