Cashew Chicken

Cashew Chicken is a classic popular Chinese dish that is so easy to make at home.

A quick and easy to make dinner full of flavour that is all cooked in a wok.  The chicken is cooked in a wonderful sticky sweet marinade that provides the depth of flavour.  Red capsicum is added and the dish is finished with golden, cooked cashew nuts to provide a delightful crunch to each mouthful.

Serve with rice and you have easy to make alternative to getting take-away.

This recipe excludes any chilli flakes or chilli sauce, so provides a non-spicy version.  For those who prefer to spice it up, it really is as simple as adding either or both of those ingredients to the marinade.  Add any amount to your preference.  Additionally, this dish is easy to add additional vegetable as well, if that is your preference.  Just add them together with the capsicum.

This is really a flexible, easy to make recipe that provides a very satisfying dish.

Print Recipe

Cashew Chicken

Prep Time

15 minutes

Cook Time

12 minutes

Servings

people

Ingredients

• 2 large Chicken Fillets breast fillets cut into bite size pieces
• 1/4 cup Cornflour
• 1 tbsp Vegetable Oil
• 1 Red Capsicum diced
• 1 cup Cashew Nuts raw, unsalted
• Spring Onions for garnish
• Long Grain White Rice to serve

Marinade

• 4 tbsp Soy Sauce
• 1/2 tbsp Rice Wine Vinegar
• 1/2 tbsp Brown Sugar
• 1 tsp Sesame Oil
• 1 tbsp Hoisin Sauce

Prep Time 15 minutes Cook Time 12 minutes Servings people Ingredients 2 large Chicken Fillets breast fillets cut into bite size pieces 1/4 cup Cornflour 1 tbsp Vegetable Oil 1 Red Capsicum diced 1 cup Cashew Nuts raw, unsalted Spring Onions for garnish Long Grain White Rice to serve Marinade 4 tbsp Soy Sauce 1/2 tbsp Rice Wine Vinegar 1/2 tbsp Brown Sugar 1 tsp Sesame Oil 1 tbsp Hoisin Sauce

Instructions

1. Make the marinade first. In a medium bowl, add soy sauce, rice wine vinegar, brown sugar, sesame oil & hoisin sauce. Stir to fully mix. Set aside.
2. In a large bowl, add chicken and cornflour and using your hands mix to coat the chicken in the cornflour.
3. Heat vegetable oil in a wok on medium to high heat.
4. Add cashew nuts and cook until golden brown. Remove from wok and set aside.
5. Add more oil to the wok, if required. Add chicken & marinade and cook until chicken is browned browned (about 4-5 minutes). Stir regularly to ensure the chicken is coated with the marinade.
6. Add red capsicum and cook a further 2-3 minutes until capsicum softens.
7. Add cashews and stir to mix through.
8. Remove from heat and serve with rice.