This chicken and cashew nut stir-fry is a takeaway favourite you can make at home in about 17 minutes. Chicken cooks fast with capsicum and onion, then a glossy soy and oyster sauce brings it together with crunchy cashews and a handful of spinach.
It feeds four and is lovely over rice or noodles. Quick, easy and better than takeaway. Please note it contains nuts.
Why You’ll Love It
This one beats takeaway. It’s ready in about 17 minutes, with crunchy cashews in a glossy sauce, it’s one pan with easy clean up, it feeds four, and it’s lovely over rice or noodles.
Handy Tips
Mix the sauce in a bowl first so it is ready to pour in. Cook the chicken until golden before the veg goes in. Add the cashews towards the end so they keep their crunch. Stir until the sauce thickens and turns glossy, then serve straight away.
Make It Suit Your House
The recipe works with chicken thigh or breast. Thigh stays juicier, while breast cooks a little faster, so keep an eye on it. Add or swap in other quick veg like broccoli, snow peas, baby corn or carrot, sliced thin so they cook fast. No oyster sauce? Use hoisin, or soy sauce with a little brown sugar.
What To Serve With It
Lovely over fluffy rice or egg noodles. Some steamed greens on the side round it out.
How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan until piping hot.
Don’t Forget to Share
Tried my Chicken and Cashew Nut recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
Chicken and Cashew Nut
Prep Time 5 minutes 
Setting Time
12 minutes 
Total Time 17 minutes 
Ingredients
Equipment
Method
- Sizzle that chicken in a hot pan till it’s golden brown.
- Toss in the onion and capsicum. Give it a few minutes to get them all nice and soft.
- Time to get saucy! ???? In a bowl, combine oyster, soy, garlic, ginger, water and cornflour. Give it a whisk and pour over your chicken.
- Sprinkle in the cashews and spiny, and watch the magic happen.
- Stir until that sauce gets all thick and glossy. In no time, you’ll see everything come together beautifully.
- Pair it up with some fluffy rice or slithery egg noodles.
Nutrition
Video
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FAQs
Can I use different vegetables?
Yes. Add or swap in broccoli, snow peas, baby corn or carrot. Slice them thinly so they cook quickly and evenly.
What can I use instead of oyster sauce?
Use hoisin sauce, or a mix of soy sauce and a little brown sugar for the same sweetness and umami.
Does it contain nuts?
Yes. This dish is made with cashews, so it contains nuts.
