Chicken with Cashews was my favourite choice at the Chinese takeaway until I discovered this recipe. Now I make it myself and it is so good. Served as a main dish normally but on occasion as a side dish when cooking for lots of guests. I always serve this with boiled rice as it is a perfect partner.

Chicken with Cashews

An amazing dish full of flavour, color and mouthwatering aromas

4.56 from 79 votes

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Course: Main Dish, Side Dish

Cuisine: Chinese

Keyword: Chicken, Fast, Sauce, Stir Fry, Vegetables

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: People

Calories: 335kcal

Ingredients

2 tbsp corn starch
1 ¼ cups chicken broth
2 tbsp dark soy sauce
1 ½ lbs chicken breasts boneless/skinless, cut into bitesize pieces
1 small green pepper deseeded and cut into strips
4 large green onions sliced
12 large mange tout sliced
6 baby sweetcorn sliced
2/3 lbs button mushrooms wiped and sliced
1 tsp ginger crushed
¾ cup cashews
1 tbsp brown sugar
3 tbsp canola oil sunflower

Instructions

Using a mixing bowl, add the corn starch, chicken broth, soy sauce and sugar and mix thoroughly until lovely and smooth.
Place a wok or frying pan over a medium high heat and add 2/3rds of the oil.
Once hot, add the chicken in batches and stir fry until browned. Do not burn.
When browned, remove from the pan and repeat until all of the chicken is done. Keep warm.
Add the remaining 1/3rd of the oil to the pan and when hot, add the mange tout, baby sweetcorn, mushrooms, green pepper and ginger and stir fry for about 5 minutes until cooked.
Keep stirring to prevent it sticking to the bottom of the wok/pan.
Add the corn starch/broth mixture to the wok and stir in well.
Add the green onions and bring the mixture to the boil. Continue to stir until the sauce has thickened. About 2 minutes.
Add the chicken back to the pan and add the cashews nut. Stir in to combine and heat through until everything is hot.
Serve on a bed of rice for an amazing meal.

Nutrition

Chicken with Cashews