From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Cashew Chicken
Sweet, savoury and full of flavour — quick, healthy and better than takeout.
Bobbie's kitchen notes: for extra flavour, toast the cashews in a dry skillet for 2–3 minutes until golden before adding; use chicken thighs for extra juiciness; adjust the sweetness to your taste; add broccoli, snow peas or zucchini for more vegetables; for a spicier version, increase the red pepper flakes or add diced chilli; this tastes even better the next day. Allergy note from Bobbie's card: contains tree nuts (cashews) and soy. To make it allergy-friendly, omit the cashews or replace with sunflower or pumpkin seeds, use coconut aminos instead of soy sauce, and check the oyster sauce for fish/shellfish or use a vegetarian alternative. Serve with steamed rice, cauliflower rice, stir-fried vegetables, egg rolls or a cucumber salad. Storage: fridge up to 4 days; freezer up to 3 months — thaw overnight and reheat in a skillet or microwave. Nutrition per serving from Bobbie's card (approximate): 480 calories, 38 g protein, 24 g fat, 32 g carbohydrates, 3 g fibre. Bobbie's card uses 1 tbsp oil twice (for chicken and vegetables) though the ingredient list shows 1 tbsp divided — have 2 tbsp on hand.
Ingredients
For the chicken
- 1½ lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tbsp cornstarch
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil (divided)
For the sauce
- ¼ cup low-sodium soy sauce
- 3 tbsp oyster sauce
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 3 tbsp water
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- ¼ tsp red pepper flakes (optional)
For the stir-fry
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large yellow or white onion, chopped
- 2 cups cashews (unsalted or lightly salted)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
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Method
- 1
Prepare the chicken: cut chicken into 1-inch pieces. Toss with cornstarch, salt and pepper. Add soy sauce and rice vinegar. Let marinate for 10–15 minutes.
- 2
Make the sauce: in a small bowl, whisk together soy sauce, oyster sauce, honey (or brown sugar), rice vinegar, sesame oil, cornstarch, water, garlic, ginger and red pepper flakes (if using). Set aside.
- 3
Cook the chicken: heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer and cook for 3–4 minutes per side until golden brown and cooked through. Remove and set aside.
- 4
Stir-fry the vegetables: in the same skillet, add the remaining 1 tbsp oil. Stir-fry bell peppers and onion for 3–4 minutes until tender-crisp.
- 5
Add the sauce: pour the prepared sauce into the skillet with the vegetables. Stir and cook for 2–3 minutes until the sauce thickens.
- 6
Combine: return the cooked chicken to the skillet. Add cashews and stir to coat everything in the sauce. Cook for 1–2 minutes until heated through.
- 7
Garnish: top with green onions and sesame seeds (optional).
- 8
Serve: serve hot over steamed rice or cauliflower rice. Enjoy!
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From Bobbie's “Bobbie's Recipe Cards (batch 6)”. Written up by Bobbie's Kitchen · Updated 26 October 2026