Veggie Chicken Stir-fry with Cashew Nuts

A lovely, hearty, easy dinner the whole family will love. I just love the combination of the sweet and sour taste combined with a lovely crunch coming from the cashew nuts and baby corn.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Servings: 2
Calories: 459kcal


For the stir-fry

  • 9 oz skinless boneless chicken breast cut into bite-size pieces
  • 3/4 cup baby corn chopped into bite-size pieces
  • 1 cup bell pepper (capsicum, any color) chopped
  • 1 cup carrot chopped
  • 1 cup pineapple chunked
  • 1/2 cup spring onion (scallion) chopped
  • 2 cups bok choy chopped
  • 1 tsp turmeric powder
  • black pepper to taste
  • 1/2 cup raw unsalted cashew nuts raw or roasted

For the sauce

  • 1-2 clove garlic minced
  • 1 tbsp fresh grated ginger (1 inch = 1 tbsp fresh grated =1 tsp powder)
  • 1 tbsp soy sauce/Tamari
  • sea salt to taste
  • black pepper to taste
  • 1/2 tbsp raw sugar
  • 2 tbsp water
  • 1 Thai chili pepper or jalapeno or to taste, deseeded and finely chopped


  • Combine all sauce ingredients in a small bowl, mix well until combined. Set aside.
  • In a large pan or wok, heat coconut oil (we used extra virgin coconut oil for the added flavor) over high heat. Stir in chicken pieces. Season with turmeric and black pepper. Cook for 5 minutes or until nicely browned. Stir constantly. Transfer to a plate or bowl.
  • Add a little coconut oil to the same pan/wok, add all veggies, pineapple, and sauce and Stir-fry for 5 minutes.
  • Stir in chicken and cook for 2 minutes more or until heated through.


Calories: 459kcal | Carbohydrates: 43g | Protein: 40g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 73mg | Sodium: 984mg | Potassium: 946mg | Fiber: 9g | Sugar: 22g

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