A wok full of chicken, vegetables, celery and toasted cashews

Chicken and cashew stir-fry

  • serves 4
  • Easy

Make your midweek chicken stir-fry so much more exciting by adding cashews, chilli and plenty of garlic to the mix


Try this chicken and cashew stir-fry, then check out our chicken chow meinginger chicken stir-fry, healthy chicken stir-fry, chilli chicken and more stir-fry recipes.



  • vegetable oil 2 tbsp
  • unroasted cashews 75g
  • skinless chicken thigh fillets 500g, cut into bite-sized chunks
  • celery 4 sticks, thinly sliced at an angle
  • red peppers 2, cut into chunks
  • ginger a thumb-sized piece, finely grated
  • red chilli 1, finely chopped
  • cornflour 2 tsp
  • shaoxing rice wine 2 tbsp
  • dark soy sauce 2 tbsp
  • runny honey 2 tsp
  • spring onions 3, thinly sliced
  • cooked rice to serve


  • Step 1

    Heat 1 tbsp of the oil in a wok or large frying pan over a medium-high heat. Fry the cashews for a few minutes, tossing, until deep golden. Use a slotted spoon to scoop out onto a plate. Add the remaining oil to the wok and, once hot, fry the chicken for 4-5 minutes, tossing regularly, until really golden brown. Scoop out onto a plate.

  • Step 2

    Add the celery and red pepper, and stir-fry for 3-4 minutes or until starting to caramelise. Add the ginger, garlic and chilli, and fry for another minute.

  • Step 3

    Mix the cornflour and rice wine in a small bowl to form a paste. Stir in the soy and 200ml of water, then tip into the pan along with the chicken and cashews. Simmer gently for 15 minutes until the chicken is cooked through and tender, and the sauce has thickened. Stir in the honey, scatter with spring onions and serve with rice.

Check out our best stir-fry recipes

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Nutritional Information

  • Kcals 388
  • Fat 22.9g
  • Saturates 4.5g
  • Carbs 14.3g
  • Sugars 8.9g
  • Fibre 3.4g
  • Protein 29.5g
  • Salt 1.2g