---
title: Cashew Chicken Stir-Fry
servings: 4
prep time: 15 minutes
cook time: 10 minutes
source: https://mycibora.com/recipes/cashew-chicken-stir-fry
---

Gather @chicken thigh{600%g}, @cashew{70%g} and @vegetable oil{3%tbsp}.

Toss the diced chicken with 1 teaspoon of the @cornstarch{2%tsp} and a pinch of salt and pepper.

Toast the cashews in a dry wok over medium heat, shaking often, until golden, about 3 minutes. Remove. ~{3%minutes}

Whisk the @soy sauce{3%tbsp}, @rice vinegar{1%tbsp}, @sugar{1%tbsp} and remaining cornstarch with 3 tablespoons water into a sauce.

Heat the oil in the wok until shimmering and sear the chicken in one layer until golden and cooked through, about 5 minutes. ~{5%minutes}

Push the chicken aside, add the @bell pepper{2}, @garlic{3%clove} and @ginger{10%g} to the cleared space, and stir-fry 2 minutes until the pepper softens slightly. ~{2%minutes}

Pour in the sauce and toss everything together until it thickens to a glossy coat, about 1 minute.

Fold in the toasted cashews and @spring onion{2%stalk} and serve immediately over rice.