Stir-Fried Chicken with Cashews

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is the simplest version of this delicious dish β€” 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 tablespoon vegetable oil
  • 1 small knob of ginger, peeled and finely sliced
  • 4 celery stalks, sliced on the diagonal
  • 3 tablespoons fresh chicken stock
  • 40 g (1Β½ oz/ΒΌ cup) cashews, roasted


    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 minute, allowing the chicken to start browning, then stir-fry until the chicken is lightly browned all over. Add the celery and stir-fry for 1 minute, then swirl in the stock and continue frying until the chicken is just cooked through and the sauce has thickened slightly. Transfer to a plate and sprinkle with cashews to serve.