Cashew Chicken
A delicious nut based chicken recipe. Soft pieces of chicken, crunchy bell peppers, nuts, coated in relishing sauce.
Servings 4
Calories 270kcal
Ingredients
- 2 Chicken breast 2 cut into small pieces
- Bell pepper - both colors 1/2 to 1 each
- 1 tbsp Corn starch For dusting the chicken
- 3/4 cup Cashew nut
- 2-3 Spring onion sliced
Sauce
- 1/4 cup Hoisin sauce
- 1 tbsp Soy sauce
- 1 tbsp Chili garlic sauce
- 1 tsp Honey
- 4-5 cloves Garlic cloves
- 1-2 tbsp Sesame oil
- Salt to taste
- Black pepper to taste
Optional
- 1/2 of 1 Red onion cut into cubes
- 5-6 Whole dry red chili fried until crisp
- 1 tbsp Rice vine vinegar
Instructions
- Cut chicken into small pieces.Marinate the chicken pieces with 1 tsp of soy sauce and 1/2 tbsp of water for 20 minutes.
- Add freshly cracked black pepper and salt (if required)to corn starch . Just before baking throw the chicken into the cornflour mix and allow this to coat the chicken. Dust off excess.
- On a lined tray grease with vegetable oil and arrange the chicken in one single layer and bake for 15 minutes at 375 - 390 F. (Allow this to be cooked and brown not dry)Bake the cashew to golden brown in another tray (Do not let it become too brown.Mix all the sauces and ready to go.
- When the chicken is ready heat sesame oil add the garlic pieces when this becomes golden and fragrant add the sauce give it a minute to heat up then add peppers give it 1/2 a minutes then add the baked chicken toss well until coated,1/2 the chopped spring onion and 1/2 the cashews toss well and transfer on to a serving tray and the remaining cashew on top and the spring onion too.
- Serve cashew chicken with plain rice, fried rice or cooked broccoli or bok choy. Mushroom rice , Easy sautéed kale
Notes
- The chicken pieces should be cut into very small pieces s
- Corn starch should be added just before cooking for extra crispy pieces.
- The cashew should be roasted to get the best flavor.