Chicken with cashew nuts

Get ready to eat amazing Thai cashew nut chicken! Full of protein and lasting fullness

Stir-Fried Chicken with Cashew Nuts - Asian Food

Saucy, sticky, crispy, sweet and savoury cashew chicken! Historically a Chinese and Thai dish and when served with rice from your rice cooker, this recipe is better than a takeaway and is authentic like in Asia.

AuthorHungry PandaCategoryDifficultyBeginner

Yields2 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

INGREDIENTS
 2 chicken breasts (or pork, beef, seafood or tofu, whatever you prefer!)
 mix of vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 150 g dry cashew nuts per person
 2 rice measuring cups white jasmine rice
 1 yellow/white onion, finely sliced
 1 spring onion
 1 clove garlic crushed using back of knife
 2 birds eye chillies finely chopped
 250 ml chicken stock
 2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce
 1 pinch sugar to sweeten

HOW TO MAKE
1

Measure the 2 cups of rice into your rice cooker bowl and fill with water to the level 2 long grain level line. Press ’LONG GRAIN’ or ’WHITE’ and press ’START’.

2

Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to a minimum and add spoonfuls of chicken stock to stop any sticking.

3

Once the chicken is sealed add the vegetables and cashew nuts then stir fry until cooked. Keep adding chicken stock in small quantities.

4

Season the sauce with a generous splash of soy sauce, a dash of black pepper and salt to season. Add sugar (to taste) and the Thai sweet chilli sauce.

5

Thicken with cornflour mixed with water and stir through spring onions.

6

Leave to simmer for 10-15 minutes to develop the flavours. Serve with your jasmine rice.

Ingredients

INGREDIENTS
 2 chicken breasts (or pork, beef, seafood or tofu, whatever you prefer!)
 mix of vegetables (we use red peppers, carrots, green beans, baby sweetcorn, mange tout, broccoli and cauliflower)
 150 g dry cashew nuts per person
 2 rice measuring cups white jasmine rice
 1 yellow/white onion, finely sliced
 1 spring onion
 1 clove garlic crushed using back of knife
 2 birds eye chillies finely chopped
 250 ml chicken stock
 2 tbsp Thai sweet chilli sauce and a small amount of Sri Racha chilli sauce
 1 pinch sugar to sweeten

Directions

HOW TO MAKE
1

Measure the 2 cups of rice into your rice cooker bowl and fill with water to the level 2 long grain level line. Press ’LONG GRAIN’ or ’WHITE’ and press ’START’.

2

Stir fry garlic, chilli and onions in a pan/wok until the flavours start to release and then add the chicken. Keep oil to a minimum and add spoonfuls of chicken stock to stop any sticking.

3

Once the chicken is sealed add the vegetables and cashew nuts then stir fry until cooked. Keep adding chicken stock in small quantities.

4

Season the sauce with a generous splash of soy sauce, a dash of black pepper and salt to season. Add sugar (to taste) and the Thai sweet chilli sauce.

5

Thicken with cornflour mixed with water and stir through spring onions.

6

Leave to simmer for 10-15 minutes to develop the flavours. Serve with your jasmine rice.

Chicken with cashew nuts

If you prefer a vegetarian version substitute chicken stock for vegetable stock and replace the chicken pieces with tofu pieces.