Cashew Chicken
A glossy Chinese-style stir-fry of tender chicken, toasted cashews and a savoury-sweet sauce — quick midweek comfort with a takeout vibe.
This cashew chicken is the best kind of weekday myth: tastes like takeout but is ready far sooner and you know what's in it. Crunchy toasted cashews and a glossy, slightly sweet sauce lift tender pieces of chicken into proper comfort-food territory.
Make it when you want something quick, a little bit indulgent and utterly moreish. It’s also brilliant for batch-cooking — reheat gently so the coating keeps its bite.
Ingredients
- 600 g boneless skinless chicken thighs — cut into 2–3 cm pieces
- 40 g cornflour — 20 g for coating, 20 g for sauce slurry
- 55 ml light soy sauce — 15 ml for the marinade, 40 ml for the sauce
- 10 ml sesame oil — 5 ml for the marinade, 5 ml to finish
- 45 ml vegetable oil
- 120 g unsalted cashew nuts — toast in the pan until golden
- 1 brown onion — medium, sliced
- 3 garlic cloves — finely chopped
- 20 g ginger — peeled and finely chopped
- 1 red pepper — deseeded and cut into 2 cm pieces
- 3 spring onions — trimmed and sliced on the diagonal
- 15 ml hoisin sauce
- 15 ml rice vinegar
- 15 g soft brown sugar
- 120 ml chicken stock — preferably low-salt
- salt — to taste
- black pepper — freshly ground, to taste
Equipment
- wok or large frying pan
- small heatproof bowl for slurry
Instructions
Slice the chicken into 2–3 cm pieces. In a bowl mix 15 ml light soy sauce, 5 ml sesame oil and 20 g cornflour; toss the chicken in this mixture until evenly coated. Leave to rest while you prepare the other ingredients.
Make the sauce: in a small bowl whisk together 40 ml light soy sauce, hoisin sauce, rice vinegar, soft brown sugar and chicken stock. In a separate small heatproof bowl mix the remaining 20 g cornflour with 30 ml cold water to form a smooth slurry; set both aside.
Heat 20 ml vegetable oil in a wok or large frying pan over a high heat on the hob. Add the cashew nuts and toss constantly until golden — about 90–120 seconds. Transfer the nuts to kitchen paper to drain and set aside.
Return the pan to a high heat and add the remaining 25 ml vegetable oil. Working in one or two batches so you don't overcrowd the pan, add the coated chicken and stir-fry until the coating is crisp and the chicken is cooked through — 5–6 minutes per batch. Transfer cooked chicken to a plate and keep warm.
Lower the heat slightly and add the brown onion, garlic and ginger to the pan; stir-fry for 60–90 seconds until fragrant. Add the red pepper and cook for a further 90 seconds until just tender-crisp. Return the chicken to the pan.
Give the sauce one last whisk, pour it into the pan and bring to a simmer. Stir the cornflour slurry, then gradually pour it into the simmering sauce while stirring; cook until the sauce turns glossy and thickens — about 90–120 seconds. Taste and adjust seasoning with salt and black pepper. Stir in the toasted cashews, spring onions and 5 ml sesame oil, then remove from the heat.
Serve immediately straight from the pan so the chicken keeps its crisp edges. Spoon extra sauce over each portion if liked.
Tips
- Marinate the chicken for at least 20 minutes — it helps the cornflour adhere and gives a silky coating when fried.
- Toast cashews separately and remove immediately; they keep crisp and won’t absorb oil while the chicken cooks.
- Work in batches when frying chicken so pieces brown rather than steam; a hot, dry pan is your friend.
- Mix the cornflour slurry in cold water and add it slowly to a simmering sauce to avoid lumps and ensure a glossy finish.
- Leftovers store in the fridge for up to 2 days; reheat gently in a pan with a splash of water or stock so the sauce loosens without overcooking the chicken.
Substitutions
boneless skinless chicken thighs → 600 g chicken breast, sliced
Stays closeunsalted cashew nuts → 120 g roasted peanuts
Noticeably differentlight soy sauce → 55 ml tamari (reduced-sodium if preferred)
Stays closesoft brown sugar → 15 g honey or maple syrup
Noticeably different
Nutrition
Per serving · estimated
- 680
- Calories
- 40 g
- Protein
- 19 g
- Carbs
- 49 g
- Fat
- 4 g
- Fibre
- 5 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I make this nut-free?
Use roasted, shelled pumpkin seeds for crunch and omit the cashews. The flavour will change but texture remains satisfying.
How do I stop the sauce going grainy?
Ensure the cornflour is fully dissolved in cold water before adding and add the slurry slowly to a simmering sauce while stirring.
Can I cook this in advance?
You can cook the components ahead — keep the chicken and sauce separate in the fridge and gently reheat together to preserve crispness.
Is it important to use thighs?
Thighs stay juicier and tolerate high heat better; breast works but can dry out if overcooked.
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