Cashew Chicken with Celery and Bell Peppers

Why You’ll Love This Recipe

• Balanced flavors: savory soy, gentle sweetness, and warm ginger with a hint of garlic.
• Ultra-tender chicken thanks to a quick, foolproof marinade.
• Toasty, buttery cashews and crisp-tender veggies for great texture.
• Weeknight fast: 30 minutes, one pan, and easy to scale.

Grocery List

• Produce: Red bell pepper, celery, garlic, fresh ginger, scallions
• Dairy: None
• Pantry: Boneless skinless chicken thighs, unsalted cashews, low-sodium soy sauce, Shaoxing rice wine, chicken broth, light brown sugar, cornstarch, neutral oil, toasted sesame oil, dark soy (optional), crushed red pepper flakes (optional), jasmine rice (for serving)

Full Ingredients

Chicken and Quick Marinade

• 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp low-sodium soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tsp cornstarch
• 1/4 tsp baking soda (optional, for extra tenderness)
• 1 tsp neutral oil (canola, peanut, or avocado)
• 1/4 tsp white pepper (optional)

Sauce

• 3 tbsp low-sodium soy sauce
• 2 tbsp Shaoxing rice wine
• 1/2 cup (120 ml) low-sodium chicken broth or water
• 1.5 tbsp light brown sugar, packed
• 1.5 tsp cornstarch
• 2 tsp toasted sesame oil
• 1/2 tsp dark soy sauce (optional, adds color)
• 1/4 tsp crushed red pepper flakes (optional, for gentle heat)

Vegetables and Add-Ins

• 2/3 cup (85 g) unsalted cashews
• 1 medium red bell pepper, seeded and sliced into 1/2-inch strips (about 1.5 cups)
• 3 celery stalks, sliced on the bias 1/4-inch thick (about 1.5 cups)
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 3 scallions, whites and greens separated, thinly sliced
• 1.5 tbsp neutral oil, divided

For Serving

• Steamed jasmine rice (optional)

Step-by-Step Instructions

Step 1: Prep and marinate the chicken

Cut the chicken thighs into 1-inch pieces and place in a bowl. Add 1 tbsp soy sauce, 1 tbsp Shaoxing rice wine, 1 tsp cornstarch, 1/4 tsp baking soda (optional), 1 tsp neutral oil, and a pinch of white pepper. Toss to coat thoroughly. Let marinate for 15 minutes at room temperature while you prep the vegetables and sauce.

Step 2: Whisk the sauce

In a measuring cup, whisk together 3 tbsp soy sauce, 2 tbsp Shaoxing rice wine, 1/2 cup chicken broth, 1.5 tbsp brown sugar, 1.5 tsp cornstarch, 2 tsp toasted sesame oil, and optional dark soy and red pepper flakes. Whisk until the cornstarch dissolves and the sugar is fully incorporated. Keep the sauce nearby; you’ll add it quickly once the aromatics are fragrant.

Step 3: Toast the cashews

Heat a large skillet or wok over medium heat. Add the cashews (no oil) and toast, stirring frequently, for 3–4 minutes until golden in spots and fragrant. Transfer to a bowl and set aside. This dry-toasting step brings out their buttery flavor and keeps them crisp.

Step 4: Sear the chicken hot and fast

Increase heat to high. Add 1 tbsp neutral oil. When the oil shimmers, spread the marinated chicken in an even layer. Sear without moving for 1 minute, then stir-fry for 2–3 minutes until the chicken is mostly cooked and lightly browned at the edges (it will finish in the sauce). Transfer to a plate. If you have a thermometer, the final internal temperature should reach 165°F (74°C) later.

Step 5: Stir-fry the vegetables and aromatics

Add the remaining 1/2 tbsp oil. Stir-fry the celery, bell pepper, and scallion whites for 2 minutes over high heat until bright and crisp-tender. Add the garlic and ginger and cook for 30 seconds, stirring constantly, just until aromatic; avoid browning the garlic.

Step 6: Add sauce, thicken, and finish

Pour in the sauce and bring to a vigorous simmer, stirring, until glossy and slightly thickened, 45–60 seconds. Return the chicken and any juices to the pan and toss to coat, 1 minute. Stir in the toasted cashews and scallion greens. If the sauce gets too thick, splash in 1–2 tbsp water to loosen.

Step 7: Serve

Remove from heat, taste, and adjust seasoning with a pinch more sugar or soy if needed. Serve immediately over steamed jasmine rice. The chicken should be fully cooked (165°F/74°C). Enjoy while the cashews are still toasty and the vegetables are crisp.

Pro Tips

• Dry your vegetables: excess moisture will steam the stir-fry; pat celery and bell pepper dry for better sear and snap.
• Do not over-marinate with baking soda: 15–30 minutes max. If marinating longer, omit baking soda and add it just 15 minutes before cooking.
• High heat is key: preheat the pan until it’s very hot so the chicken browns quickly without overcooking.
• Low-sodium soy helps control saltiness; you can always finish with a splash more to taste.
• Toast cashews first to keep them crisp and prevent burning in the saucy finish.

Variations

• Spicy cashew chicken: stir-fry 4–6 dried red chilies with the aromatics, or add 1–2 tsp chili-garlic sauce to the pan with the sauce.
• Veggie boost: add 1 cup snow peas or sliced mushrooms in Step 5; cook 1–2 minutes until just tender.
• Protein swap: sub shrimp (1.5 lb, peeled) or extra-firm tofu (16 oz, pressed and cubed). For tofu, dust lightly with cornstarch and pan-sear until crisp before proceeding.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce; add a handful of fresh toasted cashews if you want extra crunch. Freeze up to 2 months (sauce may slightly thin upon thawing). For prep-ahead, slice vegetables up to 2 days in advance and mix the sauce up to 24 hours ahead. Marinate chicken up to 12 hours without baking soda; if using baking soda, limit to 30 minutes for best texture.

Nutrition (per serving)

Approx. 540 calories; 34 g protein; 19 g carbohydrates; 31 g fat; 3 g fiber; 8 g sugars; 820 mg sodium. Values are estimates and will vary with ingredient brands and serving size.