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Cashew Nut Chicken Recipe

Homemade Cashew Nut Chicken is one of our favorite things to make at home (when we aren't ordering from our favorite local restaurant).

Prep Time
5 mins
Cook Time
5 mins
Marinading time
30 mins
Total Time
47 mins
Servings: 4 servings
Calories: 759 kcal
Course: Main Course
Cuisine: Chinese , American

Ingredients

For the Marinade and Sauce
  • ½ cup mirin divided
  • 6 tablespoons low-sodium soy sauce divided
  • 1 tablespoon toasted sesame oil divided
  • 1 teaspoon ginger paste
  • 3 tablespoons cornstarch divided
  • 4 boneless skinless chicken breasts cut into 3/4-inch pieces
Extra Ingredients for the Sauce
  • 1 cup low-sodium chicken broth
  • 3 tablespoons Worcestershire sauce 
  • 1 tablespoon hoisin sauce
  • 1 tablespoon rice or white wine vinegar
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon dark brown sugar
For the Stir-Fry
  • 2 tablespoons vegetable oil
  • 2 cups frozen baby peas
  • 8 ounces water chestnuts drained and chopped
  • 2 cups toasted cashews half roughly chopped, half left whole
  • 6 garlic cloves minced
  • 3 scallions thinly sliced diagonally

Instructions

For the Marinade and Sauce
    Cup of Yum
  1. Whisk together ¼ cup mirin, 2 tablespoons soy sauce, 1½ teaspoons sesame oil, ginger paste and 2 tablespoons cornstarch in a medium size bowl. Add the chicken and stir well to coat.
  2. Cover the bowl and refrigerate 30 minutes, or up to 2 hours.
For the Sauce
  1. In a medium bowl, whisk together remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, chicken broth, Worcestershire Sauce, hoisin, rice vinegar, red pepper flakes, brown sugar and remaining 1 tablespoon cornstarch; set aside.
For the Stir-Fry
  1. Drain chicken and pat dry with paper towels.
  2. Heat 2 teaspoons oil in a 12-inch nonstick skillet set over medium-high heat, just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.
  3. Add the remaining 2 teaspoons oil and heat to shimmering.
  4. Add the water chestnuts, 1 cup chopped cashews, and frozen peas. Cook, stirring continuously, 1 minute.
  5. Reduce heat to medium-low, add the garlic and cook 30 seconds.
  6. Add reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.
  7. Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes.
  8. Serve with cooked white rice, and top with whole toasted cashews and sliced scallions.

Notes

  • Storage: Store cashew chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
  • Store cashew chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition Information

Calories 759kcal (38%) Carbohydrates 67g (22%) Protein 43g (86%) Fat 43g (66%) Saturated Fat 7g (35%) Cholesterol 72mg (24%) Sodium 811mg (34%) Potassium 1326mg (38%) Fiber 8g (32%) Sugar 22g (44%) Vitamin A 715IU (14%) Vitamin C 36.1mg (40%) Calcium 80mg (8%) Iron 7.8mg (43%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 759

% Daily Value*

Calories 759kcal 38%
Carbohydrates 67g 22%
Protein 43g 86%
Fat 43g 66%
Saturated Fat 7g 35%
Cholesterol 72mg 24%
Sodium 811mg 34%
Potassium 1326mg 28%
Fiber 8g 32%
Sugar 22g 44%
Vitamin A 715IU 14%
Vitamin C 36.1mg 40%
Calcium 80mg 8%
Iron 7.8mg 43%

* Percent Daily Values are based on a 2,000 calorie diet.