Chinese Stir-fried VegChicken with Cashews

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Another great recipe from Wei-Chuan’s Chinese Style Szechwan Style cookbook, adapted for our vegetarian diet. We were test trying a new vegchicken recipe, so the chicken in the picture is a little darker than the recipe will produce.


  • 1.5 lbs vegan chicken, torn apart into 1 inch pieces with a fork
  • 4 oz cashews, roasted
  • 2 green peppers
  • 8 oz can of water chestnuts, sliced
  • 1 T ginger, diced
  • 2 c vegetable oil
  • 2 bunches green onions, chopped


  • 1 T water
  • 1/2 T soy sauce
  • 1/2 T corn starch


  • 1 T soy sauce
  • 1/2 T rice wine
  • 1/2 T corn starch
  • 1 t sesame oil
  • 1/4 t black pepper
  • 1/2 c veggie broth


Mix the Sauce ingredients in a small bowl and set aside.

Mix the Marinade ingredients in a large bowl. Add all chicken pieces at the same time into the bowl and toss to coat.

Heat the vegetable oil in a wok or deep fryer. Drop the coated chicken pieces in the wok/deep fryer and cook until golden brown.  Separate the pieces after they are dropped in, so they don’t stick together.  Drain on paper towels and set aside.

Heat 2 T of cooking oil in a wok on high heat.  Stir-fry the ginger for 30 seconds.  Add the green pepper and continue stir-frying until the peppers are slightly soft, about 3 minutes.  Pour in the Sauceturn the heat to medium and continue stirring and cooking until the sauce thickens.  Add the chicken, roasted cashews, and green onions and stir to coat evenly.  Serve with rice.


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