But let me introduce it anyway.

I defy you to find a Chinese takeaway (or restaurant, for that matter), that doesn’t have Cashew Nut Chicken on their menu. Or Chicken Cashew Nut. Or Chicken with Cashew Nuts. Or Stir Fried Chicken and Cashews. Whatever the permutation of its name, this dish represents the incredible spread of Cantonese food: it is simply found everywhere. Cooked with plenty of fresh vegetables and simple Canto seasonings, it’s dependable food that our friends sheepishly admit to ordering every time they have Chinese because they just ‘know it’ll be good’.

Today we’re sharing our ‘fakeaway’ recipe for homemade Cashew Nut Chicken. We love the way that the marinated chicken is so juicy, and almost bouncy to the bite. Our simple sauce provides a light glaze, as opposed to rendering the dish overly corn-starched and claggy. And although we’re also fans of adding cashews during cooking to plump them up, recently we’ve been sprinkling roasted and salted cashews on top at the end. Not only does this increase the simplicity factor, you also end up with a fantastic texture contrast because the nuts remain crunchy.