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Singapore Cashew Chicken


  • 450 grams boneless chicken without skin 
  • 2 Tbs oyster sauce 
  • 1 tsp canola oil 
  • 3 Tbs cornstarch 
  • 1 tsp grated ginger 
  • 2 cloves of garlic (minced) 
  • ½ cup chopped red bell pepper 
  • ½ cup water chestnut 
  • 45 grams chopped scallions 
  • 1 ½ Tbs Shaoxing Wine  
  • 1 cup unsalted roasted cashews  
  • 2 Tbs light soy sauce 
  • 1 tsp dark soy sauce 
  • ½ tsp rice wine vinegar  
  • ½ cup homemade chicken stock 
  • 1 tsp hoisin sauce  
  • ½ tsp sesame oil 
  • 1 ½ Tbs honey 
  • ¼ tsp ground white pepper  


  1. Mix the oyster sauce and white pepper with 3 Tbs of water. Marinate the chicken in this mixture and set aside for 5 to 10 minutes.  
  2. Take 1 tsp canola oil and mix with 1 Tbs cornstarch. Set the mixture aside.  
  3. Take a separate bowl and mix together light and dark soy sauce, rice wine vinegar, chicken stock, hoisin sauce, sesame oil and honey. Set aside to prepare the sauce.  
  4. Heat 2 Tbs of canola oil in a non-stick wok. Spread the oil evenly and heat up on high heat. Add the marinated chicken and cook till its brown on the outside. Transfer the chicken to a bowl.  
  5. Add another Tbs of oil to the same wok. Add ginger and cook for a few seconds. Then add the garlic, red bell pepper and chestnuts. Fry for half a minute. Add the scallions and Shaoxing wine. Stir and cook for a further 10 seconds.  
  6. Pour the previously prepared sauce mixture in the wok and mix well. Add the chicken and simmer for a few minutes. Then add the roasted cashews 
  7. Thicken the sauce by adding the previously prepared cornstarch slurry. Add more if you want the gravy to be thicker. Keep stirring and bring to a boil.  
  8. Serve it hot with rice.  
Nutrition Facts  Amount per serving % Daily Value
Servings 1
Calories 340  17%
Total Fat 20g    31%
Saturated Fat 3g 15%
Cholesterol 48mg   16%
Sodium 557mg   23%
Total Carbohydrate 20g   7%
Dietary Fiber 2g  8%
Total Sugars 7g  8%
Protein 22g
Calcium 20mg   2%
Iron 2mg   11%
Vitamin C  19mg 



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