Say goodbye to your takeaway and hello to this chicken and cashew nut recipe with whole spices. To turn this dish into a complete meal simply add noodles.
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Ingredients
- 2 tbsp groundnut oil
- 1 star anise
- 1 tsp Szechuan peppercorns
- 1 cinnamon stick
- 4 cloves
- 1 tsp fennel seeds
- 2 whole dried red chillies
- 1 red onion, sliced
- 300g chicken breast (2 large breasts), cut into 2cm squares
- 2cm piece fresh ginger, sliced into matchsticks
- 1 tbsp Shaohsing rice wine
- 1 tsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp black rice vinegar
- 2 tsp brown sugar
- Small handful cashew nuts
- 2 spring onions, cut into 2cm slices
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Method
- 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.
- 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.
Nutrition
- 181kcals Calories
- 8.6g (1.7g saturated) Fat
- 19.8g Protein
- 6.8g (5.1g sugar) Carbs
- 1.8g Salt
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