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Chicken and Cashew Nuts Stir Fry
Chicken and Cashew Nuts Stir Fry

Chicken and Cashew Nuts Stir Fry

Portions 4 - 6
Preparation Time
Cooking Time



  • 2 tbsp (30 ml) peanut or cashew butter
  • 2 tbsp (30 ml) soya sauce
  • 2 tbsp (30 ml) Hoisin sauce
  • 2 tbsp (30 ml) rice vinegar
  • 2 tbsp (30 ml) honey
  • ½ c (125 ml) chicken stock
  • ¼ c (60 ml) regular or Thai basil, finely chopped


  1. In a large frying pan or wok, heat oil on medium-high heat and roast cashew for 5 minutes. Set aside in a bowl.
  2. Raise the heat to high and brown the chicken with garlic and ginger. Set aside in a large bowl
  3. Add the remaining oil to the pan and stir-fry the vegetables at high heat until they have thawed.
  4. Add to the chicken.
  5. Mix all ingredients in the sauce.
  6. Return the pan back to the heat and add the cooked ingredients to the sauce. Bring to a boil and stir to thicken.
  7. Transfer the chicken and vegetables into the sauce. Reheat by stirring gently.
  8. Garnish with roasted cashews and basil and serve.



Nutrition Facts (per serving):

Calories: 445

Protein:  36 g

Fat:    22 g

Carbohydrate:  29 g

Fibre:   5 g

Sodium: 470 mg

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