Cashew Chicken: A Chinese-American Classic with Deep Cantonese Roots

Chinese-American style ashes Chicken is one of the most beloved dishes served in both home kitchens and restaurants across the United States.

It brings together the delicate flavors of Cantonese cooking with the familiar comfort of American-style stir-fry.

The result is a wholesome, savory, and slightly nutty dish that’s easy enough for beginners yet impressive enough for dinner guests.

At its heart, Cashew Chicken is a simple combination of tender chicken, roasted cashews, and crisp vegetables tossed in a silky, umami-rich sauce. Like this Umami Ginger Pork Rice Bowls.

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While the American version is widely known, the dish has long-standing ties to Cantonese culinary principles, which focus on balance, freshness, and harmony of texture.

Why This Dish Holds Cultural Significance

Cashew Chicken represents the blending of two food cultures—Chinese techniques and American ingredients—creating a comforting hybrid dish that has stood the test of time.

Many Chinese immigrants adapted traditional recipes to fit local tastes, and Cashew Chicken became a shining example of that culinary innovation.

Origins of Cashew Chicken

The earliest influences of Cashew Chicken come from Guangdong province, where Cantonese chefs were known for their focus on quick cooking, fresh ingredients, and mild, balanced sauces.

Stir-frying chicken with nuts is a traditional Cantonese practice, meant to symbolize prosperity and abundance.

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How Cashew Chicken Became a Chinese-American Staple

In the mid-20th century, Chinese-American chefs refined this traditional pairing by incorporating toasted cashews and creating a thicker sauce using cornstarch—an adaptation made to appeal to Western palates.

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One of the most famous versions was invented in Springfield, Missouri, (1963) by chef David Leong, a Chinese immigrant. He introduced a deep-fried style that rapidly gained popularity.

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This dish not only emerged in Chinese-American restaurants in the mid-20th century, but was also popularized alongside dishes like General Tso’s Chicken and Beef with Broccoli.

FAQs About Cashew Chicken

1. Can I make Cashew Chicken without a wok?

Yes—a large skillet works well.

2. Should I soak the cashews first?

Not required. Raw or roasted cashews work fine when added at the end.

3. Can I make this dish spicy?

Absolutely. Add chili flakes, fresh chilies, or chili oil.

A Chinese-American Classic with Deep Cantonese Roots, the combination of tender chicken, crisp vegetables, savory sauce, and buttery cashews creates a timeless dish loved around the world.

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Cashew Chicken

2 lbs chicken thighs, skinless, boneless, cut bite-sized

1 red bell pepper, chopped

1 green bell pepper, chopped

1 small head broccoli, chopped into florets

4–5 green onions, chopped

1 cup roasted cashews, unsalted

3 tablespoons high-heat oil (avocado or grape seed)

3 cloves garlic, minced

1 teaspoon fresh grated ginger

For The Sauce

4 tablespoons soy sauce

3 tablespoons oyster sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon brown sugar

1 tablespoon cornstarch

6 tablespoons water

Whisk soy sauce, oyster sauce, hoisin, vinegar, brown sugar, cornstarch, and water until smooth. Set aside.

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Chef’s Tip

Cornstarch settles quickly — give it a quick whisk right before adding it to the wok.

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Pat dry chicken thigh meat before chopping. Lightly season chopped pieces with salt and pepper.

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Chef’s Tip

It is important not to skip this step. Pat drying the chicken thighs of any moister before chopping them, will help to brown the pieces better. Also creating deeper flavor and better wok aroma.

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This is the crisp-tender method for stir-frying vegetables.

Heat wok on high until it begins to smoke lightly. Add 1 tablespoon of oil.

Add broccoli and stir-fry 1½ minutes. Next add the chopped bell peppers. Continue stir-frying for 1½–2 minutes. Remove vegetables while still crisp-tender. Their colors will have deepened slightly.

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Technique Note

Vegetables should blister, not soften. High heat prevents steaming.

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Add remaining 2 tablespoons oil. Spread chicken in a single layer. Let sear 2–3 minutes before stirring.

Cook until chicken reaches 165°F (74°C) internal temperature.

Add garlic and ginger in the last 30 seconds to prevent burning.

Return vegetables to the wok. Whisk sauce again and pour over everything.

Cook 1–2 minutes until glossy, thickened, and beautifully coating the chicken and vegetables. Add green onions and cashews. Toss to combine.

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Chef’s Tip

Add cashews at the end to keep maximum crunch.

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Serve stir-get over jasmine, brown rice or stir-fried noodles. Like this Japanese-Style Yakisoba Beef And Noodles Stir-Fry.

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Make Cashew Chicken With Your Instant Pot

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