Asia · Wok · Chicken

Spicy Chicken Cashew

Name: Spicy Chicken Cashew Stir-Fry
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tbsp Neutral oil; 400 g Chicken breast, sliced into strips; ½ tsp Salt; 1 Yellow onion, thinly sliced; 1 Carrot, sliced; 1 Red bell pepper, in chunks; 1 Yellow bell pepper, in chunks; 200 g Button mushrooms, sliced; ½ Broccoli, in florets; 3 Garlic cloves, finely chopped; 2 tbsp Fresh ginger, grated; 2 dl Unsalted cashew nuts; 1 dl Japanese soy sauce; ½ dl Oyster sauce; ½ dl Water; 1 tbsp Sugar; 1 tbsp Sambal oelek

Life is not all about training and cardio — food is maybe more important. Tender chicken, crunchy cashews and plenty of vegetables in a savoury sauce with a touch of heat.

20 minIn the wok

400 gChicken breast

2 dlCashews

Spicy chicken cashew stir-fry — Chicken, cashews and colourful vegetables.

Method

Seven steps · about 20 minutes

Mix the sauce
Mix all the sauce ingredients in a bowl and set aside.
Fry the chicken
Heat the oil in a large wok over high heat. Season the chicken with salt and stir-fry until lightly golden. Remove and set aside.
Vegetables
Add the onion, carrot, mushrooms, bell peppers and broccoli. Stir-fry for 4–5 minutes until tender-crisp.
Garlic and ginger
Add the garlic and ginger and cook for another minute.
Combine
Return the chicken to the wok and add the cashew nuts.
Sauce
Pour in the sauce, stir to coat everything and simmer for 2–3 minutes until it thickens slightly.
Serve
Serve hot with steamed glass noodles.

Nutrition

Energy: about 460 kcal
Whole recipe: about 1,850 kcal

Estimated from the ingredients, per serving if the recipe serves 4, without glass noodles.

More from our kitchen

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Every recipe cooked and tested at home — by Magnus & Lek

Spicy Chicken Cashew

Method

Mix the sauce

Fry the chicken

Vegetables

Garlic and ginger

Combine

Sauce

Serve

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