Stir-Fried Chicken with Cashew Nuts

Stir fried chicken with cashew nuts in black dish on concrete table.

Stir-fried Chicken with cashew nuts, green pepper, and spring onions is a delicious and easy-to-make dish that’s perfect for a quick and flavorful dinner for two. With tender chunks of chicken, crunchy cashew nuts, and vibrant vegetables, this stir-fry offers a delightful balance of textures and flavors. Ready in just minutes, it’s a fantastic option for busy weeknights when you want something delicious and satisfying without spending hours in the kitchen.

Serves 2


For the Stir-Fry:

  • 2 boneless, skinless chicken breasts (cut into bite-sized pieces)
  • 1/2 cup unsalted cashew nuts
  • 1 green bell pepper (sliced)
  • 2 spring onions (sliced)
  • 2 cloves garlic (minced)
  • 1-inch piece of ginger (minced)
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

For the Sauce:

  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 2 tablespoons water

For Serving:

  • Cooked jasmine rice or noodles


1. Prepare the Chicken:

  • Start by seasoning the chicken pieces with salt and pepper to taste.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  • Add the seasoned chicken to the skillet and cook, stirring occasionally, until it is browned and cooked through, about 5-7 minutes.
  • Once the chicken is cooked, remove it from the skillet and set it aside on a plate.

2. Toast the Cashew Nuts:

  • In the same skillet, add the cashew nuts and toast them for 2-3 minutes, stirring frequently, until they are golden brown and fragrant.
  • Once toasted, remove the cashew nuts from the skillet and set them aside with the cooked chicken.

3. Prepare the Sauce:

  • In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water until well combined. Set the sauce aside.

4. Stir-Fry the Vegetables:

  • In the same skillet, add the remaining tablespoon of vegetable oil.
  • Add the minced garlic and ginger to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant.
  • Add the sliced green bell pepper and spring onions to the skillet and stir-fry for 3-4 minutes, or until they are tender-crisp.

5. Combine Everything:

  • Return the cooked chicken and toasted cashew nuts to the skillet with the vegetables.
  • Pour the prepared sauce over the chicken, cashews, and vegetables in the skillet.
  • Stir everything together until the chicken and vegetables are evenly coated in the sauce.
  • Cook for an additional 1-2 minutes, or until the sauce has thickened slightly and everything is heated through.

6. Serve:

  • Once the stir-fry is ready, remove the skillet from the heat.
  • Divide the stir-fried chicken with cashew nuts, green pepper, and spring onions between two serving plates.
  • Serve the stir-fry hot with cooked jasmine rice or noodles on the side.
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