Cashew Chicken


  • 3 Springer chicken breasts, cubed


  • 1 tbsp Oyster Sauce or Hoisin is a possible substitute

  • 1/2 tsp Sesame Oil

  • 1 tbsp Soy Sauce

  • 1 tbsp Rice Wine Vinegar

  • 1/2 tbsp Red Chili Flakes

  • 3 tbsp Fresh Ginger, minced

  • 3 garlic cloves, minced

  • 3 Scallions, roughly chopped

  • 1 tbsp All-Purpose Flour

Cooking portion:

  • 1 tbsp Peanut Oil

  • 1/2 cup Cauliflower Florets, small/medium

  • 1/2 cup Red Bell Peppers

  • 1/2 Baby Bella Mushrooms, sliced

  • 1/2 cup Cabbage, cut in thin strips

  • 1/2 cup Onion, sliced and chopped

  • 1/3 cup Water Chestnuts

  • 1/2 cup Green Beans

  • 1/2 cup Raw Cashews

  • 1/2 tsp Black Pepper, grounded

  • 1/3 cup Chicken Broth


  • 1 tbsp Rice Vinegar

  • 1/2 tbsp Sesame Oil

  • 2 tbsp Oyster Sauce

  • 1/4 tbsp Sugar

  • 1 tbsp Soy Sauce


  1. First, let’s start with the marinade. Add all the ingredients except the flour into a large mixing bowl.

  2. With a whisk, mix all the ingredients until well integrated

  3. Next add in the chicken and really give it a good mix; make sure every piece of chicken covered

  4. Coat the marinated chicken in flour

  5. Cover the bowl, place it in the fridge and allow the chicken to absorb the marinade for at least 15-20 minutes

  6. Once the chicken is marinated, add oil in a large frying pan over medium-high heat

  7. Carefully add the marinated chicken, being sure not to add too much of the excess sauce

  8. Cook chicken until the internal temperature reaches 165°F

  9. Next, add your vegetables and stir together

  10. Mix cashews and then chicken broth

  11. Finally, after about 1-2 minutes of additional cooking, add all the ingredients for the sauce and stir well. 

  12. Enjoy!

Pro-tip: To add another layer of aromatics, toast the cashew nuts before starting the stir fry!

Heather Sinyard