Bring the Chinese restaurant home with my Authentic Asian Style Chicken Cashew Stir Fry, and it tastes just like the actual recipe.
The chicken is marinated in a delicious homemade sauce making it the juiciest chicken you’ve ever tasted.
Top that with lightly roasted cashews and crunchy stir-fried vegetables, and you’ll never have to order out again.
I have been lucky enough to pick up a few recipes working at my local Chinese restaurant in my time.
And this Asian style chicken cashew stir fry is just one of many that I was lucky enough to cook for customers regularly.
Now I’m super happy to be able to share it with you all.
It does require many ingredients but is super easy to prepare, cook, and serve.
Ingredients for Asian style chicken cashew stir fry
The following is the list of ingredients you will need to make this popular delicious Asian dish.
Hopefully, you guys will have most of the sauces in your pantry already. You will only need to grab the chicken and fresh the vegetables.
When choosing your vegetables, always make sure to pick the freshest of ingredients.
This will help to maximise the flavours of my Asian style chicken cashew stir fry.
- Chicken Thighs (skinless)
- Chinese cooking wine (dry sherry)
- Light soy sauce
- Sesame oil
- Cornstarch (cornflour)
- Chicken stock
- Light soy sauce
- Sesame oil
- White pepper
- Brown onion
- Red capsicum (bell pepper)
- Garlic Cloves
- Unsalted cashews
- Peanut oil (or any other oil with a high smoking point)
- Baby corn (optional)
I usually use baby corn in my recipe.
Still, covid makes things difficult when you operate a food blog and need particular ingredients at the supermarket.
Please feel free to leave the baby corn out if you wish.
Power Tip: Soy sauce is naturally high in salt, so keep that in mind when deciding whether you want your cashews to be salted or unslated.
Chicken Breast vs Chicken Thighs
When deciding which cut from the chicken to use, I almost always choose chicken thighs.
The reason for this is the fat content is higher in thighs when compared to chicken breast.
And the key fact to take from this is more fat equals juicer chicken pieces.
Although both chicken thighs and chicken breast have the same relative content of iron, sodium, and good cholesterol, it’s a win-win for the chicken thighs.
Preparing the chicken marinade
Remove any excess fat from the chicken thighs and slice them into 1″ (2.5 cm) cubes.
Pop the chicken into a small mixing bowl and begin adding the Chinese cooking wine, light soy sauce, sesame oil
Evenly sprinkle the cornstarch (cornflour) over the top of the chicken, then mix and combine, and that’s it for the marinade.
Set the bowl aside for 30 minutes to allow the chicken to soak up the marinade. There’s no need to refrigerate.
How to make the sauce?
The key to my delicious Asian style chicken cashew stir fry is in the sauce.
Start by taking a medium-sized pyrex measuring jug or glass jar and pour in ½ cup of chicken stock.
To that, add sugar, light soy sauce, sesame oil and a pinch of white pepper.
Set it aside, and you’re done with the sauce.
Time to prepare the stir-fried vegetables
By this stage, you’re almost ready to start putting it all together.
All that’s left is to start cutting up all of your stir-fried vegetables.
Cut up half of the brown onion and slice them into long pieces.
Slice up enough celery to fill a ¾ cup and half of the red capsicum into small square pieces.
Of course, you are free to cut your veggies into whatever sizes you like. This is just how I have always done mine.
Finely dice a tbsp of fresh ginger and a tbsp of garlic.
Please Note: Keep your ginger and garlic separate from the veggies. They have to be stir-fried separately to release the flavours into your chicken and vegetables.
Combine all of your vegetables into a mixing bowl and set them aside.
And your veggies are done.
Putting it all together – cooking phase one
Lol, now I know what you’re thinking, “phase one”. How many phases are there?
It’s not that scary, I promise.
Hopefully, you have a wok at home, as it does make cooking stir-frying much easier on your wrist.
In your wok or large frying (skillet), add 2 tbsp of peanut oil.
Over medium-high heat, toss in 1 cup of your unslated cashews for around 1 minute, then set them aside.
Clean your wok with a paper towel. You don’t want any broken cashews left behind to burn in your wok.
Putting it all together – cooking phase two
In the same wok, add a further three tablespoons of peanut oil. Then add half of the ginger and garlic that you diced earlier.
Stir-fry over medium-high heat until it is fragrant.
Add your marinated chicken cook for 5 to 6 minutes until cooked. Make sure to continuously stir the chicken so as not to burn it.
Remove the chicken, then set it aside.
Putting it all together – cooking phase three
Wipe any liquid left behind with a paper towel before continuing phase three.
Over medium-high heat, measure out 2 tablespoons of peanut oil and add the remaining ginger and garlic.
This is to add more flavour to your veggies.
Stir-fry until your ginger and garlic are fragrant, then turn the heat up to high. You need your wok or frypan (skillet) to sizzle.
Add the vegetables and a ¼ cup of baby corn (optional) to your wok for 5 minutes.
Your vegetables should be slightly crunchy.
Next, add the chicken into your wok, making sure to mix your vegetables through the chicken.
Pour the sauce, add the cashews, and continue stirring for 2-3 minutes or until you notice the sauce evaporating.
Make it Chinese food night at home with JustSoYum
You can make a night of it at home while we continue to bring you yummy Chinese food that you can make at home.
Chinese food can be rather expensive, so make it at home for a fraction of the cost.
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And just to be different, we battered the pork instead to make it extra crispy. You gotta try this one, guys!
Authentic Asian Crispy Honey Sesame Chicken: This recipe is as authentic as it gets. Straight from the Chinese restaurant and into your home.
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Classic Fried Rice: I couldn’t think of two recipes that go together like two peas in a pod better than. Asian style chicken cashew stir fry combined with delicious fried rice.
Chocolate Deep Fried Ice cream: Have you ever ordered deep-fried ice cream for dessert from your local Chinese restaurant? If you said yes, then please try mine, it has a twist. Instead of using traditional vanilla ice cream, I use chocolate. And it’s wrapped in a moist chocolate mud cake.
Authentic Asian Style Chicken Cashew Stir Fry Recipe
- 600 g chicken thigh fillets (or breast 1"/2.5cm pieces cubed)
- 3 tbsp Chinese cooking wine/rice wine (or dry sherry)
- 2 tbsp light soy sauce
- 1 tsp sesame oil
- ½ tbsp corn starch / cornflour
- ¼ cup chicken stock
- 1 tsp sugar
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- pinch of white pepper
- 1 cup unsalted cashews
- 1 tbsp ginger fresh
- 1 tbsp garlic fresh
- ½ brown onion sliced long
- ½ red capsicum/bell pepper chopped into small squares
- ¾ cup celery chopped small
- ¾ cup baby corn (optional)
- 7 tbsp peanut oil or vegetable oil
- In a small mixing bowl, add sliced chicken that's been cut into 1"/2.5cm cubed pieces.
- To the chicken add 3 tbsp of Chinese cooking wine, 2 tbsp of light soy sauce, 1 tsp sesame oil, and mix. Then add ½ tbsp of cornflour. Mix all ingredients together well then set aside to marinate for 30 minutes.
- In a medium pyrex measuring jug or glass jar, add ¼ cup chicken stock. To that, add 1 tsp sugar, 1 tbsp light soy sauce, 1 tsp sesame oil, and a pinch of white pepper, stir and set aside.
- In a wok or large frypan (skillet), measure out 2 tbsp of peanut oil (vegetable oil). Over medium-high heat, add 1 cup of roasted cashews, stir fry for 1 minute, remove, then set aside.
- Very finely chop 1 tbsp of fresh ginger and 1 tbsp of fresh garlic.
- Begin slicing ½ onion, ½ capsicum (bell pepper) and ½ cup sliced celery. Slice the onion into long pieces and the capsicum into small square cubes.
- Using the same wok or large frypan (skillet), add a further 3 tbsp of peanut oil over medium-high heat. Add HALF of the ginger and garlic and stir fry until fragrant, then add the marinated chicken. Stir fry for 5-6 minutes until chicken is cooked, remove then, set aside.
- Over medium-high heat, measure out a further 2 tbsp of peanut oil and add remaining ginger and garlic into your wok or large frypan (skillet). Stir fry until fragrant.
- Turn the heat to HIGH and add your vegetables including, a ¾ cup of baby corn (optional) and stir fry for 5 minutes.
- Return the cooked chicken back into your wok or frypan (skillet), mixing the chicken and vegetables together.
- Pour in the sauce then, add the cashew nuts. Stir fry for 2-3 minutes or until most of the sauce has thickened, then serve.
Alternatively, you can leave a comment below and let us know how you went.