Try this chicken and cashew stir-fry, then check out our sesame chicken, chicken chow mein, ginger chicken stir-fry, healthy chicken stir-fry, chilli chicken and more stir-fry recipes.


  • 2 tbsp vegetable oil
  • 75g unroasted cashews
  • 500g skinless chicken thigh fillets, cut into bite-sized chunks
  • 4 sticks celery, thinly sliced at an angle
  • 2 red peppers, cut into chunks
  • a thumb-sized piece ginger, finely grated
  • 1 red chilli, finely chopped
  • 2 tsp cornflour
  • 2 tbsp shaoxing rice wine
  • 2 tbsp dark soy sauce
  • 2 tsp runny honey
  • 3 spring onions, thinly sliced
  • cooked rice, to serve


  • STEP 1

    Heat 1 tbsp of the oil in a wok or large frying pan over a medium-high heat. Fry the cashews for a few minutes, tossing, until deep golden. Use a slotted spoon to scoop out onto a plate. Add the remaining oil to the wok and, once hot, fry the chicken for 4-5 minutes, tossing regularly, until really golden brown. Scoop out onto a plate.

  • STEP 2

    Add the celery and red pepper, and stir-fry for 3-4 minutes or until starting to caramelise. Add the ginger, garlic and chilli, and fry for another minute.

  • STEP 3

    Mix the cornflour and rice wine in a small bowl to form a paste. Stir in the soy and 200ml of water, then tip into the pan along with the chicken and cashews. Simmer gently for 15 minutes until the chicken is cooked through and tender, and the sauce has thickened. Stir in the honey, scatter with spring onions and serve with rice.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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