Crunchy cashews, tender chicken, and a cheeky hit of chilli in a saucy, sizzling wok. It’s the kind of midweek dinner that looks impressive but only takes 20 minutes, tops. Serve it over rice.
Category
Dinner
Servings
4
Prep time
8 minutes
Cook time
12 minutes
Crunchy cashews, tender chicken, and a cheeky hit of chilli in a saucy, sizzling wok kind of like a stir-fry. It’s a midweek dinner that looks impressive but only takes 20 minutes, tops. Serve it over rice.
Ingredients
- 2 tbsp neutral oil (vegetable, canola, peanut)
- ½ cup cashews
-
5 whole dried birdseye chillies (optional)
-
1 brown onion, sliced
- 1 green capsicum (bell pepper), chopped
- 2 spring onions, chopped
- thumb-sized piece fresh ginger, finely sliced julienne
- 4 cloves garlic, chopped
- 4 chicken thigh fillets, sliced 1cm thick
- 2 tbsp oyster sauce
- 1½ tbsp light soy sauce
- 1 tbsp cornflour
- steamed rice, to serve
Directions
Heat oil in a wok over high heat.
- Add cashews and cook for 2 minutes, tossing, until golden brown.
- Add chillies and cook for a further 1 minute, then remove with a slotted spoon and set aside.
- Add onions and capsicum, cook for 2 minutes, until softened, tossing.
- Add chicken and cook for 3-4 minutes, until browned.
- Add the ginger, garlic and spring onions, tossing to combine, then return cashews and chillies to wok.
- Stir in oyster sauce and soy sauce, bring to a boil.
- Mix cornflour with 1½ tbsp water to make a slurry, mix into stir fry.
- Cook for 2 minutes, until the sauce thickens slightly.
- Serve stirfry immediately over some steamed rice
Cooked this? Comment and rate the recipe
Rating
0
Name *
Email *
Comment *
10 Comments
William
30 June 2025Moritz
15 June 2025Keep up the good work Andy, you are amazing and an inspiration!
Sue Evans
14 June 2025Kathryn
8 June 2025Added carrot and pak choi for extra veg. Skipped the fresh chilli for dried at the end.
Had to redo the cashews as burnt them 1st time, redid on lower heat.
Tasted very close to my fave bought cashew & chicken, just not as saucy! I added a little extra water but didn't want to lose the flavour.
Andy
5 June 2025Josh
4 June 2025Ray Hartley
4 June 2025I’m no chef of any description but enjoy cooking for my wife, especially enjoy reasonably simple and logical recipes and this fits the bill perfectly. Plus it’s delicious.
Thanks Andy for helping me score valuable brownie points.
Ayala
4 June 2025Hamish wilson
3 June 2025I Had home grown dried chillys in the pantry. so I decided to make this dish.
I Copied this recipe minus corn starch slurry. 10/10 very happy with how it tasted fresh and ginger so good all made with no nasty packet sauce. Going to buy Andy’s cooking book after this.
Hopeful to better my health with more authentic and healthy calibre of food.
Mitch
2 June 2025