Chicken and cashew stir-fry
35 min · 47 g protein · 401 cals / serving
The Friday-night takeaway favourite, made faster at home: silky velveted chicken and crunchy toasted cashews tossed in a hot wok with broccoli, snow peas, capsicum and carrot, in a glossy garlic, ginger and oyster sauce, ready in the time the rice takes.
Ingredients
Chicken
- 700 g chicken breast, thinly sliced
- 2 tsp cornstarch, cornflour
- 2 tsp reduced sodium soy sauce
Sauce
- 40 ml oyster sauce
- 3 tsp reduced sodium soy sauce
- 120 ml chicken broth
- 1 1/2 tsp cornstarch, cornflour
- 1/2 tsp sesame oil
Stir-fry
- 30 g cashews
- 2 tsp canola oil, divided
- 1 onion, cut into wedges
- 3 cloves garlic, chopped
- 2 cm piece ginger, cut into matchsticks
- 2 heads broccoli, small florets
- 1 large carrot, thinly sliced on the diagonal
- 1 red capsicum red bell pepper, sliced
- 150 g snow peas, trimmed
- 2 spring onions green onions, cut into 4 cm lengths
Steps
- Toss the chicken with the cornflour and soy sauce and leave while you prep everything else. The light coating keeps it silky in the wok.
- Whisk the sauce ingredients together in a jug.
- Toast the cashews in a dry wok over a medium heat for 3–4 minutes, shaking often, until golden. Tip onto a plate.
- Heat half the oil in the wok over a high heat until shimmering. Stir-fry the chicken in two batches for 3–4 minutes, until golden and 165°F. Tip onto the plate with the cashews.
- Add the rest of the oil and stir-fry the onion, garlic and ginger for 1 minute. Add the broccoli, carrot and 2 teaspoons of water and stir-fry for 2 minutes, then the capsicum and snow peas for 1–2 minutes more, until bright and just tender-crisp.
- Return the chicken, stir the sauce and pour it in. Toss for 1 minute until glossy and bubbling, then add the cashews and spring onion.
- Serve straight away, on its own or over a small scoop of steamed jasmine rice or cauliflower rice.
Good to know
Why so many vegetables?
Because they are what makes a home stir-fry better than takeaway: hot-wok broccoli and snow peas stay crunchy and sweet, and a big plate needs only a small scoop of rice.
Hot wok, small batches
Crowding the wok drops the heat and stews the chicken. Cook it in two batches and it browns; the whole stir-fry then takes ten minutes.
Per
- Calories
- 93
- Protein
- (49%)
- 11 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (26%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 178 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1603 kcal goes into the pot and 1980 g of ingredients comes out as about 1730 g of food: 93 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.