Chicken & Cashew Nuts

Marinated chicken breast pieces get a quick fry in the wok until just white, then reunite with stir-fried vegetables and crispy cashew nuts in a homemade sweet and sour sauce. The cashews get fried separately for just 30 seconds so they stay crunchy and golden instead of going soft in the sauce.

The marinade is simple: eggs, soy sauce, cornstarch, salt, and pepper coat the chicken and create a light, silky exterior when fried. That thin coating holds onto the sauce beautifully when everything comes together at the end.

Water chestnuts add a clean, crisp crunch that contrasts with the tender chicken and rich cashews. The sweet and sour sauce gets thickened with a cornstarch slurry just before it boils, giving it that glossy, cling-to-everything consistency.

Pro Tips

• Fry the cashews first and remove them immediately. They go from golden to burnt in seconds.
• Don’t crowd the wok when frying the chicken. Work in batches if needed so the pieces sear instead of steam.
• Add the cashews back in last, right before removing from heat. This keeps their crunch intact.
• Serve right away with fried rice and egg rolls for a complete Chinese takeout spread at home.

Variations

• Use peanuts or almonds instead of cashews for a different nut flavor.
• Add diced bell peppers and snap peas to the vegetable stir-fry for more color and crunch.
• Swap the sweet and sour sauce for oyster sauce and a splash of sesame oil for a savory version.