When I was still in the corporate world, lunch was often a Woolworths convenience meal. My absolute favourite was the Cashew Chicken.
My tastes have changed considerably in the intervening years, but recently I found myself wondering whether I could recreate that dish. Not necessarily an exact copy, but something that captured its essence.
It’s been a few years since I last tasted the original, so this is very much my own interpretation. Tender strips of chicken breast are stir-fried with an abundance of brown mushrooms, sweet baby peppers, fresh ginger, and baby spinach, then finished with toasted cashews and spring onions. The mushrooms do much of the heavy lifting here, adding savoury depth and making the dish feel hearty and satisfying, while a splash of apple cider vinegar provides just enough acidity to balance the rich flavours.
Actually, calling it a humble effort might be underselling it. I think it’s fantastic!
Cashew Chicken with Mushrooms
Tender chicken breast, plenty of mushrooms, sweet baby peppers, fresh ginger, and toasted cashews come together in this flavour-packed keto stir-fry. Finished with a splash of apple cider vinegar, it's a quick and satisfying low-carb meal.
Ingredients
- 500 g chicken breast, sliced into thin strips
- 1 Tbsp soy sauce
- 2 tbsp coconut oil, divided
- 100 g raw cashews, about 1 packet
- 400 g sliced brown mushrooms
- 1 medium onion, sliced
- 200 g sweet baby peppers, sliced
- 2 cloves garlic, crushed
- 2 tsp fresh ginger, grated
- 100 g baby spinach
- 3 Tbsp soy sauce
- 1 Tbsp apple cider vinegar
- 2 Tbsp water
- 4 spring onions, sliced
Instructions
Heat a large frying pan over medium heat. Add the cashews and toast, stirring frequently, until lightly golden and fragrant. Transfer to a plate and set aside.
Combine the chicken strips with 1 tablespoon soy sauce and set aside while you prepare the remaining ingredients.
Heat 1 tablespoon of the coconut oil in the same pan. Cook the chicken in batches until lightly browned but not quite cooked through. Remove from the pan and set aside.
Add the remaining coconut oil to the pan. Add the mushrooms and cook until they release their moisture and begin to brown.
Stir in the onion and sweet baby peppers and cook until softened but still retaining some texture. Add the garlic and ginger and cook for a further 30 seconds, until fragrant.
Combine the remaining soy sauce, apple cider vinegar, and water in a small bowl. Pour the sauce into the pan and stir to combine.
Return the chicken and any resting juices to the pan. Add the baby spinach and cook until just wilted.
Stir through most of the toasted cashews and the spring onions. Taste and adjust the seasoning if required.
Serve immediately with steamed cauliflower and scatter the remaining cashews over the top.
Notes
Recipe Notes
- Brown mushrooms are one of the key ingredients in this dish. Don't be tempted to skimp on them. They add savoury depth and make the stir-fry hearty and satisfying.
- Toast the cashews before you begin cooking. It only takes a few minutes and greatly improves their flavour and crunch.
- Cook the chicken in batches if necessary. Overcrowding the pan will cause it to steam rather than brown.
- Apple cider vinegar adds a gentle acidity that balances the rich flavours of the cashews, mushrooms, and soy sauce. If you don't have apple cider vinegar, rice vinegar can be substituted.
- This recipe works particularly well with chicken breast, making it an economical option for weeknight dinners.
- Serve with steamed cauliflower for a complete low-carb meal.
- Leftovers keep well in the refrigerator and make an excellent next-day lunch.
Nutritional Information (Per Serving — 4 servings)
Calories: ~400 kcal
Protein: ~35 g
Fat: ~22 g
Net Carbs: ~9 g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
