chicken, broccoli and cashew stir fry with rice
Asian, Chicken

Chicken , Broccoli and Cashew Stir-fry with rice


A quick an easy stir fry that can be whipped up in 25 minutes.


  • 2 chicken breasts, thinly sliced

  • 2 Tbsp soy sauce

  • 2 Tbsp rice wine vinegar

  • 2 tsp caster sugar

  • 1 tsp sesame oil

  • 1 tsp dried chillies

  • 2 cloves garlic

  • 1 large head broccoli

  • 4 spring onions

  • 70 grams vegetable oil

  • 50 grams roasted cashews


  • Cut chicken into thin strips. Combine soy sauce, rice wine vinegar, sesame oil and 60 ml /1/4 cup water in a small bowl.
  • Cut broccoli into small florets. Trim the green tops from the spring onions. Cut remaining spring onions into 5 cm lengths and set aside in a bowl .
  • Heat half the oil in a wok over high heat. Add half the chicken . Stir fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the pan between batches.
  • Add remaining 2 tablespoons oil to wok and heat. then add broccoli and garlic and stir fry for 2 minutes or until broccoli is almost tender.
  • Return chicken to wok with spring onions and soy sauce mixture , and stir fry until chicken is heated through. Spoon stir fry into bowls , then scatter over cashews and serve with jasmine rice.

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