Weeknights made easy! Hoisin chicken and cashew stir fry recipe

A fuss-free meal for lazy weeknights.
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For this hoisin chicken and cashew stir fry, you can also use any prepared vegetable stir-fry mix, and replace hoisin chicken kebabs with honey soy flavour, if preferred. 

WATCH: Sticky Chinese chicken tray bake. Article continues after video.

Serves: 4

Prep & Cook: 20 mins


  • 200g packet dried rice noodles
  • 375g packet (5) hoisin chicken kebabs
  • 2 x 400g bags Stir Fry Mix Traditional Vegetables
  • 2 tsps ginger paste
  • 1 tsp garlic paste
  • ¹⁄³ cup honey, soy and garlic stir-fry sauce
  • ¹⁄³ cup dry-roasted cashews
Hoisin Chicken and Cashew Stir Fry (Credit: New Idea)


1. Prepare noodles according to packet directions. Drain.

2. Remove chicken from kebabs. Heat a lightly oiled, large, non-stick wok over a medium to high heat. Add chicken. Cook, turning occasionally, for 6 to 8 minutes until evenly browned and cooked through. Transfer to a bowl.

3. Add vegetable stir-fry mix, ginger and garlic pastes to hot wok. Stir-fry for 2 to 3 minutes, until vegetables are just tender.

4. Return chicken to wok with sauce. Stir-fry for a further 1 to 2 minutes, or until combined and hot. Scatter over cashews. Serve with noodles.

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