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Cashew Chicken Meatballs

Cashew Chicken Meatballs

These Cashew Chicken Meatballs deliver savory, nutty, and saucy flavors in a quick, weeknight‑friendly meal. Juicy chicken meatballs are glazed in a glossy soy‑oyster sauce and tossed with crunchy cashews and tender veggies for a delicious twist on classic cashew chicken.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, LUNCH
Cuisine: Asian‑inspired
Calories: 615
Ingredients Method Notes

Ingredients
  

For the Sauce (Flavor Base)
  • 1/4 cup soy sauce light or regular
  • 1/4 cup Chinese cooking wine (shaoxing) or dry sherry
  • 1/4 cup oyster sauce rich, savory, umami‑packed
  • 2 tsp sesame oil for toasty aroma
For Thickening
  • 1 tbsp cornstarch helps sauce cling
For the Chicken Meatballs
  • 500 g ground chicken
  • 2 cloves garlic finely minced
  • 1 small egg helps bind
  • 3/4 cup panko breadcrumbs keeps meatballs light
  • 1/2 tsp salt
  • 1/4 tsp white pepper or black if preferred
For the Stir‑Fry
  • 2 tbsp peanut oil or neutral oil
  • 1 clove garlic minced
  • 1 small onion thinly sliced
  • 1 green bell pepper green bell pepper chopped into bite‑size chunks
  • 3/4 cup water to loosen sauce
  • 1 cup cashews unsalted

Method
 

  1. Mix the Sauce and Prepare the Base: Combine soy sauce, cooking wine, oyster sauce and sesame oil in a jar. Shake to blend. Measure out 2 tsp of this into a mixing bowl for the meatballs.
  2. Add cornstarch to the remaining sauce in the jar and shake again to activate the thickening.
  3. Form the Meatballs: In the bowl with 2 tsp sauce, combine ground chicken, minced garlic, egg, panko breadcrumbs, salt and pepper. Mix gently until just combined. Scoop heaping tablespoons and roll into balls, chilling or oiling hands if sticky.
  4. Brown the Meatballs: Heat peanut oil in a large skillet over medium‑high. Add meatballs and sear about 4 minutes, turning to brown at least two sides. Transfer to a plate once browned but not fully cooked.
  5. Build the Stir‑Fry Base: In the same skillet, sauté sliced onion and minced garlic for about 1 minute, until fragrant. Add chopped green bell pepper and cook another minute.
  6. Simmer and Combine: Stir in the remaining sauce mixture and water. Let it come to a simmer. Return meatballs (and any juices) to the pan. Reduce heat to medium and simmer 3–4 minutes, stirring occasionally, until meatballs are cooked through and sauce thickens.
  7. Finish with Cashews: Toss in the unsalted cashews and stir gently to coat everything in the glossy sauce. Serve hot over rice or noodles.

Notes

Make‑ahead: Cook meatballs and freeze without sauce, then simmer in fresh sauce when ready. Gluten‑free: Use tamari and GF panko. Low sodium: choose low‑sodium soy sauce. Cashew swap: peanuts or almonds. Add heat: chili oil or red pepper flakes. Veg additions: mushrooms, zucchini, snap peas.