Cashew Chicken

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READY IN: 50mins
Recipe by Chef Nichol

My tasty take on a wonderful Chinese take-away, favorite! Very easy to make and family friendly as well.

Ingredients Nutrition


  1. Combine sauce ingredients and set aside.
  2. Mix chicken with cornstarch.
  3. Heat oil.
  4. Deep-fry chicken until color changes.
  5. Drain.
  6. Remove.
  7. Deep-fry cashews in large strainer until light brown (about 30 seconds).
  8. Drain, Remove.
  9. Reheat 2 T.oil in wok.
  10. Fry chilies until dark brown.
  11. Add scallion and garlic.
  12. Stir-fry 30 seconds.
  13. Add onion, stir-fry 1 minute.
  14. Add green pepper, stir-fry 30 seconds more.
  15. Remove chilies.
  16. Pour in sauce, bring to a boil.
  17. Add chicken and nuts.
  18. Mix until chicken and nuts are glazed.
  19. Removed to serving platter.
  20. Serve over rice.
  21. *Note- you may also just stir-fry the chicken rather than deep-fry, if you choose. It still tastes wonderful!*.

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