Cashew Chicken With Sweet and Spicy Sauce

Cashew chicken

Darren Wise / E+ / Getty Images

Prep: 25 mins
Cook: 10 mins
Total: 35 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
396 Calories
19g Fat
21g Carbs
34g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 396
% Daily Value*
Total Fat 19g 25%
Saturated Fat 5g 25%
Cholesterol 95mg 32%
Sodium 724mg 31%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 5%
Protein 34g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 tablespoon Chinese rice wine or dry sherry
  • 2 teaspoons freshly squeezed ginger juice
  • 1 level tablespoon cornstarch
  • For the Sauce:
  • 2 tablespoons hoisin sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons water
  • 1 teaspoon granulated sugar
  • Other:
  • 1 clove garlic
  • 1 tablespoon green onion
  • 1/4 cup cashews
  • 1 1/2 cups stir-fry vegetables
  • 4 tablespoons oil for stir-frying (as needed)

Steps to Make It

  1. Gather the ingredients.

  2. Add the salt, rice wine or sherry, ginger juice and cornstarch to the chicken cubes, using chopsticks to mix it in and adding the cornstarch last.

  3. Marinate the chicken for 20 minutes.

  4. While the chicken marinates, mix the sauce ingredients in a small bowl, and set aside.

  5. Finely chop the garlic.

  6. Wash and chop the green onion on a diagonal into 1-inch pieces.

  7. Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for 5 minutes, or until the cashews are browned. Remove from the pan.

  8. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds).

  9. Add the chicken cubes. Stir-fry until they change color and are 80 percent cooked through. Remove from the wok.

  10. Add 2 tablespoons oil. When the oil is hot, add the stir-frying vegetables. Stir-fry as needed, then push up to the sides of the wok.

  11. Add the sauce and the chicken. Heat everything through.

  12. Serve the chicken and vegetables with the roasted cashews and the green onion as garnish.

  13. Enjoy.