Dad’s Twist on Cashew Chicken

Around our house, cooking in the kitchen with Dad usually means diving into Nana’s classic recipes. Most of Nana’s go-to dishes are the ultimate comfort foods—hearty Western classics and Italian-American family staples that we all know by heart. But recently, my sister Madison decided she was ready to step up her game in the kitchen and really learn how to cook.

While working through Nana’s traditional recipes was a great start, Madison wanted to expand her skills and try her hand at making some Asian dishes, too. Seeing her enthusiasm, Dad jumped in to help her create a recipe from scratch that would be easy to learn, fun to practice, and something the whole family could share together.

That’s how this Cashew Chicken became part of our family menu.

Living in Singapore, we’re used to ordering cashew chicken at local restaurants that packs quite a bit of spice and heat. Dad’s homemade version takes a different, extra-friendly spin on the classic: the sauce is a bit sweeter, mild on heat, and loaded with savory garlic, hoisin, and crunch. It was designed specifically for kitchen beginners like Madison to master—and it turned out to be an absolute hit at the dinner table.

Watching Madison learn how to brown the crispy cornstarch-coated chicken, toss in the cashews, and thicken up that sweet garlic glaze with Dad in the kitchen has been awesome. Every time they make it, the rest of the family gobbles it down in seconds.

Whether you’re looking to teach a young chef the basics of stir-frying or just want a cozy, crowd-pleasing weeknight meal, this recipe is a perfect place to start!

William Kodrowski

Dad’s Twist on Cashew Chicken

A quick, crowd-pleasing Asian-American stir-fry featuring tender chicken bites in a sweet garlic-hoisin sauce tossed with crunchy cashews. Created as an easy teaching recipe for the family, this milder, child-friendly version delivers big flavor in just 30 minutes – perfect for beginner cooks and weeknight dinners alike!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 4 Servings

Course: Main Course

Cuisine: Asian, Asian-American

Calories: 500

Ingredients Equipment Method

Ingredients

  

• 1½ lbs boneless, skinless chicken breasts (cut into 1-inch pieces)
• 1 pinch Salt and pepper to taste
• ¼ cup corn starch
• 2 tbsp vegetable or olive oil
• 1 cup whole unsalted cashews

Sauce

• ½ cup chicken broth
• ¼ cup soy sauce (or low sodium version)
• 3 cloves minced garlic
• 1½ tbsp brown sugar (pro tip: add an extra touch if you prefer it slightly sweeter)
• 1 tbsp hoisin sauce
• 1½ tsp sesame oil

Equipment

• 1 Wok or large pan

Method

 

1. Prep the chicken: Cust the chicken breasts into 1-inch pieces and season with salt and pepper. Place the chicken in a sealable bag with the cornstarch, seal, and shake until evenly coated
   
2. Sear: Heat the oil in a wok or large fry pan over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown.
   
3. If needed, set aside cooked chicken pieces for more space
   
4. Sauce & Toss: In a bowl, whish together all of the sauce ingredients – soy sauce, chicken broth, minced garlic, brown sugar, hoisin sauce, and sesame oil. Pour the sauce into the skillet with the chicken. Add the cashews and toss until the sauce thickens, about 2-3 minutes.
   
5. Serve over steamed rice and/or green veggies like broccoli