Thai chicken and cashew nut stir fry

by HealthyBeings on August 1, 2010

(MY MONDAY NIGHT FAVOURITE because it takes only 20minutes from start to finish and it has loads of vegetables that make you feel good after a night out on the weekend!)


  • 500g chicken breast
  • 1 onion
  • 3 tsp crushed garlic
  • 1 tsp crushed chilli
  • 1 head of broccoli
  • 1 red capsicum
  • 2 large handfuls of green beans
  • Fresh bean sprouts
  • 1 cup of fresh basil leaves
  • 100g of unsalted cashew
  • Rice (Basmati, Doongara or brown)


  • 80mls oyster sauce
  • 40mls fish sauce
  • 1 tablespoon caster sugar
  • Juice of half a lime


  1. Cook the rice (in a rice cooker if you have one!)
  2. Cut the chicken into thin strips and cut all other vegetables into chunky pieces
  3. Prepare the sauce by mixing everything together and set aside
  4. Heat a small amount of canola /peanut oil in a wok add chilli and garlic and stir until fragrant
  5.  Add the chicken breast and cook until just golden brown then set aside
  6. Fry the onion for around 1 minute add the remaining vegetables (not the bean sprouts) and the cashews and stir for another minute.
  7. Add the chicken breast, the basil and the sauce, stir well and serve on top of rice
  8. Top with a handful of fresh bean sprouts



  • If you’re trying to lose weight, avoid the carbohydrates and have your meal without rice and leave out the cashews. While they’re full of good essential fatty acids they are also very high in kilojoules
  • Keep your meal low GI by using Basmati, Doongara or Brown rice

Leave a Comment

Previous post:

Next post: