Cashew Chicken


Cashew chicken is an incredibly tasty and easy Thai stir-fry dish. Tender chicken with vegetables, a delicious sauce and fried cashews.

↓ Jump To Recipe

In this recipe:

The main thing:

Other stuff:

Cashew chicken
Veronique van Ohmydish

Made by Véronique

Published at 2021-02-02, this recipe is for 2 people and takes 45 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 30-04-2021

45 minutes 2 people Main course
Cashew chicken


(✓ Tip: click to check off)

  • 2 chicken breasts
  • large handful of mushrooms
  • 1 bell pepper - preferably a mix of all colours
  • 1 onion
  • 5 garlic cloves
  • 3 spring onions
  • handful of cashews
  • 3 tablespoons of soy sauce
  • 3 teaspoons sambal badjak
  • 150 ml chicken stock
  • 2 tablespoons of sugar
  • cornstarch
  • sunflower oil
  • rice or noodles and prawn crackers to serve
Cashew chicken ingredients
↑ click on the photo to enlarge

Kitchen equipment

(✓ Tip: click to check off)

  • cutting board & chef's knife
  • large wok
  • skimmer
  • 2 small bowls
  • medium-sized bowl
  • paper towel
  • mushroom brush (optional)

Cashew Chicken

45 minutes 2 people Main course

View the original recipe via:

Preparation - 25 minutes

Peel and roughly chop the onion and garlic cloves. Remove the seeds from the bell pepper and cut them into chunks.

Clean the mushrooms with a mushroom brush or paper towel. Divide the mushrooms into quarters. Cut the spring onions into pieces of about 3 cm.

Mix soy sauce with sambal and chicken stock into a sauce. Heat a generous layer of sunflower oil in a wok.

Meanwhile, remove excess fat and muscle from the chicken breasts. Cut the chicken into small cubes and season with salt and pepper. Sprinkle the chicken pieces with cornstarch and make sure they are completely covered.

Cashew chicken
Cashew chicken

Finishing the chicken cashew - 20 minutes

Deep fry the cashew nuts in the sunflower oil until golden brown. Transfer the cashews to a small bowl with a paper towel inside to remove any excess oil.

Then fry the chicken pieces in the sunflower oil for a few minutes and transfer it to a bowl with paper towels. Remove most of the oil from the wok so there's only a small layer left in it.

Fry the onion and garlic in the oil for a few minutes and then add the sauce. Let the sauce reduce for a few minutes, add the sugar and cook until the sauce has become quite thick.

Then add the bell pepper and mushrooms to the pan. Fry this for a few minutes and then stir in the fried chicken and cashews.

Heat everything together and stir in the spring onions at the last minute. Serve with rice or noodles, enjoy!

Rank this recipe!
0 votes