Chicken Cashew Stir-Fry

A simple quick meal to prepare….


  • 2 skinless chicken breasts sliced into bite size thin pieces
  • 2 tablespoons canola oil
  • 8 ounces mushrooms sliced
  • 1 onion, thickly sliced
  • 1 jalapeno pepper sliced
  • 4 garlic cloves, thinly sliced
  • Thumb-size piece fresh root ginger, thinly sliced
  • 2 handfuls of snow peas
  • 1/2 cup toasted cashew nuts
  • Bean sprouts
  • ¼ cup Chicken broth

Mix together in one bowl:

  • 1 tablespoon hoisin sauce
  • I/2 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon water

Preparation Method:

  1. Heat one tablespoon of oil in a large non-stick frying pan or wok, then add the chicken. Stir-fry the chicken for over a high heat until browned.
  2. Take the chicken out of the pan, and set aside on a plate while the vegetables are cooked.
  3. Return the pan to the heat and add the remaining oil and saute the pepper, onions, and mushrooms until just tender and browned.
  4. Add the garlic, ginger, snow peas and return the cooked chicken back into the pan.
  5. Add all the mixed Asian sauces and chicken broth making sure everything is coated and cook for five minutes more before adding the cashew nuts and mix well.
  6. Toss in a handful of bean sprouts and give everything a final mix up before serving.


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