Chinese Cashew Chicken Meatballs

A delightful twist on the classic Chinese Cashew Chicken, these juicy chicken meatballs are packed with bold flavors from a savory, umami-rich sauce and crunchy cashews. Perfectly spiced and quick to prepare, this dish brings the essence of a stir-fry in meatball form. Serve over steamed rice for a satisfying meal that’s both comforting and vibrant, ideal for weeknight dinners or entertaining guests.

Instructions

1. 1

   In a jar, combine soy sauce, Chinese cooking wine, oyster sauce, and sesame oil (Sauce Part 1). Shake well to mix. Transfer 2 tsp of this sauce to a large mixing bowl for the meatballs.

2. 2

   Add cornstarch to the remaining sauce in the jar, shake until fully combined, and set aside.

3. 3

   To the mixing bowl with the reserved sauce, add chicken mince, 2 cloves minced garlic, egg, panko breadcrumbs, kosher salt, and white pepper. Mix gently until just combined to avoid tough meatballs (Note 4).

4. 4

   Using wet hands to prevent sticking, scoop heaped tablespoons of the mixture and roll into balls, placing them on a work surface. If too sticky, see Note 4 for tips.

5. 5

   Heat peanut oil in a large skillet over medium-high heat. Add meatballs and cook for about 4 minutes, turning to brown all sides as much as possible. They will still be slightly raw inside. Transfer to a plate with any juices.

6. 6

   In the same skillet, add 1 clove minced garlic and sliced onion. Stir-fry for 1 minute until fragrant.

7. 7

   Add chopped green bell pepper and stir-fry for another minute.

8. 8

   Pour in the prepared sauce and water (or broth). Stir quickly as it simmers and begins to thicken.

9. 9

   Return meatballs and any plate juices to the skillet. Reduce heat to medium and simmer for 3-4 minutes, stirring occasionally, until the sauce thickens and coats the meatballs, and they are cooked through.

10. 10

    Stir in cashews and remove from heat. Serve immediately over jasmine rice.

Recipe Notes

• Soy sauce – Use light or all-purpose soy sauce for balanced flavor. Avoid dark soy sauce, sweet soy sauce, or kecap manis, as they will overpower the dish with intense sweetness or color.

• Chinese cooking wine – Shaoxing wine adds authentic depth. Substitute with dry sherry, sake, or mirin if needed. For non-alcoholic options, replace the wine and 3/4 cup water with 1 cup low-sodium chicken broth to maintain flavor.

• Chicken mince – Can be substituted with ground turkey or pork for a different flavor profile. Chicken mince is softer and wetter than other meats, so handle gently to keep meatballs tender.

• Meatball mixture – If the mixture is too wet (common with vacuum-packed chicken or a large egg), refrigerate for 30 minutes to firm up or add a small amount of extra panko (1-2 tbsp). Avoid over-adding breadcrumbs to prevent tough meatballs. Wet hands make rolling easier.

• Panko breadcrumbs – Used instead of fresh bread soaked in onion (common in other meatball recipes) to keep the mixture manageable, as chicken mince is naturally wetter. This ensures soft, juicy meatballs with quick cooking.

• Cashews – Unsalted cashews are key for texture and flavor. To reduce calories, you can use 1/2 cup cashews, though this will slightly alter the dish’s signature crunch.

• Storage – Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water to loosen the sauce. Freezing is possible for up to 1 month; thaw overnight in the fridge before reheating.

• Serving suggestion – Jasmine rice is ideal for soaking up the sauce, but basmati or cauliflower rice works for a low-carb option. Add a side of steamed broccoli or snap peas for a complete meal.