Chinese Chicken and Cashew Dish


Are you a fan of chinese cuisine? If so, you’ll love this simple yet classic “better than a takeaway” Chinese chicken and cashew dish courtesy of guest blogger Helen from Scrummy Lane. Perfect for a guilt-free evening meal, this recipe combines skinless chicken breasts, rice wine vinegar, garlic, ginger, crunchy peppers, onion and cashew nuts with a delicious homemade sauce which includes Helen’s very own secret ingredient! Even better – it’s ready within 30 minutes. 


For the stir-fry

  • 2 boneless, skinless chicken breasts, cut into smallish pieces
  • 2 teaspoons cornstarch
  • 1 teaspoon rice wine or rice wine vinegar
  • 2 peppers (preferably one green & one red), chopped into rough pieces
  • 2 garlic cloves
  • 5cm-long piece of fresh ginger, peeled and sliced into small pieces
  • 1 large onion, chopped into chunky pieces
  • 4 spring onions/scallions, finely chopped (optional)
  • ½ a cup to a cup of roasted unsalted cashew nuts

For the sauce

  • 2 tablespoons oyster sauce
  • 11/2 teaspoons soy sauce
  • 1 teaspoon rice wine or rice wine vinegar
  • ¼ teaspoon sesame oil
  • 1 teaspoon Chinese five-spice
  • 1 teaspoon sugar
  • 6 tablespoons water
  • ½ teaspoon salt


  • ‘Marinate’ the chicken in a bowl with the cornstarch and 1 teaspoon of rice wine/rice wine vinegar while you prepare the other ingredients.
  • Prepare the sauce by whisking together all of the ingredients in a medium-sized bowl, then set aside.
  • Heat up a wok or heavy-based wide pan with about a tablespoon of vegetable oil, then stir fry the chicken pieces for a few minutes until they have turned white and are mostly cooked. Take the chicken out of the pan, put it onto a plate and set aside.
  • Add a little more oil to the pan and stir fry the peppers, garlic, ginger and onion together for a few minutes on a high heat.
  • Add the chicken back into the pan along with the sauce and cook for a few more minutes until the sauce has thickened slightly and the chicken is cooked through.
  • At the last minute, add in the cashew nuts and scallions/spring onions and give everything a final quick stir. Serve immediately with rice or noodles.


Category: Recipes

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