Chicken & cashew stir fry

A cooking blog that documents my struggles with diabetes and the specific steps I took to reverse Type II diabetes through diet.

A tasty stir fry recipe that will really tickle your taste-buds!



Total cooking time: 35 mins                                  Cost: £2.30 per portion 

Nutrition info (per portion): Energy (294kcals), 1-2 of your 5 a day.

What you’ll need: 1 large frying pan or wok, frying pan, pot, chopping boards, knifes & spoon.

Ingredients (2 portions)

  • 4 chicken breasts, cut into strips
  • 50g unsalted cashew nuts
  • 50g cooked prawns
  • 250g egg noodles
  • 160g peas
  • 1 head of broccoli, cut into small florets
  • 1-2 tbsp of low salt soy sauce
  • 1 bunch of spring onions, finely sliced
  • 1 lemon, cut into wedges
  • 3 cloves of garlic, finely sliced
  • Thumb of fresh ginger, chopped
  • 1 fresh red chilli, deseeded
  • 1 bunch of coriander, chopped
  • salt and freshly ground pepper
  • vegetable oil



  1. Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
  2. Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
  3. Next, add the spring onions,prawns, peas and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy sauce, then remove from the heat.
  4. Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lemon wedges for squeezing over.


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  1. Mel

    Made it. Ate it. Loved it!!

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