Chicken & Cashew Stir Fry 3-2-1
Prep: 10 mins
Cook: 25 mins
2 serves Serves: 2
A delicious stir fry packed with veg and a nutty crunch


  • 2/3 cup brown rice (uncooked)
  • spray olive or canola oil spray
  • 1 clove garlic, finely chopped
  • 1/2 tsp fresh ginger, grated
  • 2 tsp reduced-salt soy sauce
  • 150 g skinless chicken breast, chopped
  • 2 tbs unsalted roasted cashews
  • 1 cup broccoli
  • 3 tsp honey
  • 1 tbs oyster sauce
  • 1 cup snow pea, stalks removed
  • 2 spring onions (including green tops), sliced


  1. Cook rice according to packet instructions.
  2. Combine garlic, ginger, soy sauce, pepper and chicken in a small bowl; set aside to marinate while vegetables are prepared.
  3. 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.
  4. Spray pan with oil and heat to high. Add the chicken (with its marinade) and stir-fry for 2 minutes until browned. Set aside.
  5. Respray pan with oil, 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, spring onions and chicken including any juices; stir-fry for another 3 minutes till heated through.
  7. Divide rice and chicken stir-fry between plates and serve sprinkled with cashews.

Comment: *To make this dish gluten free check your sauces as some may contain gluten.

Healthy tip!

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

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Nutrition Information

per serving per 100g
Energy 2177 kJ 415 kJ
Protein 36 g 7 g
Fat, total 10 g 2 g
— saturated 2 g 0.3 g
Carbohydrate 64 g 12 g
— sugars 18 g 4 g
Sodium 1163 mg 221 mg
Fibre 14 g 3 g

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Comments (2)

  • Avatar

    This is one is a winner!
    Fleur Johnson
    Posted on: 09 Mar 19

  • Avatar

    This was a big hit with the family - I doubled the recipe to feed 4. Very tasty and goes a long way
    Alison Roberts
    Posted on: 12 Jan 19

Rating (2 ratings)


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