This delicious stir fry recipe features cashews, green pepper and water chestnuts. Enjoy with steamed rice, and add more chilli if you prefer it spicy. Perfect for a midweek supper - it's ready in under 30 minutes!
Used different ingredients. we used peanuts instead, just cause we had them already - 08 Jan 2009
Used different ingredients. I wanted to use up some veggies in my fridge so used some green pepper, carrot, mushroom and mange tout with the chicken and cashew nut as in the recipe. I kept the sauce the same but served it with egg noodles and it was delicious - 12 Jan 2010
Loved it! I tweaked it a little by adding a fresh chilli to the sauce along with some chilli powder & course black pepper. I added a little beef stock pot to the sauce & omitted the ginger (not a huge fan of ginger). For the veg; I added mushrooms, spring onions & a chilli and substituted the green pepper for a red one. I covered the chicken with a little black pepper, soy sauce & garlic granules for extra flavour. The only issue I had was that when I added the sauce it turned into a sticky, gloopy, thick mess instantly. I'm not sure if I added too much cornflour. It was easily rectified by adding some boiling water & it turned out absolutely amazing. I thoroughly enjoyed it - thanks Once finished, I served on a bed of rice & added a squeeze of fresh lemon. Lush! - 19 Mar 2013