Cashew Chicken

Name: Cashew Chicken
Total time: 33 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 600 g Chicken thigh, boneless and skinless; 1 tbsp Light soy sauce; 1 tsp Cornflour; 3 clove Garlic clove; 15 g Fresh ginger; 1 piece Red pepper, deseeded; 4 piece Spring onions, trimmed; 2 tbsp Light soy sauce; 1 tbsp Dark soy sauce; 2 tbsp Oyster sauce; 1 tbsp Rice vinegar; 1 tsp Caster sugar; 1 tsp Sesame oil; 120 ml Chicken stock; 2 tsp Cornflour; 150 g Cashew nuts, unsalted; 2 tbsp Groundnut oil; 0.5 tsp Dried chilli flakes; 650 g Cooked jasmine rice, kept warm

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

33 min

ACTIVE TIME

33 min

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Ingredients0/17

Ingredients

17 items · 4 servings

1Chicken thigh600gboneless and skinless

2Light soy sauce3tbsp

3Cornflour3tsp

4Garlic clove3clove

5Fresh ginger15g

6Red pepper1piecedeseeded

7Spring onions4piecetrimmed

8Dark soy sauce1tbsp

9Oyster sauce2tbsp

10Rice vinegar1tbsp

11Caster sugar1tsp

12Sesame oil1tsp

13Chicken stock120ml

14Cashew nuts150gunsalted

15Groundnut oil2tbsp

16Dried chilli flakes0.5tsp

17Cooked jasmine rice650gkept warm

#	Quantity	Unit	Notes	State
1	600	g	boneless and skinless	—
2	3	tbsp	—	—
3	3	tsp	—	—
4	3	clove	—	—
5	15	g	—	—
6	1	piece	deseeded	—
7	4	piece	trimmed	—
8	1	tbsp	—	—
9	2	tbsp	—	—
10	1	tbsp	—	—
11	1	tsp	—	—
12	1	tsp	—	—
13	120	ml	—	—
14	150	g	unsalted	—
15	2	tbsp	—	—
16	0.5	tsp	—	—
17	650	g	kept warm	—

Tools

9 items

Hygiene

Wash your hands after the raw chicken thighs; disinfect the cutting board and knife after the raw chicken thighs.

Procedure

41 steps

the chicken thigh

Chicken thigh · 600 g

Result · Chopped chicken thighs · used in step 3

⏱ 3 min

your hands with soap — you've been handling raw chicken thighs

⏱ 30s

the light soy sauce to the mixing bowl

Light soy sauce · 1 tbsp

⏱ 15s

cornflour

Cornflour · 1 tsp

⏱ 15s

the chicken thigh mixture → until evenly coated

⏱ 1 min

the chicken

Result · Marinated chicken · used in step 26

⏱ 10 min

and disinfect the cutting board — it's held raw chicken thighs

⏱ 1 min

and disinfect the knife — it's cut raw chicken thighs

⏱ 30s

the garlic clove

Garlic clove · 3 clove

Result · Minced garlic · used in step 29

⏱ 1 min

fresh ginger

Fresh ginger · 15 g

⏱ 30s

the peeled ginger

Peeled ginger · step 10

Result · Grated ginger · used in step 30

⏱ 30s

the red pepper

Red pepper · 1 piece

Result · Diced red pepper · used in step 33

⏱ 1 min

spring onions

Spring onions · 4 piece

Result · Sliced spring onions · used in step 39

⏱ 1 min

the light soy sauce, dark soy sauce, oyster sauce and rice vinegar to the small bowl

Light soy sauce · 2 tbspDark soy sauce · 1 tbspOyster sauce · 2 tbspRice vinegar · 1 tbsp

⏱ 1 min

caster sugar

Caster sugar · 1 tsp

⏱ 15s

the sesame oil to the small bowl

Sesame oil · 1 tsp

⏱ 15s

the chicken stock to the small bowl

Chicken stock · 120 ml

⏱ 15s

cornflour

Cornflour · 2 tsp

⏱ 15s

the chicken stock and rice vinegar mixture → until sugar and cornflour are fully dissolved

Result · Sauce mixture · used in step 36

⏱ 1 min

the cashew nuts → until golden — tossing frequently

Cashew nuts · 150 g

⏱ 4 min

the toasted cashews from the wok onto the plate

Toasted cashews · step 23

Result · Toasted cashews · used in step 38

⏱ 30s

the groundnut oil to the wok

Groundnut oil · 2 tbsp

⏱ 30s

the marinated chicken from the mixing bowl to the wok → in a single layer

Marinated chicken · step 6

⏱ 15s

the chicken thigh mixture → until browned and cooked through — tossing frequently

⏱ 6 min

the cooked chicken from the wok onto the plate

Cooked chicken · step 27

Result · Cooked chicken · used in step 35

⏱ 30s

the minced garlic to the wok

Minced garlic · step 9

⏱ 15s

the grated ginger to the wok

Grated ginger · step 11

⏱ 15s

the dried chilli flakes to the wok

Dried chilli flakes · 0.5 tsp

⏱ 15s

the fresh ginger and garlic clove mixture → until fragrant

⏱ 1 min

the diced red pepper to the wok

Diced red pepper · step 12

⏱ 15s

the red pepper mixture → until beginning to soften

⏱ 2 min

the cooked chicken from the plate to the wok

Cooked chicken · step 28

⏱ 15s

the sauce mixture from the small bowl to the wok

Sauce mixture · step 22

⏱ 15s

the chicken in soy sauce → until sauce thickens and coats the chicken

⏱ 2 min

the toasted cashews from the plate to the wok

Toasted cashews · step 24

⏱ 15s

the sliced spring onions to the wok

Sliced spring onions · step 13

⏱ 15s

the chicken with cashews → until evenly combined

⏱ 30s

the cooked jasmine rice onto the serving plate → served over warm jasmine rice

Cooked jasmine rice · 650 g

Result · Cashew Chicken

⏱ 1 min

Total Time33 min

#	Product	Quantity	Unit	Tool / Setting	Time / °C	Instruction
1		600	g		3 min	the chicken thighResult · Chopped chicken thighs · used in step 3
2	—	—	—	—	30s	your hands with soap — you've been handling raw chicken thighs
3		1	tbsp		15s	the light soy sauce to the mixing bowl
4		1	tsp		15s	cornflour
5	—	—	—		1 min	the chicken thigh mixture → until evenly coated
6	—	—	—		10 min	the chickenResult · Marinated chicken · used in step 26
7	—	—	—		1 min	and disinfect the cutting board — it's held raw chicken thighs
8	—	—	—		30s	and disinfect the knife — it's cut raw chicken thighs
9		3	clove		1 min	the garlic cloveResult · Minced garlic · used in step 29
10		15	g		30s	fresh ginger
11	Peeled gingerstep 10	—	—		30s	the peeled gingerResult · Grated ginger · used in step 30
12		1	piece		1 min	the red pepperResult · Diced red pepper · used in step 33
13		4	piece		1 min	spring onionsResult · Sliced spring onions · used in step 39
14		2	tbsp		1 min	the light soy sauce, dark soy sauce, oyster sauce and rice vinegar to the small bowl
		1	tbsp
		2	tbsp
		1	tbsp
15		1	tsp		15s	caster sugar
16		1	tsp		15s	the sesame oil to the small bowl
17		120	ml		15s	the chicken stock to the small bowl
18		2	tsp		15s	cornflour
19	—	—	—		1 min	the chicken stock and rice vinegar mixture → until sugar and cornflour are fully dissolvedResult · Sauce mixture · used in step 36
20		150	g		4 min	the cashew nuts → until golden — tossing frequently
21	Toasted cashewsstep 23	—	—		30s	the toasted cashews from the wok onto the plateResult · Toasted cashews · used in step 38
22		2	tbsp		30s	the groundnut oil to the wok
23	Marinated chickenstep 6	—	—		15s	the marinated chicken from the mixing bowl to the wok → in a single layer
24	—	—	—		6 min	the chicken thigh mixture → until browned and cooked through — tossing frequently
25	Cooked chickenstep 27	—	—		30s	the cooked chicken from the wok onto the plateResult · Cooked chicken · used in step 35
26	Minced garlicstep 9	—	—		15s	the minced garlic to the wok
27	Grated gingerstep 11	—	—		15s	the grated ginger to the wok
28		0.5	tsp		15s	the dried chilli flakes to the wok
29	—	—	—		1 min	the fresh ginger and garlic clove mixture → until fragrant
30	Diced red pepperstep 12	—	—		15s	the diced red pepper to the wok
31	—	—	—		2 min	the red pepper mixture → until beginning to soften
32	Cooked chickenstep 28	—	—		15s	the cooked chicken from the plate to the wok
33	Sauce mixturestep 22	—	—		15s	the sauce mixture from the small bowl to the wok
34	—	—	—		2 min	the chicken in soy sauce → until sauce thickens and coats the chicken
35	Toasted cashewsstep 24	all	—		15s	the toasted cashews from the plate to the wok
36	Sliced spring onionsstep 13	—	—		15s	the sliced spring onions to the wok
37	—	—	—		30s	the chicken with cashews → until evenly combined
38		650	g		1 min	the cooked jasmine rice onto the serving plate → served over warm jasmine riceResult · Cashew Chicken
Total Time						33 min

Nutrition

per serving

Estimated · pre-cooking · 95% ingredients covered

Nutrient	Per serving
	833kcal
	47g
	42g
	5g
	70g
	7g
	8g
	1,580mg

Ingredients0/17

Tools0/0

Recipe

Cashew Chicken

HygieneWash your hands after the raw chicken thighs; disinfect the cutting board and knife after the raw chicken thighs.

Serves4

Total33 min

LevelMedium

Ingredients

Chicken thigh, boneless and skinless600 g
Light soy sauce3 tbsp
Cornflour3 tsp
Garlic clove3 clove
Fresh ginger15 g
Red pepper, deseeded1 piece
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
Dried chilli flakes0.5 tsp
Cooked jasmine rice, kept warm650 g

Tools

Chefs knife · Mixing bowl · Cutting board · Peeler · Grater · Small bowl · Spoon · Wok · Tongs

Method

Chop the chicken thigh

Result · Chopped chicken thighs · used in step 3

3 minChefs knifeChicken thigh · 600 g

Wash your hands with soap — you've been handling raw chicken thighs

30s

Add the light soy sauce to the mixing bowl

15sMixing bowlLight soy sauce · 1 tbsp

Add cornflour

15sMixing bowlCornflour · 1 tsp

Toss the chicken thigh mixture → until evenly coated

1 minMixing bowl

Marinate the chicken

Result · Marinated chicken · used in step 26

10 minMixing bowl

Wash and disinfect the cutting board — it's held raw chicken thighs

1 minCutting board

Wash and disinfect the knife — it's cut raw chicken thighs

30sChefs knife

Mince the garlic clove

Result · Minced garlic · used in step 29

1 minChefs knifeGarlic clove · 3 clove

Peel fresh ginger

30sPeelerFresh ginger · 15 g

Grate the peeled ginger

Result · Grated ginger · used in step 30

30sGraterPeeled ginger · step 10

Slice the red pepper

Result · Diced red pepper · used in step 33

1 minChefs knifeRed pepper · 1 piece

Slice spring onions

Result · Sliced spring onions · used in step 39

1 minChefs knifeSpring onions · 4 piece

Add the light soy sauce, dark soy sauce, oyster sauce and rice vinegar to the small bowl

1 minSmall bowlLight soy sauce · 2 tbspDark soy sauce · 1 tbspOyster sauce · 2 tbspRice vinegar · 1 tbsp

Add caster sugar

15sSmall bowlCaster sugar · 1 tsp

Add the sesame oil to the small bowl

15sSmall bowlSesame oil · 1 tsp

Add the chicken stock to the small bowl

15sSmall bowlChicken stock · 120 ml

Add cornflour

15sSmall bowlCornflour · 2 tsp

Stir the chicken stock and rice vinegar mixture → until sugar and cornflour are fully dissolved

Result · Sauce mixture · used in step 36

1 minSpoon

Dry-fry the cashew nuts → until golden — tossing frequently

4 minWokCashew nuts · 150 g

Transfer the toasted cashews from the wok onto the plate

Result · Toasted cashews · used in step 38

30sSpoonToasted cashews · step 23

Add the groundnut oil to the wok

30sWokGroundnut oil · 2 tbsp

Add the marinated chicken from the mixing bowl to the wok → in a single layer

15sWokMarinated chicken · step 6

Stir-fry the chicken thigh mixture → until browned and cooked through — tossing frequently

6 minWok

Transfer the cooked chicken from the wok onto the plate

Result · Cooked chicken · used in step 35

30sSpoonCooked chicken · step 27

Add the minced garlic to the wok

15sWokMinced garlic · step 9

Add the grated ginger to the wok

15sWokGrated ginger · step 11

Add the dried chilli flakes to the wok

15sWokDried chilli flakes · 0.5 tsp

Stir-fry the fresh ginger and garlic clove mixture → until fragrant

1 minWok

Add the diced red pepper to the wok

15sWokDiced red pepper · step 12

Stir-fry the red pepper mixture → until beginning to soften

2 minWok

Add the cooked chicken from the plate to the wok

15sWokCooked chicken · step 28

Add the sauce mixture from the small bowl to the wok

15sWokSauce mixture · step 22

Stir-fry the chicken in soy sauce → until sauce thickens and coats the chicken

2 minWok

Add the toasted cashews from the plate to the wok

15sWokToasted cashews · step 24 · all

Add the sliced spring onions to the wok

15sWokSliced spring onions · step 13

Toss the chicken with cashews → until evenly combined

30sTongs

Plate the cooked jasmine rice onto the serving plate → served over warm jasmine rice

Result · Cashew Chicken

1 minSpoonCooked jasmine rice · 650 g

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