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Home » Recipes

Chicken and Cashew Nut Stir-Fry

Published: Feb 2, 2021 · Modified: Mar 25, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Chicken and cashew nut stir-fry in an oriental bowl with a bowl of jasmine rice and chopsticks on the side.
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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

Can I make this recipe ahead of time? 

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. 

Can I use pre-cooked chicken? 

Absolutely - add pre-cooked chicken to the wok during the last couple of minutes of cooking to heat it through. 

What type of cashews should I use? 

Use unsalted, roasted cashews for the best flavour. If using raw cashews, toast them lightly in the wok before cooking. 

How do I prevent the stir-fry from becoming soggy? 

Stir-fry ingredients in batches to avoid overcrowding the pan, and make sure your wok or skillet is hot before adding ingredients. 

Can I freeze this dish? 

While the chicken and sauce freeze well, the vegetables and cashews may lose their texture.

What can I serve with this stir-fry? 

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

  1. 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.
  2. 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.
  3. 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 in an oriental bowl with a bowl of jasmine rice and chopsticks on the side.

Chicken and Cashew Nut Stir-Fry

By: Deborah
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!
PREP: 15 minutes minutes
COOK: 6 minutes minutes
TOTAL: 21 minutes minutes
Course: Main
Cuisine: Chinese
Servings: 4 people
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Equipment

  • Wok
  • Small frying pan

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.
 
You might also like to try:
  • chinese dishes

Nutrition

Calories: 265kcal | Carbohydrates: 11g | Protein: 30g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 689mg | Potassium: 758mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4454IU | Vitamin C: 81mg | Calcium: 28mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken stir-fry recipe, Chinese Food Made Easy, ching he huang, quick meal, under 30 minutes
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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