Thai chicken and cashew nut stir fry
Sticky chicken, crunchy cashews and sweet peppers in a glossy sauce, ready in 20 minutes.
- Time20 min
- LevelEasy
- Costabout £2.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Cook the rice in boiling water for 12 minutes, then drain.
12 min - 2
Toast the cashews in a dry wok for 2 minutes until golden, then tip onto a plate.
2 min - 3
Heat the oil in the wok over a high heat. Stir fry the chicken for 5 minutes until golden and cooked through.
5 min - 4
Add the garlic and peppers and cook for 3 minutes.
3 min - 5
Stir in the oyster sauce, soy sauce, fish sauce, sugar and 3 tbsp water. Bubble for 1 minute until glossy.
- 6
Add the cashews and spring onions, toss, and serve over the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.