Cashew chicken with water chestnuts and broccoli

Mix up your stir-fry dinners with this cashew and water chestnut recipe.

  • 30 mins cooking
  • Serves 4
  • Print


Cashew chicken with water chestnuts and broccoli
  • 600 gram chicken thigh fillets, chopped coarsely
  • 2 tablespoon xo sauce
  • 1 teaspoon fish sauce
  • 2 tablespoon finely grated lemon rind
  • 2 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 10 centimetre stick fresh lemon grass (20g), chopped finely
  • 2 tablespoon peanut oil
  • 1 small brown onion (80g), sliced thinly
  • 1 fresh long red chilli, sliced thinly
  • 300 gram broccoli, cut into florets
  • 227 gram can whole water chestnuts, rinsed, drained
  • 2 green onions, sliced thinly
  • 1/4 cup (40g) coarsely chopped roasted unsalted cashew nuts


Cashew chicken with water chestnuts and broccoli
  • 1
    Combine chicken, sauces, rind, juice, sugar and lemon grass in medium bowl.
  • 2
    Heat half the oil in wok; stir-fry chicken, in batches, until browned. Remove from wok.
  • 3
    Heat remaining oil in wok; stir-fry brown onion and chilli until onion softens. Add broccoli and chestnuts; stir-fry until broccoli is tender. Return chicken to wok; stir-fry until hot, season to taste. Serve sprinkled with green onion and nuts.


XO sauce is a spicy seafood sauce made from dried fish and shrimp and cooked with chilli, onion, garlic and oil. It is available from Asian food stores. Chicken mixture can be marinated for a few hours or overnight in the fridge.

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