Cashew chicken stir fry
This is a simple and quick Chinese-inspired chicken cashew stir fry. We’ve kept the ingredients as few as possible, but you can save even more time by swapping out the sauce ingredients for a ready-made Chinese-style chicken stir-fry sauce. This recipe is part of our chicken thigh recipe collection.
Ingredients
Method
- 2 Tbsp oyster sauce
- 1 Tbsp dark soy sauce
- 1 tsp white or rice vinegar
- 1 Tbsp honey
- 400g boneless skinless chicken thigh, cubed
- 2 tsp cornflour
- Salt and pepper
- 1 Tbsp oil
- 2 tsp grated fresh ginger
- 2 tsp crushed garlic
- ½ brown onion, diced
- 1 red capsicum, diced
- 2 stalks celery, sliced
- 1 broccoli, cut into bite-sized florets
- 100g cashew nuts
- To make the sauce combine oyster sauce, soy sauce, vinegar and honey in a large bowl.
- In a separate bowl, combine cornflour with a generous pinch of salt and a few cracks of black pepper, then toss cubed chicken in the cornflour mix.
- Heat oil in a wok over a high heat. Once hot, add the ginger, garlic and onion and cook for 2-3 minutes until the onion is translucent.
- Add the chicken and cook for 3-4 minutes, then add capsicum, celery and broccoli and cook for a further 2-3 minutes.
- Add the sauce and cashews and cook for an additional 2-3 minutes until slightly thickened.
- Serve with rice.
Tips
Want to add some more flavour? Roast your cashews in the oven for 10 minutes before adding them to your stir fry for an extra nutty burst of flavour!
We recommend capsicum, celery and broccoli but you can use what ever veges your family prefers, what's in season or what's already in your fridge or freezer.
Do you need to soak the cashews before cooking with them?
This is not necessary since you are simply adding them to the stir fry, not blending the cashews to get a creamy sauce.
Do I have to use cashew nuts?
Nope! Our recipes are easily adjustable to your liking! Swap out the cashews for peanuts, or omit them altogether if you don’t like the taste.