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Chicken stir-fry with chilli, basil and cashews

Rebecca's chicken stir-fry with chilli, basil and cashews

Total Time
30 min
20 min
10 min
Nothing screams quick and easy like a stir-fry! Chilli and basil marry perfectly together, and the cashews add a delicious toasty crunch. It does take a little prep time for the marinade to work its magic (totally worth it!) but the rest is done in just 30 minutes.


Skinless chicken breast

600 g, cut into thin strips

Teriyaki sauce

1 tbs


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Olive oil

2 tsp

Brown onion

1 medium, thinly sliced


2 medium, cut into 1cm thick batons

Red capsicum

1 medium, cut into 1cm thick strips


1 medium, sliced

Button squash

5 individual, (yellow variety), sliced

Cup mushrooms

5 whole, sliced

Soy sauce

1 tbs

Fish sauce

1 tbs

Light sweet chilli sauce

1 tbs

Fresh basil

1 tbs, leaves, finely shredded, plus extra to serve

Green shallot(s)

2 individual, thinly sliced

Raw cashews

¼ cup(s), unsalted, (40g)


  1. Combine chicken, teriyaki sauce, garlic and ginger in a bowl. Toss well. Cover and marinate in the fridge for several hours or overnight.
  2. Heat 1 teaspoon oil in a large non-stick wok over high heat. Stir-fry marinated chicken in batches for 2–3 minutes, until lightly browned and just cooked through. Remove from wok and set aside.
  3. Heat remaining oil in same wok over medium–high heat. Stir-fry onion and carrot with a splash of water for 2 minutes. Add capsicum, zucchini, squash and mushrooms and stir-fry for a further 2–3 minutes, until vegetables are just tender.
  4. Return chicken to the wok with sauces and basil. Season with salt and pepper. Stir-fry until well combined and heated through. Top with extra basil leaves, shallots and cashews to serve.


Rebecca’s tip: To cut down on prep time, use frozen veggies. TO REFRIGERATE: Divide individual portions of stir-fry into reusable containers and store for up to 3 days. To serve, reheat in microwave until hot.