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grey bowl containing chicken and vegetables, topped with cashew nuts beside bowl of rice
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5 from 11 votes

Chicken with Cashew Nuts

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.
Prep Time10 mins
Cook Time15 mins
Course: healthy, Main Course
Cuisine: Chinese
Servings: 6
Calories: 453kcal

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

For a speedy weeknight dinner, all of the elements in this chicken and cashew stir fry can be prepared in advance, ready to be added to the wok for dinner in less than 15 minutes. The chicken can be cut and pre-coated in the cornflour mix. The vegetables can be chopped and added to an airtight container in the fridge until required and the sauce ingredients can be combined and stored in the fridge also.
I use capsicum, carrot and broccoli in my stir fry, but you can vary the recipe by adding your own favourite vegetables. Try broccoli, capsicum, onion, carrots, baby corn, bok choy, spinach, cabbage, mushrooms, snow peas or shallots.
This recipe can be made traditionally, in the wok, or in the slow cooker for a convenient meal after a busy day. Instructions for both are included above.
I use thigh chicken fillets for my stir fry, as the meat stays tender and juicy. You can also use chicken breast if you prefer. 

Nutrition

Calories: 453kcal | Carbohydrates: 30g | Protein: 24g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 908mg | Potassium: 518mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3183IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 3mg