Cashew chicken stir-fry

    40 min

    This cashew chicken stir fry is seasoned with Cajun spices and packed with an array of vegetables and crunchy, buttery cashews.

    2 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breasts, sliced into bite-size pieces
    • 1 tablespoon Cajun herb and spice blend, or to taste
    • 300ml chicken stock
    • 1 tablespoon cornflour
    • 4 teaspoons soy sauce, divided
    • 2 tablespoons olive oil, divided
    • 150g shredded cabbage
    • 25 sugar snap peas, sliced
    • 10 small spears fresh asparagus, trimmed and cut into bite-size pieces
    • 3 stalks celery, chopped
    • 1/2 red pepper, sliced into thin strips
    • 2 spring onions, sliced
    • 1 small tin sliced bamboo shoots, drained
    • 75g cashews
    • 1 pinch paprika, or to taste (optional)

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Sprinkle chicken pieces with Cajun herb and spice seasoning.
    2. Whisk chicken stock, cornflour and 3 teaspoons soy sauce together in a bowl until completely blended.
    3. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan.
    4. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry the cabbage, snap peas, asparagus, celery, red pepper, spring onions and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
    5. Stir chicken into cabbage mixture. Pour chicken stock mixture over chicken mixture; reduce heat to medium and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

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    Reviews & ratings
    Average global rating:

    Reviews in English (36)


    Made as directed, without snap peas and bamboo shots, taste preference. Very tasty. Served with Coconut rice.  -  22 Mar 2016  (Review from Allrecipes US | Canada)


    Very satisfying. I made this for two in a cast iron pan since I did not have a wok. As previous reviewer suggested, I partially cooked the harder vegetables (carrots, onions, celery, pepper) very quickly over high heat and removed them from the pan. I turned down the heat and cooked the chicken until almost cooked but not browned, turning once. Then added the vegetables back into the pan, added finely shredded cabbage and stirred until it was turning green, then added liquids as per recipe,, brought it to a simmer then added snow peas. Cashews were added last just before serving. Texture was perfect with softer chicken, slightly crunchy veg, and crunchy cashews. Yum. Served over jasmine rice.  -  02 Sep 2016  (Review from Allrecipes US | Canada)


    No changes .........we all loved it.  -  24 Jul 2016  (Review from Allrecipes US | Canada)