Chef John’s Cashew Chicken


For the Chicken Marinade:

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch

For the Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon brown sugar
  • 1/4 cup chicken broth
  • 1/4 cup water
  • 1 teaspoon cornstarch

For the Stir-Fry:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1-inch piece of fresh ginger, minced
  • 1 red bell pepper, cut into bite-sized pieces
  • 1 cup broccoli florets
  • 1 cup unsalted roasted cashews
  • Sliced green onions, for garnish
  • Cooked white rice, for serving


1. Marinate the Chicken:

In a bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of cornstarch. Mix well and let it marinate for about 15-30 minutes.

2. Prepare the Sauce:

In another bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/4 cup chicken broth, 1/4 cup water, and 1 teaspoon cornstarch. Set this sauce aside.

3. Stir-Fry the Chicken:

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces and stir-fry until they are cooked through and slightly browned, about 5-6 minutes. Remove the chicken from the skillet and set it aside.

4. Cook the Vegetables:

In the same skillet, add a bit more oil if needed. Add the minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the red bell pepper and broccoli florets. Stir-fry for 3-4 minutes until they are tender-crisp.

5. Combine Everything:

Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well and cook for an additional 2-3 minutes, or until the sauce thickens and coats everything.

6. Add Cashews:

Stir in the roasted cashews and cook for another minute to warm them through.

7. Serve:

Serve your Cashew Chicken over cooked white rice, garnished with sliced green onions.

Enjoy Chef John’s Cashew Chicken with its delightful blend of flavors and textures!