Chicken Cashew Stir-Fry Recipe | Abel & Cole
Chicken Cashew Stir-Fry
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Prep: 15 mins
Cook: 20-25 mins
It’s time to wok and roll. Our high welfare British chicken is a perfect match with creamy cashews in this takeaway favourite.
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730 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 200g bag of white basmati rice
  • 1 red pepper
  • 2 shallots
  • A head of broccoli
  • A 50g bag of cashews
  • A 250g pack of diced chicken leg
  • A 50g sachet of hoisin sauce
From your kitchen
  • 550ml boiling water
  • Sea salt
  • 1 tbsp olive oil
You'll need
  • Bowl
  • Sieve
  • Small pan with a lid
  • Wok or deep frying pan with a lid
Step by step this way
  • 1.

    Tip the rice into a bowl. Cover with cold water. Whisk the rice for 1-2 mins till the water turns cloudy (this is the starch). Drain the rice. Rinse under cold water. Put to one side.

  • 2.

    Halve the pepper. Scoop out the seeds and white bits. Finely slice it. Peel and finely slice the shallots. Break the broccoli into small florets.

  • 3.

    Tip the rice into a small pan. Pour in 350 ml boiling water. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Gently simmer for 8 mins till the water has been absorbed and the rice is tender. Take off the heat. Leave to steam for 5 mins to finish cooking the rice.

  • 4.

    Warm a dry wok or deep frying pan. Add the cashew nuts to the pan. Toast over a medium heat for 2-3 mins till the nuts are golden brown. Tip into a bowl. Put to one side.

  • 5.

    Warm ½ tbsp olive oil in the wok. Add the chicken. Stir fry for 5 mins till the chicken is golden brown all over. Lift the chicken out of the pan. Put it on a plate.

  • 6.

    Add ½ tbsp more oil to the wok if you think it needs it. Add the shallots to the pan. Stir fry for 3 mins till they’ve started to turn golden brown. Add the pepper and broccoli to the pan. Stir fry for 5 mins till they start to soften.

  • 7.

    Add the chicken back into the pan. Squeeze in the hoisin sauce. Stir everything to coat it in the sauce. Pour in 200 ml boiling water. Cover. Simmer for 5 mins to cook the chicken through.

  • 8.

    Roughly chop the cashews and stir them into the sauce. Taste it and add a pinch of salt if you think it needs it. Serve the stir fry straight away with the rice.