Go Back
+ servings
chicken stir fry topped with cashews in a bowl with rice.
Print Recipe
5 from 17 votes

Chicken Cashew Stir Fry

This easy chicken cashew stir fry is the perfect midweek dinner! Tender pieces of chicken are stir-fried with colourful veggies and crunchy cashews; all tossed through an irresistible savoury garlic and ginger sauce. It’s healthy, delicious and takes only 20 minutes to make! Slow cooker method included.
Prep Time10 minutes
Cook Time10 minutes
0 minutes
Total Time20 minutes
Course: healthy, Main Course
Cuisine: Chinese
Servings: 5
Calories: 528kcal

Ingredients

For the sauce

  • 2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce light or regular soy, not dark
  • 2 tablespoons Chinese wine (Shaoxing), available in most Asian stores and supermarkets. Or use mirin or dry sherry as a substitute
  • ¼ cup hoisin sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sugar (or honey or rice malt syrup)
  • ¼ cup chicken stock
  • ¼ teaspoon chilli flakes (optional), to taste.

For the stir fry

  • 600 grams chicken thighs (1.3lb/3-4 fillets) boneless, chopped into bite-sized pieces.
  • ¼ cup cornflour
  • ½ teaspoon black pepper ground
  • ¼ teaspoon white pepper ground
  • ¼ teaspoon salt
  • 2 tablespoons oil peanut oil, canola or vegetable
  • 1 brown onion sliced
  • 3 cloves garlic crushed
  • 2 teaspoons ginger fresh, very finely grated

Plus

  • 1-2 cups mixed vegetables capsicum, broccoli, spring onion or any of your preferred stir fry vegetables.
  • 1 cup cashews unsalted

To serve

  • your choice of steamed rice, fried rice or your preferred sides

Instructions

Stovetop method

  • Place all of the sauce ingredients into a small jug or bowl and stir to combine. Set aside.
  • Place the chicken pieces into a bowl and add the cornflour, salt and peppers. Stir until combined and completely covered.
  • Heat the oil in a wok over high heat and add the onion, garlic and ginger. Stir until lightly browned and fragrant (1-2 minutes). Be careful not to burn the garlic.
  • Add the chicken pieces. Stir until the chicken is browned and mostly cooked through.
  • Add the chopped vegetables and stir fry for a further 2-3 minutes, until tender.
  • Add the sauce and continue stirring for a further minute, or until the sauce thickens slightly.
  • Add the cashews and stir until combined.
  • Serve immediately over steamed rice or your choice of sides. Enjoy!

Slow cooker method

  • Place all of the sauce ingredients into a jug and stir to combine. Set aside.
  • Combine the cornflour, black pepper, white pepper and salt together in a large mixing bowl. Add the chicken and stir until the chicken is completely coated in the flour mixture.
  • Heat oil in a pan over high heat and add chicken. Stir until the chicken is browned on all sides. If using a pressure cooker, this can be done on the sautee setting.
  • Place the chicken in the slow cooker and cover with the sauce.
  • Cook on LOW for 3-4 hours. Once finished, stir through chopped veggies and leave on heat for 20 minutes. They will cook through if sliced thinly enough. (You can add the veggies at the beginning, if required). Stir through the cashews before serving.
  • Serve immediately over steamed rice, quinoa or homemade fried rice. Enjoy!

Video

Notes

  1. Chicken – boneless thigh fillets are recommended, as they will remain juicier and more tender than chicken breast when stir-fried. Chicken breast can be used, but be careful not to overcook it.
  2. Chinese wine (Shaoxing) is a type of Chinese rice wine used for cooking. It is a key ingredient in many Asian dishes and will help to create the authentic flavour that you may find difficult to replicate at home. It can be substituted for mirin or dry sherry.
  3. Meal prep – the sauce can be prepared ahead of time and stored in a jar in the fridge for up to a week. The veggies can be pre-chopped and stored in an airtight container for 2-3 days, ready to add to the hot wok.
  4. As with all stir-fries, everything comes together very quickly. So be sure to have all of your ingredients prepped and ready before you start cooking.
  5. Cut the chicken into evenly sized pieces, to ensure they cook evenly. And don’t overcook the chicken or it will be rubbery instead of tender.
  6. Leftovers can be stored in the fridge for 2-3 days. They can also be frozen for up to 2 months.
  7. A wok is recommended, as it is the most effective at retaining the high heat required for flash-frying. The thin bottom conducts heat very quickly, which makes it perfect for dishes that are made with seared meats and flash-fried veggies. However, a large non-stick frying pan can be used if you don’t have a wok.
  8. Use any of your favourite vegetables. Any fresh or frozen stir-fry veggies are perfect here. Use whatever you have in your fridge and freezer. Mixed frozen vegetables work great, or add some frozen broccoli, peas and green beans.
  9. Storage; Store leftovers in the fridge in an airtight container for 2-3 days. Reheat it in a wok or frying pan until steaming hot all the way though. It can also be reheated in a microwave. Add a splash of stock to the stir fry, if it needs to loosen up a little.
  10. Freezing; It can also be frozen for up to 2 months. To freeze, allow it to cool completely and place it in an airtight container in the freezer. Thaw in the fridge overnight, or at room temperature for 2-3 hours.
  11. Reheating; To safely re-heat chicken stir fry, it should be refrigerated immediately after it has been cooled, stored in an airtight container. When ready to eat, reheat the stir fry in a hot wok or frying pan until steaming hot. It can also be microwaved.
  12. Please note that the nutrition information is based on the stir fry being divided into 5 bowls, with one bowl being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the stir fry.
  13. This recipe is made using Australian cups and spoon measurements. Any reference to cups or spoons in this recipe is in Australian metric. Due to cup sizes varying from country to country, I advise adjusting if necessary.
 

Nutrition

Calories: 528kcal | Carbohydrates: 30g | Protein: 24g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1044mg | Potassium: 551mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1960IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 3mg