Chicken, cashew nut and basil stir fry

Preparation time

less than 30 mins

Cooking time

10 to 30 mins


Serves 4

Learning how to cook does not always have to be about fancy stuff. The good old stir fry was one of the first things I learnt to cook and has served me in good stead. The trick is in the flavour and a nice hot pan, plus the addition of five spice to the rice gives a nice twist to a plain staple! I have recently developed an addiction to quinoa, which some would argue is better for you than rice due to its higher protein content. Give it a whirl!

Each serving provides 590kcal, 40g protein, 61g carbohydrate (of which 8g sugars), 19g sat (of which 4g saturates), 4g fibre and 0.4g salt.

By Lorraine Pascale
From Lorraine Pascale: How to be a Better Cook


  • 2 tsp five-spice powder
  • 250g/9oz brown or white long grain or basmati rice or quinoa
  • 125g/4½oz cashew nuts
  • 1 tbsp sunflower oil
  • 2 large boneless, skinless chicken breasts (about 225g/8oz each), cut into bite-sized chunks
  • flaked sea salt and freshly ground black pepper
  • 2-3 peppers, mixed colours, cut into strips
  • 1 bunch spring onions, trimmed and cut into 3cm/1¼in pieces
  • 2-3 red chillies, deseeded (if preferred for less heat) and cut into long strips
  • 3cm/1¼in piece fresh root ginger, peeled and cut into thin matchsticks
  • 2 garlic cloves, finely chopped
  • 1 tsp cornflour
  • 100ml/3½fl oz chicken stock
  • 3 tbsp hoisin sauce (alternatively use soy sauce)
  • large handful basil leaves

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