Chicken and Cashew Nut Stir Fry with a Chop Suey Style Sauce

I love a quick stir fry and a take away. As the cost of living has gone up I am making the takeaway dishes at home and to be fair they taste so much better. once you have the staples you can make dish after dish after dish. To make it different you can just change the sauce quantities, protein and vegetables.


  • 1 tsp five spice powder
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp cornflour
  • 1 tbsp runny honey
  • 2 tbsp water
For the Stir Fry
  • 1 skinless breast, cut into chunks
  • 3 tbsp raw cashew nuts
  • 1 small carrot, peeled and cut into baton’s
  • 1/2 red pepper, de seeded thinly sliced
  • 200g mushrooms, sliced
  • 50g sugar snap peas, sliced in half diagonally
For the Sauce
  • 200ml chicken stock
  • 2 tbsp light soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp hoisin sauce
  • 1 tsp cornflour mixed with a splash of water


  1. Add all of the marinade ingredients into a bowl and mix well. Add the chicken chunks and fold through so all the chicken is coated. Cover and put in the fridge for at least 30 minutes.
  2. Next make the sauce by adding all of the ingredients apart from the cornflour, mix to combine.
  3. Prepare all your stir fry ingredients as the cooking is really quick.
  4. Heat a good splash of oil in a wok or large frying pan until smoking hot. Tip in the chicken and cashew nuts, fry for about 2 minutes moving it constantly. Remove and set aside.
  5. Add another splash of oil add the prepared vegetables and stir fry for a couple of minutes.
  6. Add the sauce, then tip in the chicken and cashew nuts. Turn the heat down and simmer for 3 minutes or until chicken is cooked through. Depending on how thick you like your sauce add the cornflour a bit at a time until it’s the consistency you want.

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