Chicken & Cashew Stir-Fry

Total Time
Prep 5 mins
Cook 8 mins

This is adapted from a Masterfoods recipe, a bit different from your Asian style stir-frys but really tasty. I use my Tomato Chutney in this.

Ingredients Nutrition


  1. Heat oil in a non-stick wok or large frying pan.
  2. Add onion and chicken and cook for 3-4 minutes.
  3. Add vegetables and cook a further minute.
  4. Add relish, sweet chilli sauce and soy sauce and mix well.
  5. Add cashews and stir through. Serve with rice or noodles.


Most Helpful

Wonderful recipe! This was quick easy and very versatile to our families taste. I used pre-diced chicken I buy from my butcher, which is mainly made up with chicken thighs. So the chicken was very tender. I used what I had at home for the vegetables (Carrot, Beans, Corn, Mushrooms and Asparagus). I also used your Recipe #291528 for the sauce. I roasted the cashews in the wok before I started the Stir-fry, so it was a great one pot dish. The Stir-Fry made a perfect meal on its own. Thanks **Mandy**

Chef floWer November 05, 2009

I doubled this recipe & used your recipe #291528 for this stir-fry & had a GREAT CHICKEN DISH! So easy to prepare, & as nice tasting as any restaurant entree! Thanks for sharing a KEEPER! [Tagged, made & reviewed in 1-2-3 Hit Wonders cooking game]

Sydney Mike July 23, 2008

Made for ZWT4 Asian Challenge – Add more veggies. Loved the chili and tomato taste, even though I only put about ½ the amount in the, didn’t want to overpower the dish. Added, bean sprouts, bamboo shoots, carrots, light red pepper, snap peas, green peas, Napa cabbage, shiitake mushrooms and yellow onions. Wonderful dish.

Benthe (Danish) June 03, 2008

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