Chicken Vegetable & Cashew Stir Fry with Oyster Sauce, Honey & Rice Noodles

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chicken and cashew stir fry

This is one of our favourite stir-fry combinations. I can’t find if I’ve shared it or not previously, so maybe I haven’t, although it’s one we’ve been eating for years. My favourite flavour ‘profile’ is a sweet/salty combo, which is exactly what the Oyster sauce and honey give to this dish.

In the above picture I left out the cashews because the little fella was eating it too, but we normally have cashews in this dish.

I apologise for the lack of sauce measurements. I don’t measure, just slosh it in. Add a little of both the oyster sauce and honey, a tablespoon or two to start, give it a good mix, taste and adjust. Add more honey if you like it sweeter, add more of both if you like your stir-fry saucey.

If you toss noodles through the stir fry, particularly rice noodles, they will absorb some of the extra sauce, giving them lots of flavour. I used Hokkien noodles in the picture above.

Below are the vegetable that I usually use, but as always, add what you have in the crisper. Mushrooms or snow peas make a nice addition.

Yield: 4 serves

Chicken and Cashew Stir Fry

chicken and cashew stir fry

An easy mid-week meal that's flexible. Add whatever vegetables are in season and that you have in the crisper.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 1 tbsp. canola or rice bran oil for frying
  • 1 chicken breasts, thinly sliced against the grain (2 if they are small)
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1/2 capsicum, sliced
  • 1 small head of broccoli, cut into small florets
  • 100g snow peas, trimmed and halved
  • 100g mushrooms, sliced
  • 1/2 cup unsalted cashews
  • 1/4 cup of oyster sauce
  • 1/4 cup honey
  • 200g dry rice noodles to serve


  1. Prepare noodles according to packet instructions.
  2. Heat a wok or pan to high, add the oil and stir fry chicken in batches until just cooked through. Remove from wok/pan.
  3. Turn down the heat a little and add onion and stir fry for a minute or two until tender. Add capsicum and garlic and stir fry for a further minute.
  4. Add vegetables and continue to stir fry for a couple of minutes before adding the sauces, stirring, tasting and adjusting. Cook until the vegetables are at your preferred tenderness.
  5. Add the cashews and return chicken to pan.
  6. Add oyster sauce and honey. Stir until combined and chicken is warmed through. Stir through rice noodles and serve.


Chop all ingredients first so that they are ready as it doesn't take long to cook this dish.

The meat will be more tender if you cut it against the grain thinly, cook it very briefly at high heat until just cooked through (it will continue to cook once you remove it from the pan and you will be adding it back later, so no need to cook it to death now). Cook in batches to avoid overcrowding.

When returning the meat back to the pan, avoid boiling it as it will become tough.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 484Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 26mgSodium: 626mgCarbohydrates: 75gFiber: 5gSugar: 22gProtein: 18g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  1. Looks yummy! I think I am gonna try a vegetarian version :-)

  2. Sounds great. What do you substitute for oyster sauce?