A Chinese-style stir-fry of boneless chicken thighs tossed with toasted cashews, red pepper and spring onions in a glossy, savoury sauce of two soy sauces, oyster sauce and sesame oil, with a gentle heat from dried chilli flakes. Served over jasmine rice cooked ahead and reheated until piping hot.
600g
3tbsp
3tsp
3clove
15g
4piece
1tbsp
2tbsp
1tbsp
1tsp
1tsp
120ml
650g
150g
2tbsp
0.5tsp
1piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 600g | — | — | |
| 2 | | 3tbsp | — | — | |
| 3 | | 3tsp | — | — | |
| 4 | | 3clove | — | — | |
| 5 | | 15g | — | — | |
| 6 | | 4piece | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | | 2tbsp | — | — | |
| 9 | | 1tbsp | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 1tsp | — | — | |
| 12 | | 120ml | — | — | |
| 13 | | 650g | — | — | |
| 14 | | 150g | — | — | |
| 15 | | 2tbsp | — | — | |
| 16 | | 0.5tsp | — | — | |
| 17 | | 1piece | — | — |
Cut the chicken thighs into roughly 3 cm pieces on the chopping board.
Chicken thigh · 600 g
Tip the chopped chicken thighs into the mixing bowl.
Pour the light soy sauce over the chicken thighs in the mixing bowl.
Light soy sauce · 1 tbspSprinkle the cornflour over the chicken thighs and light soy sauce.
Cornflour · 1 tspToss the chicken thigh mixture thoroughly until every piece is evenly coated.
Leave the chicken to marinate for at least 10 minutes so the coating can adhere.
Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.
Garlic clove · 3 cloveMince the peeled garlic cloves finely on the chopping board.
Sweep the minced garlic into a small bowl and set aside.
Rinse the fresh ginger under cold running water to remove any dirt.
Fresh ginger · 15 g
Place the rinsed ginger on the chopping board ready to peel.
Peel the skin from the rinsed ginger using a peeler.
Grate the peeled ginger on the fine side of the grater directly onto the chopping board.
Scrape the grated fresh ginger into the small bowl with the minced garlic.
Trim the root ends from the spring onions and strip away any tough or discoloured outer layer.
Spring onions · 4 pieceSlice the spring onions on the diagonal into roughly 2 cm pieces.
Sweep the sliced spring onions into a bowl and set aside.
Measure the light soy sauce into a small jug.
Light soy sauce · 2 tbspAdd the dark soy sauce to the light soy sauce in the small jug.
Dark soy sauce · 1 tbspAdd the oyster sauce to the soy sauces in the small jug.
Oyster sauce · 2 tbspAdd the rice vinegar to the small jug.
Rice vinegar · 1 tbspAdd the caster sugar to the sauce mixture in the small jug.
Caster sugar · 1 tspAdd the sesame oil to the small jug.
Sesame oil · 1 tspPour the chicken stock into the small jug with the rest of the sauce ingredients.
Chicken stock · 120 mlAdd the cornflour to the sauce mixture in the small jug.
Cornflour · 2 tspStir everything together until the cornflour is fully dissolved and the sauce is smooth.
Tip the cooked jasmine rice into a medium saucepan.
Cooked jasmine rice · 650 g
Heat the rice over a low heat, stirring occasionally, until piping hot throughout.
Tip the cashew nuts into the wok.
Cashew nuts · 150 g
Dry-fry the cashew nuts in the wok over a medium heat, stirring frequently, until they are golden and fragrant.
Tip the toasted cashews onto a plate and set aside.
Add the groundnut oil to the wok and heat over a high flame until shimmering.
Groundnut oil · 2 tbspAdd half the marinated chicken to the hot oil in the wok, spreading it out in a single layer.
Stir-fry over a high heat, tossing constantly, until golden and cooked through; stir-fry the second half the same way.
Lift the stir-fried chicken thighs out of the wok onto a clean plate and set aside.
Tip the minced garlic and grated fresh ginger into the wok.
Scatter the dried chilli flakes into the wok with the ginger and garlic.
Chilli flakes · 0.5 tspStir-fry the fresh ginger and garlic clove mixture for about a minute, stirring constantly, until fragrant.
Rinse the red pepper under cold water.
Red pepper · 1 pieceLift the rinsed red pepper from the colander onto the chopping board.
Halve, deseed and slice the rinsed red pepper into bite-sized pieces on the chopping board.
Add the red pepper pieces to the fragrant aromatics in the wok.
Stir-fry the red pepper with the aromatics for 2 minutes until the pepper begins to soften at the edges.
Return the stir-fried chicken thighs to the wok with the stir-fried red pepper.
Pour the stirred sauce over the chicken thigh and red pepper mixture in the wok.
Stir-fry the chicken, pepper and sauce together with the wooden spoon over a high heat, until the sauce thickens into a glossy glaze and the thickest piece of chicken reads 74 °C on a thermometer.
Add the toasted cashews to the stir-fried chicken thighs in the wok.
Scatter the sliced spring onions into the wok with the chicken and cashews.
Toss the chicken with cashews together briefly so the spring onions are just wilted and everything is combined.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 600 g | | Cut the chicken thighs into roughly 3 cm pieces on the chopping board.⏱ 3 minResultBite-sized chicken pieces |
| 2 | Bite-sized chicken piecesstep 1 | | Tip the chopped chicken thighs into the mixing bowl.⏱ 10sResultBite-sized chicken pieces |
| 3 | 1 tbsp | | Pour the light soy sauce over the chicken thighs in the mixing bowl.⏱ 15sResultBite-sized chicken pieces and light soy sauce |
| 4 | 1 tsp | | Sprinkle the cornflour over the chicken thighs and light soy sauce.⏱ 15sResultBite-sized chicken pieces and light soy sauce and cornflour |
| 5 | — | | Toss the chicken thigh mixture thoroughly until every piece is evenly coated.⏱ 1 minResultTossed chicken thighs |
| 6 | — | | Leave the chicken to marinate for at least 10 minutes so the coating can adhere.⏱ 10 minResultMarinated chicken thighsused in step 33 |
| 7 | 3 clove | | Crush each garlic clove with the flat of the knife to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves |
| 8 | Peeled garlic clovesstep 7 | | Mince the peeled garlic cloves finely on the chopping board.⏱ 1 minResultMinced garlic |
| 9 | Minced garlicstep 8 | | Sweep the minced garlic into a small bowl and set aside.⏱ 10sResultMinced garlic |
| 10 | 15 g | | Rinse the fresh ginger under cold running water to remove any dirt.⏱ 30sResultRinsed ginger |
| 11 | — | | Place the rinsed ginger on the chopping board ready to peel.⏱ 10sResultRinsed ginger |
| 12 | — | | Peel the skin from the rinsed ginger using a peeler.⏱ 30sResultPeeled ginger |
| 13 | — | | Grate the peeled ginger on the fine side of the grater directly onto the chopping board.⏱ 30sResultGrated Fresh Ginger |
| 14 | Grated Fresh Gingerstep 13 | | Scrape the grated fresh ginger into the small bowl with the minced garlic.⏱ 10sResultGrated fresh ginger and minced garlicused in step 36 |
| 15 | 4 piece | | Trim the root ends from the spring onions and strip away any tough or discoloured outer layer.⏱ 30sResultPeeled spring onions |
| 16 | Peeled spring onionsstep 15 | | Slice the spring onions on the diagonal into roughly 2 cm pieces.⏱ 1 minResultSliced spring onions |
| 17 | Sliced spring onionsstep 16 | | Sweep the sliced spring onions into a bowl and set aside.⏱ 10sResultSliced spring onionsused in step 48 |
| 18 | 2 tbsp | Measure the light soy sauce into a small jug.⏱ 15sResultLight soy sauce | |
| 19 | 1 tbsp | Add the dark soy sauce to the light soy sauce in the small jug.⏱ 15sResultLight soy sauce and dark soy sauce | |
| 20 | 2 tbsp | Add the oyster sauce to the soy sauces in the small jug.⏱ 15sResultLight soy sauce and dark soy sauce and oyster sauce | |
| 21 | 1 tbsp | Add the rice vinegar to the small jug.⏱ 15sResultRice vinegar mixture | |
| 22 | 1 tsp | Add the caster sugar to the sauce mixture in the small jug.⏱ 15sResultRice vinegar mixture | |
| 23 | 1 tsp | Add the sesame oil to the small jug.⏱ 15sResultRice vinegar mixture | |
| 24 | 120 ml | Pour the chicken stock into the small jug with the rest of the sauce ingredients.⏱ 15sResultRice vinegar and chicken stock mixture | |
| 25 | 2 tsp | Add the cornflour to the sauce mixture in the small jug.⏱ 15sResultRice vinegar and chicken stock mixture | |
| 26 | — | | Stir everything together until the cornflour is fully dissolved and the sauce is smooth.⏱ 1 minResultCombined stir-fry sauceused in step 45 |
| 27 | 650 g | | Tip the cooked jasmine rice into a medium saucepan.⏱ 15sResultCooked jasmine rice |
| 28 | — | | Heat the rice over a low heat, stirring occasionally, until piping hot throughout.⏱ 5 minResultCooked jasmine riceused in step 50 |
| 29 | 150 g | | Tip the cashew nuts into the wok.⏱ 10sResultCashew nuts |
| 30 | — | | Dry-fry the cashew nuts in the wok over a medium heat, stirring frequently, until they are golden and fragrant.⏱ 4 minResultToasted cashews |
| 31 | Toasted cashewsstep 30 | | Tip the toasted cashews onto a plate and set aside.⏱ 30sResultToasted cashewsused in step 47 |
| 32 | 2 tbsp | | Add the groundnut oil to the wok and heat over a high flame until shimmering.⏱ 30sResultGroundnut oil |
| 33 | Marinated chicken thighsstep 6 | | Add half the marinated chicken to the hot oil in the wok, spreading it out in a single layer.⏱ 15sResultMarinated chicken thighs and Groundnut oil |
| 34 | — | | Stir-fry over a high heat, tossing constantly, until golden and cooked through; stir-fry the second half the same way.⏱ 12 minResultStir-fried chicken thighs |
| 35 | Stir-fried chicken thighsstep 34 | | Lift the stir-fried chicken thighs out of the wok onto a clean plate and set aside.⏱ 30sResultStir-fried chicken thighsused in step 44 |
| 36 | Grated fresh ginger and minced garlicstep 14 | | Tip the minced garlic and grated fresh ginger into the wok.⏱ 15sResultGrated fresh ginger and minced garlic |
| 37 | 0.5 tsp | | Scatter the dried chilli flakes into the wok with the ginger and garlic.⏱ 15sResultGrated fresh ginger and minced garlic and dried chilli flakes |
| 38 | — | | Stir-fry the fresh ginger and garlic clove mixture for about a minute, stirring constantly, until fragrant.⏱ 1 minResultFragrant aromatics |
| 39 | 1 piece | | Rinse the red pepper under cold water.⏱ 30sResultRinsed Red Pepper |
| 40 | — | | Lift the rinsed red pepper from the colander onto the chopping board.⏱ 10sResultRed Pepper Ready To Slice |
| 41 | — | | Halve, deseed and slice the rinsed red pepper into bite-sized pieces on the chopping board.⏱ 1 minResultSliced red pepper |
| 42 | Sliced red pepperstep 41 | | Add the red pepper pieces to the fragrant aromatics in the wok.⏱ 15sResultSliced red pepper and fragrant aromatics |
| 43 | — | | Stir-fry the red pepper with the aromatics for 2 minutes until the pepper begins to soften at the edges.⏱ 2 minResultStir-fried red pepper |
| 44 | Stir-fried chicken thighsstep 35 | | Return the stir-fried chicken thighs to the wok with the stir-fried red pepper.⏱ 15sResultStir-fried chicken thighs and stir-fried red pepper |
| 45 | Combined stir-fry saucestep 26 | | Pour the stirred sauce over the chicken thigh and red pepper mixture in the wok.⏱ 15sResultStir-fried chicken thighs and stir-fried red pepper and combined stir-fry sauce |
| 46 | — | | Stir-fry the chicken, pepper and sauce together with the wooden spoon over a high heat, until the sauce thickens into a glossy glaze and the thickest piece of chicken reads 74 °C on a thermometer.⏱ 2 minResultSauced chicken and red pepper |
| 47 | Toasted cashewsstep 31 | | Add the toasted cashews to the stir-fried chicken thighs in the wok.⏱ 15sResultToasted cashews and sauced chicken and red pepper |
| 48 | Sliced spring onionsstep 17 | | Scatter the sliced spring onions into the wok with the chicken and cashews.⏱ 15sResultSauced chicken and red pepper mixture |
| 49 | — | | Toss the chicken with cashews together briefly so the spring onions are just wilted and everything is combined.⏱ 30sResultTossed chicken and cashewsused in step 51 |
| Total Time | 40 min | ||
| Nutrient | per serving |
|---|---|
| 733kcal | |
| 44g | |
| 32g | |
| 7g | |
| 68g | |
| 7g | |
| 5g | |
| 1,457mg |
A Chinese-style stir-fry of boneless chicken thighs tossed with toasted cashews, red pepper and spring onions in a glossy, savoury sauce of two soy sauces, oyster sauce and sesame oil, with a gentle heat from dried chilli flakes. Served over jasmine rice cooked ahead and reheated until piping hot.
What you’ll doYou will begin by marinating chicken pieces in soy sauce and cornflour, then prepare the aromatics and mix the sauce while the chicken rests. The wok work moves quickly: toast the cashews first, sear the chicken in very hot oil until golden, then build the dish by frying the garlic, ginger and chilli before the pepper follows. Everything reunites in the wok with the sauce, which must be stirred well beforehand, and the whole dish comes together in under two minutes once the liquid hits the heat.
