Go Back

Cashew Chicken Recipe

If you’re looking for a fast, healthy, and irresistibly delicious dinner idea, you’re going to fall in love with this Cashew Chicken Recipe! It’s a stir-fry that’s packed with juicy chicken, crispy vegetables, and crunchy roasted cashews — all coated in a savory, glossy sauce.
Print Recipe Pin Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • For the Chicken & Marinade:
  • 400 g chicken breast or thighs thinly sliced
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp water
  • 1/4 tsp white pepper powder
  • 1 tbsp cornstarch
  • A pinch of baking soda optional
  • 1 tsp sesame oil
  • For the Stir-Fry:
  • 2 tbsp oil
  • 3 slices ginger
  • 6 cloves garlic minced
  • 1 zucchini bite-size pieces
  • 2 stalks celery bite-size pieces
  • 1 tbsp rice wine optional
  • 1 tsp sugar
  • Salt to taste
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp dark soy sauce
  • 2 tbsp water + 1 tsp cornstarch slurry
  • 1/2 cup roasted cashew nuts

Method
 

  1. Mix chicken with soy sauce, oyster sauce, water, white pepper, cornstarch, and a pinch of baking soda. Finish with sesame oil. Set aside.
  2. Slice ginger, mince garlic, and chop zucchini and celery into bite-size pieces.
  3. Heat 1 tbsp oil. Sauté ginger and half the garlic. Add sugar, salt, then zucchini and celery. Quick stir-fry. (Optional: splash of rice wine.) Remove from pan.
  4. Add a little more oil. Pan-fry chicken until golden. Add remaining garlic. Season with soy sauce, dark soy sauce, and oyster sauce. Stir until cooked through.
  5. Add cornstarch slurry to the chicken. Sauce will thicken fast. Return veggies to the pan. Toss everything together. Top with roasted cashews. Stir gently.
  6. Hot with jasmine rice, noodles, or wraps!
Tried this recipe?Let us know how it was!