Chicken with Cashew Nuts Stir Fry

12 INGREDIENTS • 7 STEPS • 20MINS

Chicken with Cashew Nuts Stir Fry

Chicken with Cashew Nuts is a delicious stir fry, inspired by a local Chinese restaurant. Quick enough for weeknight dinners and impressive enough to serve to friends, this dish will keep everyone happy!
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Chicken with Cashew Nuts is a delicious stir fry, inspired by a local Chinese restaurant. Quick enough for weeknight dinners and impressive enough to serve to friends, this dish will keep everyone happy!
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One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/

20MINS

Total Time

Ingredients

Servings
4
us / metric
Chicken Breast
1.1 lb
Chicken Breasts, thinly sliced
Yellow Onion
1
Yellow Onion, thinly sliced
Carrot
1
Large Carrot, thinly sliced
Garlic
2 cloves
Garlic, crushed
Broccoli Florets
2 3/4 cups
Broccoli Florets
Baby Corn
1/2 cup
Baby Corn, halved
Vegetable Oil
1 Tbsp
Vegetable Oil
Hokkien Noodles
16 oz
Hokkien Noodles
Unsalted Cashews
1/2 cup
Unsalted Cashews, roasted
Sweet Chili Sauce
2 Tbsp
Sweet Chili Sauce
Oyster Sauce
2 Tbsp
Oyster Sauce
Water
2 Tbsp
Water

Nutrition Per Serving

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Calories
989
Fat
36.9 g
Protein
43.1 g
Carbs
124.2 g
Love This Recipe?
author_avatar
One Pot Chef Show
Bringing you the best traditional, home-style and old forgotten classic recipes!
http://onepotchef.blogspot.com/

Cooking Instructions

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step 1
In a heat-proof glass bowl, cover Hokkien Noodles (16 oz) with boiling water. Gently stir until noodles start to separate, about 2-3 minutes. Drain and set aside.
step 1 In a heat-proof glass bowl, cover Hokkien Noodles (16 oz) with boiling water. Gently stir until noodles start to separate, about 2-3 minutes. Drain and set aside.
step 2
In a mixing jug, add Sweet Chili Sauce (2 Tbsp), Oyster Sauce (2 Tbsp) and Water (2 Tbsp). Stir to combine. Set sauce aside.
step 2 In a mixing jug, add Sweet Chili Sauce (2 Tbsp), Oyster Sauce (2 Tbsp) and Water (2 Tbsp). Stir to combine. Set sauce aside.
step 3
In a wok or fry pan over high heat, add Vegetable Oil (1 Tbsp). Add Chicken Breasts (1.1 lb). Cook in batches for 4-5 minutes, or until the chicken is just cooked. Transfer to a plate as finished.
step 3 In a wok or fry pan over high heat, add Vegetable Oil (1 Tbsp). Add Chicken Breasts (1.1 lb). Cook in batches for 4-5 minutes, or until the chicken is just cooked. Transfer to a plate as finished.
step 4
In the same wok or fry pan, add Yellow Onion (1) and Carrot (1). Stir fry for 2-3 minutes, or until the onion has started to soften.
step 4 In the same wok or fry pan, add Yellow Onion (1) and Carrot (1). Stir fry for 2-3 minutes, or until the onion has started to soften.
step 5
Add Garlic (2 cloves), Baby Corn (1/2 cup), Broccoli Florets (2 3/4 cups) and Unsalted Cashews (1/2 cup). Stir fry for 2-3 minutes, or until vegetables are tender.
step 5 Add Garlic (2 cloves), Baby Corn (1/2 cup), Broccoli Florets (2 3/4 cups) and Unsalted Cashews (1/2 cup). Stir fry for 2-3 minutes, or until vegetables are tender.
step 6
Return the chicken, noodles and sauce to the pan. Stir fry for another 2-3 minutes, or until everything is combined and heated through.
step 6 Return the chicken, noodles and sauce to the pan. Stir fry for another 2-3 minutes, or until everything is combined and heated through.
step 7
Serve and enjoy!
step 7 Serve and enjoy!

Tags

Dairy-Free
Lunch
Chicken
Dinner
Chinese
One-Pot
Quick & Easy
Vegetables
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