Cashew chicken

Cashew chicken

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(12 ratings)

Prep: 10 mins Cook: 10 mins

More effort

Serves 4

Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish

Nutrition and extra info

Nutrition: per serving (using water)

  • kcal302
  • fat16g
  • saturates3g
  • carbs7g
  • sugars1g
  • fibre1g
  • protein33g
  • salt2.2g


  • 450g boneless, skinless chicken breasts, cut into large chunks
  • 1 egg white
  • 1 tsp sesame oil
  • 2 tsp cornflour
  • 300ml groundnut oil or water, plus 2 tsp groundnut oil
  • 100g cashew nuts
  • 1 tbsp Shaoxing rice wine or dry Sherry
  • 1 tbsp light soy sauce
  • 1 shredded spring onion, to garnish
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.

  2. If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.

  3. If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.

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Comments, questions and tips

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10th Jul, 2016
Didn't enjoy this. Flavourless. Won't make again.
12th Apr, 2015
i really like this recipe. Its a very quick and easy weekday dinner that feels fun and different to usual food we eat in the week. For my boyfriend and I it's a little on the small side for dinner so we have it with a side portion of rice and add in any green veg we have - mange tout or broccoli
9th Mar, 2015
I used the oil method for velveting the chicken. Was a bit anxious about making this as the difficulty rating is moderately easy, (normally stick to the easy dishes). This dish was easy to make and very tasty. I added a few extras, Garlic, chilli and mushrooms. One to make again and again. Yum !!
22nd Feb, 2015
This dish is very quick and easy and more importantly delicious, I also used the water method for velveting the chicken, and it worked really well! The chicken was so soft and moist, will be making this again for definite.
21st Feb, 2015
I had the same problem with the water method - the egg white mix didn't really stick to the chicken. It also took longer than stipulated as the prep time doesn't account for the time you have to leave it in the fridge. Tasted great though.
Minoo's picture
19th Feb, 2015
This dish is delicious! I'm not sure if I did the velveting right (I used the water method and it went all kind of lumpy and didn't really stick to the chicken...) but in the end it tasted really nice, so I'd make it again.
9th Apr, 2019
Is the nutritional information using the oil or the water method?
goodfoodteam's picture
11th Apr, 2019
Thanks for your question. It is the water method. We have amended the nutritional information to show this.
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