Chicken Stir-Fry Recipe with Cashew Nuts

This is a delicious chicken stir-fry recipe. The ginger and garlic provide the essentail flavour and aroma for this simple chicken recipe. The cashew nuts add some crunchy variety and then you have a slight tang from the pineapple. Serve with steamed rice or noodles.

Preparation Time: 10 min
Cooking time: 10 min
No. of servings: 4


  • 4 skinless, boneless chicken breasts, thinly slices
  • 1 tin, 410g (14 ounces) pineapple chunks
  • 100g (3 ounces) unslated cashew nut split in half
  • 1 clove garlic crushed
  • 1 teaspoon crushed fresh ginger
  • 1½ tablespoons corn flour
  • 1 tablespoon sugar
  • 1 tablespoon light soya sauce
  • 1 tablespoon vinegar
  • 2 tablespoons dry sherry
  • 1 tablespoon Hoisin sauce
  • 60ml (3 fluid ounces) sunflower oil
  • salt and peper


  1. Season half the corn flour with salt and pepper and dredge the sliced chicken in the mixture.
  2. Drain the tinned pineapple and reserve the juice.
  3. Mix the remaining corn flour with the reserved pineapple juice, sugar, soya sauce, vinegar, sherry and Hoisin sauce.
  4. Heat half the sunflower oil in a wok or pan.
  5. Add the cashew nuts and stir fry until golden.
  6. Drain the nuts on paper towels and reserve.
  7. Heat the remaining oil, add the garlic and ginger and stir fry for 30 seconds.
  8. Add the chicken and stir fry for 2 minutes.
  9. Remove the chicken from the wok.
  10. Stir fry the pineapple until lightly browned on both sides.
  11. Add the sauce and cook until it thickens.
  12. Add the chicken and cashew nuts and stir fry for 1 minute.

Return to Simple Chicken Recipes from Chicken Stir-Fry Recipe with Cashew Nuts
Return to Chicken Stir Fry Recipes from Chicken Stir Fry Recipe with Cashew Nuts
Return to Chicken Recipes Central Home