Chinese Cashew Chicken
Chinese Cashew Chicken



  • 450g chicken breasts, cut into chunks
  • 1 egg white
  • 1 tsp sesame oil
  • 300ml groundnut oil
  • 2 tsp cornflour
  • 100g cashews
  • 1 tbsp rice wine or dry Sherry
  • 1 tbsp soy sauce
  • 1 shredded spring onion
  • Pop the chicken chunks in a bowl with the egg white, cornflour, sesame oil, and 1 tsp of salt. Mix well, and leave to marinate in the fridge for 20 mins. When ready, heat up the wok and add the oil. When very hot, take off the heat and add the chicken chunks, stirring constantly to stop it from sticking until white all over. After 2 mins, quickly drain into a steel colander and discard the oil.
  • Wipe the wok clean, reheat until very hot, then add the 2 tsp of groundnut oil and cashews, and stir fry for a minute. Add the rice wine (or Sherry) and soy, then return the chicken to the wok and stir fry for 2-3 mins. Scatter with spring onions, and serve immediately with rice or noodles.
10 mins
4 serving

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