There are some dishes that feel like tiny celebrations in a bowl, even on an ordinary Tuesday night—and Chicken with Cashew Nuts is absolutely one of them. It’s the kind of stir-fry that seems simple at first glance but becomes something quietly spectacular once everything hits the hot wok: the rich aroma of garlic mingling with ginger, the colourful peppers softening just enough to stay crisp, and the unmistakable nutty crunch that only toasted cashews can deliver. If you’ve ever needed a dish that feels both comforting and lively, this one happily ticks every box.
The magic begins, as it often does in my kitchen, with a bit of sizzling. A splash of vegetable oil, the wok heating up just until it shimmers, and suddenly the whole kitchen fills with the warming scent of minced garlic and ginger. These two ingredients have a way of making you feel like you’re already halfway toward a delicious meal, even before a single piece of chicken goes in. They soften quickly, take on a slight golden colour, and become what I consider the soul of the dish.
Next comes the chicken breast—simple, lean, sliced into pieces that cook quickly and absorb flavour beautifully. Once it hits the wok, it changes from pale to golden in minutes, soaking up all the aromatics. There’s something quite satisfying about the sound of stir-frying chicken: that rhythmic toss and sizzle that tells you dinner is well on its way.
Then the colours arrive. Sliced green and red bell peppers, along with slivers of onion, bring a cheerful brightness that feels almost festive. I love watching them soften, turning glossy in the heat while still keeping their slight crunch. Their sweetness balances the savoury notes of the dish, and their freshness lifts everything.
The sauce is the heart of any good stir-fry, and this one couldn’t be easier—or more flavourful. A quick mix of soy sauce, oyster sauce, and sesame oil forms a glossy coating that hugs every ingredient. Soy sauce brings the savoury saltiness, oyster sauce deepens the richness, and sesame oil adds that silky, toasty aroma that makes you lean closer over the pan. Once poured in, the whole wok comes alive, the sauce bubbling gently as it wraps itself around the chicken and vegetables.
And then—my favourite moment—the cashew nuts. Roasted, golden, and irresistibly crunchy. Adding them at the end means they stay crisp, offering that satisfying pop with every bite. They turn what could have been a simple stir-fry into something special. A generous handful tossed through the pan gives both texture and flavour, and suddenly the dish feels complete.
A bit of seasoning—just some salt and freshly ground black pepper—is all it needs for balance. You’ll know it’s ready when everything glistens lightly and the cashews smell warm and nutty.
I always serve it steaming hot, either over a bed of fluffy cooked rice or tumbled over noodles, depending on what I’m in the mood for. The finishing touches matter more than you’d expect: a scattering of sliced green onions for freshness and a sprinkle of chopped cilantro for that bright herbaceous lift. Together, they add a freshness that rounds out every bite.
What I love most about Chicken with Cashew Nuts is how effortlessly it brings harmony to the table. Tender chicken, crisp vegetables, a sauce that ties everything together, and those wonderful roasted nuts—it’s a dish that feels both wholesome and indulgent. Whether you’re cooking for yourself after a long day, feeding hungry family members, or treating guests to something simple yet impressive, this stir-fry fits the moment.
It’s colourful, quick, aromatic, and deeply satisfying—the kind of food that tastes like it was made with care, even though it takes barely any time at all. And the best part? Every bite feels familiar yet exciting, thanks to that perfect balance of textures and flavours. If you’re looking for a dish that invites you back for seconds, this is the one.
Chicken with Cashew Nuts
Ingredients
- 1 lb chicken breast boneless, skinless/sliced
- 1 cup cashew nuts roasted
- 1 large green bell peppers sliced
- 1 large red bell pepper sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 inch ginger minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- salt to taste
- ground black pepper to taste
- Cooked rice or noodles for serving
- green onions sliced for garnish
- cilantro chopped for garnish
Instructions
- Heat vegetable oil in a wok or large skillet over medium-high heat.1 tbsp vegetable oil
- Add minced garlic and ginger and sauté until fragrant.3 cloves garlic, 1 inch ginger
- Add sliced chicken breast to the wok and stir-fry until cooked through.1 lb chicken breast
- Stir in sliced bell peppers and onion, and continue to cook until vegetables are tender-crisp.1 large green bell peppers, 1 large red bell pepper, 1 medium onion
- In a small bowl, mix together soy sauce, oyster sauce, and sesame oil.2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sesame oil
- Pour the sauce over the chicken and vegetable mixture, and toss to coat evenly.
- Add roasted cashew nuts to the wok and toss to combine.1 cup cashew nuts
- Season with salt and pepper to taste, and cook for an additional 1-2 minutes.salt, ground black pepper
- Serve your chicken with cashew nuts hot over cooked rice or noodles, and garnish with chopped green onions and cilantro.Cooked rice, green onions, cilantro
22 comments
Fast to cook, full of colour, and absolutely packed with flavour.
This dish tasted fresh and comforting all at once.
This might be one of the best chicken stir-fries I’ve made at home.
The sauce coated everything beautifully and wasn’t too salty.
The peppers added a lovely brightness and crunch that lifted the whole dish.
A vibrant, tasty stir-fry that felt light yet filling.
I loved how the sesame oil added a warm, toasty aroma.
Perfect for a weeknight dinner—quick, flavourful, and satisfying.
The cashews gave it such a nice texture contrast and made it feel special.
The combination of textures made every bite interesting.
The cashews were the star for me—perfectly roasted and delicious.
The flavours blended beautifully and the cashews added the perfect crunch.
Loved how fresh the vegetables stayed—tender-crisp and full of flavour.
The sauce was savoury and rich without being overwhelming.
A quick, easy, and satisfying stir-fry that tasted like a takeaway favourite.
Really enjoyed this; the ginger and garlic came through wonderfully.
This is a dish I will always order in a restaurant and the most cooked in my house on Chinese night.
Delicious and colourful dish with just the right balance of chicken, peppers, and crunchy cashews.
So simple to make but it tasted incredibly impressive.
A wonderfully balanced dish that I’d happily make again.
My family asked for seconds, which is always a good sign!
The balance of sweetness from the peppers and savoury sauce was spot on.
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