Cashew Chicken Stir-Fry
Cashew Chicken Stir-Fry
Ingredients
For the Stir-Fry
- 2 tablespoons oil
- 1/2 cup roasted cashews
- 2 garlic cloves, minced
- 1/2 brown onion, diced
- 1 bunch broccolini, stems and florets separated, optional
- 500 grams chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 1/2 cups jasmine rice, cooked, for serving
- 2 spring onion, sliced, for garnish
- 1 red chili, sliced, seeds removed for less heat
- 1 splash water, as needed
For the Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Instructions
- 1
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, granulated sugar, and sesame oil until well combined. Set aside.
⏱️ 2 min
- 2
Place the chicken breast pieces in a medium bowl. Sprinkle the cornstarch over the chicken and toss to coat evenly. Add half of the prepared sauce to the chicken and mix well, ensuring each piece is coated. Reserve the remaining sauce in the bowl.
⏱️ 5 min
- 3
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 1 minute, stirring occasionally, until lightly browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pan and set aside.
⏱️ 3 min
- 4
Add the remaining 1 tablespoon of oil to the same pan. Add the diced brown onion, minced garlic, sliced red chili, and the stems of the broccolini (if using). Sauté for 3-5 minutes, or until the onion is translucent and fragrant.
⏱️ 5 min
- 5
Return the partially cooked chicken to the pan. Add the broccolini florets (if using), roasted cashews, and the remainder of the reserved sauce. Stir to combine.
⏱️ 2 min
- 6
Add a splash of water (about 1-2 tablespoons) to the bowl that contained the reserved sauce. Swirl to loosen any remaining sauce and pour it into the pan. This helps to thin the sauce slightly and ensure no flavor is wasted.
⏱️ 1 min
- 7
Continue to cook, stirring frequently, for another 3-5 minutes, or until the chicken is cooked through and the broccolini is tender-crisp. The sauce should thicken slightly.
⏱️ 4 min
- 8
Serve the cashew chicken immediately over hot jasmine rice, garnished with sliced spring onion.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cashew Chicken Stir-Fry
For the Stir-Fry
- 2 tablespoons oil
- 1/2 cup roasted cashews
- 2 garlic cloves, minced
- 1/2 brown onion, diced
- 1 bunch broccolini, stems and florets separated, optional
- 500 grams chicken breast, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 1/2 cups jasmine rice, cooked, for serving
- 2 spring onion, sliced, for garnish
- 1 red chili, sliced, seeds removed for less heat
- 1 splash water, as needed
For the Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
Instructions
- 1
In a small bowl, whisk together the oyster sauce, light soy sauce, dark soy sauce, granulated sugar, and sesame oil until well combined. Set aside.
⏱️ 2 min - 2
Place the chicken breast pieces in a medium bowl. Sprinkle the cornstarch over the chicken and toss to coat evenly. Add half of the prepared sauce to the chicken and mix well, ensuring each piece is coated. Reserve the remaining sauce in the bowl.
⏱️ 5 min - 3
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the coated chicken and cook for 1 minute, stirring occasionally, until lightly browned. The chicken does not need to be cooked through at this stage. Remove the chicken from the pan and set aside.
⏱️ 3 min - 4
Add the remaining 1 tablespoon of oil to the same pan. Add the diced brown onion, minced garlic, sliced red chili, and the stems of the broccolini (if using). Sauté for 3-5 minutes, or until the onion is translucent and fragrant.
⏱️ 5 min - 5
Return the partially cooked chicken to the pan. Add the broccolini florets (if using), roasted cashews, and the remainder of the reserved sauce. Stir to combine.
⏱️ 2 min - 6
Add a splash of water (about 1-2 tablespoons) to the bowl that contained the reserved sauce. Swirl to loosen any remaining sauce and pour it into the pan. This helps to thin the sauce slightly and ensure no flavor is wasted.
⏱️ 1 min - 7
Continue to cook, stirring frequently, for another 3-5 minutes, or until the chicken is cooked through and the broccolini is tender-crisp. The sauce should thicken slightly.
⏱️ 4 min - 8
Serve the cashew chicken immediately over hot jasmine rice, garnished with sliced spring onion.
⏱️ 1 min