Cashew Chicken Take-Out Style

"This is another classic Chinese takeout dish that is easy to duplicate at home."
photo by lazyme photo by lazyme
photo by lazyme
photo by FLKeysJen photo by FLKeysJen
photo by breezermom photo by breezermom
Ready In:




  • Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes.
  • Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
  • Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.
  • Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
  • Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Transfer to a plate and serve.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. lazyme
    Wonderful! This was easy to prepare and was delish! I made as directed and did use the optional chili sauce. Thanks Jackie for another great keeper. Made for Culinary Quest 2014.
  2. LifeIsGood
    Delicious! I think this is better than take-out. It's more of a natural flavor. The recipe is quick to prepare and very flavorful. I used Sriracha and the amount added just a hint of spice/heat, without being too much. I used Mirin (rice wine) and it was lovely with the other sauces. I served this over brown rice. This simple yet delicious dinner is going into my best-of-the-best file. Thank you!
  3. GibbyLou
    What a great recipe! I used dry sherry because that's what I had. I used garlic chili sauce and it was not too spicy. If you want some heat, you should use more. I was debating whether to make more sauce, but decided to stick with the amounts given and I thought it was perfect. Since we were eating in shifts tonight, I added cashews after plating so they wouldn't get soggy. Thanks for sharing. Made for Best of 2013 tag.
  4. FLKeysJen
    Genuine takeout flavor! Loved it.
  5. breezermom
    Delish! I had a 12 oz chicken breast, and used that. I kept the marinating and sauce ingredients as listed. So easy to make and just delicious! I steamed broccoli and added that to the mix, and served over ramen noodles without the flavor packet. So good! Thanks for sharing! Made for Rookie Tag game.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
View Full Profile

Find More Recipes