Cashew chicken stir fry

    25 min

    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!

    543 people made this

    Serves: 4 

    • 2 tablespoons cornflour
    • 150ml chicken stock
    • 3 tablespoons soy sauce
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon hot chilli sauce
    • 2 tablespoons vegetable oil
    • 1 (500g) pack chicken breast chunks
    • 1 small onion, chopped
    • 1 green pepper, chopped
    • 1 (220g) tin water chestnuts, drained and sliced
    • 100g cashews

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Dissolve the cornflour in the chicken stock, and stir in the soy sauce, ginger and chilli sauce; set aside.
    2. Heat half of the oil in a wok or large frying pan over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.
    3. Pour the remaining tablespoon of oil into the wok, and stir in the onion, green pepper, cashews and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornflour, then pour into the wok, and bring to the boil. Add the reserved chicken, and stir until the sauce thickens and the chicken is hot.

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    Reviews in English (221)


    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