Cashew Chicken
1 hr 8 min · 58 min active · makes ~1.95 kg · Medium · Chinese
Cashew Chicken
A Chinese-style stir-fry of boneless chicken thighs tossed with toasted cashews, red pepper, and spring onions in a glossy, savoury sauce built from two soy sauces, oyster sauce, and sesame oil, with a gentle heat from dried chilli flakes. Rich and satisfying, it sits somewhere between a quick weeknight supper and a proper Friday-night takeaway alternative, served over jasmine rice.
TOTAL TIME
1 hr 8 min
ACTIVE TIME
58 min
QUANTITY
~1.95 kg
DIFFICULTY
Medium
CUISINE
Chinese
Who’s eating
A
Ingredients0/17
Tools0/9
Ingredients0/17 gathered · 4 servings
boneless and skinless600g
3tbsp
3tsp
3clove
trimmed4piece
1tbsp
2tbsp
1tbsp
1tsp
1tsp
120ml
unsalted150g
2tbsp
15g
0.5tsp
deseeded1piece
kept warm650g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 600g | boneless and skinless | — | ||
| 2 | 3tbsp | — | — | ||
| 3 | 3tsp | — | — | ||
| 4 | 3clove | — | — | ||
| 5 | 4piece | trimmed | — | ||
| 6 | 1tbsp | — | — | ||
| 7 | 2tbsp | — | — | ||
| 8 | 1tbsp | — | — | ||
| 9 | 1tsp | — | — | ||
| 10 | 1tsp | — | — | ||
| 11 | 120ml | — | — | ||
| 12 | 150g | unsalted | — | ||
| 13 | 2tbsp | — | — | ||
| 14 | 15g | — | — | ||
| 15 | 0.5tsp | — | — | ||
| 16 | 1piece | deseeded | — | ||
| 17 | 650g | kept warm | — |
Tools9 items
Serveware1 item
Hygiene
Wash your hands after the raw chicken thighs and chicken; disinfect the cutting board and knife after the raw chicken thighs.
Procedure46 steps
2 of 46
Wash your hands with soap — you've been handling raw chicken thighs
⏱ 30s
3 of 46
Add the light soy sauce and the chopped chicken thighs to the mixing bowl
Light soy sauce · 1 tbspChopped chicken thighs · step 1
⏱ 15s
ResultChopped chicken thighs and light soy sauce4 of 46
Add cornflour to the chopped chicken thighs and light soy sauce
Cornflour · 1 tsp
⏱ 15s
ResultChicken thigh mixture5 of 46
Toss the chicken thigh mixture
Look for
until evenly coated
⏱ 1 min
ResultTossed chicken thighs7 of 46
Wash your hands with soap — you've been handling raw chicken
⏱ 30s
8 of 46
Wash and disinfect the cutting board — it's held raw chicken thighs
⏱ 1 min
9 of 46
Wash and disinfect the knife — it's cut raw chicken thighs
⏱ 30s
11 of 46
Slice the 4 spring onions
Spring onions · 4 piece
⏱ 1 min
ResultSliced spring onionsused in step 4312 of 46
Add the light soy sauce, dark soy sauce, oyster sauce and rice vinegar to the bowl
Light soy sauce · 2 tbspDark soy sauce · 1 tbspOyster sauce · 2 tbspRice vinegar · 1 tbsp
⏱ 1 min
ResultLight soy sauce13 of 46
Add caster sugar to the sauce base
Caster sugar · 1 tsp
⏱ 15s
ResultSweet soy sauce14 of 46
Add the sesame oil to the sweet soy sauce
Sesame oil · 1 tsp
⏱ 15s
ResultSweet soy sauce15 of 46
Add the chicken stock to the sweet soy sauce
Chicken stock · 120 ml
⏱ 15s
ResultSauce base16 of 46
Add cornflour to the sauce base
Cornflour · 2 tsp
⏱ 15s
ResultRice vinegar and chicken stock mixture and cornflour17 of 46
Stir the rice vinegar and chicken stock mixture and cornflour
Look for
until sugar and cornflour are fully dissolved
⏱ 1 min
ResultCashew chicken sauceused in step 4018 of 46
Dry-fry the cashew nuts
Look for
until golden — tossing frequently
Cashew nuts · 150 g
medium heat
⏱ 4 min
ResultToasted cashews19 of 46
Transfer the toasted cashews from the wok onto the plate
⏱ 30s
ResultToasted cashewsused in step 4220 of 46
Add the groundnut oil to the wok
Groundnut oil · 2 tbsp
high heat
⏱ 30s
ResultGroundnut oil21 of 46
Add the marinated chicken thighs from the mixing bowl to the groundnut oil
in a single layer
⏱ 15s
ResultChicken thigh mixture22 of 46
Stir-fry the chicken thigh mixture
Look for
until browned and cooked through — tossing frequently
high heat
⏱ 6 min
ResultStir-fried chicken thighsused in step 2723 of 46
Wash your hands with soap — you've been handling raw chicken
⏱ 30s
24 of 46
Transfer the stir-fried chicken thighs from the wok onto the plate
⏱ 30s
ResultStir-fried chicken thighsused in step 3926 of 46
Rinse the fresh ginger
under cold running water
Fresh ginger · 15 g
⏱ 30s
ResultRinsed fresh ginger29 of 46
Add the grated fresh ginger to the minced garlic
⏱ 15s
ResultFresh ginger and garlic clove mixture30 of 46
Add the dried chilli flakes to the fresh ginger and garlic clove mixture
Dried chilli flakes · 0.5 tsp
⏱ 15s
ResultFresh ginger and garlic clove mixture31 of 46
Stir-fry the fresh ginger and garlic clove mixture
Look for
until fragrant
medium-high heat
⏱ 1 min
ResultFragrant aromatics32 of 46
Rinse the red pepper
under cold running water
Red pepper · 1 piece
⏱ 30s
ResultRinsed red pepper34 of 46
Add the diced red pepper to the fragrant aromatics
⏱ 15s
ResultDiced red pepper and stir-fried dried chilli flakes35 of 46
Stir-fry the diced red pepper and stir-fried dried chilli flakes
Look for
until beginning to soften
medium-high heat
⏱ 2 min
ResultStir-fried red pepper36 of 46
Add the stir-fried chicken thighs from the plate to the stir-fried red pepper
⏱ 15s
ResultChicken thigh and red pepper mixture37 of 46
Add the cashew chicken sauce from the small bowl to the chicken thigh and red pepper mixture
⏱ 15s
ResultStirred dark soy sauce and stir-fried chicken thighs and stir-fried red pepper38 of 46
Stir-fry the dark soy sauce and stir-fried chicken thighs and stir-fried red pepper
Look for
until sauce thickens and coats the chicken
medium-high heat
⏱ 2 min
ResultStir-fried chicken thighs39 of 46
Add the toasted cashews from the plate to the stir-fried chicken thighs
⏱ 15s
ResultChicken with cashews40 of 46
Add the sliced spring onions to the chicken with cashews
⏱ 15s
ResultChicken with cashews41 of 46
Toss the chicken with cashews
Look for
until evenly combined
⏱ 30s
ResultTossed chicken thighsused in step 4642 of 46
Wash your hands with soap — you've been handling raw chicken
⏱ 30s
43 of 46
Plate the cooked jasmine rice and the tossed chicken thighs from the wok onto the serving plate
served over warm jasmine rice
Cooked jasmine rice · 650 gTossed chicken thighs · step 44
⏱ 1 min
ResultCashew ChickenTotal Time1 hr 8 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | Chop the chicken thigh⏱ 3 minResultChopped chicken thighsused in step 3 | |
| 2 | — | — | Wash your hands with soap — you've been handling raw chicken thighs⏱ 30s |
| 3 | 1 tbsp | Add the light soy sauce and the chopped chicken thighs to the mixing bowl⏱ 15sResultChopped chicken thighs and light soy sauce | |
| Chopped chicken thighsstep 1 | |||
| 4 | 1 tsp | Add cornflour to the chopped chicken thighs and light soy sauce⏱ 15sResultChicken thigh mixture | |
| 5 | — | Toss the chicken thigh mixtureLook foruntil evenly coated⏱ 1 minResultTossed chicken thighs | |
| 6 | — | Marinate the tossed chicken thighs⏱ 10 minResultMarinated chicken thighsused in step 24 | |
| 7 | — | — | Wash your hands with soap — you've been handling raw chicken⏱ 30s |
| 8 | — | Wash and disinfect the cutting board — it's held raw chicken thighs⏱ 1 min | |
| 9 | — | Wash and disinfect the knife — it's cut raw chicken thighs⏱ 30s | |
| 10 | 3 clove | Mince the 3 garlic cloves⏱ 1 minResultMinced garlicused in step 28 | |
| 11 | 4 piece | Slice the 4 spring onions⏱ 1 minResultSliced spring onionsused in step 43 | |
| 12 | 2 tbsp | Add the light soy sauce, dark soy sauce, oyster sauce and rice vinegar to the bowl⏱ 1 minResultLight soy sauce | |
| 1 tbsp | |||
| 2 tbsp | |||
| 1 tbsp | |||
| 13 | 1 tsp | Add caster sugar to the sauce base⏱ 15sResultSweet soy sauce | |
| 14 | 1 tsp | Add the sesame oil to the sweet soy sauce⏱ 15sResultSweet soy sauce | |
| 15 | 120 ml | Add the chicken stock to the sweet soy sauce⏱ 15sResultSauce base | |
| 16 | 2 tsp | Add cornflour to the sauce base⏱ 15sResultRice vinegar and chicken stock mixture and cornflour | |
| 17 | — | Stir the rice vinegar and chicken stock mixture and cornflourLook foruntil sugar and cornflour are fully dissolved⏱ 1 minResultCashew chicken sauceused in step 40 | |
| 18 | 150 g | medium heat | Dry-fry the cashew nutsLook foruntil golden — tossing frequently⏱ 4 minResultToasted cashews |
| 19 | Toasted cashewsstep 21 | Transfer the toasted cashews from the wok onto the plate⏱ 30sResultToasted cashewsused in step 42 | |
| 20 | 2 tbsp | high heat | Add the groundnut oil to the wok⏱ 30sResultGroundnut oil |
| 21 | Marinated chicken thighsstep 6 | Add the marinated chicken thighs from the mixing bowl to the groundnut oil → in a single layer⏱ 15sResultChicken thigh mixture | |
| 22 | — | high heat | Stir-fry the chicken thigh mixtureLook foruntil browned and cooked through — tossing frequently⏱ 6 minResultStir-fried chicken thighsused in step 27 |
| 23 | — | — | Wash your hands with soap — you've been handling raw chicken⏱ 30s |
| 24 | Stir-fried chicken thighsstep 25 | Transfer the stir-fried chicken thighs from the wok onto the plate⏱ 30sResultStir-fried chicken thighsused in step 39 | |
| 25 | Minced garlicstep 10 | Add the minced garlic to the wok⏱ 15sResultMinced garlic | |
| 26 | 15 g | — | Rinse the fresh ginger → under cold running water⏱ 30sResultRinsed fresh ginger |
| 27 | Rinsed fresh gingerstep 29 | Peel the rinsed fresh ginger⏱ 30sResultPeeled ginger | |
| 28 | Peeled gingerstep 30 | Grate the peeled ginger⏱ 30sResultGrated fresh ginger | |
| 29 | Grated fresh gingerstep 31 | Add the grated fresh ginger to the minced garlic⏱ 15sResultFresh ginger and garlic clove mixture | |
| 30 | 0.5 tsp | Add the dried chilli flakes to the fresh ginger and garlic clove mixture⏱ 15sResultFresh ginger and garlic clove mixture | |
| 31 | — | medium-high heat | Stir-fry the fresh ginger and garlic clove mixtureLook foruntil fragrant⏱ 1 minResultFragrant aromatics |
| 32 | 1 piece | — | Rinse the red pepper → under cold running water⏱ 30sResultRinsed red pepper |
| 33 | Rinsed red pepperstep 35 | Slice the rinsed red pepper⏱ 1 minResultDiced red pepper | |
| 34 | Diced red pepperstep 36 | Add the diced red pepper to the fragrant aromatics⏱ 15sResultDiced red pepper and stir-fried dried chilli flakes | |
| 35 | — | medium-high heat | Stir-fry the diced red pepper and stir-fried dried chilli flakesLook foruntil beginning to soften⏱ 2 minResultStir-fried red pepper |
| 36 | Stir-fried chicken thighsstep 27 | Add the stir-fried chicken thighs from the plate to the stir-fried red pepper⏱ 15sResultChicken thigh and red pepper mixture | |
| 37 | Cashew chicken saucestep 20 | Add the cashew chicken sauce from the small bowl to the chicken thigh and red pepper mixture⏱ 15sResultStirred dark soy sauce and stir-fried chicken thighs and stir-fried red pepper | |
| 38 | — | medium-high heat | Stir-fry the dark soy sauce and stir-fried chicken thighs and stir-fried red pepperLook foruntil sauce thickens and coats the chicken⏱ 2 minResultStir-fried chicken thighs |
| 39 | Toasted cashewsallstep 22 | Add the toasted cashews from the plate to the stir-fried chicken thighs⏱ 15sResultChicken with cashews | |
| 40 | Sliced spring onionsstep 11 | Add the sliced spring onions to the chicken with cashews⏱ 15sResultChicken with cashews | |
| 41 | — | Toss the chicken with cashewsLook foruntil evenly combined⏱ 30sResultTossed chicken thighsused in step 46 | |
| 42 | — | — | Wash your hands with soap — you've been handling raw chicken⏱ 30s |
| 43 | 650 g | Plate the cooked jasmine rice and the tossed chicken thighs from the wok onto the serving plate → served over warm jasmine rice⏱ 1 minResultCashew Chicken | |
| Tossed chicken thighsstep 44 | |||
| Total Time | 1 hr 8 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 812kcal | |
| 45g | |
| 42g | |
| 5g | |
| 67g | |
| 6g | |
| 6g | |
| 1,643mg |
Ingredients0/17
Tools0/9
chinese · Recipe
Cashew Chicken
A Chinese-style stir-fry of boneless chicken thighs tossed with toasted cashews, red pepper, and spring onions in a glossy, savoury sauce built from two soy sauces, oyster sauce, and sesame oil, with a gentle heat from dried chilli flakes. Rich and satisfying, it sits somewhere between a quick weeknight supper and a proper Friday-night takeaway alternative, served over jasmine rice.
HygieneWash your hands after the raw chicken thighs and chicken; disinfect the cutting board and knife after the raw chicken thighs.
Serves4
Total1 hr 8 min
LevelMedium
Ingredients
- Chicken thigh, boneless and skinless600 g
- Light soy sauce3 tbsp
- Cornflour3 tsp
- Garlic clove3 clove
- Spring onions, trimmed4 piece
- Dark soy sauce1 tbsp
- Oyster sauce2 tbsp
- Rice vinegar1 tbsp
- Caster sugar1 tsp
- Sesame oil1 tsp
- Chicken stock120 ml
- Cashew nuts, unsalted150 g
- Groundnut oil2 tbsp
- Fresh ginger15 g
- Dried chilli flakes0.5 tsp
- Red pepper, deseeded1 piece
- Cooked jasmine rice, kept warm650 g
Tools
Mixing bowlSpoonTongsWokSmall bowlChef's knifeGraterPeelerChopping board
Method
1
Chop the chicken thigh
Result · Chopped chicken thighs · used in step 3
3 minChefs knifeChicken thigh · 600 g
2
Add the light soy sauce and the chopped chicken thighs to the mixing bowl
15sMixing bowlLight soy sauce · 1 tbsp
3
Add cornflour to the chopped chicken thighs and light soy sauce
15sMixing bowlCornflour · 1 tsp
4
Toss the chicken thigh mixtureLook foruntil evenly coated
1 minMixing bowl
5
Marinate the tossed chicken thighs
Result · Marinated chicken thighs · used in step 24
10 minMixing bowl
6
Mince the 3 garlic cloves
Result · Minced garlic · used in step 28
1 minChefs knifeGarlic clove · 3 clove
7
Slice the 4 spring onions
Result · Sliced spring onions · used in step 43
1 minChefs knifeSpring onions · 4 piece
8
Add the light soy sauce, dark soy sauce, oyster sauce and rice vinegar to the bowl
1 minSmall bowlLight soy sauce · 2 tbspDark soy sauce · 1 tbspOyster sauce · 2 tbspRice vinegar · 1 tbsp
9
Add caster sugar to the sauce base
15sSmall bowlCaster sugar · 1 tsp
10
Add the sesame oil to the sweet soy sauce
15sSmall bowlSesame oil · 1 tsp
11
Add the chicken stock to the sweet soy sauce
15sSmall bowlChicken stock · 120 ml
12
Add cornflour to the sauce base
15sSmall bowlCornflour · 2 tsp
13
Stir the rice vinegar and chicken stock mixture and cornflourLook foruntil sugar and cornflour are fully dissolved
Result · Cashew chicken sauce · used in step 40
1 minSpoon
14
Dry-fry the cashew nutsLook foruntil golden — tossing frequently
medium heat4 minWokCashew nuts · 150 g
15
Transfer the toasted cashews from the wok onto the plate
Result · Toasted cashews · used in step 42
30sSpoonToasted cashews · step 21
16
Add the groundnut oil to the wok
high heat30sWokGroundnut oil · 2 tbsp
17
Add the marinated chicken thighs from the mixing bowl to the groundnut oil → in a single layer
15sWokMarinated chicken thighs · step 6
18
Stir-fry the chicken thigh mixtureLook foruntil browned and cooked through — tossing frequently
Result · Stir-fried chicken thighs · used in step 27
high heat6 minWok
19
Transfer the stir-fried chicken thighs from the wok onto the plate
Result · Stir-fried chicken thighs · used in step 39
30sSpoonStir-fried chicken thighs · step 25
20
Add the minced garlic to the wok
15sWokMinced garlic · step 10
21
Rinse the fresh ginger → under cold running water
30sFresh ginger · 15 g
22
Peel the rinsed fresh ginger
30sPeelerRinsed fresh ginger · step 29
23
Grate the peeled ginger
30sGraterPeeled ginger · step 30
24
Add the grated fresh ginger to the minced garlic
15sWokGrated fresh ginger · step 31
25
Add the dried chilli flakes to the fresh ginger and garlic clove mixture
15sWokDried chilli flakes · 0.5 tsp
26
Stir-fry the fresh ginger and garlic clove mixtureLook foruntil fragrant
medium-high heat1 minWok
27
Rinse the red pepper → under cold running water
30sRed pepper · 1 piece
28
Slice the rinsed red pepper
1 minChefs knifeRinsed red pepper · step 35
29
Add the diced red pepper to the fragrant aromatics
15sWokDiced red pepper · step 36
30
Stir-fry the diced red pepper and stir-fried dried chilli flakesLook foruntil beginning to soften
medium-high heat2 minWok
31
Add the stir-fried chicken thighs from the plate to the stir-fried red pepper
15sWokStir-fried chicken thighs · step 27
32
Add the cashew chicken sauce from the small bowl to the chicken thigh and red pepper mixture
15sWokCashew chicken sauce · step 20
33
Stir-fry the dark soy sauce and stir-fried chicken thighs and stir-fried red pepperLook foruntil sauce thickens and coats the chicken
medium-high heat2 minWok
34
Add the toasted cashews from the plate to the stir-fried chicken thighs
15sWokToasted cashews · step 22 · all
35
Add the sliced spring onions to the chicken with cashews
15sWokSliced spring onions · step 11
36
Toss the chicken with cashewsLook foruntil evenly combined
Result · Tossed chicken thighs · used in step 46
30sTongs
37
Plate the cooked jasmine rice and the tossed chicken thighs from the wok onto the serving plate → served over warm jasmine rice
Result · Cashew Chicken
1 minSpoonCooked jasmine rice · 650 g
Printed 13 September 2026