This Authentic Cashew Chicken is a go-to for anyone craving a quick and satisfying stir-fry that feels like a warm hug on a plate.

Last week, I whipped this up after a long day, and the moment I took that first bite—the tender chicken paired with crunchy cashews and the rich soy-ginger sauce—it instantly lifted my spirits. It’s comfort food that doesn’t take all day.

Why You’ll Love It:

Juicy, tender chicken thigh pieces cooked to perfection
Crunchy, toasted cashews add the perfect texture contrast
Rich, glossy sauce with garlic, ginger, and a touch of oyster sauce
Bright green onions bring a fresh pop of color and flavor
Ready in just about 30 minutes—perfect for busy weeknights

Simple ingredients, straightforward steps, and a big payoff in flavor.

This dish is quick to make, easy to clean up after, and always hits the spot.

Authentic Cashew Chicken

Print Recipe

A classic stir-fry featuring tender chicken thigh cubes and crunchy cashews in a savory soy sauce-based glaze, accented with garlic, ginger, and green onions.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 1x

Ingredients

Scale

1 lb chicken thigh cubes, skinless and boneless
3/4 cup raw cashew nuts
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 green onions, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon Shaoxing wine
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/4 cup water or chicken broth
1 teaspoon sugar

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Instructions

In a small bowl, combine soy sauce, oyster sauce, Shaoxing wine, water or chicken broth, sugar, and cornstarch. Stir until smooth and set aside.
Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add cashew nuts and toast until golden brown. Remove and set aside.
Add remaining 1 tablespoon vegetable oil to the wok. Add chicken thigh cubes and stir-fry until browned and cooked through, about 6-8 minutes.
Add minced garlic and ginger to the chicken and stir-fry for 1 minute until fragrant.
Pour the prepared sauce into the wok. Cook, stirring constantly, until the sauce thickens and coats the chicken evenly, about 2-3 minutes.
Return toasted cashews to the wok and toss to combine gently.
Transfer to a shallow white ceramic bowl, distribute chicken and cashews evenly, and garnish with sliced green onions before serving.

Got questions?

Q: Can I prepare this ahead of time?
Yes! You can chop and measure all ingredients in advance. Cook just before serving for the best texture.

Q: How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the chicken tender and the cashews crunchy.

Ready to delight your taste buds? Save this recipe, print it out, and get cooking tonight!