Chicken Cashew Stir Fry

5 from 1 vote

Chicken Cashew Stir Fry with mangetout and baby corn served on a bed of perfectly cooked basmati rice, a quick and easy recipe with an Asian touch. The chicken and veggies are smothered in a delicious homemade Chinese brown sauce that makes the dish incredibly delicious and great as a midweek meal for the whole family.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 497kcal

Author: Daniela Apostol

Ingredients

3 chicken breasts, cut into chunks
1 cup cashew nuts, unsalted (130 g)
1 cup mangetout ( snow peas, 100 g)
1 cup baby corn (150 g)
1 tablespoon cornflour ( corn starch)
¼ cup water (65 ml)
3 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon Chinese rice vinegar
½ tablespoon sesame oil
2 spring onions
2 cloves of garlic
2 cm fresh ginger ( 1 inch)
3 tablespoon vegetable oil
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoon chopped fresh parsley

Instructions

Heat up half of the oil in a pan or wok set over a medium high heat.
Season the chicken with salt and pepper, and fry it in batches on both sides until cooked through - that shouldn't take more than 5 minutes per batch.
Remove the chicken from the pan and set aside.
In the same pan, add the remaining oil, and add the peeled and chopped garlic, ginger and spring onions, and stir fry them for 30 seconds.
Add the mangetout and baby corn, and stir fry them for a further 1 minute.
Return the chicken to the pan, add the cashew nuts, pour over the soy sauces, sesame oil and rice vinegar.
Combine the water with the cornflour to get a smooth consistency, and pour it over the rest of the ingredients, giving it a good stir.
Place a lid on the pan for 1-2 minutes, then give it another stir, and garnish with fresh parsley.
Serve hot!

Video

Notes

My number 1 rule when I cook Chinese is to have absolutely everything prepared ready to go in the pan - stir fry is a quick process, and you won't have time otherwise to chop anything in between, without risking burning the food.
The prep itself doesn't take longer than 10 minutes max, so it's worth getting them ready so that you can then just focus on the cooking.
Always work at a higher heat when you stir fry so keep the ingredients as fresh as you can - it's nice to have a good crunch from the veggies, rather than a mushy mess.

Nutrition