Cashew Chicken Recipe

This Cashew ChickenRecipe is a version of the original Oriental dish tailored to fit the Filipino Palate. Thinly sliced chicken breast is coated with egg and cornstarch then stir fried until crispy and golden brown. An array of colors brought about by the different vegetables makes this dish more appealing. Let’s not forget the roasted cashew nuts that adds flavor and texture to the dish.

This is best eaten with any kind of rice. However, I recommend that you have Yang Chow Fried Rice to go with this Cashew Chiken Recipe. If you follow this recommendation, I am sure that your taste buds will be feasting with the nice flavors that are exploding in your m0uth.

By the way, you should not be intimidated by the image. I know that it looks pretty and colorful. Don’t think that this will be hard to make even by yourself. All you need to do is follow the procedure and watch the video of this Cashew Chicken Recipe. Like the others who did, You will be amazed with the result. Happy cooking!

Try this Cashew Chicken Recipe and let me know how you liked it.

Cashew Chicken Recipe

Cashew Chicken Recipe


  • 1 lb boneless chicken breast, cut into thin slices
  • 1 piece raw egg, beaten
  • 1 cup cornstarch
  • 1 piece onion, sliced
  • 1/2 cup red bell pepper, cut into strips
  • 1 1/2 cups broccoli, cut into bite sized pieces
  • 2 tbsp soy sauce
  • 2 tbsp cooking rice wine
  • 1 tbsp oyster sauce
  • 1/2 cup cashew nuts, roasted
  • 1/2 cup green onions, sliced
  • 1/4 cup cooking oil

Watch the cooking video:

Cooking Procedure

  1. Beat the egg and pour-over the chicken then mix well until properly distributed
  2. Heat the pan and pour the cooking oil
  3. Dip the chicken (coated with egg) in corn starch and stir fry until the color of the chicken turns golden brown. Set aside
  4. In the same pan, add some cooking oil and allow to heat-up
  5. Stir-fry the onion, red bell pepper, and broccoli
  6. Add the cooking rice wine, soy sauce, and oyster sauce then allow to cook for a few minutes
  7. Add the stir-fried chicken and cook for 2 minutes while mixing with the rest of the ingredients
  8. Add the cashew nuts,green onion, salt, and ground black pepper
  9. Serve hot. Share and Enjoy!

Number of servings (yield): 4


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  1. I am so gonna try this tomorrow night. Tonight’s dinner was your chicken and pork adobo YUM!

  2. Glenda says:

    I just tried this yesterday and it was a hit! I doubled the oyster and soy sauce. I could’t find rice wine at my local supermarket so I just added a little rice vinegar and it tasted really good. Will definitely make this again! Thank you! =)

  3. heart says:

    Helloo Po!! i couldnt find any cooking rice wine can i still use cooking wine instead?? are they the same lang po ba??

  4. Hi kuya thanks for the recipe my hubby love cashewed chicken.

  5. You can try Che, its all up to you…I’m sure it will taste nice too. Don’t be afraid to experiment because this is how we learn and discover new things :)

  6. kuya ano po ba ung cooking rice wine?

  7. Good luck Beth. Let me know the result :)

  8. Chinks, dapat po rice wine. Aasim yung lasa kapag rice vinegar.

  9. halo po samar n mn nyan thnk you po

  10. Mommy Emy says:

    Thanks for sharing this recipe.
    Will try preparing this for my children’s lunch “baon”.

    If I may also suggest, if you can also indicate estimated cooking time in all your recipes.

    God Bless!

  11. I just watching thin cashewed chicken video,,,hmm…Im feeling hungry though..Its look yummy…!!! Im gonna try it next week.

    Kuya,thanks to your website,really its helped a lots to all the viewers and giving more idea about cooking..!

    More power to you and God bless!!!

  12. You’re welcome jasmin. How was it?

  13. Sure thing MindanaoBabe. Kamusta na?

  14. This one looks really good! Will try cooking it at home one of these days.Ü

  15. cherry R. says:

    this will be my lunch today :) yummy….thanks chef vanjo for sharing! GOD BLESS!

  16. Not a problem Cherry. How was it?

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