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 Marinade

Chicken Thighs (skinless)
Chinese cooking wine (dry sherry)
Light soy sauce
Sesame oil
Cornstarch (cornflour)

Sauce

Chicken stock
Light soy sauce
Sesame oil
Sugar
White pepper

Stir Fry

Brown onion
Red capsicum (bell pepper)
Celery
Ginger
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 1/2 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 3/4 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 1/4 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.

Serve beside delicious fried rice or make a night of it with some delightful homemade honey sesame chicken, and more importantly, enjoy!

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.

Air fryer Honey Chicken: Don’t like cooking in oil, then try my air fryer version. It’s tastes exactly the same as my deep-fried recipe, and it’s a slightly healthier alternative.

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.