Stir Fry Chicken Cashew Nuts (with Rice and Vegetables)

a photo of a white bowl on a green background with cashew chicken stir fry and rice

Stir Fry Chicken Cashew Nuts (with Rice and Vegetables)

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.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Chinese

Servings people

Calories 591 kcal

Equipment

wok, or large and deep pan
Rice Cooker, optional

Ingredients

Ingredients (stir fry)

500 g (1 lb) chicken breast,
1 onion,
1 small zucchini,
1 bell pepper / capsicum,
1 carrots,
110 g (4 oz) cashews
10 g (2 teaspoon) sesame oil, (or other HIGH heat oil) (See Note 1)
5 g (1 tablespoon) cornflour

Ingredients (sauce)

45 g (3 tablespoon) soy sauce, (See Note 2)
45 g (3 tablespoon) hoisin sauce
20 g (2 tablespoon) sweet chilli sauce, optional, adjust to spice preferences
45 g (3 tablespoon) mirin or Chinese cooking wine , (subs Note 3)
3 cloves garlic, minced, (Subs Note 4)
10 g (2 teaspoon) sesame oil, optional, (subs Note 4)

Rice (cooked your way or see my top tips)

200 g (1 cups) jasmine rice , yields approx.3 cups

Instructions

Prepare ingredients

Cook 200 g (1 cups) jasmine rice as you desire or follow my instructions below or there's more in a specific post which includes different methods.
Dice: 1 onion
1 onionlice: 1 small zucchini, 1 bell pepper / capsicum, 1 carrots
Dice: 500 g (1 lb) chicken breast (bite sized)
Mix sauce ingredients together: 45 g (3 tablespoon) soy sauce, 45 g (3 tablespoon) hoisin sauce, 20 g (2 tablespoon) sweet chilli sauce, 45 g (3 tablespoon) mirin or Chinese cooking wine , 3 cloves garlic, 10 g (2 teaspoon) sesame oil.
Add 1 tablespoon of sauce and the 5 g (1 tablespoon) 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 500 g (1 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 110 g (4 oz) cashews. Stir.

Serve

Serve the stir fry with the rice, garnish with the rest of the cashews.

Video

Notes

Note 1 - Oil Smoking Point

Peanut and Avocado Oil has a high smoking point making them perfect for stir fry recipes which are a fast cook. Using oils with a high smoke point ensures that: They won't burn or impart a bitter, smoky flavour to the food & they maintain their nutritional integrity and don't degrade into harmful substances.

Note 2 - Soy Sauce

Substitutions - tamari, coconut aminos, liquid aminos, fish sauce, Worcestershire sauce

Note 3 - Mirin

Substitutions - rice vinegar + sugar, white wine + sugar, sake + sugar

Note 4 - 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)

Note 5 - Sesame Oil

Substitutions - olive oil, avocado oil, peanut oil, sunflower oil.

But note, sesame oil has a distinct flavour that elevates a lot of Asian-style dishes so substituting may change the depth of flavour.

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: 591kcalCarbohydrates: 68gProtein: 38gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 80mgSodium: 890mgPotassium: 980mgFiber: 3gSugar: 13gVitamin A: 2685IUVitamin C: 14mgCalcium: 61mgIron: 3mg

Keyword Cashew Chicken, Meal Prep Recipe, Stir Fry Recipe

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