• Fast
  • Family Friendly
  • Easy

Sticky Honey Sesame Chicken and Cashew Stir-Fry with Rice

A weeknight play on classic flavours from your local Chinese restaurant, this honey and sesame-tossed chicken with crisp greens and textural cashews is made all the better for not arriving in a plastic takeaway container. Spooned over fluffy rice, it's a crave-worthy win.

30 Minutes




Cook Rice

Place rice and 1¼ cups (310ml) cold water in a saucepan over high heat and bring to the boil. Cover with a tight-fitting lid and reduce heat to low. Cook for 15 minutes or until rice is tender. Remove rice from heat and set aside. While the rice is cooking, continue with step 2.



Chop Vegetables

Trim and cut snow peas into thirds. Cut spring onion into 5cm lengths. Cut bok choy into bite-sized pieces.



Cook Chicken

Cut chicken thighs into 6 pieces and toss with cornflour and a sprinkle of salt. Heat a frypan or wok over medium-high heat, add vegetable oil and chicken and cook, turning chicken, for 8–10 minutes or until golden and crisp.



Add Honey Mixture

While the chicken is cooking, finely zest and juice lemon and place in a bowl. Add honey, sesame oil and soy sauce to the bowl and stir to combine. Add the honey mixture to the wok and turn the chicken pieces over until completely coated.



Add Vegetables

Add snow peas, spring onions and bok choy and cook, tossing to coat ingredients in the sauce, for 2–3 minutes or until cooked through.



Plate Up

In the last minute of cooking, add cashews to the pan. Divide rice between serving bowls and top with the honey chicken cashew stir-fry.

Australians QuiteLike

Sticky Honey Sesame Chicken and Cashew Stir-Fry with Rice

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.