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Cashew Chicken Recipe

Cashew Chicken
A Chinese-American dish that is growing in popularity is Cashew Chicken. This dish actually originated in the United States in Springfield, Missouri. Cashew Chicken can be found at many Chinese buffets across the country. This recipe for Cashew chicken consists of fried chicken bits with cashews and vegetables in a delicious oyster sauce. I have been using a lot of oyster sauce lately; it is truly becoming an addiction. It has to be one of my favorites Asian sauces. This recipe differs from others and those at the buffets because the chicken is breaded and then deep fried leaving the chicken pieces nice and crispy. The vegetables I added were green peppers, onions, and scallions, but you could also add some sliced mushrooms as well if you want. Cashew Chicken is best served on top of white rice. Enjoy.
Cashew ChickenCashew Chicken

Cashew ChickenCashew Chicken

Cashew ChickenCashew Chicken

Cashew ChickenCashew Chicken

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Cashew Chicken Recipe


  • Author: Bobby
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Ingredients

  • 2lbs boneless skinless chicken breasts (cut into 1” chunks)
  • 2 cups flour
  • 5 teaspoons cornstarch (divided)
  • 2 teaspoons baking soda
  • 3 eggs (beaten)
  • oil (for frying)
    Sauce-
  • 2 cups chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • 1 teaspoon pepper
  • 1 large green pepper (sliced)
  • 1 large onion  (sliced)
  • 2 cups cashews
  • 1/3 cup green onions (chopped)

Instructions

  1. In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.
  2. Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.
  3. Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside.
  4. To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.
  5. Pour sauce into the wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews and green onions. Serve with white rice.


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31 comments

  1. Priti says:

    We get this chicken here too in Chinese stop, they just use some dark soya sauce to it…looks delicious and I love this one…Thanks for the recipe..now I can ask my sis to make :):)

  2. saw45 says:

    Hello! A lovely recipe I’ll definitely try! One question. Ingredients call for 5 teaspoons of cornstarch divided, one of which is used to prep the chicken. The sauce prep calls for 4 Tablespoons
    of cornstarch. Which is correct? Thanks!

  3. Bobby says:

    Priti – Thanks, it’s a really good recipe.

    recipes2share – I love oyster sauce!!!

    Ivy – Thanks, yes the cashews I used are salted but unsalted would be just as good.

    Happy Cook – Yes, its very easy to make. Cashew chicken is the best!

    HoneyB – haha thanks, I’m not sure… I am a huge giants fan though 🙂 You never know I might have to relocate someday.

    grace – hmm, tough question. You could try mushroom soy sauce.

  4. Maddie says:

    I just made this recipe and my Asian husband really liked it. I substituted celery (no bell peppers in the house) and it still came out really good. Next time I will omit the sugar until after tasting with the oyster sauce. The oyster sauce brand LKK Panda is pretty sweet already. Also, will add a little sesame oil for little depth. Overall, so easy and and light batter is really nice. This recipe makes a LOT of cashew chicken. Ample for 4 hungry adults with fluffy rice. Thank you!

  5. Kent says:

    I have one question, at the top it reads:

    Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.

    Is that saying you dip the pieces into the eggs, then the flour mixture, then into the eggs/flour mixture again? Just seems like after awhile that’d add a lot of flour mixture with the eggs.

  6. Kent says:

    Sorry to ask, I’m 19 and currently have a low pay job so I only get to try new recipes about once a week. Today I had cashew chicken at a Chinese restaurant, and it tasted like chicken and broccoli with cashews thrown in it. Not a bad taste, but nothing different or special. The recipe on her looks very good, my question is does it have a different flavor than what I had? I’ve never tasted oyster sauce, I’m wanting to make sure that this is what I should make, if not, I’d rather try your orange chicken recipe or something else.

  7. Bobby says:

    Kent – I’m sorry I don’t know the answer to that. All you can really do is give it a try. The orange chicken is really good too though 🙂

  8. Carol says:

    My daughter who went to smsu in ’90’s and we would get Cashew Chicken at the Bamboo House on one of the main commercial streets in Springfield. It was the best. I have been trying to duplicate it since. Is this the same recipe?

  9. Mica says:

    I just started cooking and this is one of the first dishes I’ve made. It was way easy and it was pretty good, but it wasn’t as flavorful as I expected. I opted not to bread the chicken as cashew chicken I have had at most resteraunts isn’t breaded. Has anyone else tried it unbreaded or is that the key to flavor in this dish?

  10. mel says:

    I bread my chicken with egg mixture and flour, put it on top of my rice and pour my sauce on top. Add my green onion and cashews (salted). I do the sauce alittle different. I use 2 cups chicken brooth, 1 T sugar, 2 T soy sauce & 2 T oyster sauce & 2 T corn strach mix it in sauce pan bring to a boil. It is very good, I’ve made thia several times.

  11. Jay says:

    I’m originaly from Springfield Mo.On are way to vo-tech school my friends and I used to stop and get cashew chicken at a little place that I believe was on commerical street. I can’t remember then name of the place but my friends mother worked there. I’ve long sence moved away and have looked far and wide for the same cashew chicken, with no luck! I hope this is the same recipe because I really miss it! Can’t wait to try it!!

  12. Kent says:

    Haha, Bobby… If you look up I originally asked about this recipe awhile ago. Now, nearly a year later, I made this recipe, haha. It was excellent! It was very tasteful. I’d like to add that (for me, anyway), it was a pain in the rear for preparation, double dipping 2lbs of chicken can be painstaking. I actually had my girlfriend assist me to speed up the process a bit. I’ll probably only make this on certain occasions, its wonderful, just a bit of preparation.

  13. Patricia says:

    I’ve been looking for a cashew chicken recipe that had the deep fried chicken for a while now. I had one in a cook book but it was lost in a flood. I too am trying to duplicate a restaurant in Pensacola, Fl by the name of House of Chong. They have the only Chinese food I like. All the others are too spicy for me. They use celery and onions in theirs. It’s great. Thank you.

  14. Ashley says:

    Really good. I found the sauce to be just a touch salty, but still amazingly tastey. I substituted different veggies (sugar snap peas and celery). Will definitely make it again, thanks much

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