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chicken stir fry in a wok.

Cashew Chicken Recipe

Cashew chicken is a quick and delicious homemade Chinese recipe made with simple everyday ingredients. This recipe is family-friendly, affordable and might just give your usual Chinese takeout a run for its money.
5 from 5 votes
Prep Time 15 mins
Cook Time 7 mins
Total Time 22 mins
Course Main Course
Cuisine American, Asian, Chinese
Servings 4
Calories 466 kcal


  • 600 g Skinless boneless chicken breasts substitute with boneless skinless chicken thighs
  • 1 ½ tablespoon Cornflour
  • Salt and pepper
  • 2 Red and green bell peppers
  • 1 small white onions
  • 3 tablespoon vegetable oil
  • ½ cup toasted cashews

Stir fry sauce

  • cup light soy sauce
  • 1 tablespoon dark soy sauce
  • cup oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornflour
  • 2 tablespoon hot sauce skip this if you don’t like spicy food
  • 1 tablespoon brown sugar this is optional but I use it sometimes to balance out the saltiness from the soy sauce
  • 1 tablespoon rice wine vinegar use mirin or Chinese wine if that is what you have.


  • It is important that you have all your ingredients handy before you start stir-frying, this is a quick recipe and you don’t want to burn anything.
  • Make the stir fry sauce and set aside: add all the ingredients to a bowl and mix to combine.
    sauce in a glass jar.
  • Cut the chicken breast into small cubes, season with a pinch of salt and pepper, 1 ½ tablespoon of cornflour, 1 tablespoon of the stir fry sauce, mix to combine then leave the chicken to marinate while you prep the other ingredients
    raw chicken pieces in an enamel bowl.
  • Heat up 2 tablespoons of oil in a wok/skillet over medium-high heat, add chicken pieces, making sure you are not overcrowding the pan and brown the chicken (this process takes about 3 minutes) You can work in batches if the chicken doesn’t fit your pan in one go.
    chicken sauteing in a wok.
  • Take out the browned chicken and transfer to a bowl. Don’t transfer to a kitchen towel as you want to retain all the juice from the chicken.
    browned chicken in a wok.
  • Still using the same wok/skillet, heat up a tablespoon of vegetable oil to the wok, add chopped bell pepper and onions and stir fry for about 2 minutes. Add the chopped garlic and stir fry for another minute. Stir fry for longer if you want your vegetables soft.
  • Add chicken and toasted cashew and continue to stir fry for another minute or two, Finally, add the stir fry sauce and about ⅓ cup water (if you want it saucy) and simmer for about another minute or until the sauce thickens. Finish with chopped green onions (this is optional) Take it off the heat and serve immediately with rice. Enjoy



Calories: 466kcalCarbohydrates: 22gProtein: 38gFat: 26gSaturated Fat: 11gCholesterol: 96mgSodium: 2212mgPotassium: 866mgFiber: 2gSugar: 7gVitamin A: 265IUVitamin C: 57mgCalcium: 38mgIron: 2mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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