Spicy Cashew Chicken

An authentic spicy cashew chicken with a sticky savory sauce, tender chicken slices and crunchy cashews.

Spicy Cashew Nut Chicken

I love nuts. Cashew nuts, almonds, macadamia, pistachios…all of them are great. So when you mix nuts with chicken and give it a sweet and spicy sauce, that’s heaven right there. In a plate. I can’t really tell you how great it is, you need to taste it for yourself.  When it comes down to it, this protein-packed entrée really gets you going.

I usually serve it with a side of white rice and maybe some stir-fry greens in oyster sauce like baby kailan or boy choy. You could also try some green beans stir-fry or stir-fry mixed veggies. It’s important to have a blank  palate canvas like white rice to balance out the strong flavors from the sticky sauce and a side of greens to change up the flavor in between bites. Let’s get started.

Spicy Cashew Nut Chicken

I’ve had this recipe tucked in my head for a better part of 14 years. With how forgetful I’m getting lately, putting it down here seems pretty smart.  Anyway, there’s a lot of flavors going on here: soy sauce, oyster sauce, honey, chilies, garlic and ginger. All these sauces mix together beautifully to create a delicious depth of flavor.


Thick/dark soy sauce: This is usually hard to find in regular grocery stores but you can find them in Asian markets and online from Amazon. The brand I usually use is ABC. Unlike regular soy sauce, this is thicker and sweeter, usually infused with molasses. It’s added to stir fries, noodles and fried rice to add color and a hint of sweetness. If you can’t find this anywhere and don’t feel like adding it to your pantry by buying it online, try subbing by adding in some brown sugar to mimic the taste of molasses.

Oyster sauce: This is one of my favorite sauces. I use it in noodles, stir fried veggies and stir-fried proteins like this recipe. The sauce is used widely in Southeast Asian cuisine. Once you buy it, you can use it for many, many dishes so it won’t go to waste. You can find an off brand of these in the ethnic section of some big grocery chains, Asian markets and online from Amazon. I like using the brand from Lee Kum Kee. I’ve tasted other brands from regular grocery stores and it falls short so brand does matter. For other ideas of what to use oyster sauce with, try searching ‘oyster sauce’ on the blog.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Spicy Cashew Nut Chicken

Spicy Cashew Chicken

  • Author: The Cooking Jar
  • Total Time: 15 minutes
  • Yield: 2 1x


An authentic spicy cashew chicken with a sticky savory sauce, tender chicken slices and crunchy cashews.


  • 1 chicken breast, sliced thinly
  • 1 shallot, sliced
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon thick/dark soy sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 dried chili /1/2 tablespoon sriracha sauce
  • 1/2 cup cashew nuts
  • Salt and pepper to taste


  1. Ove medium high heat, sauté shallots, garlic, ginger and chili in some oil until fragrant, about 1 minute.
  2. Toss in the chicken slices and cook until chicken is no longer pink.
  3. Add thick soy sauce, thin soy sauce, oyster sauce, honey and salt and pepper to taste.
  4. Toss to coat and sauté for another 5 minutes.
  5. Add in cashew nuts and stir to coat thoroughly in the sauce.
  6. Dish and serve hot with a side of white rice.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
A no fuss recipe for slow cooker BBQ pulled chicken. It's literally set and forget until it's time to eat. Serve with coleslaw, pickles and chips!





We focus on practical recipes with everyday ingredients. Sign up to get notified of the latest recipes!

♡ Affiliate disclosure: As an Amazon Associate, I earn commissions from qualifying purchases from You can learn more about it here.


  • Reply
    Rachael S
    November 18, 2014 at 10:19 PM

    First recipe from your site and I am hooked, this was so yummy! The only changes I made were about 1/2 tsp five spice powder in the soy sauce mixture and about 1/4 cup Chinese cooking wine, then thickened with a corn starch slurry at the end of cooking. This was a really big hit with my family, my 13 year old son begged me to set some aside for his lunch the next day! Thank you so much for this and I’ll definitely be trying more recipes from here.

    • Reply
      The Cooking Jar
      November 18, 2014 at 11:27 PM

      Five spice is a great idea to change it up a little! The flavor would really complement it well. And cooking wine for deglazing is always good. And the cornstarch slurry for thickening, you certainly know your way around the kitchen! Really happy some of my old recipes are getting some love and comments. So thank you for coming back and letting me know, Rachael 🙂

    Leave a Reply

    Recipe rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.