Looking for a delicious dinner that’s quicker than ordering in? This Chicken & Cashew Nuts recipe is a weeknight winner that the whole family will love. Packed with flavour, texture, and wholesome ingredients, it’s one of those dishes that tastes just as good as your favourite takeaway, without the wait or cost.
Ready in just 20 minutes, it’s a go-to in our kitchen, especially on busy evenings. Serve it with steamed rice or noodles, and you’ve got a fuss-free meal that feels like a treat.
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Why You’ll Love This Chicken & Cashew Nuts Recipe
- Quick to make: On the table in just 20 minutes
- Better than takeaway: Healthier, more affordable, and just as tasty
- Family-friendly: A great crowd-pleaser, even for picky eaters
- Customisable: Easily swap the protein or veggies depending on what you have
Tips for Success
Time Saver: Prep the chicken and green beans earlier in the day or the night before.
Vegetable Substitutes: If green beans are out of season, use carrot, broccoli, zucchini, or frozen peas.
Protein Swaps: This stir-fry also works with beef strips, prawns, or tofu.
Serving Suggestions
This dish pairs perfectly with:
- Steamed jasmine or basmati rice
- Egg noodles or rice noodles
- Roti or flatbread on the side for dipping into the sauce
More Fakeaway Recipes to Try
This Chicken & Cashew Nuts recipe is everything we love in a midweek meal: easy, tasty, and made with everyday ingredients. It’s one of those dishes that’s sure to earn a regular spot on your dinner rotation.
Let me know if you try it—I’d love to hear what variations you come up with!
Chicken and Cashew Nuts
Ingredients
- ¾ cup roasted, unsalted cashew nuts
- 2 tsps cornfllour
- ¼ cup water
- ¼ cup hoisin sauce
- 1 tbsp soy sauce
- 700 grams skinless chicken breasts, cut into 2-3cm slices
- ½ tsp salt
- 2 tbsp oil for frying (canola)
- 4 cloves garlic, crushed
- 250 grams green beans, ends cut off
- 2 tbsp balsamic vinegar
To Serve
- steamed rice
Garnish
- ¼ cup coriander or
- 1 spring onion, sliced
Instructions
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Preheat the oven to 180 degrees fan bake Place the cashew nuts on a baking tray in a single layer and cook in the oven for around 5 minutes until lightly golden. Set aside.
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Take a small bowl, add the water, cornflour, hoisin and soy sauce and whisk to combine. Set aside.
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In a large bowl add the chicken and salt, toss to combine.
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In a large pan over a med-high heat add 1 tablespoon of oil and once hot, add half the chicken. Cook, stirring occasionally for around 3 minutes, until lightly browned but not cooked all the way through.
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Remove from the pan and set aside.
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Add the last 1 tablespoon of oil, add the remaining chicken and the garlic and green beans. Cook, stirring occasionally until the chicken is lightly browned, around 3 minutes.
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Add the rest of the chicken back to the pan, turn the heat to medium.
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Add the balsamic vinegar to deglaze the pan. Cook until liquid has evaporated, around 30 seconds.
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Add the sauce mixture to the pan, cook, stirring, until chicken is cooked through and sauce is thick, around 1 minute.
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Turn off the heat, add the cashew nuts, stir, sprinkle with coriander or spring onion and serve with rice.
Recipe Notes
TIME SAVING NOTES
Top and tail the beans and slice the chicken in advance
BUDGET NOTES
Instead of green beans if they are not at a great price, use a quick cook vegetable such as carrot, zucchini, broccoli or frozen peas.
PROTEIN CHANGES
You can make this with thinly sliced beef, prawns or diced tofu.
NOTES
You can serve this dish with rice or noodles or with roti on the side.
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