Wednesday, 30 May 2012

Cashew Chicken

This is another takeaway-inspired dinner though not from the cookbook I used yesterday. This is a recipe that I put together after having a look at a few online recipes for chinese chicken meals. It can be easily adapted with any vegetables you have, and those that your family enjoy. Mine all love peppers, so I made sure to add those. It would be tasty served with rice or noodles, I used ribbon noodles. This tasted amazingly like the cashew chicken that our local Chinese takeaway does, so I was very impressed!

Serves: 4 
2 tablespoons cornflour 
200ml chicken stock 
3 tablespoons soy sauce 
1/2 teaspoon ground ginger 
2 tablespoons vegetable oil 
1 (500g) pack chicken breast chunks 
1 small onion, chopped 
1 red pepper, chopped 
8 mushrooms, chopped  
1 (220g) tin water chestnuts, drained and sliced 
100g cashews    
Mix the stock with the soy sauce, ginger & cornflour intil it is all combined. Add half the oil to a large wok and stif fry the chicken until cooked through, about 7 minutes. Remove the chicken & set aside. Add the remaining oil to the wok, and stir fry the other ingredients for around 5 minutes, until heated through.  Add the chicken & the stock, and simmer for anouther 5 minutes. Serve with noodles or rice.


  1. Adding to next Chinese night, without the peppers!

  2. I like the sound of your takeaway book!

  3. Mmm, yes, water chestnuts for crunchy crunch. I love tinned bamboo shoots too.