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Authentic Asian Style Chicken Cashew Stir Fry Recipe

Shannon
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.
5 from 1 vote
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Asian
Servings 4 people
Calories 941 kcal

Ingredients
  

Chicken Marinade

  • 600 g chicken thigh fillets (or breast 1"/2.5cm pieces cubed)
  • 3 tablespoon Chinese cooking wine/rice wine (or dry sherry)
  • 2 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • ½ tablespoon corn starch / cornflour

Sauce

  • ¼ cup chicken stock
  • 1 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • pinch of white pepper

Stir Fry

  • 1 cup unsalted cashews
  • 1 tablespoon ginger fresh
  • 1 tablespoon 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 tablespoon peanut oil or vegetable oil

Instructions
 

Chicken Marinade

  • In a small mixing bowl, add sliced chicken that's been cut into 1"/2.5cm cubed pieces.
  • To the chicken add 3 tablespoon of Chinese cooking wine, 2 tablespoon of light soy sauce, 1 teaspoon sesame oil, and mix. Then add ½ tablespoon of cornflour. Mix all ingredients together well then set aside to marinate for 30 minutes.

Sauce

  • In a medium pyrex measuring jug or glass jar, add ¼ cup chicken stock. To that, add 1 teaspoon sugar, 1 tablespoon light soy sauce, 1 teaspoon sesame oil, and a pinch of white pepper, stir and set aside.

Stir Fry

  • In a wok or large frypan (skillet), measure out 2 tablespoon 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 tablespoon of fresh ginger and 1 tablespoon 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 tablespoon 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 tablespoon 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.
Keyword Asian Style Chicken Cashew Stir Fry