Honey Cashew Chicken
Honey Cashew Chicken
Ingredients
For the Chicken and Vegetables
- 650 grams chicken breast, cut into very thin strips
- 1 tablespoon dark soy sauce
- 1 teaspoon white pepper
- 2 heaped tablespoons cornflour
- 1 pinch salt, a good pinch
- 1 handful cashews
- 1 onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 thumb-sized piece ginger, minced
- 2 large garlic cloves, minced
- 1 drizzle neutral oil, as needed
For the Glaze
- 2 tablespoons dark soy sauce
- 2 tablespoons light/regular soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
For Serving (Optional)
- 1 spring onions
- 1 sesame seeds
- 1 serving rice, of choice
Instructions
- 1
Prepare your vegetables by cutting the onion, red bell pepper, and green bell pepper into chunks, and mincing the ginger and garlic. In a small jar or bowl, mix all the glaze ingredients together: 2 tablespoons dark soy sauce, 2 tablespoons light/regular soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 teaspoon fish sauce. Set aside. In a separate bowl, toss the chicken strips with 1 tablespoon dark soy sauce, then add 2 heaped tablespoons of cornflour, 1 teaspoon white pepper, and a good pinch of salt, ensuring the chicken is evenly coated.
⏱️ 10 min
- 2
Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove the cashews from the pan and set them aside.
⏱️ 3 min
- 3
Re-oil the pan if needed. Add the coated chicken to the hot pan. The chicken may clump together slightly, so use tongs to separate the strips as they cook. Fry for 5–6 minutes until the chicken is golden and cooked through. Remove the cooked chicken from the pan and place it in a bowl to prevent overcooking.
⏱️ 6 min
- 4
Re-oil the pan again. Add the chopped onion and cook for 2–3 minutes until it begins to soften. Then, add the red bell pepper, green bell pepper, and minced ginger. Stir-fry for 4–5 minutes. Finally, add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 8 min
- 5
Return the cooked chicken and toasted cashews to the pan with the vegetables. Pour the prepared glaze over everything. Toss all the ingredients together until the chicken and vegetables are sticky and glossy, ensuring everything is well coated in the sauce.
⏱️ 3 min
- 6
Serve the Honey Cashew Chicken immediately over your rice of choice. Garnish with optional spring onions and sesame seeds if desired. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Cashew Chicken
For the Chicken and Vegetables
- 650 grams chicken breast, cut into very thin strips
- 1 tablespoon dark soy sauce
- 1 teaspoon white pepper
- 2 heaped tablespoons cornflour
- 1 pinch salt, a good pinch
- 1 handful cashews
- 1 onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 thumb-sized piece ginger, minced
- 2 large garlic cloves, minced
- 1 drizzle neutral oil, as needed
For the Glaze
- 2 tablespoons dark soy sauce
- 2 tablespoons light/regular soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
For Serving (Optional)
- 1 spring onions
- 1 sesame seeds
- 1 serving rice, of choice
Instructions
- 1
Prepare your vegetables by cutting the onion, red bell pepper, and green bell pepper into chunks, and mincing the ginger and garlic. In a small jar or bowl, mix all the glaze ingredients together: 2 tablespoons dark soy sauce, 2 tablespoons light/regular soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 teaspoon fish sauce. Set aside. In a separate bowl, toss the chicken strips with 1 tablespoon dark soy sauce, then add 2 heaped tablespoons of cornflour, 1 teaspoon white pepper, and a good pinch of salt, ensuring the chicken is evenly coated.
⏱️ 10 min - 2
Heat a drizzle of neutral oil in a large wok or frying pan over high heat. Add the cashews and toast for 2–3 minutes, tossing often, until golden. Remove the cashews from the pan and set them aside.
⏱️ 3 min - 3
Re-oil the pan if needed. Add the coated chicken to the hot pan. The chicken may clump together slightly, so use tongs to separate the strips as they cook. Fry for 5–6 minutes until the chicken is golden and cooked through. Remove the cooked chicken from the pan and place it in a bowl to prevent overcooking.
⏱️ 6 min - 4
Re-oil the pan again. Add the chopped onion and cook for 2–3 minutes until it begins to soften. Then, add the red bell pepper, green bell pepper, and minced ginger. Stir-fry for 4–5 minutes. Finally, add the minced garlic and cook for another 30 seconds until fragrant.
⏱️ 8 min - 5
Return the cooked chicken and toasted cashews to the pan with the vegetables. Pour the prepared glaze over everything. Toss all the ingredients together until the chicken and vegetables are sticky and glossy, ensuring everything is well coated in the sauce.
⏱️ 3 min - 6
Serve the Honey Cashew Chicken immediately over your rice of choice. Garnish with optional spring onions and sesame seeds if desired. Enjoy!
⏱️ 1 min