Chicken with Cashews

Chinese Cashew Chicken Recipe

A quick and easy stir fry recipe on the table in just 15 minutes.

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The slight crunchiness you get from the onions and peppers mixed with the spicy aroma of the chillies and the delicious sauce made from a few simple things, all go to make something quite special.

You certainly don't want any of those jars of ready-made sauces they sell in supermarkets, claiming to be 'authentic' recipes.

With a little bit of effort, when you've done it from scratch, you'll be converted to making your own sauces.

Once you've got a stock of a few basic ingredients there's no end to what you can make. Even if this isn't an authentic Chinese or Cantonese recipe; who cares as long as it tastes good! 

Recipe Top Tip!

A while back in my Chinese chicken curry recipe, which by the way, really does taste just like the takeaway. I wrote about how the chicken you get in a Chinese restaurant always seems to be so tender

When chicken is stir-fried it can become a little tough if you're not careful. 

Anyway, a nice lady at the Chinese supermarket told me how they do it. 😉

Find out how to make chicken really tender.

At first, you think it's a little odd but I gave it a go (in for a penny, in for a pound and all that) and now I always marinate my chicken this way before stir-frying.

The result is amazing and you should give it a go.

For the sauce, you will need

• 2 teaspoons of Maggi liquid seasoning (available in any good supermarket)

• 2 tablespoons Ketjap Manis (Indonesian sweet soy sauce) also available in any good supermarket

• ½ a teaspoon of fish sauce

• 1 teaspoon sugar - or to taste

• 4 tablespoons water

• a pinch of white pepper

• 2 teaspoons of cornflour

Equipment

You will need a non-stick wok

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

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main, dinner

Chinese

Yield: 2-4

Author: Jan Bennett

Chicken with Cashews Recipe

Easy Chinese chicken stir fry recipe.

Prep time: 8 MinCook time: 7 MinTotal time: 15 Min

Ingredients

To marinate the chicken

• ½ a tablespoon of soy sauce
• 2 teaspoons of sesame oil - or vegetable oil

Main ingredients

• 1 or 2 tablespoons vegetable oil
• 2 fat garlic cloves - very finely chopped
• 1 large onion - peeled and cut into bite-size pieces
• 1 small green bell pepper - cut into bite-size pieces
• 1 small red bell pepper - cut into bite-size pieces
• 4 or 6 dried red chillies - seeded and cut into small pieces
• a big handful of roasted and salted cashew nuts
• 3 spring onions (scallions) - sliced

For the sauce

• 2 teaspoons of Maggi seasoning
• 2 tablespoons Ketjap Manis (Indonesian sweet soy sauce)
• ½ a teaspoon of fish sauce
• 1 teaspoon sugar - or to taste
• 4 tablespoons water
• a pinch of white pepper
• 2 teaspoons of cornflour

Instructions

1. Mix together the sauce ingredients in a small bowl or cup and set aside.
2. When you're ready to cook, heat up your wok till it's nice and hot and add a tiny amount of oil (because you've already got some oil stirred through the chicken) and stir-fry the chicken until it's almost cooked. Remove and set aside.
3. Wipe the wok clean and add a tablespoon or two of oil. Add the garlic, onion, and peppers when it's heated up nicely. Stir-fry for a few minutes and then throw in the chillies.
4. By now it will all smell delicious, put the chicken back in with the cashew nuts.
5. Stir-fry the chicken for just a minute. Stir the sauce mixture as the sugar will have sunk to the bottom.
6. Pour in the sauce stirring all the while. Soon as the chicken is cooked, throw in the spring onion and serve immediately with some rice.

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