Cashew Chicken Stir Fry

Ingredients

• 2 largechicken breasts, cut into bite-sized pieces
• 1egg white
• 15 ml (1 tablespoon)cornflour
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)vegetable oil
• 30 ml (2 tablespoons)vegetable oil
• to tastesalt and pepper
• 2 mediumred bell peppers, julienned (different colours)
• 75 g (1/2 cup)broccoli florets
• 2 clovesgarlic, minced
• 60 ml (1/4 cup)low-sodium soy sauce
• 30 ml (2 tablespoons)hoisin sauce
• 5 ml (1 teaspoon)sesame oil
• 70 g (1/2 cup)roasted cashews
• to tastespring onions
• to tastesesame seeds

Instructions

1. 1

   Coat the chicken

   In a bowl, whisk together the egg white, cornflour, 15 ml soy sauce and 15 ml vegetable oil. Add the chicken and mix until coated, then leave to marinate for 10 minutes.

2. 2

   Heat the oil

   Heat the remaining 30 ml vegetable oil in a large frying pan or wok over medium-high heat.

3. 3

   Cook the chicken

   Add the marinated chicken, season lightly with salt and pepper, and stir-fry until fully cooked, about 5–7 minutes.

4. 4

   Fry the vegetables

   Add the peppers and broccoli and stir-fry for 3–4 minutes, until just tender. Stir in the garlic and cook for about 1 minute, until fragrant.

5. 5

   Add the sauces

   Stir in the low-sodium soy sauce, hoisin sauce and sesame oil, mixing well for a further 2 minutes. Fold in the roasted cashews.

6. 6

   Garnish and serve

   Finish with spring onions and sesame seeds. Serve hot over rice or noodles.

What is cashew chicken stir-fry?

Cashew chicken is a popular Chinese-American-style dish, though this version takes a straightforward stir-fry approach: chicken and vegetables are cooked quickly, then tossed with a savoury sauce and nuts. Its appeal is the contrast between tender chicken, crisp vegetables and crunchy cashews.

Here, a brief egg-white and cornflour marinade helps coat the chicken, while hoisin brings a sweet, savoury note to the soy-based sauce. The result is a practical one-pan meal that is ready in around 35 minutes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 19g protein, 17g carbs, 21g fat.

The chicken contributes much of the protein, while the cashews and cooking oils provide a substantial share of the fat. The cornflour, sauces and any rice or noodles served alongside contribute carbohydrates. Balance the plate with a generous serving of vegetables and a moderate portion of rice or noodles.

Why velvet the chicken?

The egg white, cornflour, soy sauce and a little oil form a light coating around the chicken pieces. Letting them sit for 10 minutes gives the coating time to cling before the chicken goes into the hot pan.

Cut the chicken into evenly sized, bite-sized pieces so they cook at roughly the same rate. Stir-fry in the single batch described in the method, taking care to cook the chicken fully before adding the vegetables.

Keep the vegetables crisp

Peppers and broccoli need only 3–4 minutes in the pan; aim for just-tender vegetables rather than soft ones. Stirring as they cook helps them meet the hot surface evenly.

Garlic goes in after the vegetables have started cooking and needs about a minute to become fragrant. Adding it at this stage helps prevent it from spending too long in the pan.

Balance the sauce

Low-sodium soy sauce gives the stir-fry its savoury base, while hoisin adds sweetness and sesame oil contributes a toasted aroma. Mix the sauces together in the pan so they coat the chicken and vegetables evenly.

The recipe also seasons the chicken lightly with salt and pepper before adding the sauces. Taste the finished stir-fry before serving, as the soy and hoisin already bring plenty of flavour.

Finish with cashews

Stir in the roasted cashews at the end, after the sauce has coated the other ingredients. This keeps their crunch more noticeable than if they were cooked throughout the stir-fry.

Spring onions and sesame seeds make a simple final garnish. Scatter them over just before serving so they stay fresh and distinct.

What to serve alongside

Serve the stir-fry hot over rice or noodles, as suggested in the recipe. Either makes a useful base for the glossy sauce and turns the chicken and vegetables into a filling meal.

For a lighter-feeling plate, serve a smaller amount of rice or noodles alongside extra vegetables. Keep the stir-fry itself as written so its mix of chicken, peppers, broccoli and cashews remains balanced.

Recipe notes & tips

• Cut the chicken into similar-sized pieces for more even cooking.
• Measure and prepare the sauces before heating the pan so they are ready to add.
• Use a large frying pan or wok to make it easier to stir the ingredients.
• Keep the peppers and broccoli moving and take them off the heat while just tender.
• Add the cashews near the end to preserve their crunch.
• Serve as soon as it is garnished for the best contrast in texture.

Variations

• Add ginger: Stir in finely chopped fresh ginger with the garlic for a warming note.
• Use mixed peppers: Swap in peppers of different colours for variety.
• Change the nuts: Use roasted peanuts instead of cashews for a different crunch.
• Add chilli: Include sliced fresh chilli with the garlic for extra heat.
• Serve with noodles: Toss the finished stir-fry with cooked noodles instead of serving it over rice.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they finish cooking at the same time.
• Skipping the marinade: Leave the chicken coated for the full 10 minutes so the mixture can cling.
• Overcooking the vegetables: Stop after 3–4 minutes, when they are just tender.
• Burning the garlic: Add it after the vegetables and cook for about 1 minute, until fragrant.
• Adding cashews too early: Stir them in after the sauce so they retain more crunch.
• Over-seasoning: Season the chicken lightly, then account for the savoury sauces before adding more salt.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat until piping hot in a frying pan, stirring often; add a small splash of water if the sauce has thickened.

Frequently asked questions