Photo of Sweet chilli chicken and cashew stir-fry by WW

Sweet chilli chicken and cashew stir-fry

4 - 6
PersonalPoints™ per serving
Total Time
30 min
20 min
10 min
A healthy take on a family favourite. Packed with fresh Asian vegetables and coriander, this stir-fry is super fresh and tasty.


Light sweet chilli sauce

cup(s), (80ml)


2 clove(s), crushed

Lime juice

1 tbs

Sunflower oil

1 tbs

Skinless chicken breast

500 g, thinly sliced

Green shallot(s)

4 individual, thinly sliced

Red capsicum

1 medium, sliced

Green beans

200 g, trimmed


175 g, cut into 5cm lengths

Fresh coriander

cup(s), finely chopped

Unsalted roasted cashew nuts

¼ cup(s), (40g) unsalted, chopped


  1. Combine chilli sauce, garlic and juice in a small bowl. Set aside.
  2. Heat half the oil in a wok over high heat. Stir-fry chicken, in batches, for 1–2 minutes or until browned. Transfer to a plate.
  3. Heat remaining oil in same wok over medium–high heat. Add shallot, capsicum, beans, broccolini and 2 tablespoonss water. Stir-fry for 2–3 minutes or until vegetables are tender.
  4. Return chicken to wok with reserved sauce mixture and stir-fry for 2 minutes or until heated through. Serve sprinkled with coriander and cashews.


TIP: Replace coriander with a handful fresh Thai basil leaves, if preferred.