Chicken & Cashew Stir Fry

Chicken and Cashew Stir Fry

Jacqui Farbrace
Total Time 29 minutes
Course Main Course
Cuisine Chinese
Servings 4


  • 3-4 Chicken breast
  • 2 tblsp cornflour
  • 1 tsp ground ginger optional for flavour
  • Salt & Pepper
  • Bag of Vegetable stir fry your choice
  • Handful of cashew nuts
  • Vegetable oil


  • Left over cooked chicken stir fry as it is. You can not coat in the cornflour. Miss out steps 2 & 3
  • Any stir fry sauce
  • 1 tblsp peanut butter


  • Slice the Chicken breast in finger size strips or cut into cubes
  • Put the cornflour, ginger and a good pinch of salt into a freezer or food bag.
  • Place the chicken in the bag and twist or tie the top. Coat the chicken in the cornflour by turning the bag over and over or shaking.
  • Heat a little oil in a large frying pan or wok.
  • Add the floured chicken and cook for about 2-3mins until the chicken starts to colour and go crispy.
  • Add the vegetables and continue to cook until the vegetables have softened. Make sure you keep turning the ingredients over.
  • Just before ready to serve add the Cashew nut and stir through. (if using peanut butter or sauce, add this now and stir through)
  • Serve into warmed bowls


Serve with rice or noodles
Add a sweet chilli sauce
Or a Sweet & Sour sauce