Cashew Chicken

Ditch the takeaway and whip up this Chinese-American classic. It’s packed with tons of flavour and comes together in less than 15 minutes! It combines succulent chicken pieces, roasted cashews and crisp vegetables tossed in a delicious, moreish sauce. Serve with steamed rice or, for a low carb option, try cauliflower rice.

  • Prep Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 6 1x
  • Category: Chicken, Stir Fries


For the sauce:
  •  tbsps corn flour (cornstarch)
  • 3 tbsps water
  • 4 tbsps dark soy sauce
  • 4 tbsps oyster sauce
  • 2 tbsps Shaoxing wine (Chinese cooking wine)
  • 1 tbsp toasted sesame oil
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 2 tsps sugar
For the stir-fry:
  • vegetable oil
  • ½ onion, cut into 1-inch pieces
  • 3 bell peppers, cut into 1-inch pieces
  • 640 g boneless, skinless chicken thighs, cut into 1-inch pieces
  • 150 ml water
  • 100 g roasted, unsalted cashews


I highly recommend going the extra mile to source Shaoxing wine as it adds huge amounts of the flavour to the dish and is the secret ingredient that makes homemade Chinese food tastes as good as restaurant food. In the UK, you can find it in many large supermarkets. Otherwise, you’ll definitely find it at your local asian supermarket or online.

  1. Place the corn flour in a bowl. Add the water and mix until smooth. Add the remaining sauce ingredients and whisk to combine. Set aside. Once you get cooking, the stir fry comes together very quickly, so it helps to have all your ingredients prepped and ready to go.
  2. Heat a splash of vegetable oil in a large non-stick frying pan or wok over high heat. Add the onion and peppers and stir fry for 2 minutes, then add the chicken and stir fry for 5 to 6 minutes, or until cooked through.
  3. Give the sauce a quick whisk to re-incorporate the corn flour into the sauce. Add the sauce, water and cashews to the pan. Stir to combine and bring to a simmer. Cook, stirring constantly, for 1 minute, or until the sauce thickens.
  4. Remove the pan from the heat. Serve with steamed rice or, for a low carb option, try cauliflower rice.

Did you make this recipe?

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