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Chicken and Cashew Nut Stir-fry

Chicken and Cashew Nut Stir-fry

Brought to you by: Rowse
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Taste the flavours of the East with this lusciously layered spicy dish.
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  • 3 tbsp Rowse honey
  • 1 large orange , finely grated zest and juice of
  • 2 tbsp sweet chilli sauce
  • 2 tbsp soy sauce
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 50g cashew nuts
  • 400g chicken stir fry strips
  • 500g stir-fry vegetables
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 handful fresh coriander , chopped, to garnish


Step 1

Mix together honey, orange zest, orange juice, chilli sauce, soy sauce, and cornflour, blending until smooth. Set aside.

Step 2

Heat 1 tablespoon oil in a wok or large frying pan and add the cashew nuts, stir-frying them for 1-2 minutes until golden. Remove with a slotted spoon and set to one side. Wipe out the wok or pan with kitchen paper.

Step 3

Heat the remaining oil in the wok or frying pan and add the chicken, stir-frying it for 4-5 minutes. Add vegetables and stir-fry for another 3-4 minutes, until they are cooked, yet still crunchy. Season with salt and pepper.

Step 4

Stir the honey mixture, then add it to the wok, cooking it for a minute or so until thickened. Serve the stir-fry in warmed bowls, sprinkled with the cashew nuts and chopped fresh coriander.

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