Recipes, Stir frys

Chicken cashew stirfry

This Chinese influenced stir fry is perfect for your quick, easy midweek Thai fix! It’s really colourful and you get a lovely crunch from the Cashews. As we’re stir frying and the dish comes together quickly, it’s important to have all your ingredients ready and chopped in front of you!

It’s so simple but looks like you’ve made a real effort so it’s a great little number to knock up if you’re having last minute guests.

 

Chicken and Cashew Stir Fry
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    Servings Prep Time
    2-4 people 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    2-4 people 10 minutes
    Cook Time
    10 minutes
    Chicken and Cashew Stir Fry
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
      Servings Prep Time
      2-4 people 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      2-4 people 10 minutes
      Cook Time
      10 minutes
      Ingredients
      Sauce
      Servings: people
      Units:
      Instructions
      1. First, mix all the sauce ingredients in a bowl minus the water.
      2. Heat your wok or large frying pan to medium and either dry toast the cashew nuts or sauté until brown depending how healthy you’re being and set aside
      3. In the same wok heat 1 1/2 tablespoons of oil on a medium/high heat and fry the chicken until browned and almost cooked through, about 3-4 mins, set aside
      4. Heat the remaining oil and toss in the garlic and chilli if using.
      5. Stir fry for 30 seconds then go in with the onions, then the peppers and cook for a couple of minutes
      6. Put the reserved chicken back in, keeping everything moving
      7. Pour in the sauce and sugar and enough water to make it “saucy”, don’t add it all the water at once, you can always add more!
      8. Let it bubble away for another couple of minutes to cook the chicken through, moving it around to stop it catching. Throw in the cashews
      9. Remove from the heat, squeeze over some lime and throw in the coriander if using and serve with some fluffy steamed Jasmine rice….

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