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Chicken & cashews with honey & soy


  • Toss the cashews in a non-stick pan with no oil until golden. Remove and set aside. 
  • At the same time, whisk the egg white until light and fluffy. Add the chicken and toss until well coated. 
  • In another bowl, combine the cornflour with a little salt. Then add the chicken mixture and toss well. 
  • Heat a little oil in a hot wok (or large non-stick pan) and seal the chicken in 2-3 lots, keeping the pieces separate. 
  • Wipe out the wok (or pan), heat a little fresh oil and gently sauté the red onion, capsicum and carrots until crisp-tender, regularly tossing. 
  • Then add the soy and honey with ½ cup stock and the ginger. Stir and briefly cook. 
  • Return the chicken, toss well and cook for about 5 mins until ready. 
  • Then add the snowpeas, bean shoots and cashews. Toss to heat through, adding a little more stock if needed.


  • 1 cup raw, unsalted cashews
  • 1 egg white, beaten
  • 6 boneless chicken thighs, skinned & cubed
  • ¼ cup cornflour
  • sea salt
  • vegetable oil
  • ½-1 red onion, sliced
  • 1 green capsicum, cored, seeded & sliced
  • 4 baby carrots, cut on the diagonal
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • ½-1 cup chicken stock
  • 1 tspn grated fresh ginger
  • 12 snowpeas, shredded
  • a good handful of bean shoots

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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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm