Shrimp (or Chicken) with Cashew Nuts

Total Time
Prep 20 mins
Cook 10 mins

This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

Ingredients Nutrition


  1. Combine sauce ingredients and set aside.
  2. Mix shrimp with cornstarch.
  3. Heat oil*.
  4. Deep-fry shrimp (or 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.
  10. oil in wok.
  11. Fry chilies until dark brown.
  12. Add scallion and garlic.
  13. Stir-fry 30 seconds.
  14. Add onion, stir-fry 1 minute.
  15. Add green pepper, stir-fry 30 seconds more.
  16. Remove chilies.
  17. Pour in sauce, bring to a boil.
  18. Add shrimp (or chicken) and nuts.
  19. Mix until shrimp (or chicken) and nuts are glazed.
  20. Removed to serving platter.
  21. Serve over rice.
  22. *You don't HAVE to deep-fry the shrimp and cashews, I usually stir-fry them in 1 T.
  23. oil* I use peanut oil for this recipe.


Most Helpful

after a long busy day it was late, i was tired and everyone wanted to know what we were having for dinner. i had planned to make this tonight, but much earlier, and by now i didn't want to cook. but- how silly, in 10 minutes i/we had a fabulous dinner. i made white rice in the steamer, then started this last night i had cleaned the shrimp and made a stock with 3 lbs of shells and tails. so i used 1/4 shrimp stock in place of the chicken broth. i stir fried everything in a hot wok with peanut oil, i also used rice wine vinegar instead of red wine for a more authentic flavor-- this was great, a bit spicy for some, but we loved it! thanks for a great recipe, i will be making this often, but maybe next time i'll only use 8 thai bird chiles, dd counted :)

chia June 01, 2003

Thought I would try an online recipe to perfect my dish. Way to greasy. I did not like this at all. Too many intervals to remove one ingredient at a time and deep fry down to the chilie pepper. Someone else may have better luck.

b h. February 26, 2014

Quick, easy and delicioius. I followed the directions as written and it turned out beautifully. DH asked for the leftovers for lunch. I served this with steamed rice and stir fried veggies.

AQueen October 18, 2009

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