This Chinese Cashew & Mushroom Chicken is a delicious and well-balanced stir-fry, combining tender chicken, crunchy cashews, and earthy mushrooms with crisp red capsicum and onion. Stir-fried to perfection and coated in a rich, savoury sauce, this dish delivers the perfect combination of textures and flavours. It’s quick to prepare, making it a great option for busy weeknights while still feeling like a restaurant-quality meal.
The secret to this dish lies in its sauce—a blend of soy sauce, oyster sauce, hoisin sauce, and a touch of sugar, creating a deep umami flavour with a hint of sweetness. The addition of cashews not only adds a satisfying crunch but also enhances the dish with a mild nuttiness. Cooking the vegetables just right ensures they remain vibrant and slightly crisp, complementing the juicy chicken beautifully.
Whether you’re serving it with steamed rice or as part of a larger Chinese feast, this Cashew & Mushroom Chicken is sure to impress. It’s easy to customise with extra heat from chilli or a splash of rice vinegar for added tang. Enjoy a flavour-packed stir-fry that brings the essence of Chinese cuisine straight to your table!
Ingredients
Main Ingredients:
- 300 gram chicken breast or thighs (diced)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon vegetable oil
- 1/2 tablespoon vegetable oil
- 1/2 onion (sliced)
- 1/2 red capsicum (sliced)
- 1 cup mushrooms (sliced (button or shiitake))
- 2 cloves garlic
- 1 teaspoon ginger
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 teaspoon seasame oil
- 2 tablespoons water
- 1 teaspoon cornstarch (mixed with 1 tbsp water)
Instructions
- In a bowl, mix the diced chicken with soy sauce and cornstarch. Let it sit for 10 minutes.
- Mix the sauce ingredients in a bowl and set aside.
- Heat 1 tbsp of oil in a wok or pan over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through. Remove and set aside.
- In the same pan, add a bit more oil if needed. Stir-fry garlic and ginger until fragrant, then add onion, red capsicum, and mushrooms. Cook for 2–3 minutes until slightly softened.
- Return the chicken to the pan and add the cashews. Pour in the sauce and stir well. Add the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats everything.
- Drizzle with sesame oil and serve hot over steamed rice. Optionally garnish with fried shallots or chopped spring onions.
Nutritional Information
- Per serving
- Energy: 480 kcal / 2006 kJ
- Fat: 25 g
- Protein: 38 g
- Carbs: 30 g
