Chicken and Cashew Stir Fry

Difficulty | Serves 4 | Book 2

chicken cashew stir fry symply too good cookbook 2

¼ cup (30g) raw cashews
500g skinless chicken breasts cut into strips
1 teaspoon crushed garlic (in jar)
cooking spray
½ cup onion sliced
½ small fresh red chilli sliced (optional)
½ cup green capsicum strips
½ cup red capsicum strips
16 snow peas cut in half
½ cup carrots cut in half then in thin slices
½ cup shallots chopped
1 teaspoon salt-reduced chicken stock powder
2 teaspoons fish sauce
2 teaspoons oyster sauce
2 teaspoons soy sauce 43% less salt
1 pinch of white sugar
1 pinch of pepper
1 tablespoon cornflour
1¼ cups water

Per serveWith CashewsWithout Cashews
Kilojoules872 (cals 208)692 (cals 165)
GI RatingToo low in carbs for GI ratingToo low in carbs for GI rating


  1. Spread cashews on a baking tray and place under grill until browned (be careful as they burn quickly), leave to one side.
  2. Sauté chicken and garlic together in a wok or large non-stick frypan that has been generously coated with cooking spray until cooked. Place chicken into a bowl and leave to one side.
  3. Coat pan again with cooking spray then add the onion, chilli, capsicum, snow peas and carrots, stir 3-5 minutes or until vegetables are just cooked.
  4. Add shallots, stock powder, sauces, sugar and pepper and mix together. Blend cornflour with water and pour into pan, stir well.
  5. Add chicken back to pan and stir until heated through and sauce has thickened. Sprinkle cashews over top of each serve.

NOTE: Serve with Basmati rice or noodles or for a lower carb option use glass noodles, not included in nutritional info below.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen

Dietitian's tip

Cashew nuts add variety to stir fry dishes and are a great source of unsaturated fat making this recipe a healthy heart choice.