Cashew chicken and vegetable stir-fry recipe

When you really fancy a tasty takeaway, keep this vegetable stir-fry recipe top of mind! Packed with healthy veggies and protein-rich nuts and chicken, this vegetable stir-fry recipe is perfect for a quick and easy dinner.

This cashew chicken and vegetable stir-fry recipe was sent in by 28 Day Weight Loss Challenge member Cassie. She says ‘There’s no need to order takeaway Chinese with this quick and easy Cashew Chicken & Vegetable Stir-fry! The whole family will be happy to see this served up for dinner.’

Feel free to use whatever veggies your family likes, or what you have on hand at home. You can also switch the chicken for beef or prawns if you prefer.

If you love stir-fries, you’ll love the recipes we have on the 28 Day Weight Loss Challenge.  Think Hoisin Pork Stir Fry, Beef Stir Fry with Brocollini, or Sweet Chilli Chicken and Lime Stir Fry.

Print Recipe

Cashew chicken and vegetable stirfry

Votes: 69
Rating: 3.36
You:

Rate this recipe!

Course

Main Dish

Cuisine

Asian

Servings

Ingredients

• 1 cup brown rice uncooked
• 2 large carrots sliced
• 1 cup green beans sliced
• 1 cup broccoli chopped
• 1 capsicum sliced
• 1 bunch asparagus sliced
• 2 spring onions sliced
• 500 grams chicken diced
• 1 tbsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 cup roasted cashews

Course Main Dish Cuisine Asian Servings Ingredients 1 cup brown rice uncooked 2 large carrots sliced 1 cup green beans sliced 1 cup broccoli chopped 1 capsicum sliced 1 bunch asparagus sliced 2 spring onions sliced 500 grams chicken diced 1 tbsp sesame oil 1 tbsp oyster sauce 1 tbsp soy sauce 1/2 cup roasted cashews

Votes: 69 Rating: 3.36 You: Rate this recipe!

Instructions

1. Cook rice as per packet instructions.
2. Lightly steam carrots, beans and broccoli, until soft but still crisp.
3. Heat sesame oil in large fry pan on high heat, and brown the chicken.
4. Remove chicken from pan and set aside.
5. Add capsicum to fry pan and sauté for 2 minutes; add remaining vegetables and sauté for a further 2 minutes.
6. Add chicken to pan and add sauces, sauté for 5 minutes.
7. Portion into 4 bowls with brown rice and sprinkle cashews on top.
8. You can also portion into plastic tubs and store in the fridge for 2-3 days to enjoy for another meal.

Recipe Notes

380 calories per serve

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