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Chicken with Cashew Nuts
  • Chicken with Cashew Nuts
  • Chicken with Cashew Nuts
Chicken with Cashew Nuts

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!

To make this recipe, you'll need:

BADIAN BLEND: 1 ½ tsp

LA JIAO BLEND: tsp

MA LA BLEND: ¼ tsp

ZHIMA BLEND: tsp

Need the blends?

A complete set of Noodle Legend Blend Refills

A complete set of Noodle Legend Blend Refills

£13.96
Description
More Info

Book: How to Be a Noodle Legend

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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J
John Gunn

A stunning main dish! Goes great with the egg fried rice!

D
Deborah Brown

Another absolute gem of a dish. We had ours with mixed veg in garlic sauce and stir fried noodles and beansprouts. We loved our meal and then some. I still cant quite belive my sudden ability to cook such tasty and exciting food since I started cooking Legend recipes. Thank you guys you really have transformed our meal times.

S
Sheila Jones

Chicken and cashew nuts is my husband's favourite Chinese dish. Tried this version last night, which had much more veg in than most recipes I've seen and which made it even better to my mind. I doubled the amount of ginger (personal taste) and used mangetout and celery as the crunchy veg!