Chicken & Cashew Nut Stir-Fry Recipe

Name: Chicken & Cashew Nut Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade; 1 teaspoon cornstarch; 1 teaspoon dark soy sauce; 1 teaspoon white rice wine vinegar; Main ingredients; 2 tablespoons peanut oil; 450 g skinless chicken breasts, diced; 1 large carrot, quartered and cut into matchsticks; 1 red pepper, deseeded and sliced; 1 red fresh chili pepper, deseeded and sliced; 1 teaspoon fresh ginger, grated finely; 1 large garlic clove, finely minced; 2 pak choi, stems sliced and leaves torn; 1 bunch spring onion, trimmed and sliced; 300 g bean sprouts; 100 g cashew nuts, toasted; 200 g dried egg noodles, cooked according to packet instructions, to serve; For the sauce; 1 teaspoon cornflour; 2 tablespoons soy sauce; 3 tablespoons chinese rice wine or 3 tablespoons dry sherry; 1 teaspoon toasted sesame oil; water

Servings: persons

Marinade
1 teaspoon cornstarch
1 teaspoon dark soy sauce
1 teaspoon white rice wine vinegar
Main ingredients
2 tablespoons peanut oil
450 g skinless chicken breasts, diced
1 large carrot, quartered and cut into matchsticks
1 red pepper, deseeded and sliced
1 red fresh chili pepper, deseeded and sliced
1 teaspoon fresh ginger, grated finely
1 large garlic clove, finely minced
2 pak choi, stems sliced and leaves torn
1 bunch spring onion, trimmed and sliced
300 g bean sprouts
100 g cashew nuts, toasted
200 g dried egg noodles, cooked according to packet instructions, to serve
For the sauce
1 teaspoon cornflour
2 tablespoons soy sauce
3 tablespoons chinese rice wine or 3 tablespoons dry sherry
1 teaspoon toasted sesame oil
water

1
Mix the marinade and add to the diced pieces of bite-size chicken. Aim to get all the pieces of a uniform size to ensure even cooking. Leave from 10 minutes to an hour.
2
Mix all the ingredients for the sauce, season with black pepper and set aside. Do not add the water at this point.
3
Put the wok over a high heat for 1 minute. Add the groundnut oil and chicken and cook for 3 to 4 minutes, stirring, until nearly cooked. Remove with a slotted spoon and set aside.
4
Add the carrot, pepper and chilli to the wok and stir-fry for 3-4 minutes. Add the ginger, garlic and pak choi stems and stir-fry for 2-3 minutes. Add the onions and beansprouts and stir-fry for 2 minutes.
5
Return the chicken to the pan, along with the pak choi leaves. Stir-fry for 1 minute, add the sauce and stir-fry for 1-2 minutes, until the sauce has thickened. At this point you will probably need to add a small amount of water to get the right consistency. Stir in the cashews and serve with cooked noodles.

553

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Marinade, 1 teaspoon cornstarch, 1 teaspoon dark soy sauce, 1 teaspoon white rice wine vinegar, and more.

Yes, Chicken & Cashew Nut Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken & Cashew Nut Stir-Fry

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