Stir-fried chicken and cashews

This stir-fry is as simple and versatile as they come. Serve with steamed greens and rice to complete the meal.


  • 250g chicken thighs, cut into 2cm chunks
  • Plain flour for dusting
  • 125ml (½ cup) vegetable oil
  • 1 tablespoon of red peppers, diced 1 cm square
  • 1 tablespoon of diced green peppers, diced 1 cm square
  • 1 tablespoon of Spanish onion, diced 1 cm square
  • 1.5cm knob of ginger, finely chopped
  • 2 small cloves garlic, finely chopped
  • 1 tablespoon Shaoxing wing
  • 1 ½ tablespoon light soy sauce
  • 150ml Chinese chicken stock
  • 1 teaspoon oyster sauce
  • 2 teaspoon white sugar
  • 2 teaspoon sesame oil
  • 30g roasted unsalted cashews
  • 2 spring onions, sliced into rounds (for garnish)


Dust the chicken pieces with the flour. Heat 100ml of the vegetable oil in a wok over medium heat and shallow fry the chicken until golden and cooked through. Drain on paper towel.

Wipe out the wok, place over low-medium heat and drizzle in the remaining oil. Gently fry all of the peppers and onion, then remove from the wok and set aside.

Add the ginger and garlic to the wok and stir-fry until fragrant, then add chicken and vegetables back to the wok.

Pour in the Shaoxing wine, stirring to deglaze the wok, then add the rest of the ingredients and stir gently until the chicken is hot and well coated in the sauce.

To finish, spoon on a plate, sprinkle with spring onions and serve.