Traditional British Recipes

Cashew Chicken

Stir Fry
serves 4

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.

DinnerQuickHigh-ProteinDairy-Free
15 mins prep15 mins cook30 mins total

  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.

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