Chicken Cashew Veggie Stir Fry
Servings Prep Time
2people 7minutes
Cook Time
Servings Prep Time
2people 7minutes
Cook Time
  • 8.8oz chicken breast– sliced
  • 1 carrot– julienne sliced
  • 1 zucchini– julienne sliced
  • 4.3oz cauliflower– equiv. 1 cup – chopped
  • 3.5oz broccoli– equiv. 1 cup – chopped
  • 4.5oz mushrooms– sliced
  • 1 tomato– diced
  • 1 onion– sliced
  • 2teaspoon olive oil
  • 1Tablespoon tamari – wheat free soy sauce
  • konjac noodles– optional
  • 1.2oz cashew nuts– equiv. 1/4 cup
  1. Heat 1 teaspoon oil in a large fry pan or wok.
  2. Add the chicken and fry until just cooked, adding half the tamari half way through cooking. Set aside in a bowl.
  3. Add more oil to the pan or wok.
  4. Add the onion and carrot and saute until starting to brown.
  5. Add the cauliflower, broccoli, and zucchini and continue to stir fry for 3 minutes, until starting to soften.
  6. Add the diced tomato and tamari to the pan, stir through and cook for a further 3 minutes, until the veggies are cooked to your liking – well softened but still slightly crisp is nice.
  7. Lastly, add the cashews to the pan, stir through to combine and heat through and then serve.
Recipe Notes

Note: If you want to add konjac noodles to this dish, which works really well, rinse them, then add them to the pan at the same time as the cashews and stir to warm through.

There are lots of additions or alterations you can make to this dish, like, use cajun spice to coat and spice the chicken, add garlic, add ground cummin, or a hint of hot chili. Experiment with the original recipe and see what you can come up with.