Name: Chicken Stir-Fry With Cashews and Chili
Yield: 4 servings
Ingredients: 7 ounces dried egg noodles; 2 tablespoons peanut oil; 2 small onions, thinly sliced; 2 red chilies, deseeded and finely chopped; 1 red pepper, cored and sliced; 3 boneless skinless chicken breasts, sliced; 4 ounces cashew nuts, roasted; 2 tablespoons Thai fish sauce; 2 tablespoons soy sauce; 2 tablespoons lemon juice; 1 tablespoon cilantro, chopped

Servings: 4 persons

7 ounces dried egg noodles
2 tablespoons peanut oil
2 small onions, thinly sliced
2 red chilies, deseeded and finely chopped
1 red pepper, cored and sliced
3 boneless skinless chicken breasts, sliced
4 ounces cashew nuts, roasted
2 tablespoons Thai fish sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon cilantro, chopped

1
Place the egg noodles in a large saucepan of boiling water and cook for 3 minutes until tender.
2
Drain, run under cold water and set aside.
3
Heat a large frying pan or a wok until hot, then add the groundnut oil, onions, chilies and red pepper and stir-fry for 3 to 4 minutes.
4
Remove from the pan and set aside.
5
Place the chicken in the pan and cook for 4 minutes or until cooked through and golden.
6
Add the nuts, Thai fish sauce, soy sauce, lemon juice, onion mixture and noodles to the pan.
7
Stir thoroughly and cook for 4 minutes or until heated through, stirring continually.
8
Stir in the cilantro and serve immediately.

No nutritional information available.

No additional tips available.

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

Chicken Stir-Fry With Cashews and Chili

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