Chicken and cashew nuts

Chicken and cashew nuts
  • Serves icon Serves 4
  • Time icon 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
Calories
181kcals
Fat
8.6g (1.7g saturated)
Protein
19.8g
Carbohydrates
6.8g (5.1g sugar)
Salt
1.8g

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

Method

  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. 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.

delicious. tips

  1. 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.”

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