Chicken Stir-Fry with Cashews

Total Time
Prep 15 mins
Cook 15 mins

I found this recipe in an award winning 30 - Minute Dinner category in Better Homes and Gardens, in 1997. It is now one of our fast and favourite Stir-Fry's for busy workdays. If you enjoy stir-fry's then this one is for you!

Ingredients Nutrition


  1. In a small bowl combine oyster-flavoured sauce, fish sauce or soy sauce, brown sugar, and cornstarch.
  2. Stir in water; set aside.
  3. Rinse chicken and pat dry.
  4. Cut into bite-size strips; set aside.
  5. In a large skillet or wok heat oil over medium-high heat.
  6. Add onion and stir-fry 1 minute.
  7. Add peppers and garlic and stir-fry 1- 2 minutes more or till onion is crisp tender.
  8. Remove with slotted spoon and set aside.
  9. Add chicken to wok.
  10. Stir sauce; add to skillet.
  11. Cook and stir 1 minute more.
  12. Stir in cashews.
  13. Serve over hot cooked rice.


Most Helpful

Fabulous! This stir-fry was easy and tasty. I forgot the cashews at first and took a bite without them, and they really add something to the flavor. I didn't have the fresh red peppers, so I used about two teaspoons of red pepper flakes. One thing I noticed is that the recipe didn't specify when to put the onions, peppers and garlic back into the skillet after taking them out. I added them in after the chicken was done but before I added the sauce. Next time I might add more veggies, like mushrooms, for our family's tastes. This recipe is one I'll be referring to often - thanks for sharing it!

bunkie68 November 28, 2003

This was OK. I used soy sauce instead of fish sauce. I thought the oyster sauce flavor was too strong.

Scrivener1 October 16, 2009

This was tasty, but it was missing a little something. Maybe a bit of lemon or rice wine vinegar? Next time I will at least double the sauce (first 5 ingredients). I used chicken thighs instead of breasts, left out the chillies (I have a small child), and added some minced bottled ginger and lots of veggies ... capsicum, zucchini, and sliced carrots. All in all, a good recipe that is simple and straightforward, and uses ingredients I always keep on hand.

Gingernut September 04, 2006

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