Asian Food · Chicken Recipes · International Recipe · Lutong Bahay (Daily Menu) · Vegetables

Stir-Fry Cashew, Chicken and Shrimp

Stir-Fry Cashew, Chicken and Shrimp
Credits My Kitchen Offerings

This Stir-Fry Cashew Chicken got bumped up with the addition of shrimp and a variety of vegetables. Delicious, healthy stir-fried vegetables with cashew, chicken and shrimp. So yummy!

Stir-Fry Cashew, Chicken and Shrimp


  • ½ pound chicken breasts fillet, sliced thinly
  • ½ pound shrimp, peeled & deveined
  • 1 tablespoon rice wine or dry sherry
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • 2 cloves garlic, minced
  • ½ cup cashews
  • 4 tablespoons cooking oil
  • 4 cups assorted cut-vegetables (celery, green beans, broccoli, cauliflower, carrot, red & green bell pepper, snowpeas, mushroom, baby corn etc.), your choice
  • SAUCE:
  • 1 tablespoon hoisin sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons dark soy sauce
  • 2 tablespoons water
  • 1 teaspoon granulated sugar


  1. Marinate the chicken in salt, rice wine or dry sherry and cornstarch for 20-30 minutes.
  2. Meanwhile, mix together the ingredients for the sauce and set aside.
  3. Roast the cashews in a heavy skillet over medium-high heat, shaking the pan so that the nuts don’t burn. Roast until cashews are golden brown. Remove from pan.
  4. Heat 2 tablespoons of oil in a wok. Stir-fry the chicken slices until cooked through. Remove from wok.
  5. Heat 2 more tablespoons of oil. Saute the garlic. Add the vegetables and stir-fry until crisp tender.
  6. Add the chicken pieces, shrimps and sauce. Continue to stir-fry until shrimps are pink, combining well and heating everything through.
  7. Add the cashew nuts before serving to retain its crunch.
  8. Enjoy!