Chinese Cashew Chicken
A delicious stir-fry combining tender chicken, crunchy cashews, and vibrant vegetables, perfect for busy weeknights or impressing guests.
Ingredients
For the Sauce
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce (all purpose or light)
- 1.5 tbsp Chinese cooking wine or Mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (or black pepper)
Main Ingredients
- 500 g chicken thigh (skinless boneless, cut into 2.5cm/1" pieces) You can also use chicken breast.
- 2 tbsp peanut oil (or vegetable oil)
- 2 cloves garlic (minced)
- 0.5 onion (chopped into 1.75 cm / 3/4" pieces)
- 1 piece green capsicum / bell pepper (chopped into 2 cm / 0.8" pieces)
- 6 tbsp water
- 3/4 cup roasted cashews (unsalted)
Instructions
Preparation
- Mix cornstarch and soy sauce until there are no lumps. Then add the remaining sauce ingredients and mix well.
- Transfer 2 tbsp of the sauce to the chicken. Mix to coat and set aside for at least 10 minutes.
Cooking
- Heat oil over high heat in a wok or heavy-based skillet. Add the garlic and onion, and cook for 1 minute.
- Add the marinated chicken and cook for 2 minutes. Then add the capsicum and cook for another minute.
- Pour in the sauce and water. Bring to a simmer and cook, stirring for 1 minute or until the sauce thickens.
- Stir through the cashews, remove from heat, and serve immediately with rice.
Notes
Serve hot over steamed white rice or cauliflower rice. Pair with a fresh salad or steamed vegetables. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 4gSodium: 800mgFiber: 2gSugar: 5g
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