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Quick Cashew Chicken

A while bowl filled with Bec's Cashew Chicken Recipe

Last week one of my loyal readers emailed me asking for a recipe for Thermomix Quick Cashew Chicken. She mentioned she’d tried the online Thermomix recipe but didn’t like it very much. So the challenge here will be to get great flavours and vibrant colours, with the equipment used being a secondary consideration.

Cashew chicken cooking in a wok.
Cooking cashew chicken in a wok

Is a Wok better than a Thermomix?

I had to point out that I don’t think the Thermomix was the best tool to make a dish like this. I’m all about making great food, but not so much trying to cook everything in my TM. So in this case, I think the wok is the best choice. Unless, of course, you want Cashew Chicken Mousse? I’m just kidding. As a bonus, the wok is so easy to clean. Oh gosh, I hope that didn’t sound rude; I’m pretty sure you know I love my Thermomix but look at that image above. YUMMM. Oh, and you can still put your TM to work; it can be making the rice! Start that first, as the chicken will be faster.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂

Things happen quickly in a wok

Now I suggest when making a stir-fry that you get everything ready before you start. Once that wok is up to temp, things happen very quickly. I know there’s a lot of work with some recipes slicing and chopping, but I think you’ll be pleasantly surprised with how quick this one actually is.

This recipe is super quick and easy to make.  I don’t know anyone that doesn’t like it.   Below are my favourite sauces, if you can get them from your local asian store, your dish will taste more like mine.  ;-

A bottle of sesame oil
Cashew chicken in a wok

Cashew Chicken

4.72 from 7 votes

5 stars tells us you love the recipe

This is my version of the Asian dish cashew chicken. We love it, even the kids find it yummy served with fried rice. It's so quick and easy to whip up.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Difficulty Very easy
Course Quick easy dinner
Cuisine Asian
Servings 4 with rice or noodles
Method Stove top


  • 1 Wok


  • 20 g light soy sauce
  • 1 tsp Rice Vinegar or Chinese cooking wine
  • 1/2 Tbsp brown sugar (10g)
  • 35 g Oyster Sauce more or less as desired 1 – 2 tablespoons
  • 1/4 tsp Toasted Sesame Oil
  • 2 Tbsp cornflour
  • 4 whole Boneless Skinless Chicken Thighs, Cut Into Small Cubes
  • 1/2 Green or Red Bell Pepper Chopped
  • 1/2 cup Cashews Be Sure To Use Unsalted
  • 2-3 cloves Chopped Garlic (10g)
  • 1 knob, Chopped Fresh Ginger (15g)
  • 1 spring onion Thinly Sliced
  • 2 Tbsp Peanut Oil
  • Steamed rice for serving optional


  • Start by prepping the ingredients as I list them, and you'll get this done in a flash.
  • In a small bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
  • In another larger bowl, add the chicken and cornflour. Mix well to combine and set aside.
  • Chop or crush the garlic and ginger and pop in a small bowl, set aside.
  • Slice the capsicum, place in a bowl along with the cashews. Set aside
  • Slice the spring onion thinly and set aside for garnish
  • Heat a wok or large frypan over medium high heat. Once hot, add the oil then the chicken in a single layer. Leave it to sit without stirring, so you get some caramelisation on the chicken before turning. Once golden, turn and allow it to be browned on all sides. If you have a small wok don't over crowd the pan at this point, you can always do two batches allowing the wok to heat up in between. You want the chicken almost cooked or just cooked through before moving on. The rest of this is so quick
  • With all the chicken now in the wok, add the garlic and ginger stirring to combine, after 30 seconds or so then add the capsicum and continue to stir until the capsicum softens a little.
  • Once everything in the wok is hot, pour in the sauce mixture stirring on the bottom to loosen any flavourful bits that may have stuck. Continue to stir for 1 to 2 minutes to thicken the sauce then add the cashews, and stir to combine. Check the chicken is cooked and the consistency of the sauce. Cook a little longer to thicken or add a splash of water if the sauce is too thick.
  • Finally, sprinkle with the spring onions. Serve with cooked rice or noodles. YUMO


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