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Chicken and cashew stir-fry

Chicken and cashew stir-fry

Total Time
25 min
10 min
15 min
Stir-fries are brilliant for solo dining. Not only are they super quick, but they’re an easy way to load up on veggies too!


Dry soba noodles (100% buckwheat)

50 g

Skinless chicken breast

165 g, thinly sliced


1 medium, peeled into ribbons

Baby corn

80 g, spears, halved lengthways

Red capsicum

½ medium, thinly sliced

Snow peas

50 g, trimmed


1 clove(s), thinly sliced

Raw cashews

1 tbs, (unsalted)

Oyster sauce

1 tbs

Soy sauce

2 tsp

Chinese five spice

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Cook noodles in a saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Rinse under cold water, then drain well and set aside.
  2. Meanwhile, lightly spray a medium non-stick wok or frying pan with oil and heat over high heat. Stir-fry chicken for 3 minutes or until golden and cooked through. Transfer to a plate and set aside.
  3. Add vegetables to wok and stir-fry for 3 minutes or until just tender. Add garlic and cashews. Stir-fry a further 1 minute.
  4. Return chicken to wok with noodles, sauces, Chinese five spice and 1 tablespoon water. Stir-fry for 1-2 minutes until well combined and hot. Serve.