Description
A classic Chinese-inspired stir-fry dish featuring tender chicken thigh pieces cooked with crunchy roasted cashews, vibrant bell peppers, and a savory soy-based sauce. This quick and flavorful recipe is perfect for a weeknight dinner and pairs beautifully with steamed rice or cauliflower rice for a low-carb option.
Ingredients
Scale
Sauce
- 1 tbsp cornstarch (cornflour)
- 3 tbsp soy sauce (all purpose or light)
- 1 1/2 tbsp Chinese cooking wine or Mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- Dash of white pepper (substitute black pepper if unavailable)
Chicken and Vegetables
- 500g / 1 lb chicken thigh (skinless, boneless, cut into 2.5cm / 1″ pieces)
- 2 tbsp peanut oil (or vegetable oil)
- 2 garlic cloves (minced)
- 1/2 onion (yellow, brown or white, chopped into 1.75 cm / 3/4″ pieces)
- 1 green capsicum / bell pepper (chopped into 2 cm / 0.8″ pieces)
- 6 tbsp water
- 3/4 cup roasted cashews (unsalted)
Instructions
- Prepare the Sauce: In a bowl, mix the cornstarch and soy sauce until smooth with no lumps. Add the Chinese cooking wine, oyster sauce, sesame oil, and white pepper, then stir to combine well.
- Marinate the Chicken: Transfer 2 tablespoons of the prepared sauce to the chicken pieces, mixing thoroughly to coat. Let it marinate for at least 10 minutes to absorb the flavors.
- Sauté Aromatics: Heat the peanut or vegetable oil over high heat in a wok or a heavy-based skillet. Add the minced garlic and chopped onion, stir-frying for about 1 minute until fragrant and slightly softened.
- Cook the Chicken and Capsicum: Add the marinated chicken pieces to the wok and stir-fry for 2 minutes. Then add the chopped green capsicum and continue cooking for 1 more minute, allowing the vegetables to soften slightly.
- Add the Sauce and Simmer: Pour the remaining sauce and 6 tablespoons of water into the wok. Bring the mixture to a simmer and cook, stirring continuously, for about 1 minute or until the sauce thickens and coats the chicken evenly.
- Finish with Cashews and Serve: Stir in the roasted cashews just before removing the wok from the heat. Serve the Chinese Cashew Chicken immediately over steamed rice or cauliflower rice for a low-carb meal option.
Notes
- Use light soy sauce for a less salty taste; all-purpose soy sauce will give a stronger flavor.
- If Chinese cooking wine is unavailable, Mirin is a suitable substitute providing a mild sweetness.
- Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used if desired.
- Cashews should be unsalted to control the sodium content of the dish.
- For a gluten-free option, use gluten-free soy sauce and oyster sauce substitutes.
- Serve with cauliflower rice for a low-carb and low-calorie alternative to regular rice.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese Cashew Chicken, Stir-fry, Chicken thigh, Cashews, Easy Chinese recipe, Weeknight dinner, Quick chicken stir-fry
