Dragon Chicken Cashew Stir Fry Recipe
Let me introduce you to my absolute favorite weeknight dinner: Dragon Chicken Cashew Stir Fry. If you crave a meal that effortlessly fuses bold flavor with fun, crunchy textures, and eye-catching vibrant color, this recipe will wow you every time. Picture juicy morsels of perfectly crispy chicken tossed with a sweet, spicy, tangy sauce, crowned with luscious toasted cashews, then finished with a shower of green onions and sesame seeds. The mix of heat, crunch, and umami makes every bite a celebration. Whether you want to spice up your dinner routine or impress a friend, Dragon Chicken Cashew Stir Fry always delivers.
Ingredients You’ll Need
You might be surprised at how simple, everyday ingredients come together to build the incredible layers of taste and texture in Dragon Chicken Cashew Stir Fry. Each component, from the pantry spices to the fresh aromatics, plays a vital role in achieving that craveable restaurant-quality experience at home.
- Egg: Helps the marinade cling to the chicken while keeping the pieces extra tender.
- Reduced sodium soy sauce: Essential for both the marinade and sauce, packing in deep umami without overpowering with salt.
- Ginger powder: Adds subtle warmth and depth to the chicken.
- Garlic powder: For savory, aromatic flavor right in the marinade.
- Onion powder: Adds a gentle sweetness and complexity.
- Paprika: Gives a hint of smokiness and a pop of red color.
- Cayenne pepper: Brings a zesty kick to balance sweet and savory notes.
- Chicken thighs: Juicier and more flavorful than breast; their richness stands up to bold seasoning.
- Plain flour: Part of the breading that crisps up when fried.
- Cornstarch: Combines with flour to give the chicken that signature, shatteringly light crunch.
- Chili powder: Adds color and heat to the breading.
- Canola or vegetable oil: Chosen for neutral flavor and high smoke point for pan frying.
- Ketchup: Key to the sauce’s body and tangy sweetness.
- Honey: Sweetens and helps create a glossy sauce.
- Oyster sauce: Boosts savory umami with a slightly briny complexity.
- Asian chili sauce (Sambal Oelek): Brings a customizable heat; add more or less to suit your spice preference.
- Chinkiang vinegar (or balsamic + rice vinegar): Lends depth and a lightly tart, aromatic note.
- Toasted sesame oil: Intensifies the nutty aroma and flavor of the finished stir fry.
- Toast cashews: Not just for crunch, but their sweet toastiness makes every bite pop.
- Vegetable or peanut oil: Perfect for stir frying veggies and aromatics without competing flavors.
- White onion: Turns sweet and soft with a quick stir fry, adding aromatics and crunch.
- Red bell pepper: For color, crunch, and light sweetness to lift the dish.
- Freshly grated ginger: Releases signature brightness and zing right into the pan.
- Minced garlic: Where richness and complexity bloom into every corner of the sauce.
- Toasted sesame seeds: A classic finish for visual flair and a touch of crunch.
- Sliced green onions: Offer color, freshness, and a gentle allium spark at the end.
How to Make Dragon Chicken Cashew Stir Fry
Step 1: Marinate the Chicken
Start your Dragon Chicken Cashew Stir Fry journey by giving your chicken a luxurious soak in a boldly flavored marinade. In a big bowl, whisk the egg, soy sauce, and all the dried spices until smooth. Add those juicy chicken strips, and use your hands or tongs to turn every piece, making sure each is beautifully coated. Let them marinate for at least 30 minutes at room temperature (or pop into the fridge for up to a day), giving the flavors plenty of time to infuse and the chicken optimum tenderness.
Step 2: Prepare the Sauce
While your chicken is basking in marinade, mix up the star of this show: the unforgettable sauce. Whisk together soy sauce, ketchup, honey, oyster sauce, chili sauce, vinegar, sesame oil, and cornstarch in a bowl until absolutely smooth, with no lumps of cornstarch to be found. The aroma is incredible; you know this is where the stir fry magic happens!
Step 3: Bread the Chicken
Once marinated, it’s time for that crave-worthy crispy coating. In a large bowl or bag, toss together flour, cornstarch, and a sprinkle of chili powder. Take your chicken out of the marinade and gently pat off any excess moisture (this helps the coating stick, not clump). Add the pieces to the dry mix and shake or toss well until each strip is evenly covered and ready to fry.
Step 4: Pan Fry the Chicken
To get those golden, crunchy strips, heat canola or veggie oil in a large skillet over medium-high. Fry the breaded chicken in batches, making sure they don’t overcrowd (so they turn crisp, not soggy!). After about four minutes, flipping once, you’ll start to see that irresistible golden hue. Lay the cooked pieces onto paper towels to soak up any extra oil, and repeat until all chicken is crispy and cooked through.
Step 5: Toast the Cashews
Now for the nutty crunch! In a dry pan (no oil needed), toss the raw cashews over medium heat until golden in spots and fragrant. Don’t walk away; they go from golden to burnt in seconds. Set aside when toasted and enjoy the aroma wafting through your kitchen.
Step 6: Stir Fry Vegetables and Aromatics
Add a drizzle of oil to your now-empty skillet, turn the heat to medium-high, and sauté the onion and bell pepper for two minutes. Next, stir in the freshly grated ginger and minced garlic for just 30 seconds, until each breath you take smells heavenly. This aromatic base becomes the heart of your Dragon Chicken Cashew Stir Fry.
Step 7: Combine with Sauce
Give your sauce a quick whisk before pouring it right in with the veggies. Turn up the heat and stir, watching as everything bubbles and glosses over into a sticky, glazy beauty in just about a minute. It should thicken slightly and coat the vegetables in flavor-packed sheen.
Step 8: Finish and Serve
Finally, bring it all together: return your chicken strips and those beautifully toasted cashews to the skillet. Stir to evenly coat everything in sauce, turning chicken golden-red and glossy. Scatter sesame seeds and fresh green onions over the top for that signature finish, and serve immediately so every bite is hot, crispy, and bursting with life.
How to Serve Dragon Chicken Cashew Stir Fry
Garnishes
I love a generous sprinkle of toasted sesame seeds and a handful of sliced green onions scattered over the Dragon Chicken Cashew Stir Fry at the table. Not only do they make your dish look restaurant-worthy, but they add little flashes of texture and aromatic freshness that balance out the bold sauce and crunchy chicken.
Side Dishes
For the classic combination, serve your Dragon Chicken Cashew Stir Fry over steaming jasmine rice or fragrant basmati, which soaks up the extra sauce and provides a perfect cooling counterpoint to the spice. Steamed broccoli, snap peas, or even quick stir-fried bok choy on the side make this a complete and wholesome meal.
Creative Ways to Present
Feeling a little extra? Spoon your stir fry into lettuce cups for a messy, finger-licking treat, or top a big salad for a vibrant, Asian-inspired bowl. It also makes an amazing filling for wraps or bao buns—let your creativity run wild and make this Dragon Chicken Cashew Stir Fry your own masterpiece!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (a rare occasion, trust me), let the Dragon Chicken Cashew Stir Fry cool completely, then store in an airtight container in the fridge for up to three days. Keep any rice or other sides separate to prevent them from soaking up too much sauce.
Freezing
Dragon Chicken Cashew Stir Fry actually freezes surprisingly well! Once cooled, portion into freezer-safe containers (again, keep rice or garnishes out), and freeze for up to a month. The sauce helps the chicken retain moisture and flavor even after reheating.
Reheating
For the crispiest chicken when reheating, warm leftovers in a skillet over medium heat, stirring until hot throughout, or briefly in the oven at 180°C (350°F). If you’re pressed for time, a microwave works too—just know the chicken won’t be quite as crisp, but all the punchy flavors stay intact.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work in this recipe, though thighs offer a bit more juiciness and flavor. Just watch your cooking time so the breast doesn’t dry out and slice into even strips for the best texture.
Is this dish very spicy?
Dragon Chicken Cashew Stir Fry is designed to be bold and flavorful with a moderate but noticeable kick. If you love extra heat, add more chili sauce or cayenne, and to keep it mild, reduce those elements or use a mild chili sauce.
Can I make this nut free?
Yes, simply omit the cashews and you’ll still have a fantastic dish. To keep some crunch, try tossing in water chestnuts or roasted pumpkin seeds at the end instead.
What’s the best way to keep the chicken crispy?
For optimal crunch, serve Dragon Chicken Cashew Stir Fry immediately after you toss everything together. If you need to wait before serving, keep the sauce and chicken separate, then combine and reheat right before enjoying.
Can I make this recipe gluten-free?
Definitely. Use a gluten-free all-purpose flour blend for the breading and be sure your soy sauce (or use tamari), oyster sauce, and ketchup are certified gluten-free. The flavors will still sing and the texture holds up beautifully.
Final Thoughts
If you’re hungry for something truly special, make Dragon Chicken Cashew Stir Fry your next kitchen adventure. It’s a vibrant, speedy, and satisfying dish that will keep your tastebuds dancing and your dinner guests asking for seconds. Give it a try—you might just find yourself adding it to your regular rotation!
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Dragon Chicken Cashew Stir Fry Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Dragon Chicken Cashew Stir Fry is a flavorful and satisfying dish that combines tender chicken, crunchy cashews, and a savory sauce with a hint of heat. This recipe is perfect for a quick and delicious weeknight dinner.
Ingredients
Marinated Chicken:
- 1 large egg
- 1 tablespoon reduced sodium soy sauce
- 0.5 teaspoon ginger powder
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 450 grams chicken thighs, sliced into 1.25 cm strips
- 65 grams plain flour
- 30 grams cornstarch
- 0.5 tablespoon chili powder
- Canola or vegetable oil, for pan frying
Sauce:
- 60 ml reduced sodium soy sauce
- 60 grams ketchup
- 45 ml honey
- 30 ml oyster sauce
- 22–30 ml Asian chili sauce (such as Sambal Oelek)
- 15 ml Chinkiang vinegar (or 7.5 ml balsamic vinegar + 7.5 ml rice vinegar)
- 15 ml toasted sesame oil
- 7.5 grams cornstarch
Additional Ingredients:
- 130 grams unsalted cashews
- 15 ml vegetable or peanut oil
- 0.5 white onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 15 grams freshly grated ginger
- 6 garlic cloves, minced
- Toasted sesame seeds
- Sliced green onions
Instructions
- Marinate the Chicken: In a large bowl, whisk together the egg, soy sauce, and all marinade spices. Add the sliced chicken and turn to thoroughly coat. Allow to marinate for 30 minutes at room temperature while preparing other ingredients, or refrigerate overnight and bring to room temperature before breading.
- Prepare the Sauce: In a medium bowl, whisk together soy sauce, ketchup, honey, oyster sauce, chili sauce, vinegar, sesame oil, and cornstarch until smooth and cornstarch is fully dissolved. Set aside.
- Bread the Chicken: In a large plastic bag or bowl, mix together flour, cornstarch, and chili powder. Remove chicken from marinade, pat off excess moisture, and add to breading mixture. Toss or shake until each strip is evenly coated.
- Pan Fry the Chicken: Heat 60 ml of canola or vegetable oil in a large nonstick skillet over medium-high heat. Working in batches, place the breaded chicken in a single layer and cook for approximately 4 minutes, flipping halfway, until golden and cooked through. Transfer cooked chicken to a plate lined with paper towels. Add more oil if necessary and repeat with remaining chicken.
- Toast the Cashews: In a dry large cast iron skillet over medium heat, toast the cashews, stirring occasionally, until golden spots appear. Remove from heat and set aside.
- Stir Fry Vegetables and Aromatics: Add a drizzle of oil to the now empty skillet over medium-high heat. Once hot, add onion and bell pepper, stir frying for 2 minutes. Add freshly grated ginger and minced garlic, stir frying for an additional 30 seconds until fragrant.
- Combine with Sauce: Whisk the sauce to recombine, then pour into skillet with vegetables. Bring to a simmer, stirring frequently, until thickened, about 1 minute.
- Finish and Serve: Return the cooked chicken and toasted cashews to the pan, stirring to evenly coat in the sauce. Garnish with toasted sesame seeds and sliced green onions. Serve immediately for optimal crispiness.
Notes
- Adjust the level of heat by increasing or decreasing the amount of cayenne pepper and Asian chili sauce.
- For a gluten-free version, use gluten-free flour and ensure all sauces are gluten-free certified.
- Feel free to add more vegetables like snow peas, broccoli, or water chestnuts for extra crunch and nutrition.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 17g
- Sodium: 1050mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
Keywords: Dragon Chicken, Cashew Stir Fry, Asian Chicken Recipe, Stir Fry Recipe
