Chicken and Cashew Stir-Fry

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

This vibrant chicken and cashew stir-fry is a fantastic option for a nutritious mid-week meal. Combining succulent chicken thighs with the crunch of toasted cashews and the heat of ginger and chilli, it offers a wonderful balance of textures and savoury flavours. It is a classic high-protein dish that feels much lighter and fresher than a traditional takeaway, making it a reliable staple for your kitchen repertoire.

Ideal for busy evenings, this recipe comes together in less than twenty minutes once the preparation is complete. The combination of colourful red peppers and fresh spring onions ensures a boost of vitamins alongside the lean protein. Serve it immediately over a bed of fluffy basmati rice or delicate rice noodles for a complete, satisfying dinner that the whole family will enjoy.

Ingredients for Chicken and Cashew Stir-Fry

1 bunch spring onions
450g skinless boneless chicken thighs
1/2 cucharaditas de sal
1/4 cucharaditas de pimienta negra
3 cucharadas de aceite vegetal
1 pimiento rojo, picado
4 dientes de ajo, finamente picados
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 cucharaditas de hojuelas de pimiento rojo picante secas
180ml reduced-sodium chicken broth
1 1/2 cucharadas de salsa de soja
1 1/2 cucharaditas de maicena
1 cucharadita de azúcar
100g salted roasted whole cashews

How to make Chicken and Cashew Stir-Fry

Chop spring onions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add pepper, garlic, ginger, red-pepper flakes, and spring onion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.

Stir together broth, soy sauce, cornflour, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, spring onion greens, and chicken along with any juices accumulated on plate.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.