Chicken And Cashew Nut Stir-Fry

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Feb. 28, 2011


Cashew nuts 3 Ounce (75 Gram)
Red pepper 1
Skinless chicken breast fillet 1 Pound (450 Gram)
Groundnut oil 45 Milliliter (3 Tablespoon)
Garlic 4 Clove (20 gm) , finely chopped
Chinese rice wine/Dry sherry 30 Milliliter (2 Tablespoon)
Hoisin sauce 45 Milliliter (3 Tablespoon)
Sesame oil 10 Milliliter (2 Teaspoon)
Spring onions 6 , cut into 1 inch lengths (Green Parts Only)


1. Heat a wok until hot, add the cashew nuts and dry fry over a low to medium, heat for 1-2 minutes until golden brown. Remove and set aside.

2. Cut the red pepper in half and remove the core and seeds. Slice into thin strips. Cut the chicken fillet into thin finger-length strips.

3. Heat the wok again until hot, add the oil and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the pepper and chicken and stir-fry for 2 minutes.

4. Add the rice wine or sherry and hoi-sin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.

5. Stir in the sesame oil, toasted cashew nuts and spring onion tips. Serve immediately.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 1702Calories from Fat 856

 % Daily Value*

Total Fat 99 g152.3%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 1054 mg43.92%

Total Carbohydrates 70 g23.3%

Dietary Fiber 9 g36%

Sugars 25 g

Protein 126 g252%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet