Chicken & Cashews with Broccoli

Step 1:

Season the thinly sliced chicken pieces with salt & pepper.

Step 2:

Heat half of the peanut oil, with the sesame oil in a wok or a large frying pan. Stir fry the chicken in batches, depending on the size of your pan, until browned, for around 2-3 minutes, with a splash of teriyaki sauce. Now set aside.

Step 3:

Heat the remaining peanut oil in the wok, stir fry the red onion, garlic, leek, carrot and broccoli until leek is soft. Add the carrot and broccoli and cook for 5 minutes.

Step 4:

Pour boiling water into your measuring jug with half a chicken stock cube, then mix in your corn flour.

Step 5:

Return the chicken to the wok with the chicken stock and teriyaki sauce. Stir and check for taste, seasoning if necessary.

Step 6:

Stir fry for about 8 minutes, then sprinkle with the roasted cashew nuts, toasted sesame seeds and fresh coriander.

Step 7:

Serve with your choice of brown rice or gluten-free noodles.








30 mins

Prep Time

30 mins

Cook time


2 tbsp peanut oil

1 tsp sesame oil

500g chicken breast fillets, sliced thinly

1 clove garlic, crushed

1 small leek, sliced thinly

1 red onion, sliced thinly

1 medium carrot, sliced thinly

250g broccoli, chopped coarsely

1 tsp cornflour

125ml chicken stock

2 tbsp teriyaki sauce


75g unsalted roasted cashews

fresh coriander

toasted sesame seeds

250g black gluten-free noodles