Chicken and cashew nut stir-fry

Chicken and cashew nut stir-fry
  • Serves icon Serves 4
  • Time icon Ready in 30 min

Stir-frying is easy when you know how. All the principles are here in this easy recipe.


  • 1 tbsp groundnut oil
  • 450g skinless chicken breasts, diced
  • 1 large carrot, quartered and cut into matchsticks
  • 2 celery sticks, finely sliced
  • 1 red pepper, deseeded and sliced
  • 1 red chilli, deseeded and sliced
  • Thumb-size piece fresh ginger, grated
  • 1 large garlic clove, finely chopped
  • 2 pak choi, stems sliced and leaves torn
  • Bunch of spring onions, trimmed and sliced
  • 300g beansprouts
  • 100g cashew nuts, toasted
  • 200g dried egg noodles, cooked according to packet instructions, to serve

For the sauce

  • 1 tbsp cornflour
  • 3 tbsp soy sauce
  • 3 tbsp Chinese rice wine or dry sherry
  • 1 tbsp toasted sesame oil


  1. Mix all the ingredients for the sauce, season with black pepper and set aside.
  2. Put the wok over a high heat for 1 minute. Add the groundnut oil and chicken and cook for 4-5 minutes, stirring, until nearly cooked. Remove with a slotted spoon and set aside.
  3. Add the carrot, celery, pepper and chilli to the wok and stir-fry for 3-4 minutes. Add the ginger, garlic and pak choi stems and stir-fry for 2-3 minutes. Add the onions and beansprouts and stir-fry for 2 minutes.
  4. Return the chicken to the pan, along with the pak choi leaves. Stir-fry for 1 minute, add the sauce and stir-fry for 1-2 minutes, until the sauce has thickened. Stir in the cashews and serve with cooked noodles.


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