Cantonese Chicken & Cashew Stir-Fry

600g bone-in chicken thighs, deboned, skin left on, cut into large bite-sized pieces

1 onion, cut into chunky wedges

3 garlic cloves, roughly chopped

1 carrot, thinly sliced on the diagonal

2 celery sticks, sliced on the diagonal

½ green pepper, cut into chunky pieces

100g unsalted cashew nuts

2 tablespoons vegetable oil

The Marinade

1 tablespoon light soy sauce

1 tablespoon Shaoxing rice wine

1 teaspoon sesame oil

1 teaspoon brown sugar (or caster sugar)

1 tablespoon cornflour (cornstarch)

1 garlic clove, roughly chopped

The Sauce

1 tablespoon oyster sauce

1 tablespoon light soy sauce

1 teaspoon dark soy sauce

100ml chicken stock

PREPARATION

1. Cut the chicken into large bite-sized pieces, keeping the skin attached. Mix with the light soy sauce, Shaoxing rice wine, sesame oil, sugar, cornflour and chopped garlic until evenly coated. Leave to marinate while preparing the vegetables. Cut the onion into wedges, roughly chop the garlic, slice the carrot and celery on the diagonal and cut the green pepper into chunky pieces. Mix together the oyster sauce, light soy  sauce, dark soy sauce and chicken stock to make the stir-fry sauce.

COOKING

2. Heat a wok over a high heat until smoking.

3. Add the vegetable oil, then lay the chicken skin-side down.

4. Leave the chicken undisturbed for about 1 minute to allow the skin to crisp before turning.

5. Continue turning until all sides are lightly browned, then remove the chicken from the wok, leaving a little of the rendered fat behind.

6. Stir-fry the onion and garlic until fragrant.

7. Add the carrot, followed by the celery and then the green pepper, stir-frying each ingredient briefly so the vegetables retain their crunch.

8. Push the vegetables to one side and toast the cashew nuts in the base of the wok for 30–60 seconds.

9. Return the chicken to the wok.

10. Pour in the oyster sauce, light soy sauce and dark soy sauce, tossing briefly so the sauce caramelises around the chicken.

11. Add the chicken stock and toss until the sauce reduces to a light glossy coating.

12. Serve immediately with steamed jasmine rice.

School of Wok Tips

 Skin-on chicken thighs create extra flavour and render natural fat into the wok, giving the stir-fry a richer finish.

 Resist moving the chicken too early—allowing it to sear properly is key to developing wok hei.

 Add the vegetables in order of cooking time, starting with the firmest, so everything finishes perfectly cooked.

 Let the oyster sauce caramelise briefly before adding the stock to build deeper savoury flavour.

FAQs

Can I use chicken breast instead?

Yes. Chicken breast works well, but skin-on thighs provide more flavour, stay juicier and create a richer stir-fry.

Why toast the cashews in the wok?

Briefly toasting them enhances their nutty flavour and keeps them crisp when mixed with the sauce.

What is wok hei?

Wok hei, or "breath of the wok", is the smoky, lightly charred flavour created when ingredients are cooked quickly over very high heat. It's one of the defining characteristics of a great Cantonese stir-fry.