Cashew Chicken Stir-Fry with Fragrant Jasmine Rice

For ultimate takeaway vibes, this is the dish for you! Nothing beats a saucy chicken stir-fry with crunchy cashews and fresh veggies. The family will love sitting down to enjoy this classic takeout dish, made at home!

Chicken Cashew Stir-Fry with Fragrant Jasmine Rice

Servings 4
Total Time 35 minutes



  • cups rice
  • cups boiling water


  • 600 g free range chicken breasts thinly sliced
  • 1 brown onion diced 2cm
  • 1 carrot cut in half lengthways & thinly sliced
  • 2 spring onions cut into 3cm lengths
  • 2 garlic cloves minced
  • 2 tsp ginger minced
  • 1 can baby corn drained
  • 1 broccoli cut into small florets
  • 1 drizzle oil
  • 50 g chopped cashew nuts


  • 1 Tbsp boiling water
  • 1 Tbsp cornflour
  • ¾ cup chicken stock
  • 50 g kecap sauce store-bought
  • 50 g oyster sauce store-bought
  • 1 Tbsp soy sauce
  • 1 tsp fish sauce

To Serve

  • 1 bunch chives chopped


  • Before you start, bring a full kettle to the boil.
  • Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  • Prep onion, carrot, spring onion, garlic, ginger, corn and broccoli. Pat chicken dry, thinly slice and set aside.
  • Combine boiling water with cornflour and stock in a small heat proof bowl and whisk, until smooth. Add remaining sauce ingredients and set aside.
  • Heat oil in a large fry-pan on high heat. Add onion, garlic, ginger, spring onion, carrot and broccoli and stir-fry for about 3 minutes. Add chicken and cook for 4 minutes.
  • Add corn and cashews to pan along with sauce and bring to a simmer. Cook for 3-4 minutes, until chicken is cooked, veggies are tender and sauce has thickened.
  • To finish, prep chives.
  • Serve rice topped with chicken and chives.

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