CC license


Ingredients:
  • 1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
  • 120 ml (1/2 cup) cashew nuts. (*Raw nuts need to be pre-processed)
  • 1 small green bell pepper, about 110 gm (4 oz.) (cut into small square pieces)
  • 5 slices ginger
  • 1/4 onion (cut into small square pieces)

Marinade:
  • 1 tsp corn starch
  • 1/2 tsp rice wine or dry sherry

Sauce:
  • 1/2 Tbsp oyster sauce
  • 3/4 tsp soy sauce
  • 45 ml (3 Tbsp) water
  • 3 dashes white pepper powder
  • 1/2 tsp sugar
  • 1/2 tsp rice wine or dry sherry
  • 1/8 tsp sesame oil
  • Salt to taste

Method:

Raw cashew nuts need to be cooked for the best flavour and texture. There are two very easy methods:
•    1 Roasting. Place the nuts on an oven tray in a hot oven for a few minutes. They will cook quickly. Observe continuously and remove before they char.
•    Cooking with the dish. This requires a pre-soaking over-night in plain water. This can be done in the fridge. Rinse the nuts prior to the soak.


  1. Pat the chicken meat dry with paper towels and then marinate  for 15 minutes.
  2. Combine the sauce ingredients mix well. Set aside.
  3. Heat up a wok with 1 Tbsp of cooking oil and stir-fry the chicken meat until it blanches or is half-cooked. Remove the chicken and set aside.
  4. Add another 1 Tbsp of cooking oil into the wok and add in the ginger slices,  peppers and onions.
  5. Stir-fry until you smell the aroma from the peppers then return the chicken to the wok.
  6. Add in the cashew nuts and do a few quick stirs.
  7. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Salt can be added at this time by the cook or left to the diners to add their own preference.
  8. Serve the Cashew Chicken hot with steamed white rice.