Chicken & Cashew Stir Fry with Cauliflower Rice
Prep: 10 min
Cook: 15 min
Servings: 4
A delicious stir-fry packed with vegies served with an interesting turn on rice.


  • 2 cloves garlic, crushed
  • 2 tsp fresh ginger, grated
  • 1 tbs salt-reduced soy sauce
  • pepper
  • 2 small skinless chicken breasts, trimmed of fat, thinly sliced
  • 3/4 cup unsalted cashews
  • olive or canola oil spray
  • 1/2 cauliflower, roughly chopped
  • 1 head broccoli, cut into florets
  • 2 tbs honey
  • 2 tbs oyster sauce
  • 200 g snow pea, ends trimmed
  • 410 g can baby corn spears, drained
  • 4 small spring onions (including green tops), cut into 2-3cm pieces


  1. Combine garlic, ginger, soy sauce, pepper and chicken in a small bowl; set aside to marinate while vegetables are prepared.
  2. Heat a non-stick wok or large frypan to high. Add cashews and dry-fry for a minute or until browned; remove from pan and set aside.
  3. Chop cauliflower very finely or place into the bowl of a food processor and process with blade attachment until it looks like couscous. Transfer to a large microwave-safe bowl, cover and cook on HIGH (100%) for 6-8 minutes until cauliflower grains are tender. Keep covered and set aside.
  4. Meanwhile, spray pan with oil and heat to high. Add half the chicken (with its marinade) and stir-fry for 2 minutes until browned. Set aside and repeat with remaining chicken.
  5. Respray pan, add broccoli and stir-fry for 3 minutes, until just tender.
  6. Add honey, oyster sauce and 2 tablespoons water to the pan along with snow peas, corn, spring onions and chicken including any juices; stir-fry for another 3 minutes til heated through.
  7. Divide cauliflower and chicken stir-fry between plates and serve sprinkled with cashews.


Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.

Do not discard the broccoli stalk; use a peeler to remove the hard outer layer then dice the remaining vegetable and add to stir-fry.


For more heat add a chopped red chilli to the chicken marinade. Substitute chicken for kangaroo steak, lean pork, beef or tofu. Use any combination of vegetables such as asparagus, bean shoots, cabbage, capsicum, carrots, celery, Chinese vegetables, green beans, mushrooms, onion, spinach, water chestnuts and zucchini.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

Nutrition Information

per serving per 100g
Energy 1663 kJ 501 kJ
397 Cal 120 Cal
Protein 31.3 g 9.4 g
Fat, total 16.8 g 5.1 g
— saturated 3 g 0.9 g
Carbohydrate 25.8 g 7.8 g
— sugars 20 g 6 g
Sodium 946.8 mg 285.5 mg
Fibre 9.6 g 2.9 g

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Comments (7)

  • Avatar

    Delicious recipe. I used frozen cauliflower rice as it was quite cheap and added an extra tablespoon of honey and oyster sauce as I added extra vegetables. The sauce was still quite runny, next time I’ll try adding cornflour to thicken the sauce. The honey nicely balanced the usually salty taste of Asian sauces. I’ll be making this recipe again.
    Posted on: 26 Nov 19

  • Avatar

    This is an easy & tasty recipe that the whole family like. I have swapped out the vegetables depending on what is available. Swap out the honey for sweet chilly sauce.
    April Foord
    Posted on: 16 Nov 18

  • Avatar

    This is one of the best stir fry recipes I have ever made. And..... the cauliflower rice was THE best. I pan fried my cauliflower though as not keen on microwaving vegies. 10/10 loved it !
    anne barker
    Posted on: 06 Apr 16

  • Avatar

    This was delicious and very filling.
    Posted on: 01 Jul 15

  • Avatar

    Everyone really liked this... Definately a favorite.
    Posted on: 26 Aug 14

Rating (7 ratings)