Cashew chicken stir-fry

Cashew chicken stir-fry

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(17 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2

This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise

Nutrition and extra info

Nutrition: per serving

  • kcal796
  • fat38g
  • saturates7g
  • carbs58g
  • sugars8g
  • fibre9g
  • protein51g
  • salt2.1g
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  • 100g cashew nut butter
  • 2 tbsp low-sodium soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2 wholewheat egg noodles nests
  • 1 tbsp vegetable oil
  • 2 garlic cloves, finely chopped
  • 1 red chilli, finely chopped (deseeded if you don't like it too hot)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 chicken breasts, cut into 1cm-thick strips
  • 120g thin-stemmed broccoli, halved



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 carrot, cut into matchsticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 20g unsalted cashew nuts, roughly chopped
  • 4 spring onions, sliced on the diagonal
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…


  1. In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.

  2. Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.

  3. Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.

  4. Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce. 

  5. Serve immediately, topped with the cashew nuts and spring onions. 

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Comments, questions and tips

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23rd May, 2020
My family enjoyed this but next time I would double the soy sauce (we couldn’t taste it) and half the nut butter.
Heather Whitcroft's picture
Heather Whitcroft
16th Sep, 2019
I have to agree with the fact that there was too much nut butter. It was quite sickly when eating. I added some siracha and soy sauce when serving which helped. I think if I do it again I’ll use half of the cashew butter and add more veg. I think it has potential but wasn’t quite right for me as it stands.
4th Sep, 2018
I found this very tasty, depends on if you love cashews or not I suppose but I certainly do!
30th Apr, 2017
This is one of the worst stir fries I've tried. There is so much cashew nut butter in the recipe that it is very cloying and difficult to chew. Will not be making this version again. Disappointed
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