Food & nutrition

Chicken stir fry with cashew nuts

Published 1 February, 2016

Dine in at home with this delicious Chinese inspired stir fry that can be prepped and cooked in 40 minutes.

8 SmartPoints® per serving

Prep time: 25 min
Cook time: 15 min
Serves: 4

2 teaspoon sunflower oil
2 cloves garlic, crushed
500g chicken breast, skinless, raw, excess fat trimmed, cut into 2cm cubes
2 chicken stock cubes, dissolved in 300ml hot water
2 tablespoons soy sauce
2 sticks celery, cooked, trimmed, finely chopped
250g bamboo shoots, canned and drained
250g water Chestnuts, canned, drained
1 1⁄2tablespoons cornflour
320g easy cook white rice, boiled, kept warm
50g cashew nuts, roasted


  1. Heat oil in a wok or large frying pan over medium-high heat. Add garlic and cook 1 minute. Add chicken and stir-fry for 4 minutes or until brown.
  2. Add 240ml stock, soy sauce, celery, bamboo shoots and water chestnuts and bring to the boil.
  3. Reduce heat to low, cover and simmer for 5 minutes or until chicken is cooked through.
  4. Dissolve cornflour in remaining stock. Add cornflour mixture to wok. Simmer, stirring, until sauce thickens. Taste and season with salt and pepper.
  5. Divide rice among dishes. Spoon chicken mixture onto rice and sprinkle with cashews.