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Traditional British Recipes

Cashew Chicken

Stir FryDinnerQuickEasyFamily-friendlyHigh-ProteinDairy-Free4

This easy cashew chicken is ideal for busy weeknights when you want a quick stir-fry that still feels like a treat. The sauce balances salty, sweet and savoury notes, while the vegetables keep a little bite.

Serve it with steamed rice or noodles for a complete dinner. Use roasted unsalted cashews for best flavour and texture, and add a little chilli if you prefer extra heat.

Method

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  1. Toss the chicken with cornflour, 1 tablespoon soy sauce, a pinch of salt and black pepper until evenly coated.
  2. In a bowl, whisk together the remaining soy sauce, rice vinegar, oyster sauce, brown sugar, sesame oil and chicken stock.
  3. Heat 1 tablespoon vegetable oil in a large wok or frying pan over medium-high heat. Stir-fry the chicken for 5-6 minutes until lightly golden and cooked through, then transfer to a plate.
  4. Add the remaining oil to the pan. Stir-fry the onion and red pepper for 2-3 minutes until just tender. Add garlic and ginger, then cook for 30 seconds until fragrant.
  5. Return the chicken to the pan and pour in the sauce. Stir continuously for 2-3 minutes until the sauce bubbles and thickens to coat the chicken.
  6. Fold through the cashew nuts and most of the spring onions. Cook for 1 minute, taste, and adjust seasoning with salt or pepper if needed.
  7. Serve hot over steamed rice and finish with the remaining spring onions.

Ingredients

  • 500 g Boneless, skinless chicken breasts cut into bite-sized pieces
  • 120 g Roasted cashew nuts unsalted preferred
  • 3 Spring onions sliced
  • Black Pepper, to taste
  • 1 tbsp Oyster Sauce
  • 2 tbsp Cornflour for coating chicken
  • 1 tsp Sesame Oil
  • 1 Red Pepper deseeded and sliced
  • 3 Garlic Cloves finely chopped
  • 2 tbsp Vegetable Oil for frying
  • 120 ml Chicken Stock
  • 3 tbsp Light Soy Sauce divided
  • Salt, to taste
  • 1 tbsp Brown sugar
  • 1 tbsp Fresh Ginger finely grated
  • 1 medium Onion sliced
  • 1 tbsp Rice Vinegar

Notes

Toast raw cashews in a dry pan for 2-3 minutes before using if you only have unroasted nuts.
For extra veg, add broccoli florets, mangetout or carrots during the stir-fry stage.
Leftovers keep well in the fridge for up to 2 days and reheat best in a hot pan.

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