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Chicken & Cashew Nuts
Chef
Easy
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This takeaway classic can be whipped up in less than half an hour, and is much healthier than dialling it in.

PREP IN
10 MIN
COOK IN
10 MIN
SERVE
4
SHARE &COMMENT
Chicken & Cashew Nuts
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
10 MIN
COOK IN
10 MIN
SERVE
4

Introduction

This takeaway classic can be whipped up in less than half an hour, and is much healthier than dialling it in.

Ingredients

  • 1 tbsp vegetable oil
  • 450g chicken thigh fillets, sliced
  • 3 tbsp soy sauce mixed with 1 tbsp caster sugar
  • 1 tsp cornflour
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 rib celery, chopped
  • 5 scallions, roughly chopped
  • 55g roasted cashew nuts
  • TO SERVE:
  • Basmati rice

Method

  • 1. Heat half the oil in a wok or frying pan over a high heat. Add half the chicken ad stir-fry for 3-4 minutes until golden brown. Transfer to a plate and repeat with the remaining chicken.
  • 2. Combine the soy sauce, sugar and cornflour in a bowl.
  • 3. Heat the remaining oil in the wok or frying pan and add the peppers and celery. Add the scallions and stir-fry for a minute or so.
  • 4. Add the chicken, cornflour mixture and cashews. Stir-fry until combined and the chicken is heated through. Serve with mounds of basmati rice.

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