Cashew Chicken

Name: Cashew Chicken
Total time: 25 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 280 g boneless skinless chicken breast, cut into small cubes; 2 tbsp oil; 5 slice ginger, peeled and sliced; 1 piece red bell pepper, cut into small squares; 0.5 cup unsalted cashew nuts; 1 tsp cornstarch (marinade); 1 tsp Chinese rice wine (marinade); 0.5 tbsp oyster sauce; 0.75 tsp soy sauce; 3 tbsp water; 3 dash ground white pepper; 0.5 tsp sugar; 0.5 tsp rice wine (sauce); 1 tsp sesame oil; 0.25 tsp salt; 1 tsp cornstarch (sauce)

An easy, better-than-takeout Chinese cashew chicken with tender velvety chicken and crunchy cashews in a savory brown sauce. Perfect for busy weeknights over steamed rice.

25 min 2 servingsRasa Malaysia Source

Extracted by chinwei271Extracted 1 Jul 2026

Nutrition· per serving · estimated

515

Calories

37g

Protein

17g

Carbs

34g

Fat

Scale recipe

2 servings

Original recipe

Ingredients16 items

Produce

🫚ginger, peeled and sliced5 slice

🫑red bell pepper, cut into small squares1 piece

Meat

🍗boneless skinless chicken breast, cut into small cubes280 g

Pantry

🛢️oil2 tbsp

🥜unsalted cashew nuts½ cup

🌽cornstarch (marinade)1 tsp

🍶Chinese rice wine (marinade)1 tsp

🦪oyster sauce½ tbsp

🥢soy sauce¾ tsp

🍬sugar½ tsp

🍶rice wine (sauce)½ tsp

🛢️sesame oil1 tsp

🌽cornstarch (sauce)1 tsp

Spices

🌶️ground white pepper3 dash

🧂salt¼ tsp

Beverages

💧water3 tbsp

Instructions

1
Rinse the chicken breast with cold water and pat it thoroughly dry with paper towels.
2
Cut the chicken into small cubes. For extra-tender, restaurant-style chicken, optionally coat it with 1 tablespoon baking soda, mix well, leave 5 minutes, then rinse thoroughly and pat dry.
3
Marinate the chicken with the marinade cornstarch and rice wine, tossing to coat.
4
In a separate bowl, mix all the sauce ingredients — oyster sauce, soy sauce, water, white pepper, sugar, rice wine, sesame oil, salt, and cornstarch. Set aside.
5
Heat a wok or skillet over medium-high heat with 1 tablespoon of the oil.
6
Stir-fry the chicken just until it turns white on the surface — it doesn't need to be fully cooked. Remove and set aside.
7
Add the remaining 1 tablespoon oil to the wok, then add the ginger and bell pepper. Stir-fry until the peppers smell aromatic.
8
Return the chicken to the wok and pour in the sauce. Toss and stir-fry continuously until the chicken is fully cooked and the sauce thickens. Adjust seasoning with salt to taste.
9
Add the cashew nuts and stir quickly to combine. Dish out and serve immediately with steamed rice.

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CuisineChinese