Chicken with Cashew Nuts is a delicious stir fry, inspired by a local Chinese restaurant. Quick enough for weeknight dinners and impressive enough to serve to friends, this dish will keep everyone happy!
Total Time
20min
4.5
4 Ratings
Author: One Pot Chef Show
Servings:
4
Ingredients
•
1.1
lb
Chicken Breasts
, thinly sliced
•
1
Yellow Onion
, thinly sliced
•
1
Large
Carrot
, thinly sliced
•
2
cloves
Garlic
, crushed
•
2 3/4
cups
Broccoli Florets
•
1/2
cup
Baby Corn
, halved
•
1
Tbsp
Vegetable Oil
•
16
oz
Hokkien Noodles
•
1/2
cup
Unsalted Cashews
, roasted
•
2
Tbsp
Sweet Chili Sauce
•
2
Tbsp
Oyster Sauce
•
2
Tbsp
Water
Cooking Instructions
1.
In a heat-proof glass bowl, cover Hokkien Noodles (16 oz) with boiling water. Gently stir until noodles start to separate, about 2-3 minutes. Drain and set aside.
2.
In a mixing jug, add Sweet Chili Sauce (2 Tbsp), Oyster Sauce (2 Tbsp) and Water (2 Tbsp). Stir to combine. Set sauce aside.
3.
In a wok or fry pan over high heat, add Vegetable Oil (1 Tbsp). Add Chicken Breasts (1.1 lb). Cook in batches for 4-5 minutes, or until the chicken is just cooked. Transfer to a plate as finished.
4.
In the same wok or fry pan, add Yellow Onion (1) and Carrot (1). Stir fry for 2-3 minutes, or until the onion has started to soften.
5.
Add Garlic (2 cloves), Baby Corn (1/2 cup), Broccoli Florets (2 3/4 cups) and Unsalted Cashews (1/2 cup). Stir fry for 2-3 minutes, or until vegetables are tender.
6.
Return the chicken, noodles and sauce to the pan. Stir fry for another 2-3 minutes, or until everything is combined and heated through.
7.
Serve and enjoy!
Nutrition Per Serving
CALORIES
989
FAT
36.9 g
PROTEIN
43.1 g
CARBS
124.2 g
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