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Chicken with Cashew Nuts

This simple stir-fry is made with a rich, dark and fragrant sauce flavoured with lots of sweet-scented BADIAN BLEND. It's a really easy dish to make, and while it looks exotic with the whole cashew nuts and water chestnuts in the sauce, it tastes very familiar and should become a firm family favourite!

More Info

Page number: 114

Effort: Medium effort

Serves: 4

Prep: 25 mins

Cook: 30 mins

Origin: China

Shopping List

  • 500g diced chicken
  • 150g approx. tinned water chestnuts or bamboo shoots (drained) or use crunchy veg such as baby sweetcorn or mangetout - cut into bite-size pieces if large
  • 1 bunch of spring onions - cut into 2cm lengths
  • 1 clove of garlic - finely grated or crushed
  • Fresh ginger - finely grated or chopped to make 2 tsp
  • 1 pepper (any colour) - cut into bite-size pieces
  • 1 tsp tomato puree
  • 2 tbsp soy sauce (any type)
  • 1 tsp vinegar (rice, white wine or cider vinegar is best)
  • 100g unsalted cashew nuts
  • 2 tsp sugar
  • 1 tbsp cornflour
  • ½ stock cube (any type)

Blends Needed

BADIAN BLEND: 1 ½ tsp

LA JIAO BLEND: tsp

MA LA BLEND: ¼ tsp

ZHIMA BLEND: tsp

Goes Great With
Also Works a Treat With

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