The BBC Good Food logo
Cashew chicken stir-fry

Cashew chicken stir-fry

A star rating of 3.9 out of 5.24 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving


  • 100g cashew nut butter
  • 2 tbsp low-sodium soy sauce
  • 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)
  • 2 chicken breasts , cut into 1cm-thick strips
  • 120g thin-stemmed broccoli , halved
  • 1 carrot , cut into matchsticks
  • 20g unsalted cashew nuts , roughly chopped
  • 4 spring onions , sliced on the diagonal


  • STEP 1

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

  • STEP 2

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

  • STEP 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.

  • STEP 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. 

  • STEP 5

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

Goes well with

Recipe from Good Food magazine, April 2016


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.9 out of 5.24 ratings

Sponsored content