Cashew Chicken: A Fast Chinese Takeaway Favourite

Name: Cashew chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

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Crunchy cashews, tender chicken, and a glossy savoury sauce. One wok in about 20 minutes.

Cashew chicken

Print Recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings: 2 servings

Ingredients Method Notes

Ingredients

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

Method

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.

Notes

Nutrition figures are an estimate and will shift with the cut of chicken used.

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.

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.

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Roasted cashews. The crunch this dish is built around.

Huì

Huì is a Beijing-born chef working in the UK. She writes The Asian Larder, with tested Asian recipes for British home cooks and honest advice on where to buy every ingredient.