Photo of Chicken stir fry with cashew nuts by WW

Chicken stir fry with cashew nuts

Points® value
Total Time
40 min
25 min
15 min
Dine in at home with this delicious Chinese inspired stir fry that can be prepped and cooked in 40 minutes.


Sunflower Oil

2 teaspoon(s)


2 clove(s), crushed

Chicken breast, skinless, raw

500 g, excess fat trimmed, cut into 2cm cubes

Vegetable stock cube

2 cube(s), dissolved in 300ml hot water

Soy Sauce

2 tablespoon(s)

Celery, cooked

2 stick(s), trimmed, finely chopped

Bamboo shoots

250 g, chopped

Water Chestnuts

250 g, canned, drained


1½ tablespoon(s), level

Easy cook white rice, boiled

320 g, kept warm

Cashew Nuts

50 g, 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.


Swap the rice for brown rice if preferred. Just follow cooking instructions accordingly.