Mary Berry Cashew Chicken Recipe

This Mary Berry Cashew Chicken Recipe is a savory and crunchy recipe, which is made with tender chicken thigh and buttery roasted cashews. It’s a better-than-takeout meal, ready in about 20 minutes.

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Mary Berry Cashew Chicken Recipe Ingredients

For the Sauce:

• 1 tbsp cornstarch / cornflour
• 3 tbsp soy sauce, all purpose or light (not dark)
• 1 1/2 tbsp Chinese cooking wine (Shaoxing) or Mirin
• 3 tbsp oyster sauce
• 2 tsp sesame oil
• Dash of white pepper (or sub black pepper)

For the Stir Fry:

• 500g / 1 lb chicken thigh, skinless boneless, cut into 2.5cm/1″ pieces
• 2 tbsp peanut oil (or vegetable oil)
• 2 garlic cloves, minced
• 1/2 onion, chopped into 1.75 cm / 3/4″ pieces (yellow, brown, or white)
• 1 green capsicum / bell pepper, chopped into 2 cm / 0.8″ pieces
• 6 tbsp water
• 3/4 cup roasted cashews, unsalted

How To Make Mary Berry Cashew Chicken Recipe

1. Make the sauce: In a small bowl, mix the cornstarch and soy sauce together until there are no lumps. Add the Chinese cooking wine (or Mirin), oyster sauce, sesame oil, and a dash of white pepper. Mix well and set aside.
2. Marinate the chicken: Spoon 2 tablespoons of the prepared sauce over the cut chicken pieces. Toss to coat evenly. Set aside for at least 10 minutes to marinate.
3. Sauté the aromatics: Heat the peanut oil in a wok or heavy-based skillet over high heat. Add the minced garlic and chopped onion. Cook for 1 minute until fragrant.
4. Cook chicken and veg: Add the marinated chicken to the hot pan and cook for 2 minutes, stirring frequently to sear the meat. Add the chopped green capsicum (bell pepper) and cook for another 1 minute.
5. Simmer the sauce: Pour the remaining sauce and the 6 tablespoons of water into the wok. Bring the mixture to a simmer and cook, stirring constantly, for 1 minute or until the sauce thickens and coats the chicken and vegetables.
6. Finish and serve: Remove the pan from the stove. Stir through the roasted cashews immediately so they stay crunchy. Serve hot with steamed rice.

Recipe Tips

• Thigh vs. Breast: Mary Berry often recommends chicken thighs for stir-fries because they remain juicy and tender under high heat. If using breast, be careful not to overcook it, or it will become dry.
• Mise en Place: Stir-frying happens very fast. Have all your vegetables chopped, liquids measured, and nuts ready before you turn on the heat.
• Soy Sauce Selection: Use all-purpose or light soy sauce. Do not use “Dark Soy Sauce” as the flavor is too intense and will make the dish overly salty and black.
• Cashew Crunch: Add the cashews at the very last second. If they sit in the sauce too long while cooking, they will lose their signature crunch.

What To Serve With Mary Berry Cashew Chicken

This saucy stir-fry needs a base to soak up the flavors.

• Steamed Rice: Jasmine or long-grain white rice.
• Egg Fried Rice: For a more indulgent meal.
• Cauliflower Rice: A low-carb, low-calorie alternative.
• Asian Greens: Steamed bok choy or broccoli with oyster sauce.

How To Store Mary Berry Cashew Chicken Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
• Reheat: Reheat gently in the microwave or on the stovetop. Add a splash of water if the sauce has become too thick.
• Freeze: Freezing is not recommended. Sauces thickened with cornstarch tend to break down and become watery and gelatinous when thawed and reheated.

Mary Berry Cashew Chicken Recipe Nutrition Facts

• Calories: 559
• Total Fat: 41g
• Saturated Fat: 9g
• Cholesterol: 122mg
• Sodium: 1324mg
• Total Carbohydrates: 21g
• Dietary Fiber: 1g
• Sugar: 6g
• Protein: 26g

Nutrition information is estimated per serving excluding rice.

FAQs

Try More Recipes:

• Mary Berry Chicken Valencia​ Recipe
• Mary Berry Chicken And Mushroom Risotto​ Recipe
• Mary Berry Chicken Provencal​ Recipe