Stir-Fried Chicken with Cashews

Preparation info
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By Neil Perry

Published 2008

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This is the simplest version of this delicious dish — the texture and taste of chicken and cashews is delightful. You can also stir-fry a couple of large dried chillies, deseeded and roughly chopped, and add a pinch of Sichuan pepper at the end.


  • 350 g (12 oz) free-range or organic chicken thigh fillets, skin on, diced
  • 1


To make the marinade, mix together the shaoxing, oil, soy sauce, ginger, sea salt and sugar, add the chicken, and leave to marinate for 20 minutes.

Heat a wok until just smoking. Add the vegetable oil and, when hot, add the ginger and stir-fry for 10 seconds, or until fragrant, then add the chicken mixture, spreading it evenly around the wok. Cook undisturbed for 1 minu