Cashew Nut Chicken


Source1 billion Chinese people
Prep time
Cooking time
Total time


Sarah's favourite dish


1 T
Corn starch
1 T
Light soy sauce
1 t
Ginger & Garlic paste
1 pn
White pepper
500 g
Chicken fillet (sliced)
1 c
Vegetable oil (Peanut, sunflower, maize, canola)
Onion (large, finely sliced)
1 c
Peppers (I slice one red, one yellow, and one green pepper. I freeze the excess.)
3 T
Chicken stock (I mix an Ina Paarman sachet with 1 cup water. Freeze the excess in an ice cube tray)
1⁄2 c
Spring onions (chopped)
4 T
Cashew nuts (unsalted, dry roasted)
1 ds
Sesame Oil
1 T
Peanut oil
3 T
Light soy sauce (this is in addition to the earlier amount))


Whisk egg, corn starch, soy sauce, ginger garlic, white pepper together. Add chicken and mix well until coated. Fry chicken in batches; 4 minutes per batch. Drain on paper towel. Heat the peanut / same oil in a wok over very high heat. Sauté onions. Add peppers and stir fry lightly. Add chicken and stir fry 2 minutes. Add stock and soy sauce. Simmer for 2 minutes. Stir in cashew nuts and spring onions. Serve immediately