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Honey, Lemon, Ginger Chicken

Honey Lemon Chicken and Cashews

This packs a real flavour punch and it's so easy and good for you. Once you chop the ingredients, this comes together in no time at all. It's great with rice or noodles.
5 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 2 -3


Chop all the ingredients before you start to cook

  • 500 gm chicken thigh fillets trimmed and sliced into fingers
  • 1 Tablespoons oyster sauce
  • 2 cloves garlic
  • 100 gm onion diced
  • 150 gm capsicum diced
  • 1 piece ginger walnut sized ginger grated and separated into 2 lots
  • 1/2 bunch coriander chopped
  • 2 Tablespoons oil
  • 100 gm roasted cashews


  • 1 Tablespoons chilli sauce I used Linghams it's nice and hot and just a bit sweet
  • 1 Tablespoons Soy Sauce I used gluten free
  • 60 ml lemon Juice 1/4 cup
  • 60 ml water or broth, 1/4 cup
  • 1 1/2 tbsp honey or 2 Tbsp white sugar
  • 1/2 Tablespoon cornflour


  • Put the sliced chicken into a bowl with 1 crushed clove of garlic, 1/2 the grated ginger and the oyster sauce and stir well. Set aside to marinate if you have time.
  • Mix the lemon juice, water, chilli sauce, soy sauce, honey (or sugar) with the cornflour and mix till combined
  • Heat a very large non stick fry pan or high sided pan till very hot and add the oil. Then the chicken. Cook till browning approximately 5 minutes then add the extra crushed garlic and ginger and the onion.
  • Stir fry for another 2-3 minutes longer till the onion starts to soften but not brown.
  • Next add the capsicum and stir vigorously. Add the sauce liquid and bring to the boil. This should take 5 minutes.
  • Stir in the cashews and coriander and turn the heat off.
  • Serve with rice.