Quick and easy stir-fried chook cooked in a sauce that's salty and slightly sweet, finished with a good serve of cashews. Simple and incredible.






Skill level

Average: 3.2 (165 votes)


  • 1 large chicken breast fillet (about 250 g), cut into 2-cm cubes
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 1 tsp cornflour
  • 60 ml (¼ cup) vegetable oil
  • 3 slices ginger, bruised
  • 1 small brown onion, cut into 3-cm chunks
  • ½ red capsicum, cut into 3-cm chunks
  • 2 garlic cloves, peeled and roughly chopped
  • 1 tsp cornflour, mixed with ¼ cup cold water
  • 155 g (1 cup) unsalted roasted cashew nuts
  • steamed rice, to serve


  • 1 tbsp dark soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing wine
  • 2 tbsp white vinegar
  • 1½ tsp sugar
  • ½ tsp sesame oil
  • 2 tbsp chicken stock or water

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4 as part of a shared meal.

  1. For the sauce, combine all the ingredients in a bowl and set aside.
  2. Place the chicken, soy sauce, Shaoxing wine and 1 tsp cornflour in a bowl and stir to combine well. Heat the wok over high heat until very hot. Add 2 tablespoons of the oil around the edge of the wok, letting it run down into the centre. Add the chicken and fry for about 3 minutes or until browned. Remove from the wok.
  3. Add the remaining oil to the wok, then add the ginger, onion and capsicum and toss for 1-2 minutes or until just starting to soften. Add the garlic and toss for about 30 seconds or until lightly browned. Add the sauce and bring to a simmer.
  4. Return the chicken to the wok and toss to combine well. Add the cornflour mixture and toss until the sauce has thickened to a silky consistency. Toss through the cashews and serve with steamed rice.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.