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Posted on Fri 22nd December 2023

Cashew Chicken

A true classic, this stir-fry is sure to be a winner every time!




15 mins



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  • 200g chicken thighs, deboned, skinned and cut into strips
  • ½ onion, large dice
  • ½ pepper, de-seeded, large dice
  • ½ carrot, peeled, 1cm sliced at an angle
  • 1 stalk celery, 1 cm sliced, at an angle
  • 2 cloves garlic, finely chopped
  • 4 tbsp of cashew nuts
  • Vegetable oil for cooking

The Marinade

  • Sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon rice wine
  • 2 tablespoons light soy sauce
  • 1 tablespoon corn flour
  • 2 cloves garlic, finely chopped

The Sauce

  • 1 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon light soy sauce
  • 3-4 tablespoons chicken stock



Mix together your marinade in one small prep dish and pour over the chicken, mixing through a few times with your hands to help the flavours absorb into the meat. 

Mix your sauce ingredients together in another small prep dish. 


In a wok over a high heat add 1 teaspoon of vegetable oil. Once smoking hot, add the onions and peppers and stir-fry for 1-2 minutes until softened and slightly charred. Then immediately follow with the carrots and celery and stir-fry for a further 1-2 minutes until softened slightly. Follow with your peppers and onions, continuing to stir-fry for a further 1-2 minutes until softened, add the cashew nuts.

Next add the marinated chicken pieces, and stir-fry for a further 2 minutes or so, until the chicken is cooked through completely and has browned on all sides.  

Pour in the sauce and bring to a vigorous boil, reducing for 30 seconds or so until thickened before adding in the cashews, drizzle with sesame oil, and tipping into a large bowl to serve. 

How to cook Cashew Chicken