Saturday, August 15, 2015

Cashew Chicken

世界餐福事工 - 餐廳員工沒精打采老是打盤子

I hope you understand this Chinese text because I don't. Anyway today I am going to tell you all how to make one of my favorite Chinese recipe with my favorite dry fruit aka cashew nuts.

This is very easy to make with just a few ingredients and you can also top it up with the vegetables of your choice.

I personally like my food green because I bleed green because 14th August ya'll.

Basically my point is that this recipe is very easy and can be prepared by a 5 year old and if you cannot make it then I feel sorry for your loss of doing something good in your life NOT only for your own sake but for the sake of the people who depend on you.



500 grams chicken cut in 1.5 inch cubes

100 grams unsalted cashews

1/2 cup chicken stock/broth

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon ginger garlic paste

1 tablespoon soy sauce

1 table spoon rice vinegar

1 tablespoon oyster sauce

2 diced spring onions, white and green part separated

Optional Vegetables:

1/2 cup of boiled peas

1 small onion cut in cubes

1 can of mushrooms

1 carrot diced

CHEF'S NOTE - Do not and I repeat DO NOT think about your past, present or future while holding a knife.

Okay so in the beginning we will just sprinkle some salt and black pepper on the chicken.

Mix it well so the its properly coated. Let it rest for a while.

Unsalted cashews are not roasted so they are soft and sometimes a bit soggy. To roast just place them in a bowl and put them inside an oven. Adjust the heat on high and microwave or put in the oven  or about 2 minutes. They will be very hot but still soft. They will get crunchy as they cool down.

Now heat oil in a non stick wok or pan and start frying the chicken. Add ginger garlic paste right after you start stir frying the chicken.

As the chicken starts changing color add the chicken stock and let it cook in it.

The chicken will take sometime to cook as the broth dries up.

It's time to stir fry the vegetables. 

REMEMBER - whenever you stir fry your vegetables, do not put them in the pan altogether. Always put the hardest one first.

Put a tablespoon of oil in a non stick pan on high heat and fry the carrots first. Then add the oyster sauce. Fry for a minute and add the mushrooms. Then again after a minute add the onions and you don't need to cook the peas as they are already boiled so add them in the last with a pinch of black pepper.

No need for salt as the oyster sauce is very salty itself.

Vegetables are done. Turn down the heat.

Going back to our chicken. We add soy sauce and vinegar in it. Let it cook for a minute.

Now add the cashews in it and let the cashews absorb a bit of the sauce.

Add the rest of the vegetables and stir fry for another 2 minutes. Cashew chicken is made.

Sprinkle the spring onions on it and keep some separate for garnishing as well.

You can eat it with noodles or fried rice but since I'm a Kashmiri I prefer rice over everybody.

Ladies and gentlemen, put your hands together for Cashew Chicken.


  1. This looks really, really good. This ["Do not and I repeat DO NOT think about your past, present or future while holding a knife."] made me laugh in agreement.

    I'm bookmarking your blog for future reference.

    1. Thank you so much Tazeen. You're comment and the fact that you went through the whole recipe means a lot to me. Keep smiling

  2. Why does the meal becomes all reddish in the final pic?? Have u added something at the end

    1. this redness comes from the gravy made by chicken stock, soy sauce, oyster sauce and vinegar. Which is very less in quantity that is why you don't see it in the non stick pan cause its underneath. Also Instagram filters.

  3. I've been following your account on Instagram for a while now and finally tried this recipe of yours today. It turned out absolutely delicious and everyone loved it! Incredibly easy and simple (with hilarious commentary)!

    Will try more recipes soon.


    1. I'm glad that it turned out great and that everybody loves it. That's what matters to me the most when I'm cooking. Thank you for putting faith in my recipes it means a lot to me.

      Give feedback whenever you try something else.


  4. Hi, this was very nice but i dont see where in your recipie you put the garlic & ginger paste in?

    1. Hi Chris, first of all I just want to thank you for bringing this into my consideration. I've corrected it in the blog also. You the add ginger garlic paste right after you start stir frying the chicken. I hope this helps. Thank you again.

  5. Great thanks chef, also can i ask you what is buffalo sauce ?

    Thanks again

    1. Hey Chris, buffalo sauce is an American hot sauce (spicy and tangy in taste) which is originated from New York and is mostly used in making Buffalo Chicken Wings and Buffalo Chicken Burgers. There are two most famous brands for it 1. Frank's Red Hot Wings Buffalo 2. TexasPete Buffalo Sauce

  6. Thanks Chef...i will have to get similar sauce as those are not available in South Africa.


    1. Just get any good hot sauce but let me tell you that the taste will be different.

  7. Can i use the chicken cubes for stock or do i need to make it myself.. Im assuming the cube broth will make this too salty

    1. Definitely you can use that. That's how I made it.

  8. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the fish fry recipe.


Featured Post

Stir Fried Chicken Cashew Nuts

It is winter season and I am having my first experience with negative temperatures. So, I keep two things close to me, one of them is sea f...