Chicken and Cashew Nut Stirfry

A delicious dish served on a bed of rice.

  • Medium
  • Serves 4
  • 20 mins


  • 500g Chicken breasts
  • 1 onion (sliced)
  • 1 yellow pepper and 1 green pepper (sliced)
  • 3 tbsp chicken stock
  • 2-3 tbsp light soy sauce
  • 2 large spring onions (sliced)
  • 4 tbsp Buchanans Cashew Nuts
  • Buchanans Long Grain Rice


  1. Heat a wok and add a little oil or fry light spray. Fry the coated chicken until golden brown and cooked thoroughly.
  2. Add the onion and peppers and stir fry until softened.
  3. Add the stock and soy sauce and simmer for a minute until cooked through.
  4. Stir in the spring onions and cashews. Serve immediately with long grain rice.