Mary Berry Chicken And Cashew Nuts Recipe

Mary Berry Chicken And Cashew Nuts is a quick and flavourful stir-fry style dish with tender chicken pieces, crunchy roasted cashews, and a glossy savoury sauce. It has a lovely balance of sweetness, saltiness, and gentle warmth, making it perfect for a midweek family meal. The texture is rich and satisfying, with soft vegetables and crisp nuts in every bite. This is an easy recipe to prepare and takes around 35 minutes from start to finish.

Ingredients

For the Chicken

• 500g boneless chicken breast or thigh, sliced into strips
• 2 tbsp cornflour
• 1 tbsp vegetable oil
• 1 tsp sesame oil

For the Vegetables

• 1 onion, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 2 garlic cloves, crushed
• 1 tsp fresh ginger, grated
• 4 spring onions, sliced

For the Sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey
• 2 tbsp water
• 1 tsp cornflour

To Finish

• 120g roasted cashew nuts
• Fresh coriander, optional

How to Make Mary Berry Chicken And Cashew Nuts Recipe

• Prepare the chicken: Toss the sliced chicken with the cornflour until lightly coated. This helps the meat stay tender and gives the sauce a silky finish.
• Mix the sauce: In a small bowl, stir together the soy sauce, oyster sauce, honey, water, and cornflour until smooth. Set aside.
• Heat the pan: Place a large frying pan or wok over medium-high heat. Add the vegetable oil and sesame oil.
• Cook the chicken: Add the coated chicken pieces and fry for 5 to 7 minutes, stirring often, until golden and cooked through. Remove to a plate.
• Cook the vegetables: Add the onion, peppers, garlic, and ginger to the pan. Stir-fry for 4 to 5 minutes until just softened but still with a little bite.
• Add everything back: Return the chicken to the pan. Pour in the prepared sauce and stir well.
• Thicken the sauce: Cook for 2 to 3 minutes, stirring constantly, until the sauce becomes glossy and coats the chicken.
• Finish and serve: Stir through the roasted cashew nuts and spring onions. Scatter with coriander if using, then serve hot.

Tips

How do I keep the chicken tender?

Do not overcook it. Chicken strips cook quickly, so remove them as soon as they are fully cooked.

Can I make the sauce thicker?

Add an extra half teaspoon of cornflour mixed with water if you prefer a richer sauce.

How do I stop cashews going soft?

Add them right at the end so they stay crisp and crunchy.

Can I make it spicier?

Add sliced chilli or a pinch of chilli flakes while cooking the vegetables.

Serving Suggestions

• Serve with steamed jasmine rice
• Spoon over egg fried rice
• Pair with noodles
• Add a side of stir-fried greens
• Serve with cucumber salad for freshness

Storage

Room Temperature

Do not leave out for more than 2 hours. Serve promptly for best flavour and food safety.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly in a pan or microwave.

Freezing

Freeze for up to 2 months. Defrost overnight in the fridge before reheating. The nuts may soften slightly after freezing.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 16g
• Protein: 34g
• Fat: 24g
• Saturated Fat: 4g
• Sodium: 780mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken And Cashew Nuts Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: Asian-InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Tender chicken stir-fried with peppers, onion, crunchy cashew nuts, and a glossy savoury sauce. A quick and delicious family dinner.

Ingredients

• 500g chicken breast or thigh, sliced

• 2 tbsp cornflour

• 1 tbsp vegetable oil

• 1 tsp sesame oil

• 1 onion, sliced

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 2 garlic cloves, crushed

• 1 tsp fresh ginger, grated

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tbsp honey

• 120g roasted cashew nuts

• 4 spring onions, sliced

• Fresh coriander, optional

Directions

• Coat sliced chicken with cornflour.
• Mix soy sauce, oyster sauce, honey, water and cornflour.
• Heat oils in a wok or frying pan.
• Cook chicken until golden and cooked through.
• Remove chicken and stir-fry onion, peppers, garlic and ginger.
• Return chicken to the pan and pour in sauce.
• Cook until sauce thickens and turns glossy.
• Stir in cashew nuts and spring onions.
• Serve hot with rice or noodles.

Notes

• Add chilli for extra heat.
• Use roasted unsalted cashews for best flavour.
• Leftovers keep in the fridge for up to 3 days.