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Cashew Chicken

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One of my favorite things to do in the kitchen is make “take out fake out”. I love to try and re-create our favorite restaurant dishes at home.  We really love Chinese food and I do a pretty good job re-creating our favorite Chinese dishes.  This was my first attempt at cashew chicken and it was delicious!  I’m not sure if it was the baking soda rub or the oyster sauce, but this tasted closer to take out Chinese than any other dish I’ve made.

I threw in green beans so I didn’t have to make another side dish!

Cashew Chicken Stir Fry

Cashew Chicken Stir Fry


  • 3 boneless skinless chicken breasts, cut into small cubes
  • 1 cup unsalted cashew nuts
  • 1 small bell pepper, cut into small square pieces
  • 5-10 slices ginger
  • 1 onion, cut into small square pieces
  • 3 teaspoons baking soda
  • 3 teaspoons arrowroot powder or corn starch
  • 1 1/2 teaspoons chicken stock or rice wine


  1. Combine chicken and baking soda in a bowl. Let sit for 15-20 minutes. Then rinse chicken thoroughly. Rinse bowl out as well.
  2. In the same bowl, combine arrowroot powder or corn starch with the water. Add chicken and stir to combine. Let marinate for 15 minutes.
  3. Mix sauce ingredients together and set aside.
  4. Heat up a wok or large frying pan with 1 tablespoon of cooking oil over high heat. Stir fry the chicken meat until the color turns white or half-cooked. Remove chicken from pan and set aside.
  5. Add another 1 tablespoon of cooking oil into the pan.
  6. Add in the ginger slices, bell peppers and onions.
  7. Stir-fry until you can smell the peppers and add the chicken meat back in.
  8. Add sauce to the pan and stir continuously until the chicken meat is cooked and well coated with the sauce.
  9. Add in the cashew nuts and do a few quick stirs.



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