Springtime Chicken and Cashew Stir Fry Recipe

Name: Springtime Chicken and Cashew Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 80 g raw cashew nuts; 2 teaspoons peanut oil or 2 teaspoons olive oil or 2 teaspoons rice bran oil; 3 boneless skinless chicken breasts (single, or equivalent in tenderloins, thinly sliced or cut into bite sized pieces); 125 g baby corn (halved lengthwise, I use canned); 1 bunch fresh asparagus (woody ends removed and then stalks cut into thirds); 1 red pepper (seeds removed and cut into thin strips); 3 crushed garlic cloves (I sometimes use 1tsp minced from a jar); 1 tablespoon grated fresh ginger (or use from a jar); 150 g snow peas (halved) (optional); ¼ cup sweet plum sauce (I use Delmaine in NZ); ¼ cup sweet chili sauce (I use Watties in NZ); ⅓ cup fresh coriander leaves (or use parsley); steamed rice, to serve

Servings: persons

80 g raw cashew nuts
2 teaspoons peanut oil or 2 teaspoons olive oil or 2 teaspoons rice bran oil
3 boneless skinless chicken breasts (single, or equivalent in tenderloins, thinly sliced or cut into bite sized pieces)
125 g baby corn (halved lengthwise, I use canned)
1 bunch fresh asparagus (woody ends removed and then stalks cut into thirds)
1 red pepper (seeds removed and cut into thin strips)
3 crushed garlic cloves (I sometimes use 1tsp minced from a jar)
1 tablespoon grated fresh ginger (or use from a jar)
150 g snow peas (halved) (optional)
¼ cup sweet plum sauce (I use Delmaine in NZ)
¼ cup sweet chili sauce (I use Watties in NZ)
⅓ cup fresh coriander leaves (or use parsley)
steamed rice, to serve

1
Heat a pan or wok over medium heat and stir fry the cashews until golden.
2
Remove to a plate.
3
Heat half the oil in pan or wok over high heat and add half the chicken pieces and stir fry until golden brown & cooked.
4
Remove to a plate and repeat with the remaining chicken in the same pan.
5
Heat the remaining oil over med high heat and add the corn, asparagus, red pepper, snow peas, garlic & ginger.
6
Stir fry for a few minutes until tender.
7
Return chicken to the pan and add in the plum & chilli sauces.
8
Stir fry for another few minutes until heated through.
9
Serve on top of steamed rice and top with the chopped coriander or parsley.
10
Enjoy :).

331

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 80 g raw cashew nuts, 2 teaspoons peanut oil or 2 teaspoons olive oil or 2 teaspoons rice bran oil, 3 boneless skinless chicken breasts (single, or equivalent in tenderloins, thinly sliced or cut into bite sized pieces), 125 g baby corn (halved lengthwise, I use canned), and more.

Yes, Springtime Chicken and Cashew Stir Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Springtime Chicken and Cashew Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions