This is one of those meals that is so simple to throw together. The sauce has embarrassingly few ingredients. But the flavour is fantastic. This Chicken with Cashew Nuts has become a favourite in my house. The fact I can have it on the table in less than half an hour is always a winner.
Chicken with Cashew Nuts is one of my favourite dishes to order from my local takeaway. The mix of textures is super pleasing the yielding chicken, slightly crunchy nuts, along with the bite from red pepper and carrot. I love this on a bed of fluffy rice so the sauce can be soaked up. If I’m feeling fancy then the prawn crackers will come out as well.
This recipe is simple to make:
Simply toast the nuts.
Chop the veg.
Stir together sauce ingredients.
Cook the chicken with the veg then tip in the sauce and nuts – and done! I recommend turning the oven on and boiling the kettle to start with then you can have the rice cooking whilst you prep and cook then everything should be done at the same time.
Cashew nuts add plenty of protein to this dish a whole 5 grams per portion – and that is just from the nuts. The chicken brings 27 grams so with this meal you can reach 32 grams in no time. Most adults need 0.75g of protein per kg of weight. Protein is what you need to repair and build cells, it is also important for growth and development in children, teens and pregnant women. This is a great family meal that may well be lighter than your local takeaway.
I love to re-create my favourite takeaway dishes and work out my own fakeaway recipes. Other takeaways you can try:
Crispy Chilli Beef
Orange Chicken
Beef & Broccoli Rice
Chinese Pork Buns
Sticky Honey & Garlic Chicken
If you try this Chicken with Cashew Nuts let me know how you got on in the comments below. You can share your pictures on social media use the #CUBBintheKitchen to be featured in my stories.
Happy Eating!
Chicken with Cashew Nuts
Ingredients
- 100 grams Cashew Nuts Unsalted
- 400 grams Chicken Breast
- Sprinkle of Salt & Pepper
- 1 Carrot
- 1 Red Pepper
- 3-4 Spring Onions
- 4 Cloves Garlic
- 1 tbsp Sesame Oil
For the Sauce
- 2 tsp Cornflour
- 5 tbsp Water
- 4 tbsp Hoisin Sauce
- 4 tsp Dark Soy Sauce
- 2 tsp Rice Vinegar
Instructions
- Oven OnPreheat the oven to 180°C. Whilst waiting we can chop veg.
- Get ChoppingChop your veg, cut the Carrot into thin julienne strips, cut the Red Pepper into chunks, finely chop the white part of the Spring Onions and Garlic Cloves, slice the green part of the Spring Onions into thin rings.Dice your chicken and season with salt and pepper.
- Ahhh NutsSpread the Cashew Nuts on a baking tray and bake in the oven for 5-6 minutes once time is up remove and set aside. Whilst the nuts are roasting stir up that sauce.
- Stir Up that SauceDisolve the 2tsp Cornflour into the 5tbsp Water. In a bowl mix the Hoisin Sauce, Soy Sauce and 1tsp of Rice Vinegar. Then add the Cornflour and water slurry.(If you haven't already take the nuts out of the oven)
- Let's CookHeat a frying pan or wok and once hot add the Sesame Oil. Then tip in the chicken and get it cooking, once the outside has started to turn golden brown add the white part of the Spring Onions, Carrot, Garlic and Red Pepper stir all together and then tip in 1tsp Rice Vinegar. Once this has evaporated stir in the sauce and the Cashew Nuts. Allow the sauce to thicken and cook for 2 minutes stirring constantly.Serve piled on fluffy rice or noodle and enjoy.
