Busy evenings call for recipes that are quick, easy and packed with flavour, just like this easy stir-fried chicken with cashews. Succulent chicken, crunchy peppers and roasted cashews are tossed together in a delicious sauce infused with fresh ginger and garlic, soy sauce and oyster sauce, creating a dish that's bursting with savoury flavour.
This recipe proves that a homemade dinner can be a healthy and tasty substitute for the local takeaway. Loaded with protein and colourful vegetables, this recipe uses everyday ingredients. All the bold flavours, without any of the additives from a takeaway which keep the dish lighter and fresher.
Serve this delicious stir-fry with fluffy jasmine rice, egg-fried rice or stir-fried noodles. You can also add some extra stir-fried vegetables alongside, and a drizzle of chilli oil if you like a little extra heat!
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Why you'll love this recipe
- Ready in under 30 minutes. This is great tasting food, cooked fast, as the whole dish can be prepared and on the table in less than 30 minutes.
- A healthier alternative to takeaway. This high protein dish is made with lean chicken breast and creamy cashew nuts. A homemade sauce is healthier as you know exactly what you are putting into it, less salt, sugar and preservatives than the local takeaway.
- A versatile dish. This stir-fry recipe is adaptable, so feel free to add in extra veggies that you enjoy eating.
Recipe ingredients
Find the full list of ingredients and quantities in the recipe card below.
- Chicken - I use ⅔ chicken breasts in this recipe, you could also use boneless skinless chicken thighs.
- Sunflower oil - sunflower oil is a flavourless oil and my go to when it comes to stir frying. Groundnut oil is a peanut oil most traditionally used in Chinese cooking, however my daughter has a peanut allergy so I don't keep a bottle in the house. You can also use another flavourless oil.
- Vegetables - onion, garlic and ginger form the base flavours for most Chinese dishes. I also added half a red and yellow pepper (you can use any colour) to my stir-fry for added flavour and crunch.
- Unsalted cashew nuts - add crunch and texture to the stir-fry which works perfectly with the soft cooked chicken. You could also use almonds, peanuts or sesame seeds. Just ensure you opt for unsalted cashew nuts to avoid adding too much salt into the dish.
- Spring onion (green onion) - is stirred through at the end of the cook, for a burst of freshness just before serving.
- Oyster sauce - is a thick, dark sauce with a rich flavour that adds depth to this stir-fry.
- Soy sauce - both dark and light soy sauces are used in the chicken and cashew nut stir fry sauce. The dark sauce adds depth of flavour, while the light soy adds the salt element to the dish.
- Chicken stock - is adds a depth of chicken flavour to the finished stir-fry sauce.
TOP TIP: To make a gluten free stir-fry, ensure that you are using gluten free soy sauce and oyster sauce.
How to make stir-fried chicken & cashews
- Heat a wok over a high heat, add the oil and once smoking hot add the chicken and stir-fry for a minute.
- Add the oyster sauce, and light and dark soy sauce, stirring well to coat the chicken and cook for a further minute or two.
- Meanwhile, lightly toast the cashew nuts in a dry frying pan, over a medium-high heat, for 2-3 minutes, until golden. Keep the nuts moving in the pan to avoid burning. Remove from the pan and set aside.
- Add the onion, peppers, garlic and ginger and continue to sauté for a further 2 minutes.
- Now add the chicken stock and stir-fry until the chicken is cooked through.
- Stir in the spring onion and toasted cashew nuts, ensuring everything is coated with the sauce.
- Serve immediately with steamed rice or noodles.
Recipe variations
- Meat - Fancy a change from chicken? Then swap the chicken in this dish for some pork tenderloin or some fresh prawns.
- Vegetarian - For a vegetarian stir-fry swap the chicken for tofu or add in extra veggies. Just remember to leave out the oyster sauce!
- Vegetables - This is an adaptable dish so try adding or swapping in some other vegetables:
- green beans, mange tout or sugar snap peas
- celery
- broccoli florets or tender stem broccoli
- baby sweetcorn
- courgette (zucchini)
- leafy greens like pak choy, spinach or kale
Serving suggestions
There's so much flavour in this dish I keep any addition sides simple. Try some stir-fried noodles, some steamed jasmine or basmati rice, or my Easy Egg Fried Rice.
I also like to add some extra veggie side dishes, try my Stir Fried Broccoli with Garlic or Easy Stir Fried Pak Choy.
Useful hints and tips
- Prepare everything before you start, as stir-fries cook quickly so it's best to get everything measured out.
- Use a hot wok or pan, as cooking over a high heat helps the chicken to brown and cook quickly, while retaining the crispness in the vegetables.
- Don't overcrowd the wok or you steam the ingredients rather than frying. If cooking for larger numbers work in batches, or use 2 woks.
- Cut everything into similar sized pieces which ensure the chicken and vegetables are ready at the same time.
- Adjust the stir fry to taste by adding in some extra light soy or oyster sauce.
- Gluten Free - for a gluten free version of this dish ensure that the soy sauces and oyster sauce are a gluten free variety.
- Allergy advice: gluten free, dairy free, egg free. For comprehensive and detailed allergy advice go to Allergy UK.
FAQs
Stir-fried dishes are best served hot, straight from the wok. However, you can get ahead with some meal prep, by preparing the chicken, vegetables, and sauce ingredients ahead of time, and storing in the fridge until you are ready to cook.
This chicken and cashew stir-fry recipe is a healthy alternative to takeaway. Lean chicken breast and creamy cashew nuts make this a protein rich dish. Making versions of takeaway dishes at home is a great way of ensuring there is no excess oil, salt, sugar, or MSG added to the dish. You have total control over what ingredients you use and how much.
The main reasons for watery stir-fries are firstly the pan wasn't hot enough when you started cooking. Also, do not overcrowd the pan or you will steam, rather than fry the ingredients, which adds to excess water. Work in batches if needed!
Yes, this recipe is easily adapted, use a gluten-free soy sauce (like tamari) and also ensure you opt for a gluten free oyster sauce.
Store any leftovers in an airtight container, in the fridge, for 1-2 days. When ready to enjoy heat up to piping hot in the wok, frying pan or microwave.
Yes, once cooked and cooled, place the chicken stir-fry into an airtight container and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat thoroughly before serving. Just be aware that the onions and peppers will loose their crunch during the freezing and defrosting process.
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Additional recipe suggestions
If you like this recipe then try some of these easy stir-fry recipes:
- Beef in Black Bean Sauce
- Easy Sweet & Sour Prawns
- Easy Sweet & Sour Chicken
- Stir-fried Pork & Peanut
- Easy Vegetable Stir Fry
- Chinese Steamed Sea Bass
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
Easy Chicken & Cashew Stir-Fry
Equipment
- wok or large non-stick frying pan
- chopping board
- Kitchen knife
- measuring spoons
Ingredients
- 2 large chicken breasts (sliced)
- 2 tablespoon sunflower oil
- 1 medium onion (chopped)
- 1 bell pepper (any colour, chopped)
- 2 cloves garlic (crushed)
- 2.5 cm fresh ginger (grated)
- 2 teaspoon oyster sauce
- 1 tablespoon light soy
- 1 teaspoon dark soy
- 50 ml chicken stock
- 75 g cashew nuts
- 3 spring onion (cut into 2.5cm pieces)
Instructions
- Heat a wok over a high heat, add the oil and once smoking hot add the chicken and stir-fry for a minute.
- Add the oyster sauce, and light and dark soy sauce, stirring well to coat the chicken and cook for a further minute or two.
- Meanwhile, lightly toast the cashew nuts in a dry frying pan, over a medium-high heat, for 2-3 minutes, until golden. Keep the nuts moving in the pan to avoid burning. Remove from the heat and set aside.
- Add the onion, peppers, garlic and ginger and continue to sauté for a further 2 minutes.
- Now add the chicken stock and stir-fry until the chicken is cooked through.
- Stir in the spring onion and toasted cashew nuts, ensuring everything is coated with the sauce.
- Serve immediately with steamed rice or noodles.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Chloe says
oh yes, very tasty, I served with your fried rice recipe - the cashews were such a nice texture and the seasoning was just right.
Lesley says
Thank you Chloe, I serve this stir fry with my egg fried rice recipe too.
Janice says
The perfect simple stir fry. Chicken and Cashew is a lovely combination and great for all the family.
Lesley says
Thank you Janice, this is a real family favourite.
Veronica says
A stir fry always goes down well in our house. And I love the idea of adding cashew nuts for extra crunch and texture.
Lesley says
Thank you Veronica, I love the added crunch from the cashews.
Carrie Carvalho says
One of my favourite takeaway dishes, its so good to have a quick and easy version to make fresh at home.
Lesley says
Mine too Carrie, and it's so simple to make at home.
nancy says
i love how you used cashews in the stir fry. so easy and flavourful!
Lesley says
Thank you Nancy, I love the cashews they add a nice but of crunch to the dish.
lou Gunstone says
I love a quick tasty stir fry and it goes down well with our fussy teenagers as well - thanks for the recipe!
Lesley says
Thank you Lou, I've spent a lot of time cooking stir fry over the years, a dish my fussiest diner will always eat. Gets in lots of vegetables without too much argument. Lesley x
lou Gunstone says
Love a quick tasty dish and a stir fry goes down well with our fussing teenagers as well - thanks for the recipe.
Jacqui Bellefontaine says
Hey my two boys are the same and even now at 22 and 25yrs of age nothing has changed. Funny thing is though the fussier eater likes to cook the most.
I love the sound of this dish quick and tasty what more can you ask for. Thank you for linking up to #CookBlogShare
Lesley says
Thank you Jacqui, it's true there are no two children the same! Thankfully both girls love to cook with me. Lesley x
Cat says
This looks so tasty and fresh, and a bonus that it is so quick to make!x
Lesley says
I agree Cat, I love a quick recipe. Lesley x