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+ servings

Cashew Chicken

Cashew Chicken, an easy Chinese recipe that comes together in about 15 minutes
Course Entree
Cuisine Chinese-American
Level Beginner
Main Ingredient Nuts, Poultry
Diet Dairy-Free, Low-Carb
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people



  • 225 grams boneless skinless chicken thighs (cut into bite-size pieces)
  • 2 teaspoons soy sauce
  • 2 teaspoons Shaoxing wine
  • 1 teaspoon potato starch
  • ¼ teaspoon ground white pepper


Stir Fry

  • 1 ½ tablespoons vegetable oil
  • 75 grams raw cashew nuts
  • 10 grams garlic (finely minced)
  • 10 grams fresh ginger (finely julienned)
  • 40 grams celery (about 1 rib)
  • 60 grams onion (1/2 small onion)
  • 60 grams green bell pepper (1/2 small bell pepper)
  • 60 grams baby corn (6 ears)
  • 1 scallion (chopped)


  • Marinate the chicken with the soy sauce, Shaoxing wine, potato starch and white pepper. Let this rest and prepare all of the other ingredients.
  • Make the sauce, by mixing the chicken stock, oyster sauce, potato starch and sesame oil together in a small bowl.
  • Heat a large skillet or wok over medium high heat until until very hot. Add the oil and then immediately add the cashews. Stir-fry until the cashews are a deep golden brown and then transfer them to a bowl, leaving as much oil in the pan as you can.
  • Add garlic and ginger and give them a swirl in the oil, and then add the marinated chicken in a single layer. Let this fry undisturbed until the chicken is browned on one side.
  • Start stir-frying the chicken until cooked on all side (it doesn't need to be cooked all the way through at this point).
  • Add the vegetables and continue stir-frying until they're cooked through.
  • Give the sauce a mix to incorporate the settled potato starch and then pour it over the cashew chicken. It's done when the sauce comes to a boil and thickens. Plate and garnish with the scallions.