Cashew Chicken (Authentic Chinese Food 2.0)

By Friday, May 10, 2013

As promised, I am back today with yet another recipe from our delicious Chinese food feast!

Authentic Chinese Food

Today I’m going to share a recipe I have made a few times. It’s tried and true and quite easy. I’ve made a few versions of it and this one is by far my favourite.

My mother just loves cashews and her favourite dish anywhere is Cashew Chicken. Naturally I have followed in her footsteps!

Cashew Chicken

Cashew Chicken


  • 3 tbsps soy sauce
  • 1 tbsp rice wine
  • 2 tsps minced ginger
  • 1 lb chicken thighs, cut into bite-size pieces
  • 1 tsps Worcestershire sauce
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/4 tsp cornstarch
  • 3 tbsps corn oil
  • 2 green onion, sliced
  • 1 cup chopped cashews


  1. Make the marinade by mixing 2 tbsps of soy sauce, the rice wine and the ginger. Coat chicken and set aside for at least 15 minutes (longer makes it better). In another bowl, mix 2 tbsps water with remaining soy sauce, Worcestershire sauce, sesame oil, sugar and cornstarch. Stir to dissolve. Heat a wok or large frying pan and add 2 tbsps of corn oil. Remove chicken from marinade, draining well and discard the marinade. Add chicken to the wok and fry. Remove chicken to a bowl once pink is gone. Add remaining oil and green onions and fry until fragrant. Return chicken to the pan and add cashews and sauce. Stir until sauce thickens and chicken is cooked. Can be served over rice.

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