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Chicken and Cashew Stir-Fry
Serves 2 · About 25 min
Bite-size chicken thigh, vegetables and toasty cashews stir-fried in a sweet-salty oyster sauce.
① Toast the nuts→② Cut the chicken and vegetables→③ Mix the sauce→④ Cook the chicken→⑤ Finish with the vegetables and sauce
What to buy
Meat
Vegetables
Snacks & nuts
If someone with a nut allergy will eat it, make it without the cashews.
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How to make it
1
Toast the nuts
- Put 40 g cashews in a frying pan with no oil and put over low heat
- Toast for 2–3 minutes, shaking the pan now and then
- Move to a plate
How to tell it's doneThe nuts are light golden brown in places and smell toasty.
Be carefulThey burn quickly, so use low heat and don't leave the pan. If they turn dark brown, they're burnt.
2
Cut the chicken and vegetables
- Cut the onion into 2 cm squares. Remove the stem and seeds from the green pepper and cut into 2 cm squares (cut the vegetables first)
- Remove the extra yellow fat from the chicken and cut into 2 cm cubes
- Put the chicken, 1 tsp sake and 1 tsp soy sauce in a bowl and rub in, then coat with 1 tbsp potato starch
How to tell it's doneThe chicken, onion and green pepper are all about the same size (2 cm), and the chicken is coated all over with potato starch.
Be carefulChicken is slippery. Curl the fingertips of the hand holding it (cat's paw).
Be carefulAfter cutting raw chicken, wash your hands, knife and cutting board with dish soap.
3
Mix the sauce
- Mix 1 tbsp oyster sauce, 2 tsp soy sauce, 1 tbsp sake, 1 tsp sugar, 2 tbsp water and, if you have it, 1/2 tsp garlic in a small bowl
How to tell it's doneThe sugar has dissolved, and nothing gritty is left at the bottom.
4
Cook the chicken
- Heat 1 tbsp vegetable oil in a frying pan over medium heat and lay in the chicken skin side down without overlapping
- Cook 3 minutes without touching. When browned, turn over and cook 2 minutes
How to tell it's doneThe outside of the chicken is whitish all over, with golden brown spots here and there.
Be carefulThe oil splatters when you add the chicken. Lay it in from the near side of the pan toward the far side.
5
Finish with the vegetables and sauce
- Add 1/2 tbsp vegetable oil, add the onion and stir-fry 1 minute. Add the green pepper and stir-fry 30 seconds more
- Stir the sauce again, add it, and stir-fry 1 minute while coating everything
- Put the cashews back in, mix quickly, sprinkle with a pinch of pepper and turn off the heat
How to tell it's readyThe sauce has cooked down, is thick, coats the chicken and looks shiny. Cut the biggest piece of chicken: it's white all the way through, with clear juice.
Be carefulIf there are pink parts, put the lid on, cook over low heat for 1 minute, and check again.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The nuts burned and taste bitterThe heat was too high or the time too long in step 1. Use low heat, and take them out as soon as they're light golden brown.
The nuts got softThey were stir-fried with the sauce too long. Add the nuts last and just mix quickly.
The chicken stuck to the panYou moved it right after adding it in step 4. If you wait 3 minutes without touching until it browns, it comes off by itself.
The chicken is pink insideIt isn't fully cooked. Put the lid on, cook over low heat 1 minute at a time, and cut to check the inside is white. Next time, cut all the pieces to 2 cm.
Too saltyYou used salted nuts. Next time, reduce the soy sauce in the sauce to 1 tsp.
The sauce is wateryNot stir-fried long enough after adding the sauce. Stir-fry over medium heat for 1 minute until thick.
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