Chicken and Cashew Nut Stir Fry

Warm toasted nuts and sweet stir-fried chicken marry well in Ching-He Huang's snappy dish and is ideal for cooking in a hurry
By Ching-He Huang
Chicken and Cashew Nut Stir Fry
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 chicken breasts
  • 500 ml groundnut oil, for deep frying
  • 1 egg whites
  • 1 tbsp cornflour
  • 1 pinches salt

For the vegetables

  • 1 tbsp groundnut oil
  • 1 onions, sliced
  • 1 clove garlic, chopped
  • 1 cm piece ginger, grated
  • 5 tbsp chicken stock
  • 2 tbsp brown sugar, level
  • 1 yellow peppers, sliced
  • 1 red peppers, sliced
  • 2 large spring onions, sliced
  • 4 tbsp cashew nuts, toasted
  • 2 tbsp light soy sauce


1. Break up the egg white with a fork in a large mixing bowl and stir in the cornflour along with a pinch of salt. Cut the chicken breasts into thin strips and mix with the cornfour mixture.

2. Heat the groundnut oil in a wok over a high heat and deep-fry the chicken until golden brown - about 3-4 minutes Remove from the pan and drain on absorbent paper.

3. In another wok or frying pan, heat one tablespoon of groundnut oil over a high heat. Toss in the onion, garlic and ginger, and stir-fry for a minute or so. Moisten with chicken stock and sprinkle over the sugar while still on the heat.

4. Add the sliced peppers and spring onions and stir fry for a minute before adding the chicken and cashew nuts. Warm through and sprinkle with soy sauce just before serving.

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