Forget takeaway! This recipe for chicken with cashew nuts is fast, simple and affordable- and it tastes just as good (if not better!) than your favourite takeaway. It makes a speedy and tasty weeknight dinner that the whole family will love.
This delicious, saucy one pan chicken in cashew nuts is the perfect weeknight meal. Healthy, bursting with flavour and oh so easy to meal prep! Try it with this “better than takeaway” fried rice, prawn gyoza, char siu pork spring rolls and Chinese style chicken and corn soup for your own delicious homemade
“fakeaway” experience.
Not only does this chicken with cashew nuts make a quick and easy midweek meal, but the leftovers taste even better the following day! Perfect for a healthy lunch or lunchbox addition.
Since returning to work after baby #4, life is hectic and our house is all about quick and easy dinners because they make life so much easier. This recipe for chicken cashew can be on the table in around 15 minutes- faster than ordering takeaway! It’s also a lot healthier than takeaway and you can adapt the recipe to your taste by using your favourite veggies.
CHICKEN WITH CASHEWS INGREDIENTS;
This recipe for chicken cashew uses a simple sauce that can be prepared in advance, and contains the following ingredients;
- Oyster sauce.
- Soy sauce.
- Chinese wine (Shaoxing). An alcoholic wine used in cooking which can be found in most Asian stores and supermarkets. Or, you can substitute Chinese wine for mirin.
- Garlic.
- Ginger.
- Chilli flakes. Chilli is optional, of course. You can also use sriracha to taste for a little chilli kick!
- Hoisin sauce.
- Chicken stock.
- Rice wine vinegar. To balance the flavours.
- Rice malt syrup.
This sauce can be prepared ahead of time and stored in a jug in the fridge, ready for a convenient midweek meal.
Additionally, for this recipe you also need;
- Chicken. I use thigh chicken fillets for this stir fry, as they stay completely tender and juicy. The chicken is coated in a mix of cornflour, salt and pepper which allows the chicken to hold onto the sauce and also helps to thicken the sauce while it cooks.
- Vegetables of choice. Use your favourite stir fry veggies! We use whatever we have available in the fridge- any of these work well; broccoli, capsicum, onion, carrots, baby corn, bok choy, spinach, cabbage, mushrooms, snow peas or shallots. The veggies can all be chopped ahead of time and stored in the fridge, ready to be added to the wok.
- Cashews.
- Oil. For stir frying. Peanut oil or canola oil work well.
- Rice, noodles or quinoa. To serve. Or try this homemade fried rice recipe.
HOW TO MAKE CHICKEN WITH CASHEWS;
This chicken in cashew nuts recipe is quick and super easy to make in the wok. For super busy weeknights where you prefer to have dinner waiting when you get home, I have also included slow cooker instructions below.
If you are making this chicken in cashews fresh on the wok, I recommend chopping all of your veggies and preparing the sauce first. That way, everything is ready to be added to the wok and dinner will be ready in no time!
- Mix the sauce. Place all of the sauce ingredients together in a jug and stir.
- Chicken coating. Toss the chicken pieces in the cornflour, salt and pepper mix until thoroughly coated.
- Brown the chicken in a hot wok with a little oil. Then add the sauce and cook for a further minute, or until the sauce thickens slightly.
- Add your favourite chopped veggies and stir fry for 2-3 minutes. Add the cashews and stir.
Serve over a bed of rice, quinoa, noodles or homemade fried rice.
If you try this chicken in cashews recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Chicken with Cashew Nuts
Ingredients
- 600 grams chicken thigh boneless, chopped
- ¼ cup cornflour
- ½ tsp black pepper ground
- ¼ tsp white pepper ground
- ¼ tsp salt
For the sauce
- 2 tbsp oyster sauce
- 2 tbsp soy sauce (use low sodium soy sauce if required)
- 2 tbsp Chinese wine (Shaoxing), available in most Asian stores and supermarkets. Or use mirin as a substitute
- ¼ cup hoisin sauce
- 1 tbsp rice wine vinegar
- 1 tbsp rice malt syrup (or sugar)
- ¼ cup chicken stock
- 3 garlic cloves
- 2 tsp ginger grated
- ¼ tsp chilli flakes (optional). Or, use sriracha chilli sauce to taste
Plus
- 1 cup cashews unsalted
- 2 cups mixed vegetables mixed stir fry vegetables of choice (see suggestions in the notes below)
- rice or quinoa to serve
Instructions
- Place all of the sauce ingredients into a jug and stir to combine. Set aside.
- Combine the cornflour, black pepper, white pepper and salt together in a large mixing bowl. Add the chicken and stir until the chicken is completely coated in the flour mixture.
- Heat oil in a wok over high heat and add chicken. Stir fry until the chicken is browned on all sides.
- Add the sauce and stir fry for a further minute, or until the sauce thickens slightly.
- Add the chopped vegetables and stir fry for a further 2-3 minutes. Add the cashew nuts and stir to combine.
- Serve immediately over steamed rice, quinoa or homemade fried rice. Enjoy!
Slow cooker method
- Place all of the sauce ingredients into a jug and stir to combine. Set aside.
- Combine the cornflour, black pepper, white pepper and salt together in a large mixing bowl. Add the chicken and stir until the chicken is completely coated in the flour mixture.
- Heat oil in a pan over high heat and add chicken. Stir until the chicken is browned on all sides. If using a pressure cooker, this can be done on the sautee setting.
- Place the chicken in the slow cooker and cover with the sauce.
- Cook on LOW for 3-4 hours. Once finished, stir through chopped veggies and leave on heat for 20 minutes. They will cook through if sliced thinly enough. (You can add the veggies at the beginning if required). Stir through the cashews before serving.
- Serve immediately over steamed rice, quinoa or homemade fried rice. Enjoy!
Notes
Nutrition
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This is so good Andrea.
Easy to prep in the am for an easy dinner. Loved it
Hi Kate! Thank you so much for letting me know, I’m so happy to hear that you enjoyed this! We love it too. Such a great dinner to prep ahead on a busy night. Andrea 🙂