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Chicken and cashew nuts

Name: Chicken and cashew nuts
Yield: Serves 4
Cuisine: Chinese recipes
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

Published: 31 Jan 10
Updated: 18 Mar 24

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.

Easy
February 2010

Test kitchen approved

Serves 4
Ready in 20 minutes

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.

Nutrition: per serving

Calories: 181kcals
Fat: 8.6g (1.7g saturated)
Protein: 19.8g
Carbohydrates: 6.8g (5.1g sugar)
Salt: 1.8g

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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.

Recipe from February 2010 Issue

Nutrition

Nutrition: per serving

Calories: 181kcals
Fat: 8.6g (1.7g saturated)
Protein: 19.8g
Carbohydrates: 6.8g (5.1g sugar)
Salt: 1.8g

delicious. tips

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.”