Chicken with Cashew Nuts

How to Make Chicken with Cashew Nuts

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1. Toss the chicken with the soy sauce, wine, first measure of cornflour and sesame oil, and set it aside for 15 minutes.

   Mark done Start 15 min timer

2. Cook the rice according to the packet and keep it warm.

   Mark done

3. Toast the cashews in a dry wok over medium heat for 3 minutes, tossing, until golden. Tip them out onto a plate.

   Mark done Start 3 min timer

4. Stir the oyster sauce, the second measure of soy sauce, sugar, stock and the 2 teaspoons of cornflour together in a jug.

   Mark done

5. Heat 1.5 tbsp of the oil in the wok over high heat until smoking and stir-fry the chicken in two batches for 3 minutes each, until browned and cooked through. Lift it out.

   Mark done Start 3 min timer

6. Add the remaining oil and stir-fry both peppers and the water chestnuts for 2 minutes, then add the garlic and ginger and stir-fry for 30 seconds.

   Mark done Start 2 min timer

7. Return the chicken to the wok, pour in the sauce, and toss for 2 minutes, until it is glossy and thick.

   Mark done Start 2 min timer

8. Stir in the cashews and spring onions and serve at once over the rice.

   Mark done

Tips for Making Chicken with Cashew Nuts

• Toast the cashews yourself. They pick up a deeper flavour and stay crunchy in the sauce, whereas raw nuts turn soft and pale.
• Cook the chicken in batches. Too much in the pan lowers the heat and the chicken stews and releases water instead of browning.
• Mix the sauce before you start. A stir-fry moves too fast to measure ingredients in the middle of it.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Chicken with Cashew Nuts

• Egg fried rice
• Stir-fried pak choi
• Prawn crackers

Storing & Reheating Chicken with Cashew Nuts

Best eaten at once. Leftovers keep in the fridge for up to 2 days and reheat in a hot pan, though the nuts will lose their crunch. Not suitable for freezing.

Chicken with Cashew Nuts FAQ: Common Questions

Chicken with Cashew Nuts Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.