Spicy Cashew Nut Chicken


Spicy Cashew Nut Chicken

I love nuts. Cashew nuts, almonds, macadamia, pistachios…all of them are great. So when you mix nuts with chicken and give it a sweet and spicy sauce, that’s heaven right there. In a plate. I can’t really tell you how great it is, you need to taste it for yourself. It sounds so cliche but it’s the truth.  When it comes down to it, this protein-packed entree really gets you going.

Spicy Cashew Nut Chicken

I’ve had this recipe tucked in my head for a better part of 14 years. With how forgetful I’m getting lately, putting it down here seems pretty smart.  Anyway, there’s a lot of flavors going on here: soy sauce, oyster sauce, honey, chilies, garlic and ginger. So you won’t leave the table out of boredom, that’s for sure.

Spicy Cashew Nut Chicken

Spicy Cashew Nut Chicken

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 1 chicken breast, sliced thinly
  • 1 shallot, sliced
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon thick soy sauce
  • 1 tablespoon thin soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon honey
  • 1 dried chili / 2 birds eye chilies
  • 1/2 cup cashew nuts
  • Salt and pepper to taste


  1. Saute shallots, garlic, ginger and chili until aromatic
  2. Toss in chicken slices and cook until chicken is no longer pink
  3. Add thick soy sauce, thin soy sauce, oyster sauce, honey and salt and pepper to taste
  4. Toss to coat and saute for 5 minutes
  5. Toss in cashew nuts and mix thoroughly
  6. Dish and serve hot



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  • Reply
    Rachael S
    November 18, 2014 at 10:19 PM

    First recipe from your site and I am hooked, this was so yummy! The only changes I made were about 1/2 tsp five spice powder in the soy sauce mixture and about 1/4 cup Chinese cooking wine, then thickened with a corn starch slurry at the end of cooking. This was a really big hit with my family, my 13 year old son begged me to set some aside for his lunch the next day! Thank you so much for this and I’ll definitely be trying more recipes from here.

    • Reply
      The Cooking Jar
      November 18, 2014 at 11:27 PM

      Five spice is a great idea to change it up a little! The flavor would really complement it well. And cooking wine for deglazing is always good. And the cornstarch slurry for thickening, you certainly know your way around the kitchen! Really happy some of my old recipes are getting some love and comments. So thank you for coming back and letting me know, Rachael 🙂

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