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Cashew Chicken

A tasty homemade alternative to the classic Chinese takeaway dish - ready in just 30 minutes!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 4 people


  • 550 grams chicken breast
  • 1 red pepper
  • 25 grams cornflour + 2 tsp for sauce
  • 60 ml vegetable oil
  • 1 tsp ground ginger
  • 150 ml chicken stock
  • 60 ml soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp ketchup
  • 2 tbsp sweet chilli sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 3 spring onions finely sliced
  • 65 grams roasted cashew nuts
  • salt and pepper to taste


  • Cut the chicken into 3cm cubes. Add to a bowl with the cornflour, season with salt and pepper and toss to coat the chicken evenly.
  • Heat the oil in a large frying pan over a medium heat. Add half of the chicken in a single layer. Cook for 4 mins on each side or until nicely browned. Transfer the cooked chicken to a plate and repeat the process with the remaining raw chicken.
  • Cut the red pepper into chunks and cook for 5 minutes using the same pan as the chicken. Remove and set aside.
  • Add the ginger and garlic to the pan and cook for 30 seconds.
  • In a bowl, whisk together the chicken stock, soy sauce, vinegar, ketchup, sweet chilli sauce, brown sugar and sesame oil. Add the sauce mixture to the pan.
  • Bring the sauce to a simmer. Mix the 2 teaspoons cornflour with 2 tablespoons cold water and mix well.
  • Pour the cornflour into the pan and bring to the boil. Cook for 1 minute or until the sauce has just thickened.
  • Add the chicken, red pepper and cashew nuts to the pan and toss to coat in the sauce.
  • Sprinkle with sliced spring onions and serve hot. Enjoy!