Chicken with Cashew Nuts

This simple stir-fry dish is made with a light oyster sauce base and is relatively mild in flavour.  The extra crunch of the onions, carrots, bamboo shoots, water chestnuts and fried cashew nuts adds a delicious texture to the dish.  With the ingredients prepared, as with any stir-fry, the final meal comes together in just a few minutes.

Chicken with Cashew Nuts
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

(Chinese Takeaway Style)

Course: Main Course
Cuisine: Chinese, Chinese Takeaway
Keyword: stir fry, chinese, chinese takeaway, chicken, chashew nuts, cashews
Servings: 1 portion
Chicken marinade
  • 1 chicken breast, sliced
  • Pinch sea salt
  • Pinch white pepper
  • Pinch msg
  • 1 teaspoon vegetable oil
  • 1 tablespoon water
  • 1 teaspoon potato starch or cornflour
Sauce Prep
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • Dash dark soy sauce
  • 1/2 teaspoon tomato ketchup
  • Pinch white pepper
  • Pinch msg
  • 125 ml light chicken stock
Vegetables Prep
  • 1/2 small carrot sliced
  • 1/2 onion sliced
  • 1 handful bamboo shoots rinsed and drained
  • 1 handful water chestnuts rinsed and drained
Time to cook!
  • 1 tablespoon vegetable oil
  • 1 generous teaspoon garlic paste
  • 1 teaspoon potato flour or cornflour mixed with 1 tablespoon water
  • 1 tablespoon rice wine
  • Dash sesame oil
  • 1 handful fried cashew nuts see notes
  1. In a bowl, combine sliced chicken, sea salt, white pepper, msg, vegetable oil, water and potato flour or cornstarch. Mix well and set aside.

  2. In another bowl, combine oyster sauce, light soy sauce, dark soy sauce, tomato ketchup, white pepper and msg. Mix well. Add the light chicken stock and mix once more.

  3. In a bowl, add sliced carrot, sliced onion, bamboo shoots & water chestnuts. Set aside.

Time to cook!
  1. Heat a pot with boiling water. Add the marinated chicken & simmer for 1-2 minutes or until the chicken is sealed. Drain the water and set the chicken aside.

  2. Heat the wok on a high heat until smoking. Add 1 tablespoon of vegetable oil. Add the prepared vegetables and stir-fry for 1-2 minutes. Add the chicken and stir-fry for a further 1 minute. Add the garlic paste and stir fry for a further 30 seconds.

  3. Add the prepared sauce. Mix well, bring to the boil and simmer for 1-2 minutes until slightly reduced. Add the potato flour / cornflour and water mix and stir through until the sauce reaches the desired consistency.

  4. Add the rice wine and sesame oil. Mix once more and empty the chicken, vegetables & sauce into a long foil tray. Top with the fried cashew nuts and serve.

Recipe Notes

Chinese takeaways / restaurants typically fry cashew nuts in oil until deep golden brown.  To do this, heat vegetable oil to 180c and fry the cashew nuts for around 1 minute until golden, drain and set aside (this can be done in advance of cooking).  For a healthier method, the cashew nuts can be toasted in a dry wok or frying pan for 2-3 minutes over a medium-high heat until toasted.

If you like this Chicken with Cashew Nuts recipe, you might be interested in buying my book: The Chinese Takeaway Secret is packed full of over over 120 takeaway & fast-food recipes and is available to buy in kindle or paperback form here.

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