How to make Stir-Fried Chicken with Cashew Nuts
A Thai-Chinese classic—savory, nutty, and lightly sweet. Crunchy cashews meet tender bites in a colorful stir-fry that’s always a favorite at the table.
Ingredients
- 100 g chicken breast:
- cut into bite-size pieces
- 8–10 roasted cashew nuts
- ½ small onion: sliced into wedges
- ½ small bell pepper (red or green): sliced
- 1-2 dried chilies (optional, for smoky heat)
- 1 small garlic clove: minced
- 1 spring onion: cut into 1-inch pieces
- 1 tbsp oil
Sauce (mix together)
- 1 tbsp oyster sauce
- 2 tsp soy sauce
- 1 tsp fish sauce (optional)
- ½ tsp sugar
- 1 tbsp water
- A few drops of sesame oil for fragrant (optional)
Instructions
- Heat oil in a wok/pan. Fry cashew nuts until golden → remove, set aside.
- (Optional) Quickly fry dried chilies until fragrant → remove, set aside.
- In the same pan, sauté garlic until fragrant.
- Add chicken → stir-fry until almost cooked.
- Add onion + bell pepper → toss briefly.
- Pour in the sauce → stir-fry until chicken is fully cooked and glossy.
- Add spring onion + fried cashews (and chilies, if using) → toss quickly.
- Serve hot with steamed jasmine rice.
Tips:
- Keep cashews crispy by frying/toasting separately and adding them last.
- Works great with tofu instead of chicken for a vegetarian version.
- Don’t overcook the veggies — they should stay a little crunchy.