Cashew Chicken

Around the holidays we can get a little burned out and a little overloaded on indulgent food. Cashew chicken is light, delicious and so quick to make. This is another of my go to recipes when I know I won’t have a lot of time to make dinner. Tender pieces of chicken are cooked with ginger, garlic, peppers, onions and celery in a flavorful sauce made from oyster sauce, soy sauce, white pepper, rice wine and sesame oil. Topped with cashews and served over rice, it is a quick and healthy dinner your and your family will love.

You can either cut the chicken into small cubes or into thin slices for this dish depending on your preference. I prefer thin slices. You can add additional vegetables here or switch out the ones you use, just make sure you only cook them briefly in a really hot pan. You are going for crisp tender with some browned spots from the hot pan. Trust me this dish isn’t nearly as good with mushy overcooked vegetables.

I serve this over hot rice (see my post on making perfect Asian white rice on the stove). If I have dumplings in my freezer I usually make those as well. This dish is perfect topped with my favorite chili crisp.

Cashew Chicken

Tender chicken and vegetables in flavorful sauce with cashews
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Course
Cuisine Chinese
Servings 4 people


For the dish:

  • 3 boneless skinless chicken breasts sliced thin
  • 2 tbsp oil
  • 4 inch piece fresh ginger peeled and minced
  • 4 cloves garlic minced
  • 1 green bell pepper cut into pieces
  • 1 red bell pepper cut into pieces
  • 1 onion cut into pieces
  • 2 ribs celery sliced
  • 1/2 cup cashews

For the sauce:

  • 2 tbsp oyster sauce or to taste
  • 2 tbsp soy sauce or to taste
  • 1/4 cup water
  • few dashes of white pepper
  • 1 tsp sugar
  • 2 tsp rice wine
  • 1 tsp sesame oil
Keyword Chicken, Lunch, Main Dish

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