Spicy Stir-Fried Chicken with Cashews

READY IN: 28mins
Recipe by ratherbeswimmin

A quick chicken stir-fry from BHG. It does the trick when you are short on time.

Top Review by Covelli

Oh! I had such high hopes for this! Unfortunately, it just didn't do it for us. I used soy sauce instead of fish sauce and used the oyster sauce. It was just too overpowering for our tastes. I had to have done something wrong also, because it didn't look like the picture (colorwise). My sauce was super dark from the oyster sauce and was really thick. I ended up having to water it down. I definately messed up there:)?! I'll give it another shot later, play around with the ingredients and review it again.

Ingredients Nutrition


  1. Cut chicken breasts into bite size pieces; set aside.
  2. In a bowl, mix together the oyster sauce, fish sauce, brown sugar, and cornstarch; add in the water; stir and set aside.
  3. Heat oil in a skillet or wok over medium high heat.
  4. Stir-fry onion for 1 minute.
  5. Add in the chile peppers and garlic; stir fry 1-2 minutes or until onion gets crisp-tender.
  6. Remove from skillet and set aside.
  7. Add chicken to skillet and stir-fry for 3-4 minutes or until no longer pink.
  8. Push chicken over to the side of the skillet.
  9. Add sauce to the middle of the skillet; stir until thickened and bubbly.
  10. Put onion mixture back into the skillet; stir everything together to coat with the sauce; cook for 1 more minute.
  11. Add in cashews; stir.
  12. Season if desired with salt/pepper.
  13. Serve right away over hot cooked rice.

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