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Cheesecake Factory Spicy Cashew Chicken

Cheesecake Factory Spicy Cashew Chicken - recipe card
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Crispy battered chicken pieces tossed in a sweet-spicy sauce with crunchy cashews and tender vegetables. This copycat recipe captures the signature texture and bold flavor of the restaurant favorite, perfect for a quick and satisfying weeknight dinner.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/3 cup cornstarch
  • 1 large egg white
  • 1/2 tsp kosher salt
  • 1/4 tsp ground white pepper
  • 3 tbsp vegetable oil (for frying, divided)
  • 1 medium yellow onion, cut into 1-inch chunks
  • 1 medium red bell pepper, seeded and cut into 1-inch pieces
  • 1 medium green bell pepper, seeded and cut into 1-inch pieces
  • 1 cup broccoli florets (about 3 oz)
  • 1/2 cup sliced carrots (about 2 oz, 1/4-inch thick)
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp chili garlic sauce (such as Huy Fong)
  • 1 tbsp minced fresh ginger
  • 1 tbsp minced garlic
  • 1 tbsp toasted sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
  • 1/2 cup roasted unsalted cashews
  • 2 green onions, thinly sliced (for garnish)
  • 1 tsp sesame seeds (for garnish)

Instructions

  1. In a medium bowl, whisk together the cornstarch, kosher salt, and white pepper. Add the chicken cubes and toss to coat evenly. Add the egg white and stir until each piece is lightly coated and the mixture forms a thin, sticky batter. Let sit for 5 minutes to allow the coating to adhere.
  2. While the chicken rests, prepare the sauce. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, chili garlic sauce, minced ginger, and minced garlic until the sugar has dissolved. Set aside.
  3. Heat 2 tablespoons of vegetable oil in a large wok or nonstick skillet over medium-high heat until the oil shimmers and a drop of batter sizzles immediately. Working in two batches to avoid overcrowding, add the chicken pieces in a single layer. Fry undisturbed for 2–3 minutes until the bottoms are deep golden and crispy. Flip and cook another 2–3 minutes until all sides are golden and the chicken is cooked through (internal temperature reaches 165°F / 74°C). Transfer to a plate lined with paper towels. Repeat with remaining chicken, adding the last tablespoon of oil if needed.
  4. Reduce heat to medium and add the onion, bell peppers, broccoli, and carrots to the same wok. Stir-fry for 2 minutes, scraping up any browned bits from the bottom of the pan. The vegetables should be brightly colored and crisp-tender.
  5. Push the vegetables to one side of the wok and pour the prepared sauce into the cleared space. Bring the sauce to a simmer over medium-high heat, stirring constantly, for 1 minute until it thickens slightly.
  6. Stir the cornstarch slurry once more to recombine, then slowly drizzle it into the simmering sauce while stirring. Cook for 30 seconds until the sauce is glossy and thick enough to coat the back of a spoon.
  7. Return the cooked chicken to the wok, along with the cashews. Toss everything together with a spatula until the chicken and vegetables are evenly coated in the sauce. Cook for 30 seconds to reheat the chicken through.
  8. Remove from heat. Drizzle the toasted sesame oil over the top and toss once more. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed jasmine rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a single layer on a baking sheet at 350°F / 177°C for 8–10 minutes, or stir-fry in a hot skillet over medium-high heat with a splash of water until heated through; avoid microwaving as it will soften the crispy coating. Not recommended for freezing due to the batter’s texture loss.

Nutrition

Keywords: spicy cashew chicken, Cheesecake Factory copycat, cashew chicken recipe, Asian stir fry, crispy chicken, spicy sauce, quick dinner, weeknight meal, chicken and cashews, homemade takeout

Find it online: https://copycatkitchenco.com/cheesecake-factory-spicy-cashew-chicken/