Chilli Cashew Chicken Recipe

Name: Chilli Cashew Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g dried thick rice noodles; 2 tablespoons peanut oil; 2 onions, sliced in wedges; 1 teaspoon sambal oelek, to taste; ¼ cup sugar; 4 chicken breast fillets; 1 red bell pepper, sliced; ¾ cup unsalted dry-roasted cashews; 2 tablespoons fish sauce; 2 tablespoons soy sauce; 2 tablespoons lemon juice; ¼ cup coriander leaves

Servings: persons

200 g dried thick rice noodles
2 tablespoons peanut oil
2 onions, sliced in wedges
1 teaspoon sambal oelek, to taste
¼ cup sugar
4 chicken breast fillets
1 red bell pepper, sliced
¾ cup unsalted dry-roasted cashews
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons lemon juice
¼ cup coriander leaves

1
Cook noodles in boiling water for 3 mins or until tender, drain.
2
Heat wok on high heat.
3
Add oil, onions, sugar and sambal olek, cook for 2 minutes.
4
Remove from wok and set aside.
5
Add chicken and stir to cook until golden (sbout 4 mins).
6
Add capsicum, cashew, fish sauce, soy, lemon juice, onion mixture and noodels to wok.
7
Cook for another 4 mins stirring, until heated through.
8
Serve sprinkled with corriander.

475

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 12 ingredients. The key ingredients include: 200 g dried thick rice noodles, 2 tablespoons peanut oil, 2 onions, sliced in wedges, 1 teaspoon sambal oelek, to taste, and more.

Yes, Chilli Cashew Chicken 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.

Chilli Cashew Chicken

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