Ever ordered cashew chicken at your favorite Chinese restaurant and wondered, “What exactly is in this delicious sauce?” Well, you’re not alone! As someone who’s been obsessed with recreating takeout favorites at home, I’ve spent way too many hours experimenting with different ingredients to crack the code on this popular dish.
Cashew chicken is one of those comfort foods that just hits different. Whether you prefer the traditional stir-fried version or the deep-fried Springfield-style variation it’s the SAUCE that really makes this dish special. Today I’m spilling all the beans (or should I say cashews?) on what makes this sauce so irresistible!
The Core Ingredients of Cashew Chicken Sauce
The magic of cashew chicken sauce comes from a perfect balance of savory sweet and tangy flavors. Here are the main components that form the foundation
Base Ingredients
- Soy Sauce – The primary ingredient that provides that salty, umami flavor
- Oyster Sauce – Adds richness and depth (Ree Drummond’s recipe uses 2 tablespoons)
- Rice Vinegar – Provides a mild acidity that balances the sauce (typically 1 tablespoon)
- Brown Sugar – Adds sweetness to balance the saltiness (usually 1 tablespoon)
- Sesame Oil – Just a small amount (around 1/2 teaspoon) adds nutty flavor
In Ree Drummond’s recipe from The Pioneer Woman, she combines 1/2 cup low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 2 tablespoons oyster sauce, and 1/2 teaspoon toasted sesame oil to create her sauce base.
Aromatics for Depth
To elevate the sauce beyond just a mixture of liquids, these aromatic ingredients are crucial:
- Garlic – Freshly minced or chopped (about 1 tablespoon)
- Ginger – Freshly chopped or grated (about 1 tablespoon)
- Green Onions – Sliced thin for garnish and fresh flavor
These aromatics are typically sautéed briefly before other ingredients are added, releasing their flavors into the oil.
Thickening Agents
What gives cashew chicken sauce its perfect consistency? Two main thickeners:
- Cornstarch – Mixed with water to create a slurry (typically 2 tablespoons with 1/4 cup water)
- Chicken Stock/Broth – Provides flavor while thinning the sauce to desired consistency
The Pioneer Woman recipe uses a cornstarch slurry with 1/4 cup water to achieve that restaurant-style thickness that clings to the chicken and vegetables.
Regional Variations in Sauce
Did you know there are actually different styles of cashew chicken? The sauce varies depending on which version you’re making:
Traditional Chinese-Style Sauce
The original stir-fried version uses a lighter sauce made with:
- Soy sauce
- Hoisin sauce
- Garlic
- Chicken stock
- Cornstarch
Springfield-Style Sauce
The deep-fried version popularized in Springfield, Missouri (invented by David Leong in 1963) uses a slightly different sauce:
- Chicken stock
- Oyster sauce
- Soy sauce
- Thicker consistency to coat the deep-fried chicken pieces
Making Your Own Cashew Chicken Sauce at Home
I’ve tried TONS of recipes, and here’s my foolproof method for making authentic cashew chicken sauce:
- Mix the liquid ingredients – Combine soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil in a bowl
- Prepare your cornstarch slurry – Mix cornstarch with water in a separate small bowl
- Sauté aromatics – Cook garlic and ginger in vegetable oil until fragrant
- Add your protein and veggies – Cook chicken and vegetables until nearly done
- Pour in the sauce mixture – Add your premixed sauce to the pan
- Thicken with cornstarch – Stir in the cornstarch slurry and cook until the sauce thickens
- Finish with cashews – Add roasted unsalted cashews (NEVER use salted cashews or you’ll end up with a salty disaster!)
Common Mistakes to Avoid
Trust me, I’ve made ALL these mistakes so you don’t have to:
- Using salted cashews – This will make your dish way too salty since the sauce already contains soy sauce
- Confusing rice wine with rice wine vinegar – They’re completely different! Make sure you’re using rice VINEGAR
- Skipping the cornstarch – It’s essential for both coating the chicken and thickening the sauce
- Overcooking the vegetables – Keep them crisp-tender for the best texture contrast with the sauce
- Using too much sesame oil – A little goes a LONG way
Fun Facts About Cashew Chicken
- Springfield-style cashew chicken was invented in 1963 by David Leong, who passed away in 2020 at age 99
- Springfield even hosts an annual festival centered around cashew chicken called “Springfield Sertoma’s Cashew Craze”
- There are over 70 Chinese restaurants serving Springfield-style cashew chicken in the Springfield area alone
- The dish has been mentioned on The Food Channel and even on the floor of the U.S. House of Representatives!
My Favorite Cashew Chicken Sauce Recipe
After lots of experimenting, here’s my go-to recipe that I swear tastes better than takeout:
Ingredients:
- 1/2 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar (NOT rice wine!)
- 1 tablespoon brown sugar
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons cornstarch mixed with 1/4 cup water
- Optional: 1/4 teaspoon red pepper flakes for heat
Instructions:
- Mix soy sauce, oyster sauce, rice vinegar, brown sugar, and sesame oil in a bowl
- Heat vegetable oil in a large skillet over medium-high heat
- Sauté garlic and ginger until fragrant (about 30 seconds)
- Add your protein and vegetables, cooking until nearly done
- Pour in the sauce mixture and bring to a simmer
- Stir in the cornstarch slurry and cook until thickened (about 1-2 minutes)
- Add unsalted roasted cashews and toss to coat
- Garnish with sliced green onions
Frequently Asked Questions
Q: Can I make cashew chicken sauce ahead of time?
A: Yes! You can mix the sauce ingredients (except cornstarch slurry) and store in an airtight container in the fridge for up to 5 days. Add the cornstarch slurry when you’re ready to cook.
Q: Is cashew chicken sauce gluten-free?
A: Traditional sauce is not gluten-free due to soy sauce. But you can easily substitute tamari or coconut aminos for a gluten-free version.
Q: How spicy is cashew chicken sauce?
A: The base sauce isn’t spicy at all. You can add chili garlic sauce, red pepper flakes, or sriracha to taste if you want heat.
Q: Can I use this sauce for other dishes?
A: Absolutely! This versatile sauce works great with tofu, shrimp, or even just vegetables.
Q: How long does homemade cashew chicken sauce last?
A: The mixed sauce can last 4-5 days in the refrigerator in an airtight container.
Whether you’re making traditional stir-fried cashew chicken or trying your hand at the deep-fried Springfield style, the sauce is what brings everything together. With these simple ingredients and techniques, you’ll be making restaurant-quality cashew chicken at home in no time!
What’s your favorite Chinese takeout dish to make at home? Drop a comment below – I’m always looking for new recipes to try!
How to Make Cashew Chicken
This is a super simple recipe — the hardest part is chopping up some veggies! Here’s an overview of how to make copycat takeout chicken with cashew nuts:
- Add the cornstarch, diced chicken, salt, and pepper to a large zip-top bag and squish the chicken around to coat it.
- Add the chicken to an oiled skillet and cook until the chicken is about 90% done (it will finish cooking in the sauce).
- Add the broccoli, bell pepper, edamame, and garlic to the skillet and cook just for a few minutes. You want the veggies to remain crisp-tender.
- Add the sauce and roasted cashews to the skillet. Simmer for a minute or two, just to give the sauce time to heat up and thicken slightly.
Yes, feel free to mix and match the veggies to use up whatever’s in your produce drawer. Just note that different veggies will have different cook times.
I’m sure you could use chicken thighs to make this easy cashew chicken recipe. Just make sure they’re boneless, and that you dice them into 1-inch chunks.
You’ll want to use roasted and unsalted cashews to make this recipe. I do not recommend using salted cashews otherwise your Cashew nut chicken will be far too salty.
No! Make sure to buy rice wine vinegar and not rice wine (also called mirin). They’re two different things!
Do not omit the cornstarch in this recipe. It coats the chicken and helps it crisp up in the skillet without having to deep fry it. The cornstarch also thickens the cashew chicken sauce.
Yes, you can make the entire recipe as written and eat leftovers throughout the week or you can prep the ingredients in advance of making the entire recipe. For example, the veggies can be diced ahead of time, the sauce can be whisked together, and the chicken can be diced and stored in an airtight container until ready to use.
Storage and Reheating Instructions
Fridge: Store leftovers in an airtight container in the fridge for up to 4-5 days. If you also made rice or rice noodles, store that separately from the chicken and green beans.
Freezer: I don’t recommend freezing this recipe because the green beans will soften once frozen.
To Reheat: Warm individual portions in the microwave for 30-second intervals or in a skillet over medium heat but I prefer the micro for quickness and ease.