BETTER THAN TAKEOUT – Cashew Chicken Recipe


Today we are making Cashew chicken – a popular stir fry originating in the Zhejiang province of China. It is quick and easy. No cooking skills are required, and it tastes better than takeout.

INGREDIENTS (Serves 2 people)
To marinate the chicken
400g / 14oz of chicken breast
1/4 tsp of salt
1/4 tsp of baking soda
White pepper to taste
2 tsp of cornstarch
1 tsp of dark soy sauce (Amazon Link –

For the sauce
1 tbsp of soy sauce (Amazon Link –
1 tbsp of oyster sauce (Amazon Link –
1/2 tbsp of hoisin sauce (Amazon Link –
1/2 tbsp of dark soy sauce (Amazon Link –
1/2 tsp of five-spice powder (Amazon Link –
3 tbsp of water
1.5 tsp of cornstarch

To stir fry
3 tbsp of vegetable oil
1/2 cup of cashew
10 cloves of garlic, cut in halves
1/2 inch of ginger, sliced thinly
3 scallions, diced and separate the white and green part
70g / 2.5 oz of bell pepper
70g / 2.5 oz of green bell pepper
70g / 2.5 oz of carrot
A splash of water as needed


Slice the chicken breast into 2/3-inch thick strips, then dice into 2/3-inch cubes.

Marinade the chicken with salt, baking soda, white pepper, cornstarch, dark soy sauce, and Chinese cooking wine. Set it aside for 15 minutes.

Combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce, five-spice powder, water, and cornstarch in a bowl and stir until there are no lumps. Set it aside.

Peel 10 cloves of garlic and cut them into halves; Slice the ginger thinly; Dice the scallions and separate the white and green parts;

Cut the red and green bell pepper into small diamond shapes. Cut the carrot into 2/3-inch bite size pieces. Different color of vegetables makes this dish pretty in presentation. However, feel free to switch them with whatever you have in your kitchen.

Add oil and cashew to the wok and stir over medium heat for 1 minutes or until the nuts are slightly golden. Remove the cashew from the wok, but leave the oil behind. You can switch the cashew to walnut, pecan, or peanut.

Turn the heat to high and add the marinated chicken. Stir for 3 minutes or until the chicken is nicely charred. Remove the chicken from the wok but leave the oil behind.

Add garlic, ginger, diced white part of the scallions, and carrot to the same wok. Stir until fragrant. Add a splash of water and cover the vegetables with a lid and wait for a couple of minutes to allow the steam to cook the carrot through.

Add the red and green bell pepper, pour in the sauce, introduce the chicken back to the wok, and stir well. If the wok looks dry, you can add another splash of water to help to mingle everything.

Before serving, add the nuts and diced green part of the scallions and toss thoroughly.

Serve with white rice or noodles.

21 Replies to “BETTER THAN TAKEOUT – Cashew Chicken Recipe”

  1. Hi Mindy! I can do that one and I'm disabled, but I'm still cool!

  2. hey Mandy – Mandi ?!?! – when you coming over – I'll cook ya something you've made and you tell me if it's acceptable – where you at?

  3. Cashew Chicken is one of my favourite stir-fries – I might have to cook this one Friday to eat all weekend long!

  4. Oh – this looks sooo wonderful!!! I will be making it tonight…thank you, beautiful Mandy!!! ????????????

  5. Mandy I love my new Wok it is so sweet. Amazing show thank you for sharing have a wonderful day.

  6. This looks so good , but all that you cook looks so good , thanks for showing me how to do this .

  7. As always, making everything look easy and delicious.

    Your hair is so long now! Good look 🙂

  8. Whenever I watch these I always want to go to Chinatown. I appreciate the educational content, but I know the Masters make it better. Maybe one day I can be a Master too! I love noodles. Dim Sum is an old favorite. Chinese food is fantastic. When Mandy prepares the feasts, I picture myself with all my senses lit from the experience. Thank you Mandy, and China.

  9. Yum! Excited for this. Out of curiosity, what kind of burner is that you're using? I need to get one and I like the one you use.

  10. I was gifted this wonderful wok a few Chinese New Years ago by Mandy; I've owned a number of woks over the last 50 years or so but this wok is one I would happily buy — easy to use, easy to care for.

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