Chicken with Cashew Nuts Stir Fry | One Pot Chef

cashew nuts

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds provide a similar crunch with lower calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin provides sweetness similar to oyster sauce.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based while thighs are less expensive than breasts.

Cover 450 g packet of HW noodles with boiling water in a heat proof glass bowl and stir gently until separated, about 2-3 minutes.

Drain the noodles in a colander.

In a bowl, combine 2 tablespoons of sweet chili sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of water; stir to combine.

Heat 1 tablespoon of vegetable oil in a wok or large fry pan over high heat.

Cook 500 g of thinly sliced chicken breasts in batches for about 4-5 minutes or until just cooked, then transfer to a plate.

Add 1 thinly sliced brown onion and 1 thinly sliced carrot to the wok; stir-fry for a couple of minutes until the onion starts to soften.

Add 2 cloves of crushed garlic, some diagonally cut baby corn, and broken broccoli florets to the wok; stir-fry for a couple of minutes until vegetables are tender.

Add 0.5 cup of plain unsalted roasted cashew nuts and stir-fry for another couple of minutes.

Return the cooked chicken to the wok along with any juices, the drained noodles, and the stir-fry sauce; toss everything and stir-fry for another 2 minutes until combined and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens