Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken Lime and Cashew Nut Stir-fry Recipe
    Lost? Site Map

    Chicken Lime and Cashew Nut Stir-fry

    Chicken Lime and Cashew Nut Stir-fry. Photo by Bergy

    1/3 Photos of Chicken Lime and Cashew Nut Stir-fry

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Daydream's Note:

    Great flavors and textures in this yummy, Asian stir-fry recipe. Vary the chilli heat according to your preference.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 16 ounces boneless chicken thighs, sliced into strips
    • 8 ounces fine egg noodles
    • 1 tablespoon clear honey
    • 2 -4 tablespoons vegetable oil (for example peanut or sunflower)
    • 1 tablespoon finely chopped ginger
    • 1 clove garlic, finely chopped
    • 8 coriander roots, scraped and finely chopped (cilantro)
    • 1 hot red chile, finely chopped (remove the seeds and use less if you don’t like it too hot)
    • 3 spring onions, sliced (green)
    • 1 medium carrot, cut into thin strips
    • 1 small red bell pepper, chopped (capsicum)
    • 1 head bok choy, coarsely chopped
    • 2 tablespoons dark soy sauce
    • 2 tablespoons ketjap manis (sweet Indonesian soy sauce)
    • 2 tablespoons toasted sesame oil
    • 1 kaffir lime, zest and juice
    • 1/3-1/2 cup chopped fresh cilantro leaves
    • 2 ounces unsalted toasted cashew nuts


    1. 1
      Cook the noodles as per the instructions on the packet, drain and set aside.
    2. 2
      Heat a large wok to a high heat.
    3. 3
      Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
    4. 4
      Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
    5. 5
      Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
    6. 6
      Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
    7. 7
      Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
    8. 8
      Add the vegetables and stir-fry over high heat until just tender.
    9. 9
      Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
    10. 10
      Add the soy sauces, sesame oil, the lime zest and juice.
    11. 11
      Heat through and correct the seasoning, adding a little more honey if desired.
    12. 12
      Finally, stir through the fresh coriander.
    13. 13
      Serve with a scattering of cashews over the top.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on June 01, 2009


      This is a 5 star plus recipe - We Loved it! I used chicken skinless, boneless breasts (I had them on hand). Did not have coriander root so used a generous teaspoon of powdered coriander. I am not familiar with a Kaffir lime so used a regular lime- The flavors all came together beautifully. I seved the noodles on the side but next time I will mix them in as the recipe suggests. Thanks Daydream for posting this wonderful recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2003


      This is a great recipe and having the coriander roots in the recipe really does make a difference. I used 2 chillies because I like it hot and I only used 1 tablespoon of sesame oil, as the particular oil I use is very strong and 2 would have been overpowering. I will definitely make this again .

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken Lime and Cashew Nut Stir-fry

    Serving Size: 1 (482 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 734.8
    Calories from Fat 366
    Total Fat 40.7 g
    Saturated Fat 8.9 g
    Cholesterol 143.2 mg
    Sodium 843.9 mg
    Total Carbohydrate 60.4 g
    Dietary Fiber 5.9 g
    Sugars 11.1 g
    Protein 34.9 g

    The following items or measurements are not included:

    coriander roots

    ketjap manis

    kaffir lime

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes