Stir-fried Chicken with vegetables and cashew nuts

This dish takes at least 40 minutes for me to cook, but it is totally worth it. I can get at least two meals out of this. If you have someone to help you cutting the veggies and meat, then it will take less time. Once you learn how to do this dish, you can also substitute other types of meats too and you will use the same method to marinade and cook them.


  • Half of a big cucumber or three or four small cucumbers
  • One big carrot or two small carrots
  • One corn
  • Broccoli stem (get rid of the outer skin) and broccoli
  • Mashrooms if you have them
  • Ginger
  • At least five cloves of garlics
  • Two pieces of chicken

Cut them as seen below:

Here is how you marinade the meat:


  • 1 tablespoon of cornstarch
  • 2 tablespoons of sherry or rice wine
  • Add enough water to moist the mixture
  • Pepper
  • Some Salt or one to two tablespoon of soy sauce
  • 1 teaspoon of sugar
Cut two pieces of chicken breast into small dices or slices. Add 1 tablespoon of corn starch or tapioca starch. Add two table spoons of rice wine or sherry, a bit of salt and pepper and a bit of sesame oil. Add some water to moist the mixture. Then stir them well.

You can substitute other meat if you like. Use the same marinating process for beef or shrimps.

After you have done all the cutting and marinating together, you are ready to cook! You can cook right away.

Put oil in the pan over medium-high heat. Once it is hot, put in the garlic and ginger pieces. Stir it for a few quick seconds, add the marinaded chicken in. Let chicken pieces brown one side, then flip them over and brown the other side. Once both sides brown stir-fry a bit, then add the corn pieces. Keep stirring for one minute. Add a bit of soy sauce. And a bit of (lemon) water (or a bit of water and vinegar to moist the chicken a little bit. Make sure to save some garlic and ginger to cook the vegetables.
Then turn down the heat to low and cover the lid and cook until the chicken is all cooked inside. Add 1 teaspoon of sugar and stir.
On the other pan, put some oil and add garlics and a bit of ginger on the pan after the pan is hot. Stir a little and put in the vegetables (hard one first). Turn off the heat while the vegetables still look very red and green.
This is how it looks when it is all cooked.
Then add the cooked veggies into the chicken dish and stir them up. Add some cashews and a bit of chili if you like. I like it spicy, so I add at least a tablespoon of chili into the dish as you can see in the next photo.
You can add other kinds of nuts if you like. Peanuts would be a good alternative. I like it spicy. I recommend to add the following kind of chili sauce to spice up your dish if you like it spicy!

Serve the dish over the cooked rice. Add a piece of fruit on your plate for additional fruit intake!

Many Chinese restaurants use chili paste similar to this for their spicy dishes.

This is pretty much how Chinese stir-fry their Chinese dish. If you got this down, you can cook many other Chinese dishes.  It is as simple as that!

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