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Cashew Chicken

Cashew Chicken is one of my favorite comfort foods when the weather is gloomy and I need something to hug me on the inside.

Cashew Chicken

It’s been raining for the last 4 days, and today is nothing different because it’s mixed with ice.

As much as I love rain, sunshine puts us all in a better mood.

Otherwise, I usually lay in bed, wrap myself in the blanket and watch TV or read books.

Click here for more of my delicious recipes with chicken.

On days like this, I love to cook something to warm me up. Something that I can wrap my hands around the bowl and just enjoy the aroma of a homecooked meal.

Chinese takeout, quick Ramen noodle soup or pizza order would be a good idea on days like this too.

However, nothing, absolutely nothing beats homemade stir fry.

Cashew Chicken

That warm and pleasant aroma wraps your whole house too.

What better way to comfort your soul and your stomach than a nice bowl of piping hot steamed rice with vegetables and chicken that is literally melting in your mouth.

I raise both of my hands and say there is nothing better!

Of course, you will find via the internet many recipes similar to mine.

Cashew Chicken

Well, this is my version of very simple, delicious and comforting Cashew Chicken served with Rice and Stir Fry Veggies for rainy days like today!

Do not let a long ingredient list scare you because most ingredients are repeating.

I just separated and organized them for your better viewing if you decide to make my version.

Asian inspired recipes

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Cashew Chicken

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 20 minutes
Total Time: 40 minutes

Tasty, easy and quick dinner idea.


  • 1 Chicken Breast skinned and cut into
  • cubes
  • ½ Cup Raw Cashews 4oz/113g
  • 20 min. Marinade for Chicken:
  • 3 Garlic Cloves minced
  • 1 Tbs. Oyster Sauce
  • 1 Tbs. Soy Sauce light
  • 1 Tbs. Rice Vinegar or Rice Wine
  • 4 Scallions roughly chopped
  • ½ tsp. Red Hot Chili Flakes
  • 3 drops of Sesame Oil
  • 1 Tbs. All-purpose Flour or cornstarch

Stir Fry:

  • 1 Tbs. Oil for Frying the best oils for frying-peanut oil, sunflower, soybean, canola oil
  • 2 Red Bell Peppers (or any other color
  • that you have or desire)
  • ½ Cup Green Beans frozen
  • 4 Mushrooms sliced
  • ½ Cup Broccoli florets frozen
  • ½ Onion sliced and chopped
  • 3 Inch Fresh Ginger minced
  • 2 Garlic cloves minced
  • ½ tsp. Sesame Oil
  • ½ tsp. Ground Black Pepper
  • ½ tsp. Red Hot Chili Pepper Flakes


  • 1-2 Tbs. Oyster Sauce
  • 1 Tbs. Soy sauce light/less sodium, OR to taste
  • 1 Tbs. Rice Vinegar
  • 5 1/2 Tbs. 1/3 cup Chicken Broth (reduced-sodium or sodium-free)
  • ¼ tbsp. The sugar you can add up to ½ tbsp.
  • 4 drops of Sesame Oil


  • Chopped Scallions green part


Marinating chicken:

  1. You will need to take off chicken skin and cut the meat into cubes. (Leave the bones for homemade chicken stock). Once you cut it into cubes, add all the ingredients except the flour or cornstarch.
  2. Massage the chicken and let all the pieces get coated, last but not least toss flour and pat it all over the chicken. Cover and let it marinate for the next 20 minutes; Mix ingredients in the separate bowl for the sauce.

Stir Fry:

  1. I like to add the first chicken to cook before adding vegetables to the wok or frying pan.
  2. So after chicken marinated, I add the oil for frying in the wok, preheat it well and add chicken cubes/ or strips. Let it cook for 2-3 minutes, turning pieces a few times. Add vegetables to stir fry and all the seasoning, but try to put garlic and sesame oil last minutes of stir-frying.
  3. Add cashews, stir and pour over the sauce. Turn off the heat and stir on a hot stove for 10-20 seconds, so the sauce can coat chicken and vegetables.


  1. For the sauce, you just need to mix everything together and once the chicken and vegetables are almost done, add sauce and stir
  2. Add a little bit of the time and taste, if it’s too salty of you then you might add a bit more water-read the notes for more… Serve it with Steamed Rice and chopped scallions.


How to make steamed rice:

Put the preferably short-grain rice in the pot and wash it with cold water 2-3 times or until it’s no longer milky white color (with this you are cleaning rice of its starch) Pour water into the pot and add 2 pinches of salt. I put 1 cupful of rice in 2 cups of cold water.

Boil the water until bubbly, then turn the heat to low and simmer the rice for 10 minutes on low heat with the lid on. After 10 minutes, turn the heat completely off and keep the lid on for about 5 minutes. It will steam up to perfection and just fluff the rice with the fork.

  • THIS ALSO DEPENDS on what RICE you are using! If you do not have Soy sauce, light or Reduced sodium Chicken stock then I would suggest mixing water with chicken stock. Oyster sauce is salty as well as Soy sauce so you gotta taste it and see what is the right for your taste buds. You can also reduce 1/2 Tbs. Soy sauce and 1/2 Tbs. Oyster sauce in the marinade.
  • That will reduce sodium too. You can add any vegetable combo that you have or like! Substitute Chicken with Tofu.

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