Cashew Chicken Stir Fry
A classic Chinese-style stir fry with tender marinated chicken thigh, roasted cashews, and a rich oyster-soy sauce — ready in 30 minutes
Serves
4
Prep time
20
Cooking time
15
Looking for more Asian-inspired chicken dinners? Try my Honey Soy Chicken Udon Stir Fry, my Chicken & Rice Noodle Stir Fry, or my Sticky Char Siu Chicken Bowls.
Helpful Tips
Storage
- Fridge: store leftovers in an airtight container for up to 3 days.
- Freezer: freezes well for up to 2 months — store without the cashews if possible, as they soften on reheating.
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Substitutions
- Chicken breast works if you prefer it, just be careful not to overcook; 2–3 minutes per side in a hot pan is enough.
Serving Suggestions
This is a complete meal on steamed jasmine rice. If you want to stretch it or bulk out the veg, try adding broccolini florets or bok choy in step 6 — they cook in the same time as the capsicum.
Helpful Tips
Storage
- Fridge: store leftovers in an airtight container for up to 3 days.
- Freezer: freezes well for up to 2 months — store without the cashews if possible, as they soften on reheating.
Substitutions
- Chicken breast works if you prefer it, just be careful not to overcook; 2–3 minutes per side in a hot pan is enough.
Serving Suggestions
This is a complete meal on steamed jasmine rice. If you want to stretch it or bulk out the veg, try adding broccolini florets or bok choy in step 6 — they cook in the same time as the capsicum.
Ingredients
For the chicken marinade:
- 500g chicken thighs, cut into bite-sized cubes
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp bicarb soda
- Black pepper, to taste
For the sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 tbsp oyster sauce
- 2 tsp honey
- 90ml water
- 2 tsp cornstarch
For the stir fry:
- 2 tbsp neutral oil (divided)
- 4 garlic cloves, minced
- 1.5 tsp fresh ginger, minced
- 1 brown onion, cut into 2cm cubes
- 1 red capsicum, cut into 2cm cubes
- 1 carrot, cut into thin half-moons
- 3 spring onions, whites and greens separated (greens cut into 3cm batons)
- 100g roasted cashews
To serve:
- Steamed jasmine rice
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
520
kcal
Protein
42
g
Carbohydrates
28
g
Fat
26
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, combine the chicken with light soy sauce, sesame oil, cornstarch, bicarb soda and a good grind of black pepper. Toss well to coat, then set aside for at least 15 minutes.
- In a small jug, whisk together light soy sauce, dark soy sauce, oyster sauce, honey, and water. Add the cornstarch and stir until fully dissolved. Set aside.
- Heat a wok or large frying pan over high heat. Add 1 tbsp neutral oil. Once hot, toast the cashews for 1–2 minutes, stirring frequently, until golden and fragrant. Remove and set aside.
- In the same pan, add another ½ tbsp oil. Add the marinated chicken in a single layer (work in batches if needed) and cook for 3–4 minutes without stirring to get a good sear, then toss and cook another 2 minutes until cooked through. Remove and set aside.
- Add the remaining ½ tbsp oil to the pan. Add the spring onion whites, garlic, and ginger, and stir fry for 30 seconds until fragrant.
- Add the brown onion, carrot, and capsicum. Stir fry for 2–3 minutes until crisp-tender.
- Return the chicken to the pan
- Pour in the sauce and stir constantly for 1 minute until it thickens and coats the vegetables and chicken.
- Turn off the heat. Add the cashews and spring onion greens and give it a final toss.
- Serve immediately over steamed jasmine rice.
Ingredients
For the chicken marinade:
- 500g chicken thighs, cut into bite-sized cubes
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- ½ tsp bicarb soda
- Black pepper, to taste
For the sauce:
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 4 tbsp oyster sauce
- 2 tsp honey
- 90ml water
- 2 tsp cornstarch
For the stir fry:
- 2 tbsp neutral oil (divided)
- 4 garlic cloves, minced
- 1.5 tsp fresh ginger, minced
- 1 brown onion, cut into 2cm cubes
- 1 red capsicum, cut into 2cm cubes
- 1 carrot, cut into thin half-moons
- 3 spring onions, whites and greens separated (greens cut into 3cm batons)
- 100g roasted cashews
To serve:
- Steamed jasmine rice
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
520
kcal
Protein
42
g
Carbohydrates
28
g
Fat
26
g
Fibre
3
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- In a bowl, combine the chicken with light soy sauce, sesame oil, cornstarch, bicarb soda and a good grind of black pepper. Toss well to coat, then set aside for at least 15 minutes.
- In a small jug, whisk together light soy sauce, dark soy sauce, oyster sauce, honey, and water. Add the cornstarch and stir until fully dissolved. Set aside.
- Heat a wok or large frying pan over high heat. Add 1 tbsp neutral oil. Once hot, toast the cashews for 1–2 minutes, stirring frequently, until golden and fragrant. Remove and set aside.
- In the same pan, add another ½ tbsp oil. Add the marinated chicken in a single layer (work in batches if needed) and cook for 3–4 minutes without stirring to get a good sear, then toss and cook another 2 minutes until cooked through. Remove and set aside.
- Add the remaining ½ tbsp oil to the pan. Add the spring onion whites, garlic, and ginger, and stir fry for 30 seconds until fragrant.
- Add the brown onion, carrot, and capsicum. Stir fry for 2–3 minutes until crisp-tender.
- Return the chicken to the pan
- Pour in the sauce and stir constantly for 1 minute until it thickens and coats the vegetables and chicken.
- Turn off the heat. Add the cashews and spring onion greens and give it a final toss.
- Serve immediately over steamed jasmine rice.
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