Chicken with Cashew Nuts
A good chicken with cashew nuts is all about contrast: tender, quickly seared chicken, crisp peppers and cashews that still crunch under a glossy savoury sauce. It is a long-time favourite on British Chinese takeaway menus and easy to make at home in one pan. The whole dish is on the table in about 25 minutes, so have everything chopped before you light the hob.
- Total
- 24 min
- Prep
- 10 min
- Cook
- 14 min
- Serves
- 2
- Per serving
- 760kcal
Keeping chicken with cashew nuts juicy
Small pieces of chicken breast dry out quickly, so keep them to 2cm and fry them over a medium-high heat rather than a fierce one. The oil should be hot but not smoking, and the pan should not be crowded. If you want to use another cut, chicken mini fillets also work well; the pan-fried chicken mini fillet recipe shows how to brown them without drying them out.
Cashew chicken is a quick dish, so the cooking moves fast. Measure the sauce and chop everything before you start.
Making chicken with cashew nuts
Tap a time to start a timer.
- Start the rice Cook the rice following the packet instructions, so that it is ready when the stir-fry is finished. Keep it covered and hot, or drain and fluff it with a fork.
- Prepare everything Cut the chicken into 2cm pieces, slice the pepper and onion into thin strips and finely chop the garlic. Stir the oyster sauce, soy sauce, sugar, cornflour and water together in a small bowl until smooth.
- Toast the cashews Tip the cashews into a dry frying pan over a medium heat and toast for , shaking the pan, until golden. Tip them out onto a plate straight away so they do not burn.
- Fry the chicken Heat the oil in the same pan over a medium-high heat. Fry the chicken for , stirring now and then, until golden and cooked through. Check a larger piece: it should be white inside with no pink. Lift the chicken out onto a plate.
- Cook the vegetables Add the pepper and onion to the pan and stir-fry for until just softened but still with some bite. Add the garlic and stir for 30 seconds.
- Finish the sauce Give the sauce a stir and pour it in. Let it bubble for until it thickens and turns glossy, then return the chicken and add the cashews. Toss together for 30 seconds and serve straight away over the rice.
What to serve with chicken with cashew nuts
Steamed jasmine rice is the simplest partner. For a different weeknight chicken dish with rice, try a mild chicken curry. Cool any leftovers quickly, keep them in the fridge for up to a day, and reheat them only once until steaming hot.
Common problems and fixes for chicken with Cashew Nuts
- The cashews have gone soft in the sauce.
- Toast them separately and add them in the final 30 seconds, just before serving. The longer they sit in the sauce, the softer they get.
- The chicken is tough and grey instead of golden.
- The pan was crowded or not hot enough. Pat the chicken dry with kitchen paper, fry it in a single layer, and cook in two batches if your pan is small.
- The sauce is too thin or too salty.
- Let it bubble for another minute so the cornflour can thicken it. If it tastes too salty, add a splash of water and a pinch of sugar; there is no need to add extra salt, as the soy and oyster sauces already supply it.
Frequently asked questions about chicken with Cashew Nuts
How do you keep the cashews crunchy?
Toast them separately and stir them in at the very end. Simmering them in the sauce makes them soft.
Can you use chicken thighs instead of chicken breast?
Yes. Boneless, skinless thighs stay juicier, and need about 2 extra minutes of frying. Cut them into 2cm pieces and trim any large pieces of fat.
Can you make chicken with cashew nuts without oyster sauce?
Yes. Use hoisin sauce in the same amount; it is a little sweeter, so leave out the sugar. Mushroom-based vegetarian oyster sauce also works.
What do you serve with it?
Jasmine rice or egg noodles are the usual choices, because they soak up the sauce. Add a handful of broccoli or sugar snap peas to the pan with the pepper for more greens.
How did you like the recipe?
4.8 / 5 · 75 ratings
