Mary Berry Chicken And Cashew Nuts​ Recipe

This savory Mary Berry Chicken And Cashew Nuts Recipe is made with tender chicken breast, crunchy cashew nuts, crisp bell peppers, rich oyster sauce, and savory soy sauce. The result is a wonderfully balanced dish with a delightful texture and a savory-sweet flavor, creating a perfect main course. This recipe is ideal for a fast weeknight dinner, comes together in less than 30 minutes, and makes a fantastic meal for four people.

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Mary Berry Chicken And Cashew Nuts Recipe Ingredients

For the Chicken Marinade:

• 1.5 lbs (about 700g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon light soy sauce
• 1 teaspoon cornstarch

For the Stir Fry & Sauce:

• 1 tablespoon vegetable oil
• 1 cup (150g) unsalted cashew nuts
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 red bell pepper, deseeded and diced
• 4 spring onions, cut into 1-inch pieces

For the Sauce:

• 2 tablespoons oyster sauce
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 cup (120ml) chicken stock
• 1 teaspoon cornstarch

How To Make Mary Berry Chicken And Cashew Nuts Recipe

1. Marinate the chicken: In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well to coat each piece. This simple technique, often called velveting, helps keep the chicken tender and juicy. Set aside for at least 10 minutes.
2. Prepare the sauce: In a separate small bowl, whisk together all the sauce ingredients: oyster sauce, soy sauce, sesame oil, rice vinegar, chicken stock, and the remaining teaspoon of cornstarch. Set this aside.
3. Toast the cashews: Heat a large wok or skillet over medium heat. Add the cashew nuts and toast them for 2-3 minutes, stirring frequently until they are lightly golden and fragrant. Remove the cashews from the wok and set them aside.
4. Stir-fry the chicken: Add the vegetable oil to the hot wok over high heat. Carefully add the marinated chicken in a single layer. Cook for 4-5 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the wok.
5. Cook the vegetables: Add the minced garlic, grated ginger, and diced bell pepper to the wok. Stir-fry for 2-3 minutes until the pepper is tender but still has a slight crunch.
6. Combine and serve: Return the cooked chicken to the wok along with the toasted cashews and spring onions. Pour the prepared sauce over everything and stir continuously for 1-2 minutes until the sauce thickens and coats all the ingredients. Serve immediately.

Recipe Tips

• Don’t Skip the Marinade: The simple cornstarch and soy sauce marinade is key to achieving tender, flavorful chicken. Even 10 minutes makes a significant difference.
• Prepare Everything in Advance: Stir-frying is a very fast cooking method. Have your vegetables chopped, your sauce mixed, and all ingredients ready by the stove before you start cooking.
• Toast the Cashews Separately: Toasting the cashews before adding them to the stir-fry enhances their nutty flavor and ensures they stay crunchy. If you add them raw, they can become soft in the sauce.
• Use High Heat: A hot wok or skillet is essential for a good stir-fry. It sears the ingredients quickly, locking in flavor and moisture while keeping the vegetables crisp.

What To Serve Chicken And Cashew Nuts

This classic chicken and cashew stir-fry is perfectly served over a bed of fluffy white jasmine rice, which soaks up the savory sauce beautifully. For other options, it pairs well with simple egg noodles or brown rice. To add more green to the meal, serve it alongside steamed bok choy or tender-stem broccoli.

How To Store Chicken And Cashew Nuts Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave.
• Freeze: You can freeze this dish, but be aware that the cashews and bell peppers may lose some of their crunchy texture upon thawing. Store in a freezer-safe container for up to 2 months.

Mary Berry Chicken And Cashew Nuts Recipe Nutrition Facts

• Calories: 520 kcal
• Total Fat: 30g
• Saturated Fat: 5g
• Cholesterol: 125mg
• Sodium: 780mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 42g

Frequently Asked Questions

• Can I add other vegetables to this stir-fry? Absolutely! This recipe is very flexible. Feel free to add other quick-cooking vegetables like sliced mushrooms, water chestnuts, snap peas, or baby corn. Add them at the same time as the bell pepper.
• Is there a substitute for oyster sauce? Oyster sauce provides a unique savory and slightly sweet flavor. If you don’t have it, you can use hoisin sauce for a sweeter profile or increase the soy sauce and add a pinch of sugar, though the flavor won’t be exactly the same.
• Can I use peanuts instead of cashews? Yes, roasted, unsalted peanuts would be a delicious substitute and would give the dish a flavor similar to Kung Pao chicken. You could also use almonds.

Try More Recipes:

• Mary Berry​ Malaysian Chicken Curry Recipe
• Mary Berry​ Chicken Taleggio Recipe
• Mary Berry​ Chicken Stir Fry Recipe