Cashews were worth more than gold in 16th century Portugal—this stir-fry turns luxury nuts into weeknight dinner magic.
Chicken Cashew Stir-Fry with Vegetables
Savor the bold flavors of tender chicken stir-fried to perfection with vibrant veggies and crunchy cashews in this quick and delicious dish! This Chicken Cashew Stir-Fry packs a spicy punch that will transport your taste buds straight to your favorite Asian eatery. With just a few simple steps, you’ll whip up a mouthwatering meal that’s as satisfying as it is speedy!
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 1 Paprika (ca. 2 cm Stücke)
- 3 Knoblauchzehen (gehackt)
- 1 EL Ingwer (gehackt) (15 ml)
- 2 Zwiebeln (ca. 2 cm Stücke)
- 1 Bund Frühlingszwiebeln (weiß & grün getrennt, je ca. 3 cm Stücke)
- 80 ml Wasser (2.7 fl oz)
🥩Meat & Seafood(1)
- 500 g ausgelöste Hähnchenschenkel (ohne Knochen)👉 alternativ Hähnchengeschnetzeltes oder Hähnchenbrust (1.1 lbs)alternatively chicken strips or chicken breast
🫙Pantry Staples(4)
- 100 g geröstete, gesalzene Cashewkerne (3.53 oz)
- ½ TL Speisestärke (2.5 ml)
- 3 EL Sesamöl (45 ml)
- ½ TL Zucker (2.5 ml)
🧂Spices & Seasonings(1)
- 1 TL Paprika edelsüß (5 ml)
🍯Sauces & Condiments(3)
- 2 EL dunkle Sojasauce (30 ml)
- 1 EL Austernsauce (15 ml)
- 2 EL Sojasauce (30 ml)
👨🍳 Instructions
- 1
Cut the chicken into bite-sized pieces and mix with the marinade.
- 2
Heat sesame oil in a pan/wok and fry the chicken for about 1 minute.
- 3
Add garlic, ginger, bell pepper, and the white part of the spring onions and sauté briefly.
- 4
Cover and cook for about 2 minutes over medium heat.
- 5
Add sauce, green part of the spring onions, and cashews.
- 6
Continue frying for about 1 minute until everything is shiny and slightly thickened.
💡 Pro Tips
- ✓Velvet your chicken by marinating in egg white and cornstarch for 30 minutes, then blanch in 160°F oil for 45 seconds to create an ultra-tender texture that stays moist during high-heat stir-frying.technique160°F for 45 seconds
- ✓Toast raw cashews in a dry wok for 2-3 minutes at medium heat until they reach 180°F internal temperature - this develops nutty flavors through Maillard reactions and prevents them from becoming soggy when sauce is added.ingredient180°F internal temperature
- ✓Heat your wok to 450-500°F before adding oil so ingredients sear instantly rather than steam, creating the characteristic 'wok hei' smoky flavor from rapid moisture evaporation.equipment450-500°F
- ✓Add aromatics (garlic, ginger) to the wok for exactly 15-20 seconds before other vegetables to release volatile compounds without burning, as garlic burns at 280°F and becomes bitter.timing15-20 seconds
- ✓Mix your sauce with 1 teaspoon cornstarch per 1/4 cup liquid to create a glossy coating that clings to ingredients at 185°F, achieving the signature stir-fry sheen without over-thickening.technique1:1/4 ratio at 185°F
Share this recipe
Prep
15
min
Cook
10
min
Serves
3
people
Level
beginner
Share this recipe
Cashews were worth more than gold in 16th century Portugal—this stir-fry turns luxury nuts into weeknight dinner magic.
Chicken Cashew Stir-Fry with Vegetables
Savor the bold flavors of tender chicken stir-fried to perfection with vibrant veggies and crunchy cashews in this quick and delicious dish! This Chicken Cashew Stir-Fry packs a spicy punch that will transport your taste buds straight to your favorite Asian eatery. With just a few simple steps, you’ll whip up a mouthwatering meal that’s as satisfying as it is speedy!
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 1 Paprika (ca. 2 cm Stücke)
- 3 Knoblauchzehen (gehackt)
- 1 EL Ingwer (gehackt) (15 ml)
- 2 Zwiebeln (ca. 2 cm Stücke)
- 1 Bund Frühlingszwiebeln (weiß & grün getrennt, je ca. 3 cm Stücke)
- 80 ml Wasser (2.7 fl oz)
🥩Meat & Seafood(1)
- 500 g ausgelöste Hähnchenschenkel (ohne Knochen)👉 alternativ Hähnchengeschnetzeltes oder Hähnchenbrust (1.1 lbs)alternatively chicken strips or chicken breast
🫙Pantry Staples(4)
- 100 g geröstete, gesalzene Cashewkerne (3.53 oz)
- ½ TL Speisestärke (2.5 ml)
- 3 EL Sesamöl (45 ml)
- ½ TL Zucker (2.5 ml)
🧂Spices & Seasonings(1)
- 1 TL Paprika edelsüß (5 ml)
🍯Sauces & Condiments(3)
- 2 EL dunkle Sojasauce (30 ml)
- 1 EL Austernsauce (15 ml)
- 2 EL Sojasauce (30 ml)
👨🍳 Instructions
- 1
Cut the chicken into bite-sized pieces and mix with the marinade.
- 2
Heat sesame oil in a pan/wok and fry the chicken for about 1 minute.
- 3
Add garlic, ginger, bell pepper, and the white part of the spring onions and sauté briefly.
- 4
Cover and cook for about 2 minutes over medium heat.
- 5
Add sauce, green part of the spring onions, and cashews.
- 6
Continue frying for about 1 minute until everything is shiny and slightly thickened.
💡 Pro Tips
- ✓Velvet your chicken by marinating in egg white and cornstarch for 30 minutes, then blanch in 160°F oil for 45 seconds to create an ultra-tender texture that stays moist during high-heat stir-frying.technique160°F for 45 seconds
- ✓Toast raw cashews in a dry wok for 2-3 minutes at medium heat until they reach 180°F internal temperature - this develops nutty flavors through Maillard reactions and prevents them from becoming soggy when sauce is added.ingredient180°F internal temperature
- ✓Heat your wok to 450-500°F before adding oil so ingredients sear instantly rather than steam, creating the characteristic 'wok hei' smoky flavor from rapid moisture evaporation.equipment450-500°F
- ✓Add aromatics (garlic, ginger) to the wok for exactly 15-20 seconds before other vegetables to release volatile compounds without burning, as garlic burns at 280°F and becomes bitter.timing15-20 seconds
- ✓Mix your sauce with 1 teaspoon cornstarch per 1/4 cup liquid to create a glossy coating that clings to ingredients at 185°F, achieving the signature stir-fry sheen without over-thickening.technique1:1/4 ratio at 185°F