5 from 3 votes
Chicken Cashew Stir Fry
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 Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
4
people
Calories:
497 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 3 chicken breast cut into chunks
- 1 cup cashew nuts unsalted
- 1 cup mangetout
- 1 cup baby corn
- 1 tablespoon cornflour ( corn starch)
- ¼ cup water
- 3 tablespoon soy sauce light
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar Chinese
- ½ tablespoon sesame oil
- 2 spring onions
- 2 garlic cloves
- 2 cm ginger 1 inch, fresh
- 3 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon parsley chopped, fresh
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!
Cup of Yum
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 Information
Calories
497kcal
(25%)
Carbohydrates
30g
(10%)
Protein
47g
(94%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.02g
(1%)
Cholesterol
108mg
(36%)
Sodium
1521mg
(63%)
Potassium
1124mg
(24%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
738IU
(15%)
Vitamin C
26mg
(29%)
Calcium
49mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 497
% Daily Value*
| Calories | 497kcal | 25% |
| Carbohydrates | 30g | 10% |
| Protein | 47g | 94% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 1521mg | 63% |
| Potassium | 1124mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 26mg | 29% |
| Calcium | 49mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.