Easy

Cashew Chicken

Name: Cashew Chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese-Canadian
Ingredients: 600 g boneless skinless chicken breast, sliced thin; 0.75 cup roasted cashews; 1 red bell pepper, diced; 4 green onions, sliced; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp rice vinegar; 1 tbsp brown sugar; 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch mixed with 2 tbsp water; 2 tbsp vegetable oil

(623)

25 min4380 cal

By Chef Marco Deluca·Red Seal Certified Chef|June 15, 2025

A popular Chinese-Canadian restaurant dish — tender stir-fried chicken with crunchy cashews in a savoury-sweet sauce. This takeout favourite is easy to make at home in just 25 minutes. The key is a blazing hot wok and having all your ingredients prepped before you start cooking.

asian-inspiredcashew-chickenstir-frychinese-canadian

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Mise en Place Saves Time

“Even for quick recipes, spend 3 minutes measuring and prepping everything before you turn on the heat. It sounds counterintuitive, but it actually speeds up cooking because you're never scrambling mid-recipe.”

Bring to Room Temperature

“Take chicken out of the fridge 20-30 minutes before cooking. Cold chicken straight from the fridge cooks unevenly — the outside overcooks while the centre stays underdone.”

Nutrition Per Serving

380

Calories

30g

Protein

18g

Fat

24g

Carbs

Fiber2g

Sugar10g

Sodium780mg

Reviews

4.7 / 5 (623 reviews)

Daniel U.

Apr 16, 2025

Simple ingredients, amazing results. Highly recommend.

Ryan U.

Jul 8, 2025

My family loved this recipe. Will definitely make again!

Ryan I.

Apr 3, 2025

Followed the recipe exactly and it was perfect.

Rachel O.

Jan 27, 2025

My family loved this recipe. Will definitely make again!

Recipe at a Glance

Prep:

15 min

Cook:

10 min

Total:

25 min

Servings:

Difficulty:

Easy

Pro Tips

1Have everything prepped before you start — stir-fry moves fast.
2Toast cashews in a dry pan first for extra flavour.
3Cut chicken against the grain for tenderness.

Variations

Add dried chilies for Kung Pao style.
Use peanuts instead of cashews.
Add water chestnuts for extra crunch.
Serve over noodles instead of rice.

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Chef Marco Deluca

Head Chef & Recipe Developer

Marco is a Red Seal certified chef with over 15 years of professional kitchen experience across Canada. After training at George Brown College in Toronto and working in acclaimed restaurants from Vancouver to Montreal, he founded ChickenRecipes.ca to share his expertise with home cooks. Marco specializes in making restaurant-quality chicken dishes accessible for everyday Canadian kitchens.

Red Seal Certified ChefGeorge Brown College Culinary Arts Graduate15+ years professional kitchen experience