Chicken Cashew Stir Fry

Chicken Cashew Stir Fry

By Melanie Richardson

Another quick, simple & nutritious recipe.

This is another one to add to your midweek dinners when you’re strapped for time as it's so quick and easy.

You can't go wrong with an all time fav like cashew chicken.


  • 1 tbsp extra virgin olive oil
  • 1kg chicken thigh fillets 
  • 60g snow peas, thinly sliced
  • 250g green beans, halved
  • 200g carrots, thinly sliced
  • 1 red capsicum, thinly sliced
  • 100g cashews, toasted & roughly chopped
  • 2 cups basmati rice


  • 2 tbsp soy sauce
  • 2 tbsp natural peanut butter
  • 2 tbsp honey or raw sugar
  • 1 tsp sesame oil
  • 1 tbsp water


  1. Trim fat from chicken and fry off in pan with 1/2 olive oil, set aside
  2. Cook rice as per packet instructions
  3. Add remainder of olive oil to pan and fry off snow peas, green beans, carrots and capsicum for approx. 5 mins
  4. Toast cashews until lightly browned, set aside
  5. Combine all sauce ingredients in a bowl or jar (add more water if too thick)
  6. Return chicken to pan with veges, add sauce and mix until well coated
  7. Add rice to bowl, top with stir fry and cashews and enjoy my friends!

Servings = 5 (large portions)

Calories = 967

Macros = P: 57g, C: 97g, F: 40g


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