- Dairy free
- Egg free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- 2 serves veg or fruit
Put down the takeaway menu. This easy 30-minute cashew nut chicken stir-fry is quick to prepare and tastes even better than your local favourite.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + marinating time
Ingredients
- 1/4 cup (60ml) light soy sauce
- 2 tbs oyster sauce
- 1 tbs Chinese cooking wine
- 2 tsp honey
- 2 tsp sesame oil
- 4 garlic cloves, crushed
- 2cm-piece ginger, finely grated
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
- 1 tbs peanut oil
- 1 red onion, cut into thin wedges
- 1 bunch baby broccoli, stalks thickly sliced
- 1 green capsicum, seeded, coarsely chopped
- 1 long red chilli, thinly sliced
- 1/2 cup (75g) salted roasted cashews
- 3 tsp cornflour
- Salted roasted cashews, extra, to serve
- Sliced red chilli, extra, to serve (optional)
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Combine the soy sauce, oyster sauce, Chinese cooking wine, honey, sesame oil, garlic and ginger in a small jug. Season with white pepper. Place the chicken in a large bowl. Pour over half the soy mixture and toss to combine. Set aside for 5 mins to develop the flavours.
Step 2
Heat 1 tsp of the peanut oil in a large non-stick frying pan or wok over high heat until smoking. Add half the chicken. Stir-fry for 2-3 mins or until almost cooked through. Transfer to a bowl. Repeat with remaining chicken.
Step 3
Heat the remaining 2 tsp of peanut oil in same pan or wok over high heat. Add onion and broccoli stems and stir-fry for 2 mins or until lightly browned. Add capsicum, chilli and broccoli florets and stir-fry for 2 mins or until the vegetables are almost tender.
Step 4
Return the chicken to the pan or wok with the remaining soy mixture. Add cashews. Combine cornflour with 1 tbs of water in a bowl. Add cornflour mixture to the chicken mixture and cook, stirring, for 2 mins or until the sauce thickens.
Step 5
Serve stir-fry with rice. Sprinkle with extra cashews and chilli, if using.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Use up whatever veggies you have in the crisper like baby corn, zucchini and snap peas.
Cashew chicken: an easy stir-fry takeaway favourite
Craving take-out? There’s no need to fuss around with long wait times and cold deliveries with this easy but delicious chicken cashew recipe. Loaded with goodness like broccoli, capsicum, chicken thigh fillets and crunchy cashew nuts – and flavoured with a salty-sweet and luscious sauce – it’s the perfect speedy stir-fry dinner for the whole family.
While you may have seen a version of this recipe at your local Thai restaurant, its origins lie in Chinese cuisine. It is believed a Chinese chef brought this invention to America in the 1960s, and it has since gained popularity across the Western world, especially in countries like Australia.
Tips for preparing chicken with cashew nuts
With 10 minutes of prep time, this chicken and cashew dish is a great option to choose when time is not on your side. Plus, everything is cooked in one pan, meaning there’s less to clean up. While it is simple to prepare, there are a few tips and tricks to ensure the best results.
When working with chicken, we choose thigh over breast pieces as they are fattier in comparison, which means more flavour and less chance of them drying out. Use a large sharp knife to create thin slices to allow for an even cooking time. Similarly, cut the vegetables into pieces that are roughly the same size.
For an extra depth of flavour, set aside at least 5 minutes for the chicken and sauce to marinate, cook the thigh pieces in batches to allow the chicken to brown, and toast the cashews for an intense nutty flavour. You also have the option to increase or decrease the amount of chilli used, depending on how spicy you like it.
Serving this cashew chicken recipe at home
This recipe for cashew nut chicken is a great option to turn to for an easy weeknight dinner, a Friday “fakeaway” night, or it could even be served alongside other Chinese favourites like chow mein, spring rolls and fried rice for a feast from the comfort of your own home.
Chicken cashew is best plated up with steamed rice (choose white, brown or cauliflower rice) to soak up all that delicious sauce. You can also opt for egg noodles or even serve it in lettuce cups for something different.
FAQs
Cashew chicken
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + marinating time
Ingredients
- 1/4 cup (60ml) light soy sauce
- 2 tbs oyster sauce
- 1 tbs Chinese cooking wine
- 2 tsp honey
- 2 tsp sesame oil
- 4 garlic cloves, crushed
- 2cm-piece ginger, finely grated
- 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
- 1 tbs peanut oil
- 1 red onion, cut into thin wedges
- 1 bunch baby broccoli, stalks thickly sliced
- 1 green capsicum, seeded, coarsely chopped
- 1 long red chilli, thinly sliced
- 1/2 cup (75g) salted roasted cashews
- 3 tsp cornflour
- Salted roasted cashews, extra, to serve
- Sliced red chilli, extra, to serve (optional)
Description
Put down the takeaway menu. This easy 30-minute cashew nut chicken stir-fry is quick to prepare and tastes even better than your local favourite.
Method
Step 1
Combine the soy sauce, oyster sauce, Chinese cooking wine, honey, sesame oil, garlic and ginger in a small jug. Season with white pepper. Place the chicken in a large bowl. Pour over half the soy mixture and toss to combine. Set aside for 5 mins to develop the flavours.
Step 2
Heat 1 tsp of the peanut oil in a large non-stick frying pan or wok over high heat until smoking. Add half the chicken. Stir-fry for 2-3 mins or until almost cooked through. Transfer to a bowl. Repeat with remaining chicken.
Step 3
Heat the remaining 2 tsp of peanut oil in same pan or wok over high heat. Add onion and broccoli stems and stir-fry for 2 mins or until lightly browned. Add capsicum, chilli and broccoli florets and stir-fry for 2 mins or until the vegetables are almost tender.
Step 4
Return the chicken to the pan or wok with the remaining soy mixture. Add cashews. Combine cornflour with 1 tbs of water in a bowl. Add cornflour mixture to the chicken mixture and cook, stirring, for 2 mins or until the sauce thickens.
Step 5
Serve stir-fry with rice. Sprinkle with extra cashews and chilli, if using.