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Cashew Nut Chicken

Simple and Easy Chinese Cashew Nut Chicken is better, quicker and healthier than takeout.  Just 15 minutes to make and this dish is on the table.  Tender chicken pieces with whatever veges you have on hand, and that brown sauce is so simple, it can be used as the base for many different stir fries.   
Course Dinner
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 460kcal
Author Kim

Ingredients

  • 500 grams (1 pound) chicken thigh fillet, cut into 3cm chunks (see note 1)
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (see note 2)
  • 2 teaspoons cornflour
  • ¼ cup vegetable oil
  • 1 tablespoon Fresh grated ginger
  • 1 tablespoon Crushed garlic
  • 1 small brown onion peeled and cut into 3cm chunks
  • ½ red capsicum cut into 3cm chunks
  • ½ yellow capsicum cut into 3cm chunks
  • ½ green capsicum cut into 3cm chunks
  • ½ cup Unsalted Roasted Cashew Nuts

Sauce

Optional

  • Dried chilli flakes or fresh chilli

Instructions

  • Add chicken thigh to a large bowl, along with 2 teaspoons cornflour/cornstarch, 1 tablespoon Soy Sauce, and 1 tablespoon Shaoxing wine. Mix through until the chicken is coated. Set Aside.
  • Add the sauce ingredients into a jug, and whisk together. Set aside.
  • Heat a wok on high. Once hot, drizzle half the oil around the sides of the wok, so it drips down to the centre. Add the garlic and ginger and stirfry for 1 minute, or until fragrant.
  • Add the chicken to the wok, and toss through the garlic and ginger, until chicken is just cooked and beginning to colour. Remove chicken from wok, onto a separate plate.
  • Return wok to heat, adding remaining half of the vegetable oil. Add onions, and capsicum and stir through for 1 minute.
  • Pour in the sauce and stir through capsicum. Add chicken back in and stir through.
  • Add cashew nuts right at the end and serve immediately. (If adding the dried chilli flakes, sprinkle over before serving – about 1 teaspoon sprinkled evenly over 4 serves adds a nice mild amount of heat)

Notes

  1. Chicken Thigh: make sure to trim any excess fat off the chicken thighs as you chop them into 3cm chunks. Make sure not to cut it too small as it will dry out.
  2. Shaoxing wine: this is also known as Chinese Cooking Wine. If unable to find, you can substitute with cooking Sake, or a dry sherry in the same quantity. If unable to consume alcohol, leave out from recipe. At a pinch, if you happen to have a bottle of dry white wine opened, you could use that.
  3. Rice Wine Vinegar: White vinegar can also be substituted. Garlic/Ginger: Fresh garlic and ginger work best in this recipe, however for convenience you can also use bottled ginger/garlic without losing too much flavour.
  4. Vegetables: Whilst I used yellow, green and red capsicum, any vegetables would work – think broccoli, snow peas, zucchini, beans, basically whatever you have in your fridge.
  5. Cashews: Make sure to buy unsalted cashews, otherwise you may find it to be too salty. If you can’t you roasted unsalted cashews, you might need to roast them yourself. If this is the case, scatter them on a roasting tray and bake in a preheated oven at 180 degrees/320 degrees F C for 8 minutes
  6. Serving: This recipe serves 4 people with rice or noodles included. Served on its own without rice or noodles it would serve 2 – 3 people.
  7. Low Carb Serving Option: Cauliflower rice or Zucchini noodles work great.

Nutrition

Calories: 460kcal | Carbohydrates: 18g | Protein: 32g | Fat: 23g | Saturated Fat: 4g | Fiber: 3g | Sugar: 3g