Name: Chicken with Cashew Nuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces; 1 cup roasted cashew nuts; 1 bell pepper (color of your choice), diced; 1 medium onion, diced; 2 cloves garlic, minced; 1-inch piece of ginger, minced; 3-4 green onions, sliced; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine or dry sherry; 1 teaspoon cornstarch; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sugar; 1/2 cup chicken broth or water; 1 teaspoon cornstarch dissolved in 2 tablespoons water

Chicken with Cashew Nuts Recipe – Easy Chinese Stir-Fry with Crunch

Some dishes are all about balance. Chicken with cashew nuts is one of them. It brings together tender chicken, crunchy nuts, and a savory sauce in a way that feels simple but complete.

The chicken cooks quickly in a hot pan, staying juicy and lightly golden. At the same time, the cashews add a rich, buttery crunch that stands out in every bite. This contrast is what makes the dish so satisfying.

Bell peppers and onions add color and freshness. As they cook, they soften slightly but keep their bite. Then the sauce comes in, coating everything with a glossy, savory finish that ties it all together.

Because of this, the dish feels balanced. It’s rich without being heavy and flavorful without being overwhelming. Each ingredient has a role, and nothing feels out of place.

This recipe works well for busy nights. It comes together quickly and adapts easily to what you have on hand. You can add extra vegetables or adjust the sauce to your taste.

Serve it with rice or noodles for a complete meal. Either way, it delivers comfort, texture, and flavor in every bite.

Chicken with cashew nuts is a classic for a reason. It’s reliable, satisfying, and always a crowd-pleaser.

CategoryChicken, Chinese, Main Course, Stir-FriesDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces

1 cup roasted cashew nuts

1 bell pepper (color of your choice), diced

1 medium onion, diced

2 cloves garlic, minced

1-inch piece of ginger, minced

3-4 green onions, sliced

2 tablespoons vegetable oil

For the Marinade:

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon cornstarch

For the Sauce:

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 cup chicken broth or water

1 teaspoon cornstarch dissolved in 2 tablespoons water

Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.

Prepare the Sauce: In a small bowl, mix together the oyster sauce, soy sauce, hoisin sauce, sugar, and chicken broth. Set aside.

Stir-Fry the Chicken: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set it aside.

Cook the Vegetables: In the same wok, add the remaining oil. Sauté the garlic, ginger, bell pepper, and onion until they start to soften.

Combine Ingredients: Return the chicken to the wok. Add the cashew nuts and the prepared sauce. Bring to a simmer.

Thicken the Sauce: Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.

Final Touches: Stir in the green onions and cook for an additional minute.

Serve: Serve the Chicken with Cashew Nuts hot with steamed rice or your favorite side dish.

Ingredients