Introduction
Chicken Cashew Nuts is a flavorful dish that combines tender chicken pieces, crispy vegetables, and crunchy cashew nuts, all tossed in a savory sauce. This dish has become a favorite in Pakistani-Chinese cuisine because it delivers the perfect balance of sweetness, spice, and crunch.
Unlike traditional Chinese recipes, the Pakistani-style version is richer and slightly spicier, making it ideal for those who love bold flavors. It’s perfect for both lunch and dinner, especially when served with egg fried rice or plain steamed rice.
In this simple and easy recipe, we’ll guide you through every step of making a restaurant-quality Chicken Cashew Nuts dish at home — using everyday ingredients and simple cooking methods.
Ingredients
| Ingredient | Quantity | Notes |
| Boneless Chicken (cut into cubes) | 500 g | Use breast or thigh meat |
| Cashew Nuts | ½ cup | Lightly roasted |
| Onion | 1 medium (sliced) | For crunch and flavor |
| Capsicum (Bell Pepper) | 1 medium (sliced) | Green or mixed colors |
| Garlic (finely chopped) | 1 tbsp | Fresh for best taste |
| Soy Sauce | 3 tbsp | Use light soy sauce |
| Oyster Sauce | 1 tbsp | Adds rich umami flavor |
| Chili Sauce | 1 tbsp | Optional for spice |
| Cornflour | 1 tbsp | For thickening sauce |
| Water | ½ cup | To make gravy |
| Salt | To taste | Adjust as needed |
| Black Pepper | ½ tsp | Freshly ground |
| Sugar | ½ tsp | Balances flavor |
| Oil | 3 tbsp | For stir-frying |
| Spring Onion | 2 tbsp (chopped) | For garnish |
Instructions
Step 1 – Prepare the Chicken
In a bowl, combine chicken cubes with soy sauce, black pepper, and cornflour. Marinate for fifteen to twenty minutes as this will allow the chicken to be seasoned throughout and also its tenderness will be kept.
Step 2 – Roast the Cashew Nuts
In a dry frying pan, add cashew nuts and roast on low heat for 2–3 minutes until they turn golden brown. Remove and set aside.
Step 3 – Stir-Fry the Chicken
Heat 2 tablespoons of oil in a wok or frying pan. Add the marinated chicken and stir-fry on medium heat until it changes color and is almost cooked. Remove and keep aside.
Step 4 – Cook the Vegetables
In the same skillet, pour in oil of 1 tablespoon. Put in the cut garlic and cook for a half-minute till it gives out a nice smell. that, take the sliced onions and capsicum and put them in the pan. Keep stirring for 2-3 minutes so that the veggies will still have a bit of crunch.
Step 5 – Make the Sauce
Using a small bowl, combine the soy sauce, oyster sauce, chili sauce, sugar, and cornflour that has been mixed in with ½ cup of water. Add this blend to the skillet containing the vegetables, stir and cook until the sauce is slightly thickened.
Step 6 – Combine Everything
Incorporate the chicken that has been boiled and the cashews that have been roasted into the sauce. Stir thoroughly for all the pieces to be covered uniformly. Simmer for a period of 2-3 minutes in low heat to allow the tastes to intermingle.
Step 7 – Garnish and Serve
Switch off the heat and garnish it with freshly chopped spring onion and some extra roasted Cashews on top. Serve hot with a serving of fried rice or noodles.
Cooking Time & Serving
| Preparation Time | Cooking Time | Total Time | Servings |
| 15 minutes | 25 minutes | 40 minutes | 3–4 people |
Tips & Tricks
• Roast the checken cashew nuts beforehand — it imparts a crunchy texture.
• Vegetables should not be overcooked; retain their crispness and get the best flavor.
• Add a very small amount of honey or sugar if you want a little sweet touch.
• For a genuine taste, oyster sauce should be used — but soy sauce can also be an alternative.
• To make it spicy, put in red chili flakes or hot sauce.
Nutrition Facts
| Nutrient | Amount (per serving) |
| Calories | 320 kcal |
| Protein | 28 g |
| Carbohydrates | 15 g |
| Fat | 15 g |
| Fiber | 3 g |
| Sodium | 480 mg |
History of Chicken Cashew Nuts
The Chicken Cashew Nuts dish was initially created in China but soon garnered popularity throughout Asia. The version of this dish made in Pakistan was by adapting the local palate — the cooks put in more spices, chili sauce, and a thicker, richer gravy.
This dish is a clear reflection of the fusion of Chinese and Pakistani culinary techniques — there are frying, saucing, spicing, and incredible satisfaction all at once.
Serving Suggestions
• Egg Fried Rice, Garlic Rice, or Vegetable Chow Mein are some nice choices for serving along with.
• Hot & Sour Soup could be a side for a complete meal.
• Cashews and green onions are to be put together as a garnish before serving.
• Fresh lemonade can be a good accomplice to this hot explication.
Common Mistakes to Avoid
• Do not deep fry cashews – just roast them lightly if you want to keep their crunch.
• Do not put in too much cornflour as it may cause the sauce to be excessively thick.
• Do not cook chicken over high heat for a long time – it will become rubbery.
• Always prefer fresh garlic over paste for real aroma.
Storage Method (How to Store Leftovers)
Let the dish cool down entirely which might take a while. Then, refrigerate it and in 2 days maximum it will be gone if you don’t like it anymore or something like that. Process of reheating the dish consists of adding 1 or 2 tablespoons of water and warming it thoroughly on low fire to get the very same texture of the sauce back. It is not suggested to freeze the dish as the nuts might lose their crunchiness and thus the dish would not be edible anymore.
FAQs
Q1: Can I use salted cashew nuts?
Ans. Yes, but reduce added salt in the recipe to balance flavors.
Q2: Can I use other nuts instead of cashews?
Ans. You can use almonds or peanuts, but cashews give the best creamy crunch.
Q3: Is this recipe spicy?
Ans. The Pakistani version is mildly spicy, but you can adjust chili sauce to taste.
Q4: Can I make this recipe without oyster sauce?
Ans. Yes! Add a little soy sauce and sugar for a similar flavor.
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