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One-pan chicken with cashews & vegetables

One-pan chicken with cashews and vegetables

Total Time
30 min
15 min
15 min
This one cooks fast! Have the veggies prepped and ready to go as they're all added to the wok at the same time. Complete the meal by serving with quick-cooking noodles or rice.


Salt reduced chicken stock

½ cup(s), (125ml)

Soy sauce

1½ tbs, or tamari


2 tsp

Sesame oil

1 tsp

Canola oil

1 tbs

Skinless chicken breast

500 g, cut into 2cm pieces

Green shallot(s)

3 individual, thinly sliced

Snow peas

180 g, halved diagonally


3 clove(s), crushed

Red capsicum

1 medium, cut into thin strips

Yellow capsicum

1 medium, cut into thin strips

Unsalted roasted cashew nuts

¼ cup(s), (dry roasted), chopped, (40g)


  1. Whisk stock, soy sauce, cornflour and sesame oil in a small jug until combined.
  2. Heat half the canola oil in a large non-stick frying pan or wok over high heat. Stir-fry chicken in two batches for 3-4minutes, until lightly browned and just cooked. Remove from pan and set aside.
  3. Heat remaining canola oil in same pan or wok over high heat. Add shallots, snow peas, garlic and capsicums and stir-fry for about 2 minutes or until crisp tender. Return chicken to wok with the sauce mixture. Stir-fry until sauce boils and thickens and chicken is hot. Sprinkle with cashews to serve.


INGREDIENT TIP: Sesame oil is prone to going rancid quickly so keep it fresh by storing in the fridge.