Sesame Cashew Chicken

Tender chicken in a glossy, lightly sticky sesame sauce with toasted cashews—fast, fragrant, and better than takeout.

Ingredients

• 600g chicken thigh fillets, cut into 2.5cm / 1-inch pieces *(or breast)*
• 1/4 cup cornflour (cornstarch)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup cashews (raw or roasted)
• 1 tbsp sesame oil
• 2 tbsp neutral oil (canola/vegetable), plus extra if needed *(pantry staple)*
• 2 cloves garlic, finely minced *(pantry staple)*
• 1 tbsp sesame oil
• 1 tbsp soy sauce *(pantry staple)*
• 1 tbsp oyster sauce *(optional pantry staple; see tips)*
• 1 tbsp rice vinegar *(or white vinegar; pantry staple)*
• 1 tbsp sugar *(pantry staple)*
• 1/2 cup water
• 2 tsp cornflour (cornstarch)

Method

• 1

  Step 1: Coat the chicken

  Toss chicken with cornflour, salt, and pepper until every piece is well coated and looks dry and powdery. This coating is what gives you that lightly crisp exterior and helps the sauce cling.

• 2

  Step 2: Toast the cashews

  Heat a large skillet or wok over medium heat (dry pan). Add cashews and toast, tossing often, until they smell nutty and have light golden spots, 2–3 minutes. Tip onto a plate.

• 3

  Step 3: Sear the chicken

  Increase heat to medium-high. Add neutral oil. Shake excess flour off chicken (helps avoid burnt flour in the pan), then add in a single layer. Cook undisturbed until golden underneath, about 2 minutes, then toss and keep cooking until browned and cooked through, 4–5 minutes total. *(If your pan is crowded, do this in 2 batches for best colour.)*

• 4

  Step 4: Fragrant garlic + sesame

  Lower heat to medium. Add garlic and 1 tbsp sesame oil to the pan and stir for just 20–30 seconds until fragrant (don’t let garlic brown).

• 5

  Step 5: Glossy sauce

  Stir the sauce mixture again (cornflour settles fast), then pour into the pan. Stir constantly as it bubbles and thickens into a shiny glaze, about 60–90 seconds. You’re looking for a sauce that coats the chicken and leaves a clean trail when you drag a spoon through the pan.

• 6

  Step 6: Finish with cashews

  Add toasted cashews back in and toss for 20 seconds to coat. Taste and adjust with a pinch of salt or a tiny splash of soy if needed. Serve immediately.

Tips

• **Chicken thighs vs breast:** Thighs stay juicier. If using breast, don’t overcook—pull it once the pieces are just cooked through.
• **No oyster sauce?** Skip it and add an extra 1 tbsp soy sauce + 1/2 tbsp sugar to keep the balance. (Still delicious.)
• **Sauce too thick/thin:** Too thick → splash in water 1 tbsp at a time. Too thin → simmer 30–60 seconds more, stirring, until glossy.
• **Make-ahead/storage:** Best eaten fresh for crisp edges, but leftovers keep 3 days in the fridge. Reheat in a hot pan with a small splash of water to loosen the glaze.
• **Serve with:** Steamed rice or noodles. If you’ve got it, a sprinkle of toasted sesame seeds and sliced spring onion is perfect (optional pantry add-ons).

Nutrition (per serving, estimate)