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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 corn flour is also known as corn starch
  • pinch salt
  • 3 raw chicken breasts, sliced
  • 1 cup mild vegetable oil any oil that is suitable for frying, sunflower and ground nut oil work well
  • 1 onion, peeled and finely sliced
  • 3 peppers, deseeded and cut in strips It's nice to use a combination of red and yellow peppers if you can
  • 2 large carrots, peeled and sliced thinkly on the diagonal
  • 3 tablespoons chicken stock
  • 3 tablespoons light soy sauce
  • ½ cup sliced spring onions Spring onions are also known as scallions
  • ¼ cup roasted cashew nuts unsalted if possible as soy sauce is quite salty
  • freshly ground pepper
  • cooked Basmati rice to serve


  • Whist the cornflour, egg white and salt in a large size bowl.
  • Add the sliced chicken breast and stir to coat with the egg mixture.
  • Heat the oil in a wok or large frying pan until it is very hot (nearly smoking, but don't leave the oil for even a second as it could catch fire).
  • Carefully fry the chicken slices 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.
  • When all the chicken is cooked, turn back the heat and carefully remove all but one tablespoon of the oil from the wok or frying pan. (Put the oil in a heat safe container, and allow the oil to cool before disposing of it safely. Do not put it down the drain.)
  • Add the onion and stir fry for a moment or two.
  • Add the peppers and carrots and stir fry for 3 or 4 minutes or until tender crisp.
  • Add the chicken pieces and stir fry to warm through.
  • Mix the stock, soy sauce and a few twists of freshly ground pepper together.
  • Add this sauce to the chicken and vegetables in the wok or frying pan, stirring to coat.
  • Add the sliced spring onions and the cashews and stir to combine.
  • Serve the stir fry over rice on warmed plates or in warmed bowls.


Slightly adapted from Chinese Food Made Easy by Ching He Huang.
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