Chicken and cashew nuts is a perfect combination of saucy white meat and nutty cashew nuts. Onions, green peppers and carrots all add to the texture and sweetness. Sweet and crunchy this dish goes perfectly with boiled rice, give it a try!
Time: Prep 10 mins / Cooking 8 mins
Prepare vegetables before beginning cooking instructions
Prepare the stock
Cut the chicken into cubes and fry in a wok for three minutes. Once cooked, place it in a dish to the side and begin cooking instructions. Alternatively you could use leftover chicken from your roast.
Prepare cornflour mixture
Heat oil in a wok on high heat, until hot.
Add onions, green peppers, carrots and bamboo shoots and fry for 2 minutes.
Next add in the chicken and stir fry for a further two minutes
Pour in one ladle of chicken stock and leave for two minutes or until it is starting to boil.
Then gradually add the 2 tablespoons of cornflour mixture. Once this mixture is well incorporated the sauce should thicken. See our How To section on thickening sauces for more details on this.
Add salt and soya sauce.
Lastly incorporate the cashew nuts into the wok and serve immediately.
Serve with boiled rice.