Editorial: Kockums JernverkPublished: 2026-11-06

Cashew chicken stir-fry

Name: Cashew chicken stir-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 600 g boneless chicken thighs, cut into 2–3 cm pieces; 1 tbsp soy sauce and 1 tbsp cornflour for the chicken; 3 tbsp neutral oil; 1 brown onion, cut into chunks; 1 red pepper, cut into 2 cm pieces; 2 garlic cloves, sliced; 2 cm fresh ginger, finely chopped; 100 ml unsalted cashews; 3 spring onions, sliced; 2 tbsp soy sauce; 2 tbsp oyster sauce; 1 tsp sugar; 100 ml water; 1 tsp cornflour; 300 ml jasmine rice

Serves 4 · 35 minutes · Stir Fry Pan

Stir-fried chicken with pepper, onion and toasted cashews in a glossy soy and oyster sauce. In a hot, deep carbon steel pan the chicken browns instead of stewing in its own juices.

Cashew chicken is a classic stir-fry of chicken thighs, red pepper, onion and toasted cashews in a glossy soy and oyster sauce. The secret is to sear the chicken in batches over really high heat so it browns, and to mix the sauce before you start cooking.

Cashew chicken with red pepper, onion, toasted cashews and spring onion in a deep carbon steel Stir Fry Pan, with jasmine rice beside

Ingredients

Serves 4

600 g boneless chicken thighs, cut into 2–3 cm pieces
1 tbsp soy sauce and 1 tbsp cornflour for the chicken
3 tbsp neutral oil
1 brown onion, cut into chunks
1 red pepper, cut into 2 cm pieces
2 garlic cloves, sliced
2 cm fresh ginger, finely chopped
100 ml unsalted cashews
3 spring onions, sliced

Sauce

2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sugar
100 ml water
1 tsp cornflour

To serve

300 ml jasmine rice

Method

Cook the rice according to the packet instructions.
Toss the chicken with 1 tbsp soy sauce and 1 tbsp cornflour. Mix the sauce ingredients in a bowl.
Toast the cashews in the dry pan over a medium heat for 2–3 minutes until golden. Tip them out.
Heat the pan over a high heat with 1 tbsp oil. Add half the chicken, leave it untouched for a minute, then stir-fry for 3–4 minutes until browned and cooked through. Lift out and cook the rest the same way with another 1 tbsp oil.
Add the last of the oil and stir-fry the onion and pepper for 2 minutes. Add the garlic and ginger and stir-fry for 30 seconds.
Return the chicken, give the sauce a stir and pour it in. Toss for a minute until thickened and glossy. Fold in the cashews and spring onions and serve with the rice.

Why it works

Add all the chicken at once and the heat drops, so the meat boils. Cooked in batches over the high heat carbon steel handles, every piece browns, and the deep Stir Fry Pan holds everything once it is tossed with the sauce.