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Cashew Chicken

Soy sauce, brown sugar, sesame oil and rice wine vinegar come together to make a sweet and salty marinade for this quick and tasty chicken dish!

Cashew Chicken

Preparation Time: 20 minutes

Serves 2-4

Cooking Time: 15 minutes

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A great option for a weekday dinner or to make in advance, this dish is packed with protein and healthy fats from the chicken and the cashews, helping to keep you satisfied and full. We've served ours on a bed of sticky rice to make this a complete and balanced meal, but you could also use this mix in wraps or as a salad with other leafy greens.

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Ingredients
  • 400g Chicken Mini Fillets
  • 3 Large Spring Onions
  • 2 Garlic Cloves
  • 60g Cashew Nuts (Unsalted)
  • 1 tbsp Olive Oil
  • Salt and Pepper
  • 2 tbsp Brown Sugar
  • 2 tbsp Sweet Dark Soy Sauce
  • 1 tbsp Sesame Oil
  • 1 Crushed Garlic Clove
  • 4 tbsp Rice Wine Vinegar
  • 1 Small Chinese Cabbage

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Method
  1. Preheat the oven to 160º/140º fan.
  2. Slice the chicken mini fillets into strips and place into a bowl.
  3. Mix together the brown sugar, dark soy sauce, sesame oil, crushed garlic and rice wine vinegar. Place in the microwave for 30 seconds or until all of the sugar has dissolved, stir and then leave to cool.
  4. Set half of the marinade aside and pour the remaining half in with the sliced chicken fillets. Stir to ensure that the chicken is well covered and leave for up to three hours to marinade.
  5. Halve the cashews lengthways and place on a lined baking tray. Place in the oven to toast - keep an eye on these at all times, as they can turn quickly. Burnt cashews could add bitterness to the recipe.
  6. Finely chop two garlic cloves and the spring onions and place into a heated wok or deep frying pan to gently fry.
  7. Add the chicken to the hot pan, taking care not to add in too much of the marinade, and fry until thoroughly cooked.
  8. Add the sliced Chinese leaves, toasted cashews and remaining marinade. Season with salt and pepper and cover with a lid to allow it to steam.
  9. Serve on a bed of sticky rice, or with rice noodles.

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Top Tips:

  • Add pre-cooked noodles into the pan with the chicken before serving to mix all of the ingredients together and to prevent the noodles from getting cold.

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