Cashew Chicken Stir Fry Recipe
A quick and colourful stir fry made with tender chicken, crisp vegetables, and toasted cashews in a savoury-sweet sauce — ready in just 20 minutes.
Servings: 4
Calories:
Equipment
- Ninja 30cm sauté pan (or wok)
Ingredients
- 500 g chicken breast sliced into thin strips
- 1 tbsp cornflour
- 3 tbsp soy sauce divided
- 2 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves garlic or 2 tbsp frozen
- 1 tsp fresh ginger, grated or frozen
- 1 red pepper sliced
- 1 yellow pepper sliced
- 100 g broccoli florets sliced
- 1 carrot sliced into thin batons
- 100 g unsalted cashew nuts
- 2 tbsp vegetable or sesame oil
- 2 spring onions sliced
Instructions
- Marinate the chicken: In a bowl, mix chicken with cornflour and 1 tbsp soy sauce. Set aside.
- Mix the sauce: In a small bowl, combine remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, garlic, and ginger.
- Toast cashews: Heat a dry pan over medium heat. Add cashews and toast for 2–3 minutes until lightly golden. Remove and set aside.
- Cook the chicken: Add 1 tbsp oil to the hot pan. Stir fry chicken over high heat for 3–4 minutes until just cooked through. Transfer to a plate.
- Cook the vegetables: Add remaining oil to the pan. Stir fry peppers, broccoli, and carrot for 3–4 minutes until tender-crisp.
- Combine: Return chicken and cashews to the pan. Pour in sauce and stir for 1–2 minutes until everything is coated and heated through.
- Serve: Top with spring onions and serve immediately with rice or noodles.
