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Cashew Chicken Stir-Fry

Cashew chicken stir-fry is an all-round family favourite! It cooks up in less than 30 minutes.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Chinese
Servings 4

Ingredients
  

  • 700 g chicken thigh

Marinade

  • 2 tsp garlic cloves crushed approx 2 crushed cloves
  • 2 tsp shaoxing rice wine
  • 2 tsp cornflour
  • 2 tbsp Sesame oil

Stir-fry

  • 2 handfuls cashew nuts
  • 6 cups water
  • 1 red pepper
  • 1 green pepper
  • 1 Onion diced
  • 2 spring onions
  • 1 tbsp soy sauce
  • 3 cups basmati rice

Cornflour paste

  • 4 tsp water
  • 2 tsp cornflour

Instructions
 

  • Dice your onions, peppers and chicken thighs.
  • Pour all the marinade ingredients into a bowl with the chicken thighs and marinade for 10 mins.
  • Meanwhile, heat a drizzle of sesame oil in a frying pan and toast your cashews lightly. Place aside in a bowl.
  • Using the remains of the oil from the cashews, fry your onions and peppers in a wok, until starting to brown. Add the chicken and cook until brown.
  • Prepare your rice: 3 cups of rice and 6 cups of water in a pan. Bring to the boil and either place in a low oven at 140 for 25 mins (if you using an Aga or an oven-proof pan) or simmer for the same amount of time, until the rice grains start to separate.
  • Add the soy, spring onions and cornflour paste (mix it together in a bowl until there are no lumps). Stir-fry for a few mins.
  • To finish, add the cashews and a drizzle of sesame oil. Serve with the rice.

Notes

Shaoxing rice wine - You can find Shaoxing rice wine quite easily in your local supermarket but if not, try online at places like Oriental Mart. Have a google to see if you have a local Asian mart nearby. They are usually hidden up small side roads, or even bigger ones appear on industrial units, so worth a look!
Wok - I actually use a cast-aluminium saute pan, as I'm an Aga user and it was more worth my while to buy this to use as a wok too, rather than buy both. This carbon steel one from Sous Chef (I always rate their products!) looks really authentic and will heat up quickly and evenly since it's made from carbon. 
Aga cooking - All my recipes are tested and cooked on an Aga but are adapted for conventional ovens in my recipe. If you are an Aga user too, you can make this cashew chicken stir-fry on the boiling plate the whole time as it doesn't take long. For the best Aga rice, start it off on the simmering plate and place in the simmering oven for 25 mins.
Reheating - If you are batch-cooking or have some leftovers and want to re-heat, you will need to re-heat thoroughly. Chicken needs to be heated until piping hot and above 70°c. I would heat using a microwave to guarantee this. 
Storage - You should store leftovers in the fridge in a covered container, preferably on the top shelf.
Freezing - You can definitely freeze if you are batch-cooking and/or have some leftovers. Freeze in a tight-lidded container to avoid freezer burn on the food. Defrost thoroughly and follow re-heating guidelines above. 
 
Keyword Asian, Chinese
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