Cashew Chicken Recipe

Cashew chicken is the Thai stir-fry everyone orders twice: tender chicken, crunchy cashews and sweet peppers in a glossy, lightly sweet sauce. It cooks in minutes and eats like a treat. The cashews stay crisp against the soft chicken, and that contrast is the whole point.

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Servings

4 servings

Calories

480

Ingredients

• 500 g chicken breast, cubed
• 100 g cashew nuts
• 1 red pepper, diced
• 1 onion, diced
• 2 spring onions, cut into lengths
• 3 dried red chillies
• 2 garlic cloves, minced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• Steamed rice, to serve

Instructions

1. Toast the cashews in a dry wok until golden, then set aside.
2. Heat the oil and fry the chicken over high heat until browned.
3. Add the garlic, dried chillies, onion and pepper and stir-fry for 3 minutes.
4. Stir in the oyster sauce, soy sauce, fish sauce and sugar.
5. Return the cashews to the wok with the spring onions and toss for 1 minute.
6. Serve immediately with steamed rice.

Pro tips

• Toast the cashews separately so they stay crunchy.
• Keep the heat high so the chicken sears instead of stewing.
• Add the cashews at the very end to keep their crunch.
• Do not overcook the peppers; they should stay crisp.

Frequently asked questions