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+ servings

Chicken with Cashew Nuts

Course Main Course
Cuisine Chinese
Keyword chicken, stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 1 egg white

  • 1 tablespoon corn flour

    also known as corn starch

  • pinch of salt

  • 2 to 3

    chicken breasts, sliced

  • 1 cups sunflower, groundnut or any mild vegetable oil suitable for frying
  • 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
 It's best to use unsalted cashews as the soy sauce can be fairly salty on its own.
  • pinch of salt and freshly ground pepper
  • cooked Basmati rice to serve


  • Whisk the cornflour with the egg white and salt in a bowl.
  • Add the chicken and stir to coat well.
  • 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.)
  • 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.
  • Carefully remove all but one tablespoon of the hot oil from the wok.
  • Add the onion and stir fry for a minute or two.
  • Add the remaining vegetables and stir fry until tender crisp - about three to four minutes.
  • Add the chicken pieces and stir fry to warm back through.
  • Mix the stock, soy sauce and a bit of salt and pepper together.
  • Add to the chicken and vegetables in the wok, stirring lightly to coat.
  • Add the spring onions and cashew nuts and stir through.
  • 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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