This chicken and cashew nut stir-fry recipe is a quick, easy, and flavourful dinner idea packed with tender chicken, crunchy cashews, and colourful veggies. Perfect for busy weeknights!
The recipe is inspired by a Ching-He Huang recipe from her Chinese Food Made Easy recipe book that I've tweaked a bit! The main change I've made is not deep frying the chicken first coated in egg and cornflour. It gets stir fried with the vegetables instead, which helps reduce the calories!! The list of ingredients isn't extensive, but the flavours from the few ingredients is amazing. Definitely a dish for the regular list.
Tips
- Toast cashew nuts - heat a small frying pan over a medium heat and toast the nuts for 2 minutes, or until just starting to colour. Toss the nuts a couple of times during toasting.
- Vegetarian option - replace the chicken with tofu or tempeh and use vegetable stock and tamari.
- Nut-free option - substitute the cashew nuts with sunflower seeds or toasted sesame seeds for crunch.
- Spice and heat - add sliced chillis, chilli paste or a pinch of chilli flakes for a spicy kick.
- Vegetable variations - try sugar snap peas or broccoli for added colour and nutrition.
- This chicken and cashew nut stir-fry is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Yes - you can slice the chicken and chop the vegetables in advance. Keep them in the fridge and then cook everything fresh for the best texture and flavour.
Absolutely - add pre-cooked chicken to the wok during the last couple of minutes of cooking to heat it through.
Use unsalted, roasted cashews for the best flavour. If using raw cashews, toast them lightly in the wok before cooking.
Stir-fry ingredients in batches to avoid overcrowding the pan, and make sure your wok or skillet is hot before adding ingredients.
While the chicken and sauce freeze well, the vegetables and cashews may lose their texture.
Serve with steamed jasmine rice, noodles, or quinoa. For a low-carb option, pair it with cauliflower rice.
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How to make this Chicken and Cashew Nut Stir-Fry
Ingredients
- 1 tbsp groundnut oil
- 1 onion, sliced
- 500g skinless chicken breasts, thinly sliced
- 300ml groundnut oil
- 2 peppers (any colours), de-seeded and sliced into strips
- 1 carrot, peeled and sliced julienne
- 3 tbsp chicken stock
- 2 to 3 tbsp light soy sauce
- 2 large spring onions, sliced
- 4 tbsp roasted cashew nuts (or toast in a pan - see Tips)
- sea salt and ground white pepper
Instructions
- Heat a wok over a high heat until it just starts to smoke. Add the oil and onion and stir-fry for 30 seconds. Add the chicken and stir-fry for 1 to 2 minutes, until the chicken is white all over and starting to colour.
- Then add the peppers and carrot and stir-fry for 1 minute, or until softened. Add the stock and light soy sauce. Simmer for another minute, or until the chicken is cooked through.
- Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed jasmine rice or noodles.
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Chicken and Cashew Nut Stir-Fry
Equipment
Ingredients
- 1 tbsp groundnut oil
- 1 onion sliced
- 500 g (1.1 lb) skinless chicken breasts thinly sliced
- 2 peppers (any colours) de-seeded and sliced into strips
- 1 carrot peeled and sliced julienne
- 3 tbsp chicken stock
- 2 to 3 tbsp light soy sauce
- 2 large spring onions sliced
- 4 tbsp roasted cashew nuts (or toast in a pan - see Notes)
- sea salt and ground white pepper
Instructions
- Heat a wok over a high heat until it just starts to smoke. Add the oil and onion and stir-fry for 30 seconds. Add the chicken and stir-fry for 2 to 3 minutes, until the chicken is white all over and starting to colour.
- Then add the peppers and carrot and stir-fry for 1 minute, or until softened. Add the stock and light soy sauce. Simmer for another minute, or until the chicken is cooked through.
- Stir in the spring onions and cashew nuts, season, to taste, with sea salt and ground white pepper and transfer to a serving dish. Serve immediately with steamed jasmine rice or noodles.
Notes
- Toast cashew nuts - heat a small frying pan over a medium heat and toast the nuts for 2 minutes, or until just starting to colour. Toss the nuts a couple of times during toasting.
- Vegetarian option - replace the chicken with tofu or tempeh and use vegetable stock and tamari.
- Nut-free option - substitute the cashew nuts with sunflower seeds or toasted sesame seeds for crunch.
- Spice and heat - add sliced chillis, chilli paste or a pinch of chilli flakes for a spicy kick.
- Vegetable variations - try sugar snap peas or broccoli for added colour and nutrition.
- This chicken and cashew nut stir-fry is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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