Cashew chicken recipe: Quick and easy stir-fry dinner

Ingredients for Cashew chicken

• 30 ml oyster sauce

• 15 ml rice vinegar

• 15 ml soy sauce

• 10 g light brown sugar

• 45 ml extra-virgin olive oil, divided

• 110 g raw cashews

• 340–450 g skinless, boneless chicken breasts

• kosher salt, to taste

• 5 g cornflour

• 340 g green beans, trimmed, halved crosswise

• 75 g red onion, sliced 1.25 cm thick

• 3 garlic cloves, sliced

• 25 g piece ginger, peeled, very thinly sliced

How to make Cashew chicken

1. Combine the oyster sauce, vinegar, soy sauce, brown sugar, and 15 ml of water in a small bowl; set aside.

2. Heat 30 ml of oil in a large non-stick frying pan over medium heat. Add the cashews and tilt the pan towards you to pool the oil around them. Toast the cashews, tossing them and spooning the oil over constantly, until they are golden brown, about 3 minutes. Transfer the cashews to a small plate and let them cool, reserving the oil in the pan.

3. Cut the chicken into slices approximately 1.5 cm thick. If any slices are longer than 5 cm, cut them in half crosswise. Season the chicken with salt and coat it with cornflour, tossing to ensure even distribution.

4. Increase the heat to medium-high and cook the chicken in a single layer in the same frying pan, undisturbed, until golden brown underneath, about 3 minutes. Turn the chicken and cook until the other side is just opaque, about 1 minute. Transfer the chicken to a plate (it won’t be fully cooked; don’t worry as it will continue cooking in the sauce).

5. In the same frying pan, cook the beans and onion, tossing often, until they begin to soften and brown in spots, about 4 minutes. Add the remaining 15 ml of oil, followed by the garlic and ginger. Cook, tossing often, until the garlic and ginger are softened, about 1 minute longer.

6. Add the reserved sauce and return the chicken to the frying pan. Cook, stirring often, until the sauce is glazy and coats the chicken and vegetables, and the chicken is cooked through, about 2 minutes.

7. Transfer the chicken and vegetables to a platter. Spoon the sauce over the top and garnish with the toasted cashews.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.