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Chicken and Cashew Stir Fry


30mins

Moderate

Serves 4

Recipe Of The Week

What You Need

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

What You Need (Optional)

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

How To Do It

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

30mins

Moderate

Serves 4

Recipe Of The Week

Tips & Suggestions

Serve with rice or noodles

Add a sweet chilli sauce 

Or a Sweet & Sour sauce