Stir Fried Chicken with Cashews

A Chinese dish full of colour and flavour.

Serves: 4


  • 2 tbsp Vegetable or Rapeseed Oil
  • 1 red Onion, cut into diagonal chunks
  • 1 carrot, sliced diagonally
  • 1 clove of Garlic, crushed
  • 1 tsp Ginger, fresh
  • 375g Chicken Breast cut into small strips
  • Broccoli florets
  • 75g Cashews, unsalted
  • 125ml Chicken stock
  • 2 tsp Cornflour
  • 2 tsp Soy Sauce
  • 1 tbsp Sherry dry
  • 1/2 tsp Sesame Oil


  • 3 Spring Onions, sliced diagonally
  • Red Chilli for garnish


  1. Prepare all the ingredients into even sized pieces. Heat 1 tbsp. oil in a large frying pan or wok and add the onion, carrot, garlic and ginger and stir fry for 5 minutes, set aside.
  2. Cook the chicken in batches for 5 minutes, remove and keep warm.
  3. Place the remaining oil into the wok and heat, add the broccoli and cashews and stir fry until they change colour.
  4. In a small dish combine the corn flour with the stock, sauce, sherry and oil to make the sauce.
  5. Return all the ingredients to the wok and add the sauce, heat to thicken and cook for approx. 3 minutes.
  6. Serve.  Accompaniments to the dish are egg fried rice, noodles or boiled rice.