Chicken and cashew stirfry

This recipe can be super quick and is really delicious for a week night meal. Serves 2.


  • 200g chicken breast, thinly sliced
  • 1/2 red onion, cut into wedges
  • 3cm piece ginger, peeled, chopped finely
  • 3 cloves garlic, crushed
  • 1 tsp sesame oil
  • 1/2 tsp Chinese 5 spice
  • peanut oil
  • 50g unsalted cashews
  • handful snow peas, trimmed
  • half a punnet of baby corn (canned or fresh)
  • half a red capsicum, sliced
  • 2 tbs oyster sauce
  • 2 tbs kecap manis
  • steamed jasmine rice, to serve
  • fresh coriander leaves, to serve


  1. Place the sliced chicken in a bowl with the ginger, garlic, sesame oil, spices and sauces and allow to marinate while you prepare the rest of the ingredients.
  2. Heat a little peanut oil in a wok or fry pan and when hot, begin to cook onion and capiscum. When onion begins to soften a little, add the snow peas, baby corn and cashews.  When almost tender, spoon vegetables onto a plate and set aside.
  3. Meanwhile, reheat the wok and cook the chicken in batches until cooked. When the last batch is cooked, add the chicken and vegetables back to the pan to heat through.
  4. Serve with steamed rice and a little coriander, if desired.

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