Cashew Chicken

One of the easiest stir-fry and absolutely adored by my other half. I am amazed by the many ready-made sauces on the supermarket shelves these days and cashew chicken has became one of them. So much for convenience!

The key ingredient to this is the savoury sauce which is essentially sauce from an “Asian” household pantry. It involves Light Soya Sauce, Dark Soya Sauce and little bit of Oyster sauce.


  • 4 Chicken thighs, cut into pieces.
  • 2 Scallion, cut into 2cm wide
  • Half of red/green bell pepper, sliced
  • Half of Red Onion, quartered
  • 2 Tbs of Light Soya Sauce
  • 1 Tbs of Dark Soya Sauce
  • 1/2 Tbs of Oyster Sauce
  • 1 Tbs of Raw Sugar/Brown Sugar (if you have white sugar, reduce the portion)
  • 1 tbps of corn flour or potato starch, mix with 2 tbs of water
  • 1 Cup of Cashew
  • Salt & pepper


  1. Heat up 2 tbs of oil in a wok.
  2. When the oil is hot, place the chicken pieces and stir fry them until they are browned.
  3. Remove the chicken and set aside.
  4. Toss in the bell pepper, onions and scallion and stir fry them for 2-3 minutes then return the chicken to the wok.
  5. Put all the sauces and sugar into the wok. Season with salt and pepper.
  6. When the sauce has slightly caramelized, put the cornflour mixture to thicken the sauce.
  7. Toss the nuts in.
  8. Put a lid on the wok and switch off the heat/fire on the stove. Let it sit for 1 minute before serving it with cooked rice.

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