Chicken with Cashew Nuts Recipe

Easy Chicken and Cashew Nuts - an easier, healthier version of this restaurant classic
Do you love Chicken with Cashew Nuts as much as I do? It is one of my favourite Chinese dishes. However I sometimes find that the versions served in restaurants is disappointing, and I worry about the calories, salt and fat they contain. Fancy a recipe that tastes even better than your local Chinese restaurant or take away and is healthier too?

Chicken with Cashew Nuts

That’s where the wonderful Ching-He Huang comes in. Author of several cookbooks, Ching is quick to point out that traditional Chinese food is healthy food. Her aim is to “demonstrate how light, healthy and simple Chinese cooking can be”. By simplifying and modernising traditional dishes she makes them much more accessible and easier to cook.

Chicken with Cashew Nuts

A Lighter, Healthier Chicken with Cashew Nuts Recipe

Ching’s version of Chicken with Cashew Nuts is light and the sauce consists only of soy sauce and chicken stock. It’s a refreshing change from the fluorescent coloured, artificial tasting sauces I’ve had in many restaurants.

Chicken with Cashew Nuts

Tips for Making Chicken with Cashew Nuts

I’ve adapted Ching’s recipe slightly and I often add more veggies than the original recipe calls for depending on what I have in my fridge.

The first time I made this recipe I could not believe that one egg white and a tablespoon of corn flour was going to be enough to batter three sliced chicken breasts but honestly, it really is.

Ching also suggests that this recipe can be made as a chow mein by adding some cooked egg noodles with the cashew nuts and spring onion. It’s a delicious variation.

If you do have a wok, I recommend using it for this recipe. It’s much easier than a frying pan and allows you to get the oil really hot so that not too much of it is absorbed. A wok is a great kitchen investment. If you don’t have one, I urge you to add it to your wish list!

Easy, fresh and delicious, Chicken with Cashew Nuts is a welcome change from take out Chinese food and is much healthier too!

Printable Recipe

Chicken with Cashew Nuts
Serves: Serves 4
  • For the chicken:

  • 1 egg white

  • 1 tablespoon corn flour (corn starch)

  • pinch of salt

  • 2 to 3 chicken breasts, sliced

  • 1 cups sunflower, groundnut or any mild vegetable oil suitable for frying
  • For the stir fry:

  • 1 onion, sliced

  • 1 yellow pepper, deseeded and cut into strips

  • 1 red pepper, deseeded and cut into strips

  • 1 green pepper, deseeded and cut into strips

  • 2 large carrots, peeled and thinly sliced on the diagonal

  • 3 tablespoons chicken stock
3 tablespoons light soy sauce

  • 2 large spring onions, sliced

  • ¼ cup roasted cashew nuts

  • pinch of salt and freshly ground pepper
  • cooked Basmati rice to serve
  1. Whisk the cornflour with the egg white and salt in a bowl.
  2. Add the chicken and stir to coat well.
  3. Heat the oil in a wok over very high heat until it is nearly smoking. (Don’t leave the pan even for a second as the oil can ignite.)
  4. Fry the chicken in 3 batches until golden brown and crispy. As each batch of chicken is done, remove it with a slotted spoon and drain on absorbent kitchen paper. Keep warm.
  5. Carefully remove all but one tablespoon of the hot oil from the wok.
  6. Add the onion and stir fry for a minute or two.
  7. Add the remaining vegetables and stir fry until tender crisp - about three to four minutes.
  8. Add the chicken pieces and stir fry to warm back through.
  9. Mix the stock, soy sauce and a bit of salt and pepper together.
  10. Add to the chicken and vegetables in the wok, stirring lightly to coat.
  11. Add the spring onions and cashew nuts and stir through.
  12. Serve the chicken and cashew nut stir over rice on warmed plates or in warmed bowls.
Slightly adapted from Chinese Food Made Easy by Ching He Huang

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Article by April Harris

April has written 1291 great articles for us.

April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.

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  1. This is so colorful and simply beautiful!

  2. this looks and sounds amazing. going on my menu for this week!

  3. What a beautiful version of cashew chicken! Yours is much better than any I’ve had or seen in Chinese restaurants in our area.

  4. OMG – my husband would LOVE it!!
    I’m a vegetarian, but my not my husband, and he loves cashews with chickens
    Thanks for sharing!

  5. I love chicken and cashews together ! Thanks for sharing a great recipe, April !

  6. Nice! Love the colors & flavors. I’d definitely stay IN for this!

  7. Your dish looks incredibly tasty, April. I love chicken and cashew nuts, can’t wait to give it a try!

  8. Your cashew chicken looks incredible, April. I’m inspired to try it with tofu =)

    • Thank you so much, Kim. I think it would be amazing with tofu! Please let me know how it goes if you try it. It would be such a great way to make this recipe suitable for vegetarians 🙂

  9. What a pretty and delicious dish!Thank you for sharing it and the cook book it came from. I am going to see if the book is available in the US. One of my favorite things to do when traveling internationally, is to try each country’s version of Chinese food. American Chinese food is often battered, fried, and sweet. This chicken with cashew nuts sounds healthier and more delicious than take-out!

  10. I love that this is a lightened up version of one of our favorite takeout dishes! I’m with you on adding more veggies than a recipe might call for – I do that all the time! Sounds delicious!

  11. My husband would love a plate of this tonight! We are such stir fry fans — and cashews are a favorite!

  12. This recipe looks easy to make and something to try soon. I have been experimenting with Chinese dishes and this one looks easy enough and delicious for the perfect comfort food for this cold winter.

  13. I can’t stand the gloppy, fluorescent sauces that you get at Chinese restaurants either. This looks to be a clean, delicious and healthy version. So much better!

  14. I am all for homemade take-out- so much healthier and more delicious. I actually have some cashews in my pantry right now- I’;ll have to try this!

  15. Love dishes like this, I always like to add more veggies than what they normally serve in take out so this recipe is perfect. Happy 2017.

  16. This looks delicious April. I will have to make it sometime!
    Happy New Year and thanks for sharing this recipe at C&C with J&J.
    Hugs, Julie xo

  17. Pinned!! 🙂 YUMMY!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks:

    Thanks for joining Cooking and Crafting with J & J!

  18. April, we love experimenting with new Asian recipes that are healthier and yours looks delightful! A must-try for sure! Pinned, tweeted and shared. Happy weekend my friend!

  19. This looks like a great recipe! I trust your taste, April! I have tried some of your recipes, as you already know, and the result is always great! Pinning and tweeting!

  20. Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday. We look forward to seeing you again real soon!
    Miz Helen

  21. This recipe sounds delicious!

  22. This is an Asian dish I have not had in such a long time. Looks tasty!

  23. This recipes looks amazing and so full of color! Thank you for sharing it with us at #funtasticFriday.

  24. Thanks so much for sharing your post with us at Full Plate Thursday this week. Hope you have a great day and come back soon!
    Miz Helen

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