Wok-Tossed Cashew Chicken

Wok-Tossed Cashew Chicken

A quick and flavorful stir-fry featuring tender chicken, crunchy cashews, and vibrant bell peppers, all coated in a savory sauce. This dish is both satisfying and delicious, perfect for a weeknight dinner.


  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1/2 cup unsalted cashews
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil, for stir-frying
  • Salt and black pepper, to taste

For the Sauce:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch


  1. Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sugar, and cornstarch until well combined. Set the sauce aside.
  2. Toast the Cashews: Heat a DiamoTech EaZy Flip Wok or large skillet over medium-high heat. Add the cashews and dry roast them for about 2-3 minutes until they turn lightly golden. Remove them from the wok and set them aside.
  3. Stir-Fry the Chicken: Add 1 tablespoon of vegetable oil to the wok and heat it over medium-high heat. Add the chicken pieces, season with salt and black pepper, and stir-fry for 5-7 minutes, or until they are no longer pink in the center and have a golden-brown color. Remove the cooked chicken from the wok and set it aside.
  4. Stir-Fry the Vegetables: In the same DiamoTech EaZy Flip Wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sliced onions. Stir-fry for 2-3 minutes until the onions are softened and fragrant.
  5. Combine Chicken and Sauce: Return the cooked chicken to the wok with the onions. Pour the prepared sauce over the chicken and vegetables. Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken evenly.
  6. Add Bell Peppers: Add the sliced red and green bell peppers to the wok and stir-fry for another 2-3 minutes, or until they are slightly tender and still vibrant in color.
  7. Finish with Cashews: Finally, add the toasted cashews to the wok and toss everything together for an additional minute.
  8. Serve: Transfer the Cashew Chicken to a serving platter and serve hot over steamed rice or noodles.

Enjoy your homemade Cashew Chicken with its savory sauce, tender chicken, and crunchy cashews!

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