← All recipes
Chicken & Cashew Stir-Fry
Fifteen minutes start to finish. The trick is having everything chopped before the pan gets hot.
15 min totalVery easyServes 2Chicken · Fast · Weeknight
Ingredients
Scaled for 2 people
- Chicken breasts2 breasts
- Tenderstem broccoli150 g
- Mixed peppers×1
- Spring onions×3
- Fresh ginger1 thumb
- Garlic cloves2 cloves
- Cashew nuts60 g
- Soy sauce3 tbsp
- Honey1 tbsp
- Cornflour1 tsp
- Sesame oil1 tsp
- Egg noodles2 nests
Method
- Chop everything first and line it up by the hob. Once you start, there is no time to catch up.
- Mix the soy, honey, cornflour, sesame oil and 3 tbsp water in a cup — that is your sauce.
- Toast the cashews in a dry wok until golden, then tip them out.
- Get the wok smoking with a little oil. Add the sliced chicken in one layer, leave it 90 seconds to colour, then stir-fry 2 minutes until just cooked. Tip it out with the cashews.
- Add the broccoli and peppers with a splash of water and stir-fry 2–3 minutes — the water steams them just enough while keeping the crunch. Add the garlic and ginger for the last 30 seconds.
- Everything back in, pour round the sauce, and toss for 1 minute until glossy. Serve over noodles cooked to packet instructions, scattered with spring onions.
Chef’s note
Your hob is not as hot as a restaurant wok burner. Cook in two batches so the pan never drops temperature and starts stewing.