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Chicken with honey, ginger & cashews


  • Whisk the soy, honey, Chinese wine, kecap manis, sesame oil and ginger in a large bowl. 
  • Add the chicken, toss well and refrigerate for at least 1 hour, stirring now and again. 
  • When ready, heat a little vegie oil in a wok (or heavy-bottomed non-stick pan) and seal the drained chicken in 2-3 lots. Remove. If needed add a little fresh oil to the wok with the reserved marinade and ½ cup stock. Stir, bring to the boil and taste for seasoning. 
  • Return the chicken to the wok and briefly toss to cook through.
  • Then add the cashews and spring onions with a little more stock if needed.
  • Serve with cooked Asian greens and steamed rice on the side.


  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 2 tbsp Chinese rice wine (or dry sherry)
  • 1 tbsp kecap manis (Indonesian sweet soy sauce)
  • a splash of sesame oil
  • 2 tbsp grated fresh ginger
  • 500-600 gm skinless chicken thigh fillets, excess fat removed & sliced
  • vegetable oil
  • 1 cup chicken stock
  • ½ cup raw cashews, toasted
  • 2 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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