Cashew Chicken

When Jane and I were dating, we often went to the Mandarin Restaurant in Bountiful. We always seemed to end up in the same small booth, sharing dishes like their Cashew Chicken—tender, glossy, and perfectly balanced between savory and sweet. The Mandarin has been a family favorite ever since, and whenever extended family visits from out of state, it’s the one place we all gather. This recipe brings a bit of that tradition home.

Ingredients

Chicken

• 2 (8-oz / 225 g each) chicken breasts, cut into 1-inch pieces

Marinade

• 2 tsp (11 g) cornstarch
• 2 tsp (12 g) soy sauce
• 1 tsp (5 g) shaoxing wine
• 1 tsp (5 g) oil
• pinch white pepper

Sauce

• ½ cup (120 g) chicken broth (or water)
• 1 tbsp (18 g) soy sauce
• 1 tsp (6 g) mushroom soy sauce (or dark soy sauce)
• 2 tsp (11 g) ketchup
• 2 tsp (11 g) hoisin sauce
• 2 tsp (11 g) shaoxing wine
• 1 tsp (5 g) rice vinegar
• ¼ tsp oyster sauce
• 2 tsp (8 g) sugar (or to taste)

Vegetables

• 2 cups mixed vegetables, such as water chestnuts, sugar snap peas, julienned carrots, sliced red bell pepper, or cubed asparagus

Wok Prep

• 3 oz (85 g) vegetable oil, divided
• 1 tbsp garlic, crushed
• 1 tbsp fresh ginger, grated
• 1 tsp sambal oelek
• 2 tsp (11 g) cornstarch mixed with 2 tsp (10 g) cold water

Final Mix-Ins & Garnishes

• ½ cup cashews (reserve some for serving)
• Scallions and/or cilantro, sliced
• Steamed jasmine rice

Directions

Velvet the Chicken

Combine marinade ingredients; add chicken and mix thoroughly. Marinate 10–15 minutes.

Bring 1½ cups water with 1 tbsp oil to 180–190°F. Add chicken and stir gently for 45–60 seconds until just opaque on the outside but not fully cooked.

Drain and set aside.

Prepare the Sauce

Whisk sauce ingredients in a bowl until the sugar dissolves. Set aside.

Prep the Vegetables

If using firmer vegetables such as carrots or asparagus, blanch for 30–60 seconds, shock in cold water, and drain well.

Stir-Fry the Chicken

Heat wok over medium-high until very hot. Add 2 oz vegetable oil and swirl to coat. Add chicken and stir-fry until just cooked through.

Remove chicken and discard excess oil, leaving a thin film in the wok.

Sauté the Aromatics

Add remaining 1 tbsp oil, then garlic, ginger, and sambal oelek. Stir-fry 15–20 seconds until fragrant, without browning.

Add the Sauce & Vegetables

Add the prepared sauce and bring to a gentle simmer. Return chicken to the wok along with the vegetables.

Stir-fry 30–45 seconds until heated through but still crisp.

Thicken and Finish

Add cashews, reserving a handful for serving. While stirring continuously, drizzle in the cornstarch slurry.

Let it bubble 10–15 seconds until the sauce thickens and coats the ingredients evenly. Serve over jasmine rice, topped with scallions or cilantro.

Notes

Preparation

• Velveting improves tenderness; keep the water below a boil so the coating stays smooth.
• Use high, dry heat: preheat your wok or skillet until just starting to smoke.
• Avoid crowding: stir-fry in small batches if needed to maintain searing heat.
• Reserve a few cashews to sprinkle at the end for contrast.

Serving Suggestions

• Serve over jasmine rice or coconut rice.
• Add steamed broccoli or bok choy alongside for a fuller meal.

Variations

• Spicier version: increase sambal oelek up to 2 tsp.
• Extra nutty: toast the cashews lightly before adding.
• Vegetarian: substitute tofu and use vegetable broth.

Make-Ahead & Storage

• Prep vegetables and stir-fry aromatics ahead for faster cooking.
• Leftovers keep 2–3 days refrigerated.
• Reheat in a hot wok or skillet to restore texture; avoid microwaving cashews.