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Chinese Chicken & Cashew Nuts

  • Prep Time
    10 mins
  • Cook Time
    5-10 mins
  • Total Time
    25 mins

A delicious Chinese classic using Herb Fed diced chicken fillet or thigh.

Serves: 2

  • 200g chicken breast or thigh, diced

  • 1tbsp groundnut oil

  • 1 onion, diced

  • 3 garlic cloves, crushed

  • 3 baby corns, chopped in to bite sized pieces

  • 1 carrot, diced

  • 40g tinned water chestnuts, sliced in to bite sized discs

  • 30g tinned bamboo shoots

  • 2tbsp oyster sauce

  • 1tbsp dark soy sauce

  • 80ml chicken stock

  • 1/4 tsp salt

  • 1/4tsp white pepper

  • 1tbsp cornstarch mixed with 2tbsp water

  • 30g salted, roasted cashews

  • 1tsp sesame oil



  • Heat wok over a high heat and add the groundnut oil. When hot, add garlic & ginger and fry for 30 seconds.

  • Add the chicken and stir-fry for 2 minutes.

  • Now add the onion, carrot, water chestnuts, bamboo shoots & baby corn and continue to stir-fry for 2 more minutes.

  • Add the oyster sauce, soy sauce & stock then season with the salt & pepper. Stir well, bring to the boil and then simmer for 2 minutes.

  • Add in the cornstarch mixture to thicken the sauce to your liking, stirring as you do.

  • Once it’s the consistency you desire, remove from heat and stir in the cashew nuts & sesame oil. Serve & dig in!

Recipe courtesy of The Smokin' Elk

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