Name: Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup / 300 g medium or long grain rice; 1 1/2 cups / 375 ml boiling water; 2 tbsp light soy sauce; 1 tbsp honey; 3 tbsp hoisin sauce; 2 tbsp corn starch; 2 cloves garlic, minced; 1 tsp ginger, grated; 1 tbsp sesame oil; 1 tsp rice vinegar; 1/2 cup / 125 ml water; 2 / 600 g large chicken breasts, sliced into strips; 1 large egg; 1/2 tsp salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 cup / 160 g corn starch, divided; 8 tbsp vegetable oil; 1 cup / 140 g cashews, salted or unsalted (see notes); 1 small bunch spring onion, sliced; 2 tbsp sesame seeds

Jump to Recipe· 3.9 from 15 reviews

If you are craving a perfect harmony of sweet, savory, and delightfully crunchy textures, look no further than this Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe. This dish brings juicy chicken strips enveloped in a luscious sticky sauce, enhanced by the irresistible crunch of cashews and the comforting fluffiness of freshly steamed rice. It’s a home-cooked favorite that feels indulgent but comes together with surprisingly simple ingredients that pack a punch of flavor and heartiness every time.

Ingredients You’ll Need

A close-up view of a black pan with dark brown sauce simmering inside. The sauce looks thick and shiny, filled with small pieces that create a rich, textured surface. A white spatula is lifting part of the sauce, showing its smooth yet chunky consistency. Steam rises gently from the pan, suggesting the sauce is hot and freshly cooked. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the foundation of this Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe. Each element plays a critical role, from the tender chicken and crisp cashews to the fragrant ginger and steamed rice that balance the meal perfectly.

Rice (1 cup / 300 g medium or long grain rice): The fluffy base that soaks up the sticky sauce exquisitely.
Boiling water (1 1/2 cups / 375 ml): For perfectly steaming the rice to tender perfection.
Light soy sauce (2 tbsp): Adds umami depth and saltiness crucial to the sauce.
Honey (1 tbsp): Provides a gentle sweetness that balances flavors.
Hoisin sauce (3 tbsp): Brings smoky, tangy notes to enrich the sticky glaze.
Corn starch (2 tbsp for sauce, plus 1 cup / 160 g for coating): Thickens the sauce and crisps up the chicken beautifully.
Garlic (2 cloves, minced): Offers bold aromatic punch.
Fresh ginger (1 tsp, grated): Adds a fresh, zesty zing that livens the dish.
Sesame oil (1 tbsp): Infuses a toasty, nutty aroma.
Rice vinegar (1 tsp): Balances the sweetness with subtle acidity.
Water (1/2 cup / 125 ml): For mixing the sauce ingredients smoothly.
Chicken breasts (2 large, 600 g): The star protein, sliced into strips for quick cooking and great surface area for the sauce to cling.
Large egg (1): Helps the coating stick to the chicken strips.
Salt (1/2 tsp): Enhances the overall seasoning of the chicken.
Onion powder (1/2 tsp): Adds subtle savory depth.
Garlic powder (1/2 tsp): Rounds out the garlic flavor even more.
Vegetable oil (8 tbsp): Necessary for frying the chicken until perfectly crispy.
Cashews (1 cup / 140 g, salted or unsalted): Deliver a crunchy contrast that makes every bite irresistible.
Spring onion (1 small bunch, sliced): Fresh, bright garnish for color and mild sharpness.
Sesame seeds (2 tbsp): Adds a finishing crunch and nuttiness.

How to Make Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe

Step 1: Prepare the Perfect Steamed Rice

Start by adding your rice to a large pot with a lid and stir it over high heat briefly to toast it lightly—this step enhances the nutty flavor of the rice. Pour in the boiling water, stir once, then cover and reduce the heat to low. Let it cook undisturbed for 12 minutes to allow the rice to steam perfectly. Afterward, keep the lid on and let it rest for 5 minutes; don’t lift the lid before this finish time to keep the rice tender and fluffy.

Step 2: Whisk Together the Sticky Sauce

In a small mixing bowl or jug, combine light soy sauce, honey, and hoisin sauce, then whisk in the corn starch to create the base of your sticky sauce. Add minced garlic, grated ginger, sesame oil, rice vinegar, and water—whisk it all together until smooth. Set this aside for now; it’s the magic that will give your chicken its gorgeous sheen and rich flavor.

Step 3: Prep Your Chicken

Slice your chicken breasts into even strips to ensure they cook evenly. In a large bowl, whisk together the egg, salt, onion powder, garlic powder, and 2 tablespoons of corn starch. Toss the chicken strips in this mixture until well coated, then transfer about a third at a time into a separate bowl containing the remaining corn starch. Coat each piece well in the corn starch for maximum crispiness.

Step 4: Cook Chicken Until Crispy and Golden

Heat a large skillet on high and pour in 4 tablespoons of vegetable oil. Fry half of your coated chicken strips in a single layer, cooking each side for about 3 to 4 minutes or until they reach an internal temperature of 75°C / 165°F and have a beautiful golden crust. Transfer the cooked pieces to a plate lined with paper towels to drain excess oil. Repeat with the remaining chicken and oil.

Step 5: Bring It All Together

Reduce the skillet heat to medium and wipe out excess oil with a paper towel. Pour in your prepared sauce and stir constantly until it thickens and bubbles. Add the crispy chicken strips back to the pan and toss to coat every piece thoroughly in the glossy sticky sauce. Sprinkle in half the spring onion, half the cashews (chopped if you like), and all the sesame seeds—briefly mix to combine.

How to Serve Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe

A bowl filled with two layers: the bottom layer is white, fluffy rice with soft texture, evenly spread, and the top layer is golden brown pieces of crispy fried chicken coated in a shiny reddish-orange sauce, sprinkled with white sesame seeds and small green onion slices, along with light brown cashew nuts scattered on top. The bowl is white and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing touches elevate your dish beautifully. Scatter additional chopped cashews, more sliced spring onion, and a sprinkle of sesame seeds on top for an irresistible presentation and an extra layer of crunch and flavor that guests will love.

Side Dishes

This Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe pairs wonderfully with fresh, crispy salads like cucumber and carrot slaw or an Asian-style slaw. Steamed or stir-fried greens such as bok choy or snap peas also complement the rich, sticky chicken perfectly.

Creative Ways to Present

Serve the sticky chicken and rice in individual bowls for a casual, cozy feel or plate it more elegantly by molding the rice into neat domes and fanning the chicken around it. Lining the plate with banana leaves or garnishing with edible flowers can also add a delightful flair for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover Sticky Cashew Chicken and rice can be stored in airtight containers in the refrigerator for up to 3 days. This makes it a convenient option for busy weeknights when you want a quick, tasty meal ready to be reheated.

Freezing

You can freeze the cooked chicken and sauce (separately from the rice) in freezer-safe containers for up to 1 month. This means you can enjoy your Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe anytime without needing to cook from scratch.

Reheating

When reheating, warm the chicken and sauce gently in a skillet over medium heat to maintain crispiness, stirring occasionally. Reheat the rice separately in the microwave or on the stovetop with a splash of water to keep it moist and fluffy.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs work wonderfully in this recipe and tend to be juicier. Just slice them similarly and cook until they reach the safe internal temperature of 75°C / 165°F.

What if I don’t have hoisin sauce?

You can substitute with a mix of soy sauce and a little honey or plum sauce for similar sweetness and depth, but hoisin definitely adds that special touch to the sticky sauce.

Are salted cashews better than unsalted?

Either works well. Salted cashews add extra savory notes, but if you prefer to control the saltiness, unsalted is a great choice. Just be mindful of the salt level in the rest of the dish.

Can I make this recipe gluten-free?

You can easily swap the light soy sauce for tamari or a gluten-free soy sauce alternative, and ensure your hoisin sauce is gluten-free. The rest of the ingredients are naturally gluten-free.

How can I make this recipe less oily?

Using an air fryer to cook the coated chicken strips can reduce the oil significantly while still achieving crispiness. Alternatively, drain the chicken thoroughly on paper towels and use less oil for frying, cooking in batches.

Final Thoughts

This Sticky Cashew Chicken with Crispy Nuts and Steamed Rice Recipe is a true joy to make and enjoy, bringing together comforting flavors and textures that satisfy every craving. Whether for a family meal or a casual dinner with friends, it’s a crowd-pleaser that feels special without any fuss. Give it a try — once you do, it might just become your new go-to dish!