Chicken and Cashew Stir-fry
Chicken and Cashew Stir-fry is fresh, vibrant and healthy. Not to mention quick and simple to make – the perfect dinner for a busy night. Stir-fries are one of my favourite mid-week meals. They are great for using up various veggies and just as delicious as leftovers for lunch. Also try some of my other popular stir-fries; Lemongrass Ginger Beef and Chicken with Sugar Snap Peas are two of my faves.
There is plenty of tasty sauce in this recipe, so when served with rice or noodles it is super moist – not to mention delicious.
Chicken and Cashew Stir-fry Prep
The best thing about stir-fry (well, aside from taste), is the short time it takes to prepare and cook. With such a quick cook, for most stir-fries you can (and should) prepare all of the ingredients before you start cooking.
Cashews: Although in the title, omit the cashews if desired. Alternatively, swap them for toasted almonds or sesame seeds. However, any nuts or seeds used, must be toasted and unsalted. You can either buy them pre-roasted or roast them yourself – it only takes 5 minutes.
Sauce: The most important part of the Chicken and Cashew Stir-fry. Although all the ingredients end up in the same bowl to make the sauce, mix the cornflour with just a little liquid initially. This will make the sauce smooth and lump-free.
Vegetables: Chop all veggies and garlic, ready to go. The Chicken and Cashew Stir-fry can use a variety of vegetables, but when cooking them, keep in mind that some will take longer to cook than others. So, they may need an extra minute or two in the sauce.
Extras: If you’re serving with rice, make sure it is cooking (or cooked and warm), before you start the Chicken and Cashew Stir-fry.
Feedback: Did you try the Chicken and Cashew Stir-fry? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other tasty Stir-fries and Quick Meals. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Chicken and Cashew Stir-fry
Quick, easy, fresh and healthy – this stir-fry is a perfect meal for a busy night.
4
servings10
minutes10
minutes20
minutesStop your screen from going to sleep
Ingredients
40 grams cashew nuts, unsalted (roasted or natural)
- Sauce
1 tbsp cornflour
2 tbsp oyster sauce
1 tbsp Chinese cooking wine (Shaoxing)
1 tbsp kecap manis
1 cup chicken stock
- Stir-fry
1 tbsp vegetable oil
550 grams chicken breast, thinly sliced
salt and pepper
1 tbsp sesame oil
1 red onion, sliced into thin wedges
2 cloves garlic, finely chopped
200 grams green vegetables (beans, peas, broccoli, Asian greens)
½ red capsicum (optional)
- Optional Extras
sliced green onions, finely chopped chilli, rice or noodles
Directions
- If using roasted cashews, skip this step.
Heat the oven to 200C | 180C fan forced. Spread the cashews over a tray and bake until evenly brown, approximately 5 minutes. Set the timer! They will quickly burn if left only a few seconds too long. Set aside to cool. - Sauce
- In a small bowl, combine the cornflour with the oyster sauce, wine and kecap manis, until smooth. Stir in the stock and set aside.
- Stir-fry
- Heat the vegetable oil in a wok or frying pan and cook the chicken on medium-high for approximately 4-5 minutes, or until browned on all sides and almost cooked through. Transfer to a bowl – juices and all.
- Heat the sesame oil in the same wok. Add the onion and garlic and stir-fry for 1 minute – it will brown, but make sure you don’t let it burn.
- Add the sauce and bring to the boil. Let the sauce thicken and reduce slightly, for approximately 2 minutes.
- Return the chicken and juices to the wok and add the greens and capsicum (if using). Cook for 1-2 minutes, or until the greens are vibrant green and just cooked.
Serve over rice or noodles and top with whole roasted cashews.
Beef & Green Bean Stir-fry is another favourite worth trying.
Oishii!
Arigatō! I think it’s delicious too 🙂