For all its supposed defects–its “inauthenticity,” its unhealthiness, et al.–Chinese American cuisine is kind of the perfect toddler food. The crunchy and smooth proteins, the sweet but gentle sauces, the supple vegetables and rice that blend and bond with everything else on the plate – it’s those appealing, accessible contrasts that your child loves (and couldn’t possibly explain).
Now, we know what you’re going to say: it starts with a ‘P’ and ends in Express. And, sure, it’s more convenient than, say, marinating and frying some chicken pieces yourself — but have you actually eaten the food there? The sweet and sour chicken has flecks of chili pepper in it; other dishes can be maddeningly inconsistent, not just from restaurant to restaurant but from day to day in the same spot. Even our child swore it off after one too many bad experiences.
We can do better–and we have.
Our source code is not anything flashy or technical but merely Midwestern: a Missouri-bred cashew chicken, in which fried chicken pieces/nuggets are coated in the most vaguely Asian of gravies – very “flyover country” sort of food, made special by the subtle touch a sauce comprised of soy, ginger, and chicken brother and thickened with cornstarch can bring. It’s easy and uncomplicated (yet novel!), and while there are steps to follow and some resting time for the chicken to marinate, the actual work to pull this very manageable opus off is a mere 20 minutes; we’ve even saved you the trouble of having to top/dust your end result with nuts because we instead infused the sauce with them, saving your child–and, by proxy, you–the trouble of having to question what these slivers of cashew are doing on top of his/her food. Even then, know this: you can very easily sub in any other favored sauce–say, sweet and sour–without changing much to the recipe. It’s that easy; it’s that good.
🥢 Kid-Friendly Cashew Chicken
If you’re looking for a toddler-approved meal that feels like a fun upgrade from plain chicken nuggets, this one’s for you. These cashew chicken bites deliver familiar pieces that little hands can manage, with a mild Chinese-meets-Midwest cashew chicken sauce twist to keep things fresh and flavorful.
Inspired by classic cashew chicken but adapted for younger eaters, we’ve cut the chicken into 1-inch chunks and paired it with rice and tiny broccoli florets to build a well-rounded plate. The coating stays light and crisp, and you have the option to serve the sauce on the side—great if your child is still getting used to new flavors or textures.
Because the marinade and fry-coat give the chicken extra juiciness and the cashew-broth sauce adds both comfort and gentle sweetness, this dish hits that sweet spot where parents want a “healthier upgrade” and toddlers feel like they’re eating something familiar.
Whether you’re making it for a busy weeknight or prepping ahead for leftovers, this recipe has toddler-friendly size, texture and taste built in.
🧺 Ingredients Summary
You’ll need a short list of familiar pantry staples—plus a few flavor-boosters for the sauce:
- Chicken marinade: egg, soy sauce, milk, lemon juice
- Coating: flour, cornstarch, garlic powder, salt, pepper
- Sauce: cashew pieces, chicken broth, soy sauce, oyster sauce, garlic & ginger powders, sesame oil, cornstarch slurry
- Oil for frying: use a neutral one (canola, vegetable, or avocado)
Optional: steamed rice and broccoli florets for serving.
Tip: The marinade quantity works for up to 1½ lbs of chicken if you want to scale up.
🍴 Steps Overview
- Marinate the Chicken — Whisk the wet ingredients together, add chicken chunks, and refrigerate for at least an hour to tenderize.
- Coat and Fry — Toss marinated pieces in the flour-cornstarch mix, then shallow-fry until golden and crisp.
- Toast the Cashews — Lightly toast halved cashew pieces in a dry pan for a few minutes.
- Make the Sauce — Combine broth, sauces, seasonings, and the cashews; thicken with cornstarch slurry, then simmer until glossy.
- Combine and Serve — Coat the chicken in sauce, or serve sauce on the side for dipping if your toddler prefers control.
❓ FAQ
Can I bake or air fry the cashew chicken instead of deep frying?
Yes. For baking, preheat to 400°F and bake 15–20 minutes on parchment, flipping halfway. For air frying, cook at 375°F for 10–12 minutes, shaking the basket once.
Is cashew chicken safe for younger toddlers?
Yes—just cut the chicken into small, manageable chunks and ensure nuts are finely chopped or blended into the sauce for early stages of self-feeding.
Can I make it ahead?
You can fry the chicken earlier in the day and refrigerate. Reheat in the oven or air fryer before coating in sauce to restore crispness.
What if my child doesn’t like sauce?
Serve the sauce separately for dipping, or drizzle just a bit on one or two bites to test their comfort level.
Any substitutes for oyster sauce?
You can use hoisin or a mix of soy sauce and a drizzle of maple syrup for sweetness.
🔗 Related Links
What to Serve With Cashew Chicken
- The Perfect Rice For Toddlers: How to cook the best rice to accompany your main proteins.
- The Best Broccoli For Toddlers: An easy and very tasty approach to cooking the green stuff.
More Toddler-Friendly Recipes Like This
- Toddler Stir Fry: a flexible, texturally perfect way to introduce Asian dishes to your child
- Beef and Broccoli: another Chinese American takeout classic, with all the soft and filling flavors and textures toddlers love.
Better than Nuggets: Cashew Chicken For Kids
Description
This toddler-friendly take on cashew chicken keeps the crisp, juicy chicken kids love while introducing a gentle cashew sauce for flavor exploration. Serve with rice and broccoli for a complete, balanced meal that works for the whole family.
Ingredients
Chicken
Sauce
Instructions
Chicken
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Cut chicken into small chunks of roughly 1 inch by 1 inch.
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Drop the egg into a medium or large mixing bowl and beat until smooth; add in soy sauce, milk, and lemon juice. Add chicken to the bowl, dunking and stirring to ensure pieces are covered in the marinade. Refrigerate for at least an hour before using.
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When ready to cook, add flour, cornstarch, and garlic powder to a large bowl, along with two pinches of salt and one of pepper; sift to mix ingredients. Remove chicken from marinade, shaking off excess liquid; toss chicken pieces in the flour-cornstarch mixture, pressing and turning the pieces with your hands to ensure they’re fully covered.
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Pour oil into a large Dutch Oven or wok and heat it to Medium (~350 degrees). Once hot, add 10-15 pieces of chicken to the oil and fry until golden brown, about 3 minutes; remove chicken from oil and either place in a strainer to drain excess oil or blot out with paper towels.
Sauce
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Cut cashew pieces in half length-wise. Heat a pan to Medium; once add cashew slices to the pan. Cook, stirring and turning regularly, until lightly toasted, roughly 4-5 minutes.
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In a small saucepan, mix cornstarch and three tablespoons of cold water together until cornstarch is fully mixed with water. Add the cashew pieces, broth, soy sauce, oyster sauce, garlic powder, ginger, and sesame oil to the pan and bring to a boil; once bubbling, reduce heat to a simmer, then heat for five minutes, stirring frequently. Allow to sit for 5-10 minutes before serving.
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Add chicken pieces to the sauce and stir to coat. (Pro tip: set aside some chicken pieces so your child can either dip into sauce on his/her own OR choose a different sauce altogether.)
Serve
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If this is your first time serving the dish and/or your child is generally unfamiliar with pre-sauced chicken pieces, try first serving the chicken pieces unsauced, with the brown sauce on the side. We typically serve the chicken pieces over rice, sided by broccoli florets.
Adapt
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Swap out the cashews for almonds, or leave the nuts out altogether–the sauce does just fine without. If the sauce is too thick for your child’s liking, add splashes of chicken broth until desired viscosity is reached.
Nutrition Facts
Servings 6
Serving Size 1 small bowl of chicken, sauce, and rice
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Cholesterol 40mg14%
- Sodium 200mg9%
- Potassium 110mg4%
- Total Carbohydrate 6g2%
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
