Cashew Chicken Stir Fry with Rice
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If you’re after a quick, satisfying meal that’s a perfect addition to your mid-week rotation or your favourite meal prep recipes, this chicken cashew stir fry does the job. With chicken breast, zucchini, capsicum, carrots and handfuls of cashews, this version of stir fried chicken with cashew nuts and rice becomes your go-to.Note - ingredients can be approximate.
Equipment
- wok, or large and deep pan
- Rice Cooker, optional
Ingredients
Ingredients (stir fry)
- 600 g (1 ⅓ lb) chicken breast, approx.2 breasts
- 1 onion,
- 1 small zucchini,
- 1 bell pepper / capsicum,
- 1 carrots,
- 1 cup cashews, plus extra for garnish
- 2 teaspoon high heat oil
- 1 tablespoon cornflour
Ingredients (sauce)
- 3 tablespoon soy sauce, see note 2
- 3 tablespoon hoisin sauce
- 1 tablespoon sweet chilli sauce, optional, adjust to spice preferences
- 3 tablespoon mirin or Chinese cooking wine , subs note 1
- 3 cloves garlic, minced, see note 1
- 2 teaspoon sesame oil, optional, recommended
Rice (cooked your way or see my top tips)
- 200 g (1 cup) rice, yields approx.3 cups cooked rice
Instructions
Prepare ingredients
- Cook 200 g (1 cup) rice as you desire or follow my instructions below or there's more in a specific post which includes different methods.
- Dice: 1 onion1 onionlice: 1 small zucchini, 1 bell pepper / capsicum, 1 carrots
- Dice: 600 g (1 ⅓ lb) chicken breast (bite sized)
- Mix sauce ingredients together: 3 tbsp soy sauce, 3 tbsp hoisin sauce, 1 tbsp sweet chilli sauce, 3 tbsp mirin or Chinese cooking wine , 3 cloves garlic, 2 tsp sesame oil.
- Add 1 tablespoon of sauce and the 1 tbsp cornflour to the diced chicken. Toss and let it marinade for 10 minutes.
Cook stir fry
- Heat up ½ the oil in a wok or large pan on medium heat. Add 1 onion and cook until fragrant (approx. 5 minutes).
- Add the remainder of the oil and then the 600 g (1 ⅓ lb) chicken breast. Allow the outside to turn white (approx. 5 minutes).
- Add the rest of the vegetables: 1 small zucchini, 1 bell pepper / capsicum, 1 carrots. Mix and cook for 5 minutes.
- Add the sauce and allow it to come to a simmer (small bubbles), reduce heat to low and add half of 1 cup cashews. Stir.
Serve
- Serve the stir fry with the rice, garnish with the rest of the cashews.
Video
Notes
Note 1 - Soy Sauce
Substitutions - tamari, coconut aminos, liquid aminos, fish sauce, Worcestershire sauce
Note 2 - Mirin
Substitutions - rice vinegar + sugar, white wine + sugar, sake + sugar
Note 3 - Garlic
I do recommend fresh garlic if you can as it is a lot more flavourful with less preservatives than what comes pre-crushed in a jar. If you do use jar amounts, double the quantity I have provided in the recipe.
If you're sensitive to the flavour, omit (it just won't taste quite as flavourful)
Storing
After cooking, let cool completely at room temperature for no more than 2 hours. Leftovers can be stored in the refrigerator in airtight containers for 4 days.
Reheating
Stove. For the best texture and warmed-through consistency, reheat individual portions in a skillet over medium heat.
Microwave. heat on medium power on 1 minute intervals (for approx. 3 minutes), stirring each time.
Freezing
Store rice and stir fry separately if you can (or have the rice on top of the sauce) in airtight containers, ziplock bags, vacuum sealer or souper cubes for up to 3 months.
Nutrition
Calories: 656kcalCarbohydrates: 73gProtein: 45gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 96mgSodium: 1286mgPotassium: 1157mgFiber: 4gSugar: 15gVitamin A: 3624IUVitamin C: 52mgCalcium: 65mgIron: 4mg
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