If you’re a fan of the Cheesecake Factory, then you’ve likely tried their Spicy Cashew Chicken – a flavorful dish that combines tender chicken with a rich, tangy, and spicy sauce, all topped with crunchy cashews. This restaurant-inspired recipe lets you enjoy this beloved dish right in the comfort of your own kitchen. Whether you’re making it for a weeknight dinner or a special gathering, this recipe is sure to become a favorite!
What makes this recipe stand out is the balance of flavors: savory chicken, spicy heat, a hint of sweetness, and the satisfying crunch of cashews. The sauce brings it all together, with the perfect combination of soy sauce, sriracha, and other flavorful ingredients. Serve it over rice, and you have a well-rounded, delicious meal.
Why You Will Love Making This Recipe
There are many reasons why this Spicy Cashew Chicken recipe will quickly become a staple in your kitchen. First, it’s incredibly flavorful. The rich sauce blends perfectly with the chicken, creating a mouthwatering combination that’s both savory and spicy. The crunchy cashews add texture, and the heat from the sauce gives this dish an exciting kick.
Second, the recipe is simple and quick. With just a few ingredients, you can recreate a restaurant-quality dish without the hassle. It’s perfect for busy nights when you crave something delicious but don’t want to spend hours in the kitchen.
Lastly, this Spicy Cashew Chicken is customizable. You can adjust the spice level by adding more or less sriracha, or even swap out the chicken for another protein, like tofu or shrimp. It’s a versatile dish that will suit any taste preference!
Ingredients:
- 1 lb boneless, skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup cashews (roasted, unsalted)
- 2 cloves garlic (minced)
- 1/2 cup green onions (sliced, for garnish)
For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha sauce (adjust for heat preference)
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
Equipment Used
- Large Skillet or Wok: Used for cooking the chicken and stir-frying the cashews and garlic. A large skillet ensures the chicken cooks evenly and the sauce thickens nicely.
- Sharp Knife: For cutting the chicken into bite-sized pieces and slicing garlic, green onions, or any additional vegetables.
- Cutting Board: Provides a safe surface for preparing all your ingredients, ensuring efficient and tidy chopping.
- Measuring Spoons: To accurately measure out ingredients like soy sauce, honey, sriracha, and cornstarch for the sauce.
- Small Bowl: For mixing the cornstarch and water, and for preparing the sauce components before adding them to the skillet.
- Wooden Spoon or Tongs: To stir the chicken and cashews without damaging the meat and to toss ingredients around the skillet evenly.
- Serving Plate: To plate your finished dish for serving.
Directions & Instructions
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha, hoisin sauce, and cornstarch-water mixture. Set aside.
- Cook the Garlic and Cashews: In the same skillet, add a bit more oil if necessary. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the cashews and stir-fry for another 1-2 minutes until they’re slightly toasted.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and pour the prepared sauce over the chicken. Stir well, allowing the sauce to coat the chicken and thicken, about 2-3 minutes.
- Garnish and Serve: Once the sauce has thickened, remove from heat. Garnish with sliced green onions and serve over steamed rice or noodles for a complete meal.
Nutritional Information (per serving):
- Calories: 350
- Protein: 30g
- Carbohydrates: 18g
- Fat: 20g
- Fiber: 2g
- Sugar: 10g
- Sodium: 900mg
This Spicy Cashew Chicken is a balanced meal, offering a good source of protein, healthy fats from the cashews, and a satisfying, flavorful sauce!
Variations
- Add Vegetables: Boost the nutrition of this dish by adding bell peppers, broccoli, or snap peas to the skillet for extra crunch and flavor.
- Change the Protein: Swap the chicken for shrimp, tofu, or even beef to customize the dish to your liking.
- Adjust the Spice Level: If you prefer a milder dish, reduce the amount of sriracha or use a mild chili paste instead.
- Use Cashew Butter: For a creamier version, replace some of the sauce ingredients with a tablespoon of cashew butter for a rich texture.
Frequently Asked Questions
1. Can I make this dish ahead of time? Yes, you can cook the chicken and sauce ahead of time and store them separately in the fridge for up to 2 days. Reheat the chicken and sauce when ready to serve.
2. Can I use raw cashews? It’s best to use roasted, unsalted cashews for this recipe to achieve that perfect crunch and flavor. If using raw cashews, make sure to toast them in the skillet first.
3. Can I freeze leftovers? You can freeze the chicken and sauce for up to 1 month. Be sure to store it in an airtight container, and reheat on the stove or in the microwave when ready to enjoy.
Pro Tips By Emma
- Don’t Overcook the Chicken: Make sure to cook the chicken just until it’s browned and fully cooked to keep it tender and juicy.
- Toast the Cashews: Toasting the cashews in the skillet adds an extra layer of flavor and crunch.
- Control the Heat: Adjust the amount of sriracha according to your preference. You can even add a touch of sugar to balance the heat if it’s too spicy for your taste.
Serving Suggestions
Serve this Spicy Cashew Chicken with steamed jasmine rice, fried rice, or noodles to complement the bold flavors of the dish. It’s also great with a side of sautéed vegetables or a light cucumber salad.
Easy Spicy Cashew Chicken Recipe : Cheesecake Factory Inspired
Equipment
- Large Skillet or Wok: Used for cooking the chicken and stir-frying the cashews and garlic. A large skillet ensures the chicken cooks evenly and the sauce thickens nicely.
- Sharp Knife: For cutting the chicken into bite-sized pieces and slicing garlic, green onions, or any additional vegetables.
- Cutting Board: Provides a safe surface for preparing all your ingredients, ensuring efficient and tidy chopping.
- Measuring Spoons: To accurately measure out ingredients like soy sauce, honey, sriracha, and cornstarch for the sauce.
- Small Bowl: For mixing the cornstarch and water, and for preparing the sauce components before adding them to the skillet.
- Wooden Spoon or Tongs: To stir the chicken and cashews without damaging the meat and to toss ingredients around the skillet evenly.
- Serving Plate: To plate your finished dish for serving.
Ingredients
- 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup cashews roasted, unsalted
- 2 cloves garlic minced
- 1/2 cup green onions sliced, for garnish
- For the Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sriracha sauce adjust for heat preference
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Make the Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha, hoisin sauce, and cornstarch-water mixture. Set aside.
- Cook the Garlic and Cashews: In the same skillet, add a bit more oil if necessary. Add the minced garlic and sauté for about 30 seconds, until fragrant. Add the cashews and stir-fry for another 1-2 minutes until they’re slightly toasted.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and pour the prepared sauce over the chicken. Stir well, allowing the sauce to coat the chicken and thicken, about 2-3 minutes.
- Garnish and Serve: Once the sauce has thickened, remove from heat. Garnish with sliced green onions and serve over steamed rice or noodles for a complete meal.