Chinese Chicken & Cashew Stir Fry
Chinese Chicken & Cashew Stir Fry – quick, vibrant, and packed with flavour! Stir-fries are one of my favourite ways to pack in loads of veggies while keeping things easy, fresh, and delicious. This dish comes together in no time, with tender chicken, crunchy cashews, and a rich, savoury sauce that coats everything beautifully.
For the veggies, I used kohlrabi and chard, and they worked like a dream. Kohlrabi stays wonderfully crisp and soaks up all the bold, umami flavours – it has a texture similar to bamboo shoots, making it a great addition. The chard adds punchy colour, and its leaves absorb the sauce perfectly. But honestly, you can throw in whatever you have: red peppers, broccoli, mushrooms, courgettes – stir-fries are all about flexibility, so just go for it!
This Chinese Chicken & Cashew Stir Fry was inspired by the amazing Recipe Tin Eats, with just a few tweaks – I added honey for a touch of sweetness, plus ginger and chilli for extra warmth and spice. The result? A perfectly balanced stir-fry that’s rich, nutty, slightly sweet, and full of bold Chinese flavours.
Serve it over steamed rice or noodles, and you’ve got a better-than-takeout meal in under 30 minutes!
Why You’ll Love This Recipe:
✔️ Quick & Easy – A flavour-packed dinner in under 30 minutes.
✔️ Crunchy & Saucy – The perfect mix of textures and bold flavours.
✔️ Customisable Veggies – Use whatever you have on hand.
✔️ Nutty & Savoury – Toasted cashews add a delicious crunch.
✔️ Better Than Takeout – Homemade, fresh, and full of goodness!
Once you try this Chinese Chicken & Cashew Stir Fry, it’s bound to become a go-to weeknight favourite!
More stir fry recipes? I have loads on my site, it’s one of those go to dishes I make at least once a week. For example Saucy Vegetable Stir Fry with Crispy Smoked Tofu, Black Bean Chicken Stir Fry & Roasted Flour Sprouts or Black Pepper Beef, Aubergine & Red Peppers with Crispy Noodles.
I also made a video!
Chinese Chicken & Cashew Stir Fry
(2 votes, average: 5.00 out of 5)
Loading...Whip up a quick and delicious Chinese Chicken & Cashew Stir Fry that features tender chicken, crispy cashews, and vibrant veggies.
Ingredients
- Sauce
- 1 tbsp cornstarch
- 3 tbsp light soy sauce
- 1 1/2 tbsp Shaoxing rice wine, dry sherry or mirin
- 3 tbsp oyster sauce
- 2 tsp sesame oil
- 1 tbsp honey or brown sugar
- Pinch of white pepper
- **Stir fry ingredients
- 350 g chicken thighs or breasts, sliced into thin strips
- 2 tbsp vegetable oil
- 2-3 garlic cloves, thinly sliced
- Thumb size ginger, grated
- 2 small red chili, finely chopped
- 1 small onion, sliced into half moons
- 1 medium kohlrabi, peeled and chopped into thin bitesize pieces
- Small bunch chard, spinach or kale, thinly sliced (stems & leafy bits)
- 3/4 cup unsalted roasted cashews
- 100 ml water
- To serve
- Steamed rice
- Chili flakes or (homemade) chili oil
Instructions
Mix all the sauce ingredients together and set aside.
Slice the chicken into thin strips and add 2 tbsp of the sauce, let marinade for at least 10 minutes, longer fine too.
In the meantime prep the rest of your vegetables and cook the rice.
Heat the vegetable oil in a wok or frying pan and add the onions, garlic and chili. Stir fry on high heat for 2 minutes until just starting to caramelise.
Add the ginger and stir fry for another minute.
Pour in te marinated chicken and stir fry on high heat until starting to brown, ± 3 minutes.
Add the cashews and stir fry for another minute.
Now it's time to add the kohlrabi, mix to coat and let stir fry on high heat for a minute.
Add the chard and mix well until the leaves start to wilt.
Add the sauce and the water and stir until the sauce is thickened.
Let simmer for a minute to make sure the chicken is cooked through.
Serve straight away with steamed rice and a pinch of chili flakes.
