Cashew Chicken Breast Fillet

Prep Time10 minutes
Cook Time15 minutes
Servings: 4


  • 2 CB Breast Fillet
  • 1/4 tsp tsp salt (to season)
  • 1/4 tsp black pepper (to season)
  • 1 tbsp sesame oil
  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tbs oyster sauce
  • 1/4 cup water
  • 1 tbsp vinegar
  • 2 tbsp granulated sugar
  • 6 cloves minced garlic
  • 1 tbsp minced ginger
  • 1 cup broccoli
  • 1 cup cup cashews
  • 2 tbsp corn starch, divided
  • 1/2 tsp Five Spice powder
  • 1/2 tsp red pepper flakes, or to taste


  • In a medium bowl, combine sesame oil, soy sauce, oyster sauce, 1 tbsp corn starch, water vinegar, granulated sugar, 3 cloves minced garlic, ginger, Five Spice, and red pepper flakes. Whisk well to combine and set aside.
  • Slice the chicken breast into thin strips and season with the remaining cornstarch, salt and black pepper.
  • To a hot dry pan add the cashews and toast, stir and move until brown and toasted, then remove and set aside
  • Add 2 tbsp vegetable oil to a heated pan, Add the chicken to an oiled pan and cook until the chicken is about 90% done, remove from the pan (it will finish cooking in the sauce).
  • Add the remaining vegetable oil to the pan, add the broccoli and remaining 3 cloves minced garlic to the pan and cook just for a few minutes.
  • To the saute broccoli, add the sauce, chicken and roasted cashews to the skillet. Simmer for a minute or two, just to give the sauce time to heat up and thicken slightly. Then serve