Served with chicken in a Chinese stir-fry, cashews add a unique flavour and texture. There’s hundreds of different versions of this recipe online, but this is how I make it.
Chicken with Cashew Nuts is a really quick and easy midweek supper that can be prepared in about 10-15 minutes. I love spicy food so I add a chilli; if you don’t like them, just leave them out. You could also try it with broccoli or other greens, such as mangetout. I threw in some spinach and baby sweetcorn rather than add them to the compost bin.
This serves two.
Ingredients
- 2 chicken breasts, chopped into cubes
- 1 carrot, peeled and diced
- 1 onion, finely chopped
- 1 red or green pepper, chopped
- 50g toasted cashews
- 2 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 cloves of garlic
- 1 thin slice of ginger, chopped finely or minced
- 1 red chilli, deseeded and finely chopped
- A dash of rice vinegar (or white wine vinegar)
- 1 tablespoon sesame oil
- Spring onions, to garnish
Instructions
- Heat the wok until it is smoking, then add the oil
- Cook the cashews in the oil until they are golden. Remove from the pan, dry with kitchen paper, and set aside
- Add garlic, ginger, and onions and cook for just a few seconds
- Now add the chicken and cook until begins to turn gold
- Throw in the vegetables and the optional chilli, cook for two minutes
- Add the soy sauce, sugar, and rice vinegar
- Lastly throw in the toasted cashews
- Serve with noodles or rice and garnish with spring onions