Sweet spiced chicken and cashew nuts recipe

By Ching-He Huang

  1. Serves 2, or 4 as part of a main course
  2. Ready in 20 minutes
  3. Rating

Celebrity chef Ching says: “This quick stir-fry uses the bao or ‘exploding’ technique. The Chinese like to cook with whole spices, but just make sure you pick them off with chopsticks before you eat."

tried and tested
Sweet spiced chicken and cashew nuts

Ingredients

  1. 2 tbsp groundnut oil
  2. 1 star anise
  3. 1 tsp Szechuan peppercorns
  4. 1 cinnamon stick
  5. 4 cloves
  6. 1 tsp fennel seeds
  7. 2 whole dried red chillies
  8. 1 red onion, sliced
  9. 300g chicken breast (2 large breasts), cut into 2cm squares
  10. 2cm piece fresh ginger, sliced into matchsticks
  11. 1 tbsp Shaohsing rice wine
  12. 1 tsp dark soy sauce
  13. 2 tbsp light soy sauce
  14. 1 tbsp black rice vinegar
  15. 2 tsp brown sugar
  16. Small handful cashew nuts
  17. 2 spring onions, cut into 2cm slices

Method

  1. 1. Heat a wok over a very high heat. Add the groundnut oil and as the oil starts to smoke, add the star anise, peppercorns, cinnamon, cloves, fennel seeds and chillies, and cook for a few seconds until fragrant.
  2. 2. Add the sliced red onion, chicken breast pieces and all the remaining ingredients except the spring onion. Stir-fry for 2-3 minutes and toss to mix all the flavours together well. Cook for a further 3 minutes, check the chicken is cooked, then add the spring onion, stir and serve with cooked egg noodles, if you like.

Nutritional info

Per serving (based on 4): 181kcals, 8.6g fat (1.7g saturated), 19.8g protein, 6.8g carbs, 5.1g sugar, 1.8g salt

Chef's tip

Ching says: “This quick stir-fry uses the bao or ‘exploding’ technique. The Chinese like to cook with whole spices, but just make sure you pick them off with chopsticks before you eat. It’s also important to cut the chicken into small pieces – the heat will sear the outside and still keep the meat lovely and tender on the inside.”

Wine Recommendation

The off-dry, fruity style of New Zealand Pinot Gris is a star choice with the sweet and gingery flavours of this dish.

Comments

Please register or sign-in to leave a comment. We’d love to hear what you think.

Sign in
Sign in

Forgot password ?

Why sign up?
Save recipes, enter exclusive competitions and upload you own recipes!

Register for free now
Sign up for our newsletter for the latest news, recipes and offers.
Baking
Baking
Healthy recipes
Healthy
Seasonal
Seasonal
Videos
Videos
Dinner parties
Dinner parties

Get delicious. news & recipes straight to your inbox
* indicates required
( mm / dd / yyyy )