• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Chicken and Cashew Nut Stir-Fry

Published: Feb 2, 2021 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry
Jump to Recipe Print Recipe

This chicken and cashew nut stir-fry recipe is another one from Ching-He Huang's Chinese Food Made Easy recipe book.   You'll also find it on the BBC website.  This is the first time we've made it and decided on it after looking for something different to try for Chinese New Year this year.   The list of ingredients isn't extensive, but the flavours from the few ingredients is amazing.   Definitely a dish that we'll enjoy making quite frequently.   

As noted within Ching-He's tips below, you don't need to fry the chicken if you don't have the time...I think we'll give that a try next time.   We're also going to give it a try with noodles too!

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Ching-He's Tips

Ching-He provides a couple of tips within the recipe book:

  • The secret to making the chicken extra tasty is to coat it in egg white and cornflour and the shallow-fry it to give it a crispy coating.  However, if you pushed for time, just add the raw chicken after the onion in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients. So no need for the egg or cornflour, and only one tbsp groundnut oil needed.
  • For an alternative, add some egg noodles with the cashew nuts in step 4 and mix through for a chicken and cashew nut chow mein.

Tips

  • In the recipe book, Ching-He lists 1 egg white in the ingredients list, however, on the BBC food website, it’s 1 egg.  I make it with the whole egg to save wasting the yolk.   Give it a try either way if you like.
  • To add a bit more vegetable and extra colour, I add a carrot to the recipe - feel free to leave it out or add any other extra vegetables you like.
  • The link to our steamed jasmine rice and a few other Chinese dishes are within the links below.

Other Recipes

You might also like to try:

  • chinese dishes
  • steamed jasmine rice
  • chicken and turkey dishes
  • rice dishes

Latest Recipes

  • Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry
    Beef Rendang
  • Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry
    Chilli Cornbread Pie
  • Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry
    Chicken Mulligatawny
  • Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry
    Tuscan Style Ribollita
Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry

Ingredients

For the chicken (see Ching-He's Tips):
  • 1 egg (see Tips)
  • 1 tbsp cornflour
  • a pinch of sea salt
  • 500g skinless chicken breasts, thinly sliced
  • 300ml groundnut oil
For the stir-fry:
  • 1 onion, sliced
  • 1 yellow pepper, de-seeded, sliced into strips
  • 3 tbsp chicken stock
  • 1 carrot, peeled and sliced julienne (see Tips)
  • 1 red pepper, de-seeded, sliced into strips
  • 2 to 3 tbsp light soy sauce
  • 2 large spring onions, sliced
  • 4 tbsp roasted cashew nuts (or toast in a pan)
  • sea salt and ground white pepper
  • steamed jasmine rice, to serve
Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry

 

Instructions

  1. Place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well.
  2. Heat a wok over a high heat until it’s smoking and add the groundnut oil. Fry the chicken for 4 to 5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on kitchen roll.
  3. Then, pour off all the oil from the wok, except for one tbsp. Reheat the oil over a high heat, add the onion and stir-fry for a few seconds. Add the yellow and red pepper slices, and carrot and stir-fry for 1 minute, or until softened. Add the chicken pieces and stir-fry for 1 minute, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
  4. Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed jasmine rice.
Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Chicken and Cashew Nut Stir-Fry, Chicken and Cashew Nut Stir-Fry

Chicken and Cashew Nut Stir-Fry

Deborah
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 10 mins
Course Main, Main Course
Cuisine Chinese
Servings 4 people

Ingredients
  

For the chicken (see Ching-He's Tips):

  • 1 egg (see Notes)
  • 1 tbsp cornflour
  • a pinch of sea salt
  • 500g skinless chicken breasts thinly sliced
  • 300ml groundnut oil

For the stir-fry:

  • 1 onion sliced
  • 1 yellow pepper de-seeded, sliced into strips
  • 3 tbsp chicken stock
  • 1 carrot, peeled and sliced julienne  (see Notes)
  • 1 red pepper de-seeded, sliced into strips
  • 2 to 3 tbsp light soy sauce
  • 2 large spring onions sliced
  • 4 tbsp roasted cashew nuts or toast in a pan
  • sea salt and ground white pepper
  • steamed jasmine rice to serve

Instructions
 

  • Place the egg into a bowl, add the cornflour and a pinch of salt and whisk well to combine. Add the chicken to the mixture and coat well.
  • Heat a wok over a high heat until it’s smoking and add the groundnut oil. Fry the chicken for 4 to 5 minutes, or until golden-brown and crisp, then remove with a slotted spoon and drain on kitchen roll.
  • Then, pour off all the oil from the wok, except for one tbsp. Reheat the oil over a high heat, add the onion and stir-fry for a few seconds. Add the yellow and red pepper slices, and carrot and stir-fry for 1 minute, or until softened. Add the chicken pieces and stir-fry for 1 minute, then add the stock and soy sauce. Simmer for another minute, or until the chicken is cooked through.
  • Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed jasmine rice.

Notes

  • In the recipe book, Ching-He lists 1 egg white in the ingredients list, however, on the BBC food website, it’s 1 egg.  I make it with the whole egg to save wasting the yolk.   Give it a try either way if you like.
  • To add a bit more vegetable and extra colour, I add a carrot to the recipe - feel free to leave it out or add any other extra vegetables you like.
  • The link to our steamed jasmine rice and a few other Chinese dishes are within the links below.

 

Ching-He's Tips

Ching-He provides a couple of tips within the recipe book:
  • The secret to making the chicken extra tasty is to coat it in egg white and cornflour and the shallow-fry it to give it a crispy coating.  However, if you pushed for time, just add the raw chicken after the onion in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients. So no need for the egg or cornflour, and only one tbsp groundnut oil needed.
  • For an alternative, add some egg noodles with the cashew nuts in step 4 and mix through for a chicken and cashew nut chow mein.
 
You might also like to try:
  • chinese dishes
  • steamed jasmine rice
  • chicken and turkey dishes
  • rice dishes
 
Keyword carrots, cashew nut, chicken, Chinese Food Made Easy, ching he huang, light soy, peppers, spring onion
« Stovies
Dan Dan Noodles »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy