Do you love Chicken with Cashew Nuts as much as I do? It is one of my favourite Chinese dishes. However I sometimes find that the versions served in restaurants is disappointing, and I worry about the calories, salt and fat they contain. Fancy a recipe that tastes even better than your local Chinese restaurant or take away and is healthier too?
That’s where the wonderful Ching-He Huang comes in. Author of several cookbooks, Ching is quick to point out that traditional Chinese food is healthy food. Her aim is to “demonstrate how light, healthy and simple Chinese cooking can be”. By simplifying and modernising traditional dishes she makes them much more accessible and easier to cook.
A Lighter, Healthier Chicken with Cashew Nuts Recipe
Ching’s version of Chicken with Cashew Nuts is light and the sauce consists only of soy sauce and chicken stock. It’s a refreshing change from the fluorescent coloured, artificial tasting sauces I’ve had in many restaurants.
Tips for Making Chicken with Cashew Nuts
I’ve adapted Ching’s recipe slightly and I often add more veggies than the original recipe calls for depending on what I have in my fridge.
The first time I made this recipe I could not believe that one egg white and a tablespoon of corn flour was going to be enough to batter three sliced chicken breasts but honestly, it really is.
Ching also suggests that this recipe can be made as a chow mein by adding some cooked egg noodles with the cashew nuts and spring onion. It’s a delicious variation.
If you do have a wok, I recommend using it for this recipe. It’s much easier than a frying pan and allows you to get the oil really hot so that not too much of it is absorbed. A wok is a great kitchen investment. If you don’t have one, I urge you to add it to your wish list!
Easy, fresh and delicious, Chicken with Cashew Nuts is a welcome change from take out Chinese food and is much healthier too!
Chicken with Cashew Nuts – Printable Recipe
Chicken with Cashew Nuts
- 1 egg white
- 1 tablespoon corn flour corn flour is also known as corn starch
- pinch salt
- 3 raw chicken breasts, sliced
- 1 cup mild vegetable oil any oil that is suitable for frying, sunflower and ground nut oil work well
- 1 onion, peeled and finely sliced
- 3 peppers, deseeded and cut in strips It's nice to use a combination of red and yellow peppers if you can
- 2 large carrots, peeled and sliced thinkly on the diagonal
- 3 tablespoons chicken stock
- 3 tablespoons light soy sauce
- ½ cup sliced spring onions Spring onions are also known as scallions
- ¼ cup roasted cashew nuts unsalted if possible as soy sauce is quite salty
- freshly ground pepper
- cooked Basmati rice to serve
- Whist the cornflour, egg white and salt in a large size bowl.
- Add the sliced chicken breast and stir to coat with the egg mixture.
- Heat the oil in a wok or large frying pan until it is very hot (nearly smoking, but don't leave the oil for even a second as it could catch fire).
- Carefully fry the chicken slices in 3 batches until golden brown and crispy. As each batch of chicken is done, remove it with a slotted spoon and drain on absorbent kitchen paper. Keep warm.
- When all the chicken is cooked, turn back the heat and carefully remove all but one tablespoon of the oil from the wok or frying pan. (Put the oil in a heat safe container, and allow the oil to cool before disposing of it safely. Do not put it down the drain.)
- Add the onion and stir fry for a moment or two.
- Add the peppers and carrots and stir fry for 3 or 4 minutes or until tender crisp.
- Add the chicken pieces and stir fry to warm through.
- Mix the stock, soy sauce and a few twists of freshly ground pepper together.
- Add this sauce to the chicken and vegetables in the wok or frying pan, stirring to coat.
- Add the sliced spring onions and the cashews and stir to combine.
- Serve the stir fry over rice on warmed plates or in warmed bowls.