Spicy chicken stir-fry with cashews and peppers

(16 ratings)

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Chicken Stir-Fry with Cashews and Chilli
Chicken Stir-Fry with Cashews and Chilli
  • Serves: 4

  • Prep time:

  • Cooking time:

Cashews are a key ingredient in Chinese cookery and they add a lovely nutty flavour to this spicy chicken stir-fry


  • 200g (7oz) dried medium egg noodles
  • 2tbsp groundnut oil
  • 2 small onions, thinly sliced
  • 2 red chillies, deseeded and finely chopped
  • 1 red pepper, cored and sliced
  • 3 skinless, boneless chicken breasts, sliced
  • 100g (4oz) roasted cashew nuts
  • 2tbsp Thai fish sauce
  • 2tbsp Tamari or soy sauce
  • 2tbsp lemon juice
  • 1tbsp chopped fresh coriander

It couldn't be easier to make a veggie version of this stir-fry. Just replace the chicken with tofu or Quorn pieces.


  1. Place the egg noodles in a large saucepan of boiling water and cook for 3 mins until tender. Drain, run under cold water and set aside.
  2. Heat a large frying pan or a wok until hot, then add the groundnut oil, onions, chillies and red pepper and stir-fry for 3-4 mins. Remove from the pan and set aside.
  3. Place the chicken in the pan and cook for 4 mins or until cooked through and golden. Add the nuts, Thai fish sauce, Tamari, lemon juice, onion mixture and noodles to the pan. Stir thoroughly and cook for 4 mins or until heated through, stirring continually. Stir in the coriander and serve immediately.

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