Chicken Cashew Stir-Fry: a lighter home recipe with a clear finish · AU

What changes—and what stays

From a restaurant serving with unmeasured oil and sides often reaches 600–800 kcal to 420 calories

Chicken Cashew Stir-Fry: Stir-fry sliced chicken until cooked through, then remove from wok. Stir-fry sliced capsicum, onion, and broccoli florets until tender-crisp. Return chicken to the wok, add cashew nuts, soy sauce, and honey. Toss well to combine and heat through. Serve immediately with cooked brown rice. 100g broccoli florets; 10ml honey. Chicken Cashew Stir-Fry: capsicum · onion · broccoli florets · soy sauce · honey. The chicken is cooked, vegetables are vibrant and retain a slight crunch, and the sauce lightly coats all ingredients.

Ingredients for 2

Measure first; timing is part of how this recipe uses less fat.

• 250gchicken breast
• 100gbrown rice
• 40gcashew nuts
• 150gcapsicum
• 100gonion
• 100gbroccoli florets
• 30mlsoy sauce
• 10mlhoney

Method

Each step includes heat, a visible cue, and a recovery.

1

Step 1 · follow the visible cue

Prepare the measured ingredients

Chicken Cashew Stir-Fry — chicken breast · brown rice. Prepare chicken breast, brown rice, and cashew nuts in the listed amounts. Keep wet components separate and cut pieces for their different cooking times.

Look for: Chicken Cashew Stir-Fry — chicken breast · brown rice · cashew nuts. chicken breast, brown rice, and cashew nuts are evenly prepared and accurately measured, with no unintended water left in the preparation bowl.

2

Step 2 · follow the visible cue

Build the defining flavour

Chicken Cashew Stir-Fry — cashew nuts · capsicum. Add capsicum, onion, and broccoli florets in an order that softens strong aromatics without scorching the delicate seasonings.

Look for: Chicken Cashew Stir-Fry — capsicum · onion · broccoli florets. capsicum, onion, and broccoli florets smell rounded and remain recognisable, with no black specks, raw spice smell, or separated oil.

3

Step 3 · follow the visible cue

Cook with controlled heat

Chicken Cashew Stir-Fry — onion · broccoli florets. For the main cooking stage, Stir-fry sliced chicken until cooked through, then remove from wok. Stir-fry sliced capsicum, onion, and broccoli florets until tender-crisp. Return chicken to the wok, add cashew nuts, soy sauce, and honey. Toss well to combine and heat through. Serve immediately with cooked brown rice.. Control both heat and surface moisture rather than correcting later with extra oil or sauce.

Look for: Chicken Cashew Stir-Fry — Stir-fry sliced chicken until cooked through, then remove from wok. Stir-fry sliced capsicum, onion, and broccoli florets until tender-crisp. Return chicken to the wok, add cashew nuts, soy sauce, and honey. Toss well to combine and heat through. Serve immediately with cooked brown rice.. The chicken is cooked, vegetables are vibrant and retain a slight crunch, and the sauce lightly coats all ingredients.. Check the thickest or coolest part rather than judging only the browned surface.

4

Step 4 · follow the visible cue

Finish and verify the texture

Chicken Cashew Stir-Fry — soy sauce · honey. Add soy sauce and honey at the point where their aroma remains clear. Rest briefly and divide Chicken Cashew Stir-Fry into two equal portions.

Look for: Chicken Cashew Stir-Fry — The chicken is cooked, vegetables are vibrant and retain a slight crunch, and the sauce lightly coats all ingredients.. Chicken Cashew Stir-Fry holds its intended shape and colour, with no unwanted water, fat, or loose coating around the serving plate.

Calories at the same serving size

The estimate uses the listed ingredients divided into 2 servings. Brand labels, trimming, and the amount left in the pan can change the result.

Frequently asked questions