Chicken Cashew
Indulge in this mouthwatering Chicken Cashew dish, where tender chicken meets crunchy cashews in a rich, savory sauce that’s bursting with flavor! Tossed with vibrant veggies and a hint of soy sauce, this easy-to-make meal will have you coming back for seconds. Perfect for a weeknight dinner that feels like a treat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 4 cloves of garlic, sliced very thin
- 4 tablespoons ginger syrup (60 ml)
- 2 large peppers, sliced into thin rings
- 2 spring onions, chopped into thin rings
- 100 milliliters of water (3.38 fl oz)
🥩Meat & Seafood(1)
- 600 grams chicken thighs, cut into 2x2 cubes (1.32 lbs)
🥛Dairy & Eggs(1)
- 2 eggs, beaten
🫙Pantry Staples(4)
- 4 tablespoons brown sugar (60 ml)
- 100 grams cornstarch (3.53 oz)
- 2 tablespoons of oil (30 ml)
- 200 grams self-raising flour (1.6 cup)
🧂Spices & Seasonings(1)
- Salt to taste
🍯Sauces & Condiments(2)
- 2 tablespoons fish sauce (30 ml)
- 7 tablespoons oyster sauce (105 ml)
📦Other(2)
- 200 grams unsalted cashews (7.06 oz)
- 2 stalks of lemongrass, bruised
👨🍳 Instructions
- 1
Slice two large peppers into thin rings.
- 2
Slice four cloves of garlic very thin.
- 3
Chop two spring onions into thin rings.
- 4
Bruise two stalks of lemongrass.
- 5
Heat a saucepan and add two tablespoons of oil.
- 6
Add the sliced red pepper and garlic to the pan and sauté for two minutes.
- 7
Add seven tablespoons of oyster sauce, four tablespoons of ginger syrup, four tablespoons of brown sugar, two tablespoons of fish sauce, and 100 milliliters of water to the pan.
- 8
Add the bruised lemongrass to the pan and let the sauce simmer for ten minutes until it thickens.
- 9
Remove the lemongrass from the sauce.
- 10
Add the chopped spring onions and 200 grams of unsalted cashews to the pan and stir everything together.
- 11
Cut 600 grams of chicken thighs into 2x2 cubes.
- 12
Beat two eggs in a bowl.
- 13
Mix 200 grams of self-raising flour with 100 grams of cornstarch.
- 14
Coat the chicken pieces in the beaten egg, then dredge them in the flour mixture until each piece is dry.
- 15
Heat a small frying pan with a good layer of oil and heat it to 175 degrees Celsius.
- 16
Fry the chicken until golden brown.
- 17
Sprinkle a little salt over the fried chicken.
- 18
Combine all the chicken with the sauce in a bowl and mix well.
- 19
Serve the chicken cashew hot.
💡 Pro Tips
- ✓Slice garlic paper-thin (1mm or less) and add it to the pan only after the oil shimmers, since garlic's allicin compounds scorch above 350°F, turning bitter within 30 seconds of overcooking.technique1mm slices, 30 seconds
- ✓Bruise the lemongrass stalks firmly with the back of a knife before adding them, since rupturing the fibrous cell walls releases citral oils that would otherwise stay locked inside the tough stalk during a short 10-minute simmer.technique10 minutes
- ✓Simmer the sauce uncovered at a gentle bubble rather than a rolling boil so the 100ml of water reduces gradually alongside the sugar, allowing the brown sugar and ginger syrup to caramelize into a glossy glaze instead of separating.timing10 minutes, gentle simmer
- ✓Add the red pepper before the garlic finishes browning and keep the sauté to exactly 2 minutes over high heat, since peppers lose crisp texture and turn mushy once their cell walls break down past this window.timing2 minutes
- ✓Balance the seven tablespoons of oyster sauce and two tablespoons of fish sauce against the four tablespoons of brown sugar to hit a 1:1 salty-to-sweet ratio, which is critical for classic stir-fry sauces to avoid an overly savory or cloying glaze.ingredient1:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Chicken Cashew
Indulge in this mouthwatering Chicken Cashew dish, where tender chicken meets crunchy cashews in a rich, savory sauce that’s bursting with flavor! Tossed with vibrant veggies and a hint of soy sauce, this easy-to-make meal will have you coming back for seconds. Perfect for a weeknight dinner that feels like a treat!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 4 cloves of garlic, sliced very thin
- 4 tablespoons ginger syrup (60 ml)
- 2 large peppers, sliced into thin rings
- 2 spring onions, chopped into thin rings
- 100 milliliters of water (3.38 fl oz)
🥩Meat & Seafood(1)
- 600 grams chicken thighs, cut into 2x2 cubes (1.32 lbs)
🥛Dairy & Eggs(1)
- 2 eggs, beaten
🫙Pantry Staples(4)
- 4 tablespoons brown sugar (60 ml)
- 100 grams cornstarch (3.53 oz)
- 2 tablespoons of oil (30 ml)
- 200 grams self-raising flour (1.6 cup)
🧂Spices & Seasonings(1)
- Salt to taste
🍯Sauces & Condiments(2)
- 2 tablespoons fish sauce (30 ml)
- 7 tablespoons oyster sauce (105 ml)
📦Other(2)
- 200 grams unsalted cashews (7.06 oz)
- 2 stalks of lemongrass, bruised
👨🍳 Instructions
- 1
Slice two large peppers into thin rings.
- 2
Slice four cloves of garlic very thin.
- 3
Chop two spring onions into thin rings.
- 4
Bruise two stalks of lemongrass.
- 5
Heat a saucepan and add two tablespoons of oil.
- 6
Add the sliced red pepper and garlic to the pan and sauté for two minutes.
- 7
Add seven tablespoons of oyster sauce, four tablespoons of ginger syrup, four tablespoons of brown sugar, two tablespoons of fish sauce, and 100 milliliters of water to the pan.
- 8
Add the bruised lemongrass to the pan and let the sauce simmer for ten minutes until it thickens.
- 9
Remove the lemongrass from the sauce.
- 10
Add the chopped spring onions and 200 grams of unsalted cashews to the pan and stir everything together.
- 11
Cut 600 grams of chicken thighs into 2x2 cubes.
- 12
Beat two eggs in a bowl.
- 13
Mix 200 grams of self-raising flour with 100 grams of cornstarch.
- 14
Coat the chicken pieces in the beaten egg, then dredge them in the flour mixture until each piece is dry.
- 15
Heat a small frying pan with a good layer of oil and heat it to 175 degrees Celsius.
- 16
Fry the chicken until golden brown.
- 17
Sprinkle a little salt over the fried chicken.
- 18
Combine all the chicken with the sauce in a bowl and mix well.
- 19
Serve the chicken cashew hot.
💡 Pro Tips
- ✓Slice garlic paper-thin (1mm or less) and add it to the pan only after the oil shimmers, since garlic's allicin compounds scorch above 350°F, turning bitter within 30 seconds of overcooking.technique1mm slices, 30 seconds
- ✓Bruise the lemongrass stalks firmly with the back of a knife before adding them, since rupturing the fibrous cell walls releases citral oils that would otherwise stay locked inside the tough stalk during a short 10-minute simmer.technique10 minutes
- ✓Simmer the sauce uncovered at a gentle bubble rather than a rolling boil so the 100ml of water reduces gradually alongside the sugar, allowing the brown sugar and ginger syrup to caramelize into a glossy glaze instead of separating.timing10 minutes, gentle simmer
- ✓Add the red pepper before the garlic finishes browning and keep the sauté to exactly 2 minutes over high heat, since peppers lose crisp texture and turn mushy once their cell walls break down past this window.timing2 minutes
- ✓Balance the seven tablespoons of oyster sauce and two tablespoons of fish sauce against the four tablespoons of brown sugar to hit a 1:1 salty-to-sweet ratio, which is critical for classic stir-fry sauces to avoid an overly savory or cloying glaze.ingredient1:1 ratio