How to make Stir Fried Chicken with Cashewnut and Chillies - S -

One of the tastiest Chinese dishes – chicken stir-fried with cashewnuts and chillies and served with fried rice vermicelli

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken breast (चिकन ब्रेस्ट ), Cashewnuts (काजू)

Cuisine : Chinese

Course : Main Course Chicken

For more recipes related to Stir Fried Chicken with Cashewnut and Chillies - S checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce . You can also find more Main Course Chicken recipes like Saag Murgh Kofta Dum Chicken Keema Aloo Bukhara Kofta Konkani Chicken and Raw Mango Curry

Stir Fried Chicken with Cashewnut and Chillies - S

Stir Fried Chicken with Cashewnut and Chillies - S Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Stir Fried Chicken with Cashewnut and Chillies - S Recipe

  • Chicken breast boneless, diced 2

  • Cashewnuts fried 10-12

  • Kashmiri dried red chillies cut into smaller pieces 8-10

  • Egg yolk 1

  • Sugar 1/4 teaspoon

  • Salt to taste

  • Black pepper powder to taste

  • Seasame ol 1 teaspoon

  • Cornflour 2 tablespoons

  • Oil 1 1/2 tabl to deep fry

  • Potato starch 1-2 tablespoons

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 1 teaspoon

  • Sichuan bean paste 1 tablespoon

  • Sugar 1 tablespoon

  • Rice wine vinegar 1 teaspoon

  • Chinese rice vinegar 1 teaspoon

  • Sesame oil 1 teaspoon

  • Spring onions thinly sliced 2-3

  • Cornflour slurry 2 tablespoons

  • Rice noodles fried 1 cup


Step 1

Take chicken pieces in a bowl, add egg yolk, sugar, salt, pepper powder, sesame oil and 1 tablespoon cornflour and mix well. Set aside to marinate for 15-20 minutes.

Step 2

Heat sufficient oil in a kadai.

Step 3

Add potato starch and remaining cornflour to marinated chicken and mix till well coated.

Step 4

Put the chicken pieces into hot oil and deep-fry.

Step 5

Meanwhile, heat 1½ tablespoons oil in a non-stick pan. Add Kashmiri red chillies and sauté for 1-2 minutes.

Step 6

When the chicken turns a light golden, drain them on absorbent paper.

Step 7

Drain the red chillie into a bowl. Add garlic and ginger to the oil remaining in the pan and sauté for 1 minute. Add Sichuan bean paste, mix and sauté for 1 minute.

Step 8

Add sugar, salt, pepper powder and ¼ cup water, mix and cook for 1 minute. Add rice wine vinegar, Chinese rice wine and sesame oil, mix and cook for 1-2 minutes.

Step 9

Add fried chicken pieces, spring onion and cornflour slurry, mix and cook till the mixture thickens.

Step 10

Add fried dried red chillies and mix. Add cashewnuts and mix well.

Step 11

Lightly crush the fried rice noodles and place on a serving platter making a well in the centre. Put the stir-fried chicken in the middle and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.