Cashew Chicken

cooking-time15 min cooking-servings6 SERVINGS


  • 500g Sadia 1-by-1 Chicken Fillet, cut into bite-sized pieces
  • 1 tbs baking soda
  • 3 tbsp oyster sauce
  • 1 tsp dark soya sauce
  • 1 tsp sugar
  • 1/4 tsp white pepper
  • 6 tbsp water
  • 2 tbsp vegetable oil
  • 1 clove garlic, minced
  • 1/2 onion, dinely diced
  • 2 carrots, cut to bite-sized pieces
  • 5 slices ginger. julienned
  • Spring onions, cut in 2 inch sections
  • 75g cashew nuts
Steamed white rice


  1. Combine chicken and baking soda in a large bowl, toss to coat evenly then set aside for 10 minutes
  2. Rinse chicken thoroughly in a colander and pat dry with a paper towel
  3. Mix all sauce ingredients in a small bowl
  4. Heat oil over medium heat in a wok or large skillet. Add cashews and cook for 5 minutes until they become a dark golden colour and crunchy (yep, you might have to eat one to check!). Remove from skillet with a slotted spoon.
  5. Turn heat up to high. Add ginger, garlic and onion and cook for 30 seconds, then add carrots.
  6. Add sauce with a little bit of water, and simmer for about 5 minutes
  7. Add chicken. Cook for 1 minute until the outside changes from pink to white
  8. Add cashews and spring onions, stir-frying for another 2 minutes. Serve hot with steamed white rice.

One by One Chicken Fillet

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