Cashew Chicken Stir-Fry

Cashew Chicken Stir-fry is a staple dish were we live. Though here it is usually served with a big portion of rice, we prefer it as it is.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner
Servings: 2
Calories: 541kcal


For the sauce

  • 1 tbsp apple cider vinegar
  • 1/2 tbsp oysters sauce (optional)
  • 1 tbsp teriyaki sauce
  • 1 tbsp honey
  • 1/4 cup water
  • black pepper to taste

For the stir-fry

  • 12 oz skinless boneless chicken breast chopped into bite-size pieces
  • 1/2 cup onion chopped
  • 1 cup carrot chopped
  • 1.5 cup bell pepper (capsicum, any color) chopped
  • 2 cups bok choy chopped
  • 1 tbsp fresh grated ginger or more to taste
  • 2 clove garlic minced
  • 3/4 cup raw unsalted cashew nuts chopped


  • Cut all vegetables.
  • Combine all sauce ingredients in a small bowl. Mix until well combined.
  • In a wok, heat cooking oil over medium-high heat. Cook chicken pieces until nicely browned. Transfer to a bowl or plate.
  • Reduce heat to medium. Add a little bit more oil to the wok. Stir in onion and cook for 2-3 minutes. Stir regularly.
  • Then add ginger and garlic and cook For 2 minutes more.
  • Stir in bell pepper and carrot. Cook for 5-7 minutes. Or until softened.
  • Add bok choy and cooked chicken and give it a good stir. Then add sauce and cook until heated through.
  • Add cashew nuts, stir well and serve.


Calories: 541kcal | Carbohydrates: 42g | Protein: 50g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 97mg | Sodium: 552mg | Potassium: 1049mg | Fiber: 6g | Sugar: 22g

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