Chicken and cashew nut stir-fry

(26 ratings)

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Chicken and Cashew Stirfry
Chicken and Cashew Stirfry
  • Serves: 4

  • Prep time:

  • Cooking time:

Don't go to the Chinese take-away – make this at home instead and save £ as well as pounds!


  • 15ml (1tbsp) oil
  • 50g (2oz) cashew nuts
  • 350g (12oz) chicken strips
  • 1 red and 1 yellow pepper, deseeded and thinly sliced
  • 75g (3oz) mangetout, thinly sliced
  • 60ml (4tbsp) light soy sauce
  • 30ml (2tbsp) rice wine vinegar
  • 15ml (1tbsp) tomato ketchup
  • 5ml (1tsp) cornflour


  1. Heat the oil in a wok until almost smoking. Add the cashew nuts and stir-fry for a few seconds until golden. Remove with a slotted spoon and set aside.
  2. Add the chicken strips to the pan and stir-fry over a medium-high heat for 4-5 mins until no longer pink, then stir in the sliced peppers and mangetout. Stir-fry for a further 2-3 mins.
  3. Blend the light soy sauce, rice wine vinegar, tomato ketchup and cornflour. Add to the pan with the cashew nuts.
  4. Stir-fry over a high heat for 1-2 mins until the sauce has thickened and glazed the chicken and vegetables. Serve with rice or noodles

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(26 ratings)

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