Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

35-minute recipe Serves 4
Ginger, garlic and pepper flakes make this chicken stir-fry a spicy favourite. Top with roasted cashews for extra crunch.
35-minute recipe Serves 4


1 tbsp
Vegetable Oil
3/4 lb
Boneless skinless chicken breasts
2 tsp
1 tbsp
1/4 tsp
Red pepper flakes
4 cups
Raw vegetables
1 cup
Knorr® Bovril® Chicken Bouillon Sachet
1 tbsp
2 tbsp
Soy Sauce Light
1/2 cup
Roasted Cashews


Prep: 20-minute | Cook: 15-minute
  • 1

    Heat 1/2 of the vegetable oil in wok or large skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost cooked, about 3 minutes. Remove chicken and set aside. Add remaining oil to wok and cook ginger, garlic, red pepper flakes and vegetables, stirring occasionally, about 1 minute. Stir in water and Knorr® Bovril® Chicken Bouillon Sachet. Cook covered until vegetables are tender-crisp, about 2 minutes. Return chicken to wok. Combine soy sauce with cornstarch, then stir into wok. Cook, stirring frequently, until thickened, about 1 minute. Sprinkle with cashews and serve, if desired, over noodles or rice.

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Last updated: August 28th, 2020

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