Chicken with Cashew Nuts

I love making stir fries, and while I am not fussy as to which ones I make, I do prefer my chicken and cashew nuts stir fry. I think the reason I love stir fries is that they are simple to make because it only takes a few minutes to cook everything once my wok heats up.

Now, you may be thinking that you cannot make these same recipes, because you do not have a wok, but that couldn’t be further from the truth! You can simply use a pan to cook these stir-fries instead.

I like to mix up all my ingredients first so that they are ready for when I am cooking. That way, I do not have anything getting cold or getting overcooked while I am searching for ingredients and combining them. I start by marinating my chicken, and then while that is doing its thing, I mix up my sauce and the stuff I need to do the stir fry portion.

Feel free to cube your chicken and cut up all your vegetables earlier in the day or even the night before, especially if it means that you will continue with your plan to get a hot meal on the table at night. Trust me, this will taste much better than any take out you can order!

While I use different types of sauces, as well as different coloured peppers, you can always substitute a couple of these ingredients if you need to.

If you only have light soy sauce and no hoisin sauce, just add a little extra soy sauce to your chicken stir fry.

The same goes for all those peppers! If you only have red peppers, don’t worry about rushing out to the store to purchase green and yellow. Simply use what you have and make adjustments as you need to!

This is a very forgiving chicken stir fry and you will love it no matter what!

My chicken and cashew nuts stir fry is quite the popular Chinese main course, which is why you have probably had it a time or two in the past. However, I guarantee that it is going to taste so much better than anything you have had before!

Instead of grabbing a take-out menu from your favourite Chinese restaurant, make this easy and healthy version that offers fabulous flavours.

I love how the Asian flavours pop with the crunchy textures and I always serve it with either brown or white rice.

Try it once and I know you will always make sure that you have everything in your house to make it again!

My name is June  Hi everyone, my name is June. I am a wife and mother of 3 young kids. Here you will find a wide variety of foods anything from the main course to appetizers to homemade

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Chicken and Cashew Nuts

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


For the chicken marinade

  • 400 grams of chicken breast cut into 1-inch cubes
  • 1 egg
  • pinch of salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of white pepper

For the sauce

  • 1 tablespoon of chilli paste
  • 1 tablespoon of hoisin sauce
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of light soy sauce
  • 1 tablespoon of white sugar
  • 1 teaspoon of water mixed with 1 tablespoon of cornflour
  • 1 cup of chicken stock 1 cup of water if chicken stock is unavailable

For the stir-fry

  • 1/4 cup of plain flour
  • 1/4 cup of cornflour
  • 1 teaspoon of baking powder
  • 1 cup of cashew nuts
  • 3 to 4 garlic cloves chopped
  • 1 teaspoon of ginger chopped
  • 1/2 red pepper chopped
  • 1/2 green pepper chopped
  • 1/2 yellow pepper chopped
  • 1 stick of celery chopped
  • 2 mushrooms chopped
  • 1 stem of spring onion chopped


  • Marinate the chicken and keep it aside for 10-15 minutes.
  • Put the ingredients for the sauce in a medium bowl. Whisk together well. Set aside.
  • Add the flour, cornflour and baking powder to the marinated chicken. Mix together. If the chicken is a bit dry, add 1 teaspoon of water and mix until smooth.
  • Heat 2 tablespoons of oil in a wok on medium heat. Roast the cashew nuts for 1-2 minutes. Remove cashew nuts from wok and set aside.
  • Add the seasoned chicken to the wok and cook for 5-6 minutes until golden brown. Remove chicken from wok and set aside.
  • In a fresh wok, heat 2 tablespoons of cooking oil. Add the garlic and ginger and cook for 1-2 minutes.
  • Add the sauce that was made earlier. Stir and boil for 1-2 minutes. Then add the vegetables and cook for a further 1-2 minutes.


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