Chicken with cashew nuts is a light, tasty lunch dish that takes the minimum of effort. The soy sauce and rice wine give it a nice authentic Chinese tang.
Ingredients
- 5tbsp mild and light olive oil
- 50g unsalted cashew nuts
- 450g chicken breast fillets, cubed
- 1 yellow and 1 red pepper, deseeded and cut into chunks
- 2 garlic cloves, crushed
- 2.5cm piece root ginger, peeled and grated
- 75g mangetout
- 6 spring onions, trimmed and sliced
- 2tbsp rice wine
- 2tbsp dark soy sauce
- 1tbsp honey
Instructions
- Heat 1tbsp of the oil in a wok. Add the nuts and stir fry for 1-2 minutes or until golden brown all over. Transfer to a plate and set aside. Alternatively, bake them in the oven for 10 minutes on a tray until brown.
- Add the remaining oil and chicken to the wok and stir fry for 6-8 minutes or until the chicken is golden brown.
- Add the peppers and stir fry for 2 minutes. Add the garlic, ginger, mangetout and spring onions and stir fry for a further 2 minutes.
- Blend the remaining ingredients together and add to the wok with the nuts; stir fry for 1 minute.
- Serve with noodles or rice noodles.
Cooking time (duration): 5
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Chinese
