Chicken cashew stir‑fry is a classic Indian‑Chinese fusion dish that emerged in the mid‑20th century when Chinese immigrants adapted their cooking to Indian tastes, using soy‑based sauces, chilies, and locally available nuts like cashews.

In Kolkata the dish often includes bell peppers and a sweeter sauce, while in Mumbai it may feature extra garlic and a hint of vinegar. Some regions add pineapple for a sweet‑sour twist.

It is typically served hot, garnished with toasted cashews and sliced green onions, alongside steamed rice or fried noodles, and accompanied by a light soup such as hot and sour or clear chicken broth.

The dish is popular at family gatherings, birthday parties, and during Diwali feasts because it is quick to prepare, crowd‑pleasing, and pairs well with other festive dishes.

Key ingredients include soy sauce, oyster sauce, fresh garlic, ginger, and unsalted cashews. You can substitute oyster sauce with hoisin sauce, and use tamari for gluten‑free needs, but the flavor profile changes slightly.

Pair it with plain steamed jasmine rice, vegetable spring rolls, or a light cucumber salad dressed with rice vinegar. A simple clear chicken soup balances the heat nicely.

Common errors include over‑cooking the chicken, using too much sauce which makes the dish soggy, and not pre‑toasting the cashews, which reduces their crunch.

Cornstarch creates a lighter, crispier coating that stays crunchy during high‑heat stir‑frying, whereas flour can become gummy and absorb more oil.

Yes, the soup can be prepared a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove before serving.

The chicken should be opaque and slightly caramelized on the edges, the vegetables crisp‑tender, and the cashews glossy and evenly coated with a thin sheen of sauce.

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