Today I cooked this ‘Scrumptious Cashew & Chicken’ using a very similar sauce that I used for ‘Spicy Tofu & Cashew Rice Bowl’. I didn’t make this dish into a rice bowl, but it is certainly delicious with freshly cooked Rice. But it is also really good for drinking. Chilled beer would be perfect!


2 Servings


300g Chicken Fillets *Cut into bite-size pieces
Salt & White Pepper
1 to 2 tablespoons Potato Starch OR Corn Starch
1 tablespoon Oil
50g (1/3 cup) Roasted OR Toasted Cashew Nuts
Finely chopped Spring Onion
Toasted Sesame Seeds

1 clove Garlic *grated
1 small piece Ginger *grated
1/2 tablespoon Sugar
1 tablespoon Soy Sauce
1 tablespoon Oyster Sauce *OR extra Soy Sauce
1 tablespoon Mirin
2 tablespoons Water OR Sake (Rice Wine)
1 teaspoon Rice Vinegar
1/4 teaspoon Chilli Flakes *optional, you may wish to add more

  1. Combine all the Sauce ingredients in a small bowl. If you don’t have Oyster Sauce, use Soy Sauce only, but you might wish to more Sugar.
  2. Cut Chicken Fillets into bite-size pieces, season with Salt and White Pepper, and coat with Potato Starch.
  3. Heat Oil in a frying pan over medium heat, and cook Chicken pieces. When nicely browned and cooked, add Cashew Nuts, and stir for a few minutes.
  4. Add the Sauce, and stir and toss until the sauce thickens. Sprinkle with some finely chopped Spring Onion and Toasted Sesame seeds, and serve.