Cashew Chicken

Cashew chicken is a Cantonese-American classic that Cantonese home cooks claim with affection, a quick stir-fry of velvety chicken and roasted cashews in a mild, glossy sauce. It is the kind of dish that teaches the wok rhythm: meat first, aromatics next, sauce last, nuts at the very end so they stay crunchy. Toast the cashews in a dry pan first for deeper flavor, and the dish is fast, forgiving, and universally loved.

Velvet chicken, nutty crunch

The chicken is velveted in cornstarch and soy so it stays silky, and the sauce is gentle — oyster sauce, a little soy, a whisper of sugar — letting the cashews carry the flavor. The nuts are the point, roasted until golden and added at the last second so every bite has a crunch. Serve over steamed rice, and it will be gone before the pot cools. It is mild enough for kids and quick enough for a busy Tuesday.

Craving more? Explore all Cantonese Kitchen recipes.

New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.

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