Crunchy cashews, tender chicken, and a glossy savoury sauce. One wok in about 20 minutes.
Cashew chicken
- 400 g chicken breast, cut into bite sized pieces
- 2 tbsp vegetable oil
- 80 g roasted cashews
- 1 red pepper, sliced
- 3 spring onions, sliced
- 2 cloves garlic, sliced
- 1 tsp grated ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp cornflour
- 2 tbsp water
- Mix the soy sauce, oyster sauce, cornflour and water in a small bowl. Set aside.
- Heat the oil in a wok over high heat. Fry the chicken until golden and cooked through, then set aside.
- Add the garlic, ginger and red pepper to the wok. Stir fry for 2 minutes.
- Return the chicken to the wok, add the cashews and pour in the sauce mixture.
- Toss for 1 to 2 minutes until the sauce thickens and coats everything.
- Scatter with spring onions and serve with rice.
About cashew chicken
Cashew chicken is a Chinese stir fry of tender chicken, cashew nuts and vegetables in a light, savoury brown sauce of oyster sauce, soy and Shaoxing wine. It is a long standing favourite on Chinese takeaway menus in the UK.
It is mild, so it suits people who do not like spicy food and children.
Ingredient notes and UK swaps
- Chicken: breast or thigh, sliced and velveted with cornflour and egg white so it stays soft.
- Cashews: roasted, unsalted cashews. Toast raw ones in a dry pan first.
- Vegetables: peppers, onion, celery, water chestnuts and baby corn.
- Shaoxing wine: dry sherry is the usual swap.
Serving and storing
Serve with egg fried rice or plain jasmine rice. Leftovers keep for 2 days in the fridge. Reheat in a hot pan until piping hot. The cashews will soften a little.
Tips for the best cashew chicken
- Add the cashews at the end so they stay crunchy rather than going soft in the sauce.
- Cut the chicken evenly so it cooks through at the same rate.
- Keep the wok on high heat the whole way through for the best texture.
Swaps and variations
Swap the chicken for prawns or tofu, and add mangetout or baby corn alongside the pepper for extra vegetables.
Getting restaurant-style tender chicken
A quick velveting step, coating the chicken in a little egg white and cornflour before a brief pre-cook, is what gives takeaway-style cashew chicken its distinctively silky texture, skipping it still gives a good result but a slightly firmer bite.
Frequently asked questions
Can I use raw cashews instead of roasted?
Yes, toast them dry in a pan for a couple of minutes first so they get the same crunch and flavour as roasted ones.
What can I use instead of oyster sauce?
A vegetarian oyster sauce works the same way, or use extra soy sauce with a small pinch of sugar for a similar savoury depth.
Can I make cashew chicken without a wok?
Yes. A large frying pan on a high heat works well. Cook in batches so the chicken browns rather than stews.
