I still remember the first time I made this dish on a busy Tuesday evening it was one of those nights where you want something proper but have no energy for anything complicated. The Mary Berry Chicken And Cashew Nuts Recipe became my absolute go-to from that moment. This quick, flavourful stir-fry brings together tender chicken pieces and crunchy roasted cashews all wrapped in a glossy, savoury sauce that hits the perfect balance of sweetness, saltiness, and gentle warmth. What I love most is how the texture feels rich and satisfying with soft vegetables and crisp nuts in every single bite. Whether you treat it as a healthy weeknight dinner or a proper midweek family meal, this easy dish takes just 35 minutes from start to finish, and on some nights I have pulled it off closer to 20 minutes once everything is prepped.
What makes this recipe stand out in your cooking repertoire is the technique Mary herself swears by placing your chicken breasts in the freezer for about an hour before slicing makes them significantly firmer and easier to cut into clean strips. This small step changes everything. Inspired by her Hoisin Chicken style, the hoisin-marinated approach brings fresh flavours that feel light enough for a warm summer’s evening yet comforting enough for colder nights.
I first made this as a lockdown supper and it quickly became my warm-weather staple a quick supper built on roasted cashew nuts, a splash of soy sauce, and savory depth that genuinely tastes like you spent far more time than you did. This Chicken and Cashew Nuts dish from Mary Berry is simply one of those recipes that never lets you down.
Ingredients
| # | Ingredient | Quantity | Notes |
| 1 | Chicken Breast | 500g / 1 lb (450g) | Boneless, skinless |
| 2 | Chicken Thigh | 500g | Boneless, sliced into strips |
| 3 | Chicken Breasts | 3 pieces | Skinless, boneless, long thin strips |
| 4 | Cornflour / Cornstarch | 2 tbsp + 1 tsp | For coating and sauce |
| 5 | Vegetable Oil / Sunflower Oil | 2 tbsp | For stir-frying |
| 6 | Sesame Oil | 1 tsp | For flavour |
| 7 | Olive Oil | 1 tbsp + dash | Extra for cooking |
| 8 | Onion | 1 | Sliced |
| 9 | Red Pepper / Red Bell Pepper | 1 large | Deseeded, cut into chunks |
| 10 | Yellow Pepper | 1 | Sliced |
| 11 | Broccoli | 1 large head | Broken into small florets |
| 12 | Spring Onions / Scallions | 4 + small bunch | Sliced diagonally |
| 13 | Garlic Cloves | 2 cloves / 1 clove | Crushed |
| 14 | Fresh Ginger / Fresh Root Ginger | 1-inch piece | Peeled and grated |
| 15 | Roasted Unsalted Cashew Nuts | 120g / ¾ cup (100g) / 4oz | Roasted |
| 16 | Fresh Coriander | Small bunch | Optional |
| 17 | Soy Sauce | 3 tbsp + 4 tbsp | For sauce |
| 18 | Oyster Sauce | 2 tbsp | For sauce |
| 19 | Hoisin Sauce | 1 tbsp + 3 tbsp | For sauce and marinade |
| 20 | Dry Sherry / Chinese Rice Wine | 1 tbsp | For sauce |
| 21 | Honey / Runny Honey | 1 tsp | For sauce and marinade |
| 22 | Sugar | 1 tsp | For sauce |
| 23 | Water | 2 tbsp + ¼ cup (60ml) | For sauce |
| 24 | Lemon Juice | Juice of half lemon | For marinade |
How To Make This Stir-Fry Step by Step
Start by getting your chicken ready take your chicken strips and place them in a bowl, add the cornflour, and toss until every piece is evenly coated. This coating is what makes the chicken stay tender and gives the sauce that silky finish we all want. Now mix your soy sauce, oyster sauce, honey, and water together in a separate bowl and whisk until smooth this is your prepared sauce and it does all the heavy lifting on flavour. If you have a little extra time, make a quick marinade with hoisin, a squeeze of lemon, salt, and pepper, toss your chicken strips in it, cover, and let it chill in the fridge for 30 minutes I do this whenever I am not rushing and the depth it adds is honestly worth every minute. Once ready, heat 1 tbsp of vegetable oil and a dash of sesame oil in a large frying pan or wok over medium-high heat or high heat, then fry the coated chicken pieces in two batches for 3-4 minutes or 5 to 7 minutes, stirring throughout, until they turn golden brown and are fully cooked through. Lift them out with a slotted spoon and set aside.
Wipe the pan clean with kitchen paper then go straight into your vegetables. Add a splash of oil and throw in the onion, red pepper chunks, and broccoli florets stir-fry for 2-3 minutes or 4 to 5 minutes until just softened but still with a little bite, adding a small splash of water to help steam the broccoli if needed. Next add your crushed garlic, grated ginger, and let everything cook for 1 minute until fragrant. Now return the cooked chicken and its juices back to the pan, pour in the prepared sauce, and stir everything together over the heat. Let it thicken and bubble for 1-2 minutes or 2 to 3 minutes, stirring constantly, until the sauce becomes glossy and coats everything beautifully you will see it brown slightly and thickens as the heat does its work. Stir through the roasted cashew nuts, peppers, spring onions, and a handful of coriander in the final 1 minute so the nuts stay crunchy. Serve immediately and hot through straight from the wok or frying pan into a bowl with rice or a light salad on the side this dish truly shines when it hits the table fresh.
The Method Behind the Magic
The first thing I always do with this recipe is get the marinade going before anything else it makes such a difference. In a bowl, combine the hoisin, a good grating of ginger, a spoon of honey, and a fresh squeeze of lemon, then stir it all together until smooth. Drop in your chicken strips, season well with salt and pepper, and toss everything to fully coat each piece. Cover the bowl and let it chill in the fridge for 30 minutes I know it is tempting to skip this but honestly that short rest is what takes the flavour from good to really great.
When you are ready to cook, heat the oil in a large frying pan or wok over high heat until it is properly hot. Fry the chicken in two batches so the pan stays hot enough to get that proper golden brown colour crowding the pan steams the meat and you lose that lovely crust. Once cooked through, remove from the pan and set aside. Wipe the pan clean with kitchen paper, add a dash of fresh oil, then toss in the cashew nuts and spring onions and fry for just 1 minute. Return the chicken along with all its resting juices back into the pan and toss everything together over the heat until hot through. Serve straight away in a bowl with rice or a crisp salad on the side.
Tips That Actually Make a Difference
One thing I learned early on with this Mary Berry Chicken And Cashew Nuts Recipe is that cornflour does two jobs at once it helps seal the juices inside the chicken so it stays tender, and it also thickens the sauce automatically as everything cooks together. That light coating gives the chicken strips a subtle golden crust that you just cannot get any other way. For the broccoli, if you like it soft rather than firm, quickly blanch the florets in boiling water for 2 minutes before stir-frying otherwise a small splash of water added to the wok steams them perfectly while keeping just enough crunch. I always keep my vegetables chopped, chicken coated, and sauce mixed before I even turn on the heat stir-frying moves fast and having everything ready stops you from scrambling mid-cook.
Never overcook your chicken strips cook them quickly over high heat and remove them the moment they are fully cooked because even a minute too long makes them dry and tough. If you want a thicker sauce, just stir in an extra half teaspoon of cornflour mixed with a little water and it becomes noticeably richer in both texture and flavor. For the cashews, always add them right at the end so they stay crisp and crunchy leaving them in the heat too long makes them go soft and you lose that lovely texture contrast. If you have raw cashews on hand, toast them in a dry pan over medium heat for 2-3 minutes until golden brown and their natural oils start to come through it genuinely deepens the flavour. And if you like things with a kick, add some sliced chilli or a pinch of chilli flakes while cooking the vegetables to make it spicier without changing anything else about the dish.
Small Tips, Big Difference
When it comes to keeping the chicken genuinely tender, the single most important rule is to never overcook it. Chicken strips are thin and they cook fast the moment they are fully cooked, remove them from the pan straight away. Leaving them even a minute too long on the heat dries them out completely and no amount of sauce will bring that texture back. I made that mistake a few times early on and now I pull them out the second they turn golden it makes a real difference to the final dish.
If you want a thicker, richer sauce, simply mix a half teaspoon of cornflour with a little water and stir it in while the sauce is still bubbling it comes together in seconds. For the cashews, always add them right at the end so they stay crisp and crunchy rather than going soft from sitting in the heat too long. If you enjoy a bit of heat in your vegetables, throw in some sliced chilli or a pinch of chilli flakes while they are stir-frying it makes the whole dish feel spicier and a lot more exciting without changing anything else about the recipe.
What To Serve With Chicken And Cashew Nuts
This dish has such a bold and savory sauce that it really just needs something simple alongside it to let it shine. From my own experience, steamed jasmine rice is the most natural pairing it soaks up every drop of that glossy sauce without competing with the flavour at all. Basmati rice works just as well if that is what you have in the cupboard, and egg fried rice takes the whole meal up a notch when you want something a little more indulgent. I have served this on busy weeknights with plain steamed rice and it never once felt like anything was missing.
If you fancy something different, rice noodles or egg noodles are a brilliant swap the noodles tangle beautifully with the chicken and cashews and carry the sauce in a completely different but equally satisfying way. On the vegetable side, a portion of stir-fried greens keeps things light and adds a lovely colour to the plate. My personal favourite pairing when the weather is warm is a simple cucumber salad on the side the cool freshness of it cuts right through the richness of the dish and balances every bite perfectly.
Storing and Reheating Without Losing Quality
This is one of those dishes that is genuinely best eaten fresh, so always serve it promptly for the best flavour leaving it out at room temperature for more than 2 hours is not a good idea from a food safety standpoint. That said, leftovers store really well if handled properly. Let the dish cool down fully then transfer it into an airtight container and keep it refrigerated for up to 3 days. When you are ready to reheat, I always go back to a hot wok or skillet with a small splash of water to loosen the sauce it brings everything back to life far better than any other method. The microwave works too if you are in a rush, just cover it and heat in short bursts so the chicken does not dry out.
For longer storage, you can freeze this dish for up to 2 months though I will be honest, it is not recommended as the best option here. Freezing changes the texture quite a bit the vegetables tend to turn mushy and soft after thawing, and the sauce can split slightly upon reheating. The cashews also soften considerably once frozen and refrigerated in liquid, so they lose that satisfying crunch that makes this dish so good. If you do freeze it, always defrost overnight in the fridge before reheating gently in a pan with a little splash of water never straight from frozen.
What This Dish Brings to Your Plate Nutritionally
As someone who pays attention to what goes into a meal, I find it really useful to know the rough numbers before cooking. This Mary Berry Chicken And Cashew Nuts Recipe gives you a solid and balanced plate per serving across 4 servings and without rice, you are looking at around 420 kcal with Protein at 34g, which is genuinely impressive for a midweek stir-fry. The Carbohydrates sit at 16g, Fat at 24g, and Saturated Fat at just 4g, making it a far lighter option than it looks. Sodium comes in at 780mg which is worth keeping in mind if you are watching salt intake swapping to a reduced-salt soy sauce is an easy fix I use myself.
From a slightly different source breakdown, the numbers come in at 380 kcal, Protein 32g, Total Fat 18g, Saturated Fat 3g, Cholesterol 65mg, Sodium 950mg, Total Carbohydrate 20g, Dietary Fiber 4g, and Sugars 6g all still well within a healthy range for a proper dinner. These figures are estimated and approximate, meaning they will naturally vary depending on your choice of ingredients and cooking methods used. Fattier cuts of chicken, extra oil, or different sauces will all shift the numbers slightly, so treat these as a helpful guide rather than an exact science.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes, boneless chicken thighs are actually better in stir-fries than breast because they stay far more juicy. Just trim any excess fat before slicing and cook them the same way.
Can I make this recipe ahead of time?
Yes, you can cook the dish fully, let it cool, then chill it in the fridge. When ready, reheat it thoroughly until piping hot before serving.
What vegetables can I add?
Broccoli, mangetout, mushrooms, baby corn, and carrots all work really well in this dish. Add whatever you have available.
Should I use raw or roasted cashew nuts?
Always go for roasted nuts over raw they give a much better flavour and texture. Unsalted roasted cashew nuts are ideal so you can control the seasoning yourself.
Can I make this gluten-free?
Yes, simply replace the soy sauce with Tamari and make sure your oyster sauce does not contain any wheat thickeners as some brands do.
What can I substitute for oyster sauce?
Hoisin sauce is a good alternative though it is slightly sweeter. For a vegetarian option, mushroom stir-fry sauce works brilliantly and still delivers great flavour.
