Cook and Scale
Cashew Chicken
4 servings · 27 min total
Tender chicken and sweet peppers stir-fried with buttery toasted cashews in a savoury soy-oyster glaze. A crowd-pleasing wok classic.
Ingredients
- 600 g chicken breast, cubed
- 3 tbsp vegetable oil
- 120 g cashews
- 1 red bell pepper, chunked
- 1 onion, chunked
- 4 garlic, minced
- 15 g fresh ginger, grated
- 4 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 3 spring onion, sliced
- 300 g white rice, to serve
Contains: Gluten, Tree nuts, Soy, Molluscs
Allergen info is best-effort — please verify yourself.
Method
- 1.
Prepare cashews and sauce — Toast the cashews in a dry wok for 2 minutes until golden, then tip out and reserve. Whisk the soy sauce, oyster sauce, vinegar, sugar, cornstarch, and 100 ml water.
- 2.
Stir-fry the chicken — Stir-fry the chicken in the oil over high heat for 6 minutes until golden, then add the garlic and ginger.
- 3.
Stir-fry the vegetables — Add the pepper and onion and stir-fry for 3 minutes until softened but still crisp.
- 4.
Combine and simmer — Pour in the sauce and simmer for 2 minutes until glossy, then fold through the cashews and spring onions. Serve over rice.