Chinese Chicken Cashew

20 Minute Chinese Chicken Cashew. Feedback from other bootcampers was it tastes better than the real deal takeaway. A real hit for all the family. Wowzers - tell me if you agree!

Serves: 4 Time: 20 minutes

---

Ingredients

• 2 Red Peppers, sliced

• 2 Eggs, beaten

• 2 Spring Onions, sliced

• 500g Chicken Breast, diced

• 30g Cashew Nuts (optional)

• 2 Packs Microwavable Basmati Rice or 50g dry weight per person

• 2 Red Chillies, sliced (optional)

• 2 Garlic Cloves, minced

• 2 Tablespoons Cornflour

• 1 Tablespoon Soy Sauce

• 2 Chicken Stock Cubes, dissolved in 100ml boiling water

• 3 Tablespoons Veg Oil

Method

1. Add the chicken to a large bowl, with the eggs and cornflour and season well. Give everything a good mix. Heat a large non-stick pan, when hot add the cashews and lightly toast until golden. Once done remove them from the pan and allow to cool.

2. Pop the pan back on the heat, add 2 tablespoons of veg oil. When hot add the chicken mixture, leave it 1 minute without turning. Then, using tongues turn the chicken a few times, cooking evenly on all sides for 2 minutes. Once cooked, transfer the chicken to a plate with kitchen roll (to absorb some of the oil) and set aside.

3. Return the pan to the heat, add the remaining oil, and garlic, chilli and peppers and cook until soft. Then add the stock, reduce the heat and cook until the liquid reduces by half. Meanwhile, heat the rice according to the package instructions.

4. Next, add the chicken back to the pan, throw in the soy sauce, cashews and spring onions - mix well and cook for one minute more. Serve the chicken on a bed of rice.

---

Love this recipe? ❤️

Click the little heart at the bottom of this recipe and it will save to your Favourite Recipes on your profile - so you can easily find it next time.

Don’t forget to like and comment below to recommend to others 👇🏻

Hope you loved it!

Rosie ❤️