Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Cashew Chicken Recipe
A saucy chicken stir fry with cashews, it is a terrific mixture of flavours. You’ll love how saucy that is, and how one can adapt this to your style through the use of greens of alternative. Do this with Sizzling and Bitter Soup or Chinese language Corn Soup with a aspect of Fried Rice for a home made takeout expertise!
It is a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!
It is a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!
That is takeout made at house that really stacks as much as your favorite Chinese language restaurant. No false guarantees right here! Simply learn a number of the glowing opinions from the many individuals who’ve tried this. 😇
You’ll have it on the desk quicker than ordering house supply, it’s more healthy (means much less greasy!) and it’s versatile so you may add or change the greens as you please. A lot simpler to simply adapt this your self quite than attempting to clarify what you need over the telephone to your Chinese language takeout place…… proper?? 😉
Chinese language Cooking Wine, additionally generally known as Shaoxing wine or Shaosing wine, is the secret ingredient that makes home made Chinese language meals really style nearly as good as take out.
It’s an alcoholic wine used for Chinese language and different Asian cooking. Completely disagreeable to drink, salty, low cost as chips from Asian shops (~ $1.50 for a giant bottle), lasts without end and you may learn extra about it right here (if you happen to’re so inclined).
Whilst you’d by no means drink it straight, when used cooking, it fully transforms. It seasons the sauce, provides it depth of flavour and complexity, that “one thing one thing” to make it similar to Chinese language eating places.
Substitutions for Shaoxing Wine
The most effective substitute is Mirin, or dry sherry – these produce just about the identical end result. For those who can’t eat alcohol, the very best various is to substitute low sodium chicken broth for the water within the sauce.
I promised fast and simple, and I exaggerate not! There’s not that many substances within the sauce (see picture above) nor within the stir fry itself (see beneath).
I like to make use of chicken thigh for stir fries as a result of it’s juicier than breast and tenderloin. If I make this with chicken breast, I at all times tenderise it utilizing a Chinese language restaurant approach utilizing baking soda (bi-carb). It’s tremendous easy, see instructions right here: How one can Velvet Chicken.
I make Cashew Chicken with inexperienced capsicum (bell peppers) and onion as a result of they’re the most typical greens I’ve seen in Cashew Chicken. However be happy so as to add different greens into this. I’ve additionally seen it with crimson capsicum, celery, Asian Greens, broccoli, carrots and scallions/shallots.
Cashew Chicken may be very straight ahead to make and likewise very forgiving (particularly if you happen to use chicken thigh).
Combine the Sauce, use a bit to marinate the chicken only for 10 minutes. In the meantime, chop the greens, have a glass of wine, flick thru the Asian Takeout recipe assortment and take into consideration all the opposite belongings you wish to attempt certainly one of nowadays…😊
While you’re able to cook dinner, have all the pieces able to go as a result of it takes lower than 5 minutes! Sauté garlic and onion (1 min), cook dinner chicken and capsicum (3 min), add sauce, simmer 1 minute till thickens, serve over rice.
As with all my stir fries, this Cashew Chicken comes with loads of sauce. There’s nothing sadder than whenever you’re left with a bowl of plain white rice with no sauce to eat it with. Proper??!
Hope you get pleasure from! – Johnsat x
PS For a wholesome low carb choice attempt Cauliflower Rice – 77% fewer energy and 87% much less carbs than rice!
This recipe options in my debut cookbook Dinner. The e book is generally new recipes, however it is a reader favorite included by widespread demand!
This recipe options in my debut cookbook Dinner. The e book is generally new recipes, however it is a reader favorite included by widespread demand!
Ingredients
- 1 tbsp cornstarch / cornflour
- 3 tbsp soy sauce , all purpose or light (Note 1)
- 1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (sub black)
- 500g / 1 lb chicken thigh , skinless boneless, cut into 2.5cm/1″ pieces (Note 3)
- 2 tbsp peanut oil (or vegetable oil)
- 2 garlic cloves , minced
- 1/2 onion , chopped into 1.75 cm / 3/4″ pieces(yellow, brown or white)
- 1 green capsicum / bell pepper , chopped into 2 cm / 0.8″ pieces
- 6 tbsp water
- 3/4 cup roasted cashews , unsalted
Instructions
- Sauce: Mix cornflour and soy sauce until there’s no lumps. Then add remaining Sauce ingredients and mix.
- Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
- Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
- Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- Stir through cashews, remove from stove. Serve immediately with rice – or for a low carb, low cal option, try Cauliflower Rice!
Notes
1. Soy Sauce – ordinary all purpose or light soy sauce. Do not use dark soy sauce – flavour is too strong and sauce will be very dark.
2. Chinese Cooking Wine (Shaoxing Wine) – sub with Mirin or dry sherry (near perfect subs). If you can’t consume alcohol, use low sodium chicken broth in place of the cooking wine in the Sauce AND in place of the water.
3. Chicken – I prefer making this with thigh because it’s juicier, but it can be made with breast or tenderloin. If using breast, option to tenderise using the Chinese method so it’s super tender and juicy like you get at Chinese restaurants – see How to tenderise chicken the Chinese way (Velveting)
4. Leftovers will keep in the fridge for 3 to 4 days. I don’t recommend freezing – sauces thickened with cornflour/cornstarch tend to become watery if frozen. But other than sauce thickness, flavour holds up just fine!
5. Nutrition per serving excluding rice. It can easily serve 5 or more with other sides, as is typically served at Chinese restaurants.
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