Cashew Chicken Recipe

With this recipe, you will forget the take-out version of Chinese cashew chicken.  

Yield: 6 servings

Total Time Taken: 30 minutes


6 chicken thighs, boneless

1 medium-sized green bell pepper

3 tablespoons olive oil

2 teaspoons minced garlic

½ teaspoon sesame oil

3 tablespoons minced ginger

1 tablespoon apple cider vinegar

1 tablespoon oyster sauce

1 tablespoon brown sugar

½ cup soy sauce, divided

Salt – 1 teaspoon

Ground black pepper – ½ teaspoon

2 tablespoons cornstarch

1/3 cup water chestnuts, chopped

1 cup cashews, roasted

¼ cup chopped cilantro


  1. In a small bowl whisk together sesame oil, vinegar, oyster sauce, brown sugar, 1 tablespoon ginger and ¼ cup soy sauce until combined, set aside until required.
  2. Rinse chicken, pat dry, cut into small cubes, then season with salt and black pepper.
  3. Place a large non-stick skillet pan over medium-high heat, add olive oil and let heat. Add chicken pieces and cook for 5-7 minutes or until nicely golden brown.
  4. Then add garlic, bell pepper, remaining ginger and stir-fry until tender-crisp. Stir in prepared soy sauce mixture and cook for 1 minute or until it begins to boil.
  5. In a small bowl combine cornstarch and remaining soy sauce and add to pan. Add cashews and water chestnuts along with ¼ cup water and cook for 1-2 minutes or until sauce reaches desired thickness.
  6. Garnish with cilantro and serve.

Nutritional Information Per Serving: 257 Cal, 15 g total fat (0 g sat. fat), 48 mg chol., 643 mg sodium, 13 g carb., 3 g fiber, 23 g protein.

Cashew Chicken

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