Cashew chicken is a popular Chinese-American dish that features tender chicken pieces coated in a creamy, nutty sauce studded with crunchy cashews. But what exactly goes into making this tasty sauce? Let’s unlock the secrets behind the ingredients that give cashew chicken sauce its signature flavor and texture.
The Main Players
The core ingredients that form the base of cashew chicken sauce are
-
Soy sauce – This provides saltiness and savory umami flavor Soy sauce is the backbone of the sauce
-
Rice vinegar – Adds a touch of acidity to brighten the sauce Rice vinegar’s mildness balances well with soy sauce
-
Hoisin sauce – Contributes sweetness, thickness, and savoriness. Its molasses-like flavor enhances the sauce.
-
Oyster sauce – Provides rich umami flavor and enhances the sauce’s body. A little goes a long way.
-
Chicken stock – Thins out the sauce and amplifies its flavor. Can use broth or water.
These main liquid ingredients are combined, simmered, and thickened to create the luscious sauce.
Aromatics for Flavor
Several aromatic ingredients are used to boost the sauce’s flavor:
-
Garlic – Essential for adding a punch of garlicky flavor. Minced or grated garlic is best.
-
Ginger – Provides a subtle spicy, gingery kick and enhances other flavors. Grated fresh ginger is ideal.
-
Green onions – Offer a fresh, aromatic finish. Chopped green onions give a nice crunch.
-
Sesame oil – A few drops provide nutty essence and Asian flair. Use toasted sesame oil.
When sautéed briefly in oil at the start, these aromatics infuse the sauce with fragrance.
Sweet and Spicy Accents
A touch of sweetness balances the salty umami of the sauce:
-
Brown sugar – A classic addition that lends molasses-like sweetness. White sugar also works.
-
Honey – Offers floral sweetness. Agave nectar is a vegan alternative.
A pinch of heat can also enhance the sauce’s profile:
- Red pepper flakes – Add a subtle spicy kick and vibrancy. Adjust amount to preference.
Thickeners for Body
Cornstarch and/or nut butter help thicken and enrich cashew chicken sauce:
-
Cornstarch – Mixed with water, it thickens sauce into a clingy consistency.
-
Cashew butter – Provides luxurious creaminess and nutty flavor. Peanut butter also works.
Adding a splash of water prevents the sauce from getting too thick.
Texture and Crunch
Textural contrast is key in cashew chicken. The sauce clings lightly to:
-
Diced chicken – Tender chicken pieces are briefly marinated then sautéed or baked.
-
Crispy cashews – Roasted unsalted cashews provide nutty crunch.
-
Vegetables – Onions, bell peppers add freshness and texture.
This balanced interplay of textures and flavors is what makes cashew chicken sauce shine.
Bringing It All Together
To make authentic tasting cashew chicken sauce:
-
Sauté aromatics – Cook garlic, ginger in oil briefly to release fragrance.
-
Simmer sauce – Combine main ingredients and stir while simmering to develop flavor.
-
Thicken sauce – Mix in cornstarch slurry and/or nut butter to reach desired consistency.
-
Coat protein and veg – Toss in cooked chicken pieces, vegetables, and cashews to coat.
-
Finish with garnish – Top with sesame seeds and sliced green onions.
-
Adjust seasoning – Tweak sauce with extra sweet, salty, sour, or spice to taste.
The beauty of cashew chicken sauce lies in how various ingredients complement each other when combined. Next time you enjoy this tasty dish, you’ll know the secrets behind the irresistible sauce that makes it so good!
How to Make Cashew Chicken
This is a super simple recipe — the hardest part is chopping up some veggies! Here’s an overview of how to make copycat takeout chicken with cashew nuts:
- Add the cornstarch, diced chicken, salt, and pepper to a large zip-top bag and squish the chicken around to coat it.
- Add the chicken to an oiled skillet and cook until the chicken is about 90% done (it will finish cooking in the sauce).
- Add the broccoli, bell pepper, edamame, and garlic to the skillet and cook just for a few minutes. You want the veggies to remain crisp-tender.
- Add the sauce and roasted cashews to the skillet. Simmer for a minute or two, just to give the sauce time to heat up and thicken slightly.
Yes, feel free to mix and match the veggies to use up whatever’s in your produce drawer. Just note that different veggies will have different cook times.
I’m sure you could use chicken thighs to make this easy cashew chicken recipe. Just make sure they’re boneless, and that you dice them into 1-inch chunks.
You’ll want to use roasted and unsalted cashews to make this recipe. I do not recommend using salted cashews otherwise your Cashew nut chicken will be far too salty.
No! Make sure to buy rice wine vinegar and not rice wine (also called mirin). They’re two different things!
Do not omit the cornstarch in this recipe. It coats the chicken and helps it crisp up in the skillet without having to deep fry it. The cornstarch also thickens the cashew chicken sauce.
Yes, you can make the entire recipe as written and eat leftovers throughout the week or you can prep the ingredients in advance of making the entire recipe. For example, the veggies can be diced ahead of time, the sauce can be whisked together, and the chicken can be diced and stored in an airtight container until ready to use.
Storage and Reheating Instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days. If you also made rice or rice noodles, store that separately from the chicken and green beans.
Freezer: I don’t recommend freezing this recipe because the green beans will soften once frozen.
To Reheat: Warm individual portions in the microwave for 30-second intervals or in a skillet over medium heat but I prefer the micro for quickness and ease.
The 15 Minute Cashew Chicken At Home
FAQ
What is in cashew sauce?
Cashew Sauce! Just four easy ingredients: cashews, garlic, salt, and water! Perfect base sauce recipe for pasta, dips, or cheesy sauce alternatives. Vegan.
What is cashew chicken at a Chinese restaurant?
Cashew chicken (Chinese: 腰果雞丁) is a Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation) …
What is cashew cream made of?
Cashew cream is a dairy-free alternative to heavy cream and coconut milk. It’s made by soaking then blending raw cashews with water until smooth. It can be used to add creaminess to pastas and soups, make ganache for desserts, or as a thick and creamy base for salad dressings or overnight oats.
What does chicken cashew taste like?
Cashew chicken is simply a stir fry of chicken and cashews with a sauce that’s got a salty-sweet flavour profile. Many people might think of cashew chicken as a Chinese dish, and indeed China is where this dish originated. You can tell by the presence of sesame oil, which we don’t use very much of in Thai cooking.