Chicken and Cashew Stir-fry

Prep Time: 20 minutes

Cook Time: 25 minutes

Serves: 4

Chicken and Cashew Stir-fry


  • Ginger, fresh, 1 tablespoon(s) , grated
  • Red chilli pepper, 0.5 chilli(s) , seeded and finely sliced
  • Garlic, 2 clove(s) , crushed
  • Soya sauce, salt reduced, 1 tablespoon(s)
  • Sweet soy sauce (ketjap manis), 1 teaspoon(s)
  • Fish sauce, 0.5 teaspoon(s)
  • Fresh lime juice, 1 tablespoon(s)
  • Oyster sauce, 0.5 teaspoon(s)
  • Sake, 2.5 ml
  • Chicken breast, lean, raw, 550 g , cut into 1cm strips
  • Olive oil spray, 1 spray(s)
  • Onion, 2 medium , finely sliced
  • Ginger, fresh, 1 tablespoon(s) , grated - extra
  • Garlic, 4 clove(s) , crushed - extra
  • Baby sweetcorn, canned, drained, 120 g , spears cut into thirds
  • Green broccoli, 1 head(s) , cut into small florets
  • Red pepper, 0.5 average , finely sliced
  • Tap water, 60 ml
  • Vermicelli, 100 g
  • Cornflour, 1 teaspoon(s)
  • Water chestnuts, 40 g , sliced
  • Plain cashew nuts, 1 small handful(s) , roughly chopped
  • Coriander leaves, 10 g , chopped


  1. Combine marinade ingredients; ginger, chilli, garlic, soy sauce, kecap manis (sweet soy sauce), fish sauce, lime juice, oyster sauce and rice wine, and pour half over the chicken pieces, tossing to coat. Leave to marinate for 2 hours.
  2. Heat a wok or large frying pan over a low heat, spray lightly with oil, add the onions and cook gently for a few minutes until soft. Add the extra ginger, garlic and corn and cook lightly for a couple of minutes. Remove chicken pieces from the marinade, keeping any remaining liquid, and add to the wok. Increase heat and toss for 3 minutes until browned. Add the broccoli, pepper and water. Reduce to a simmer and cook for 7 minutes, stirring occasionally, until tender. Stir the remaining marinade through and heat.
  3. Cover the vermicelli noodles with boiling water and let stand for 2 minutes, then drain.
  4. Mix the cornflour with a teaspoon of water. Move all ingredients to one side of the wok and add the cornflour mixture, stirring until it thickens to a sauce.
  5. Add the noodles, water chestnuts, cashew nuts and coriander leaves, mix everything together thoroughly and serve.


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