RECIPE: HOW TO DO CHICKEN AND CASHEW NUTS

Say goodbye to your takeaway and hello to this chicken and cashew nut recipe with whole spices. To turn this dish into a complete meal simply add noodles.

RECIPE CHICKEN AND CASHEW NUTS

Dificulty: Easy
Portion: Serves 4
Time: Ready in 20 minutes

Ingredients

2 tbsp groundnut oil
1 star anise
1 tsp Szechuan peppercorns
1 cinnamon stick
4 cloves
1 tsp fennel seeds
2 whole dried red chillies
1 red onion, sliced
300g chicken breast (2 large breasts), cut into 2cm squares
2cm piece fresh ginger, sliced into matchsticks
1 tbsp Shaohsing rice wine
1 tsp dark soy sauce
2 tbsp light soy sauce
1 tbsp black rice vinegar
2 tsp brown sugar
Small handful cashew nuts
2 spring onions, cut into 2cm slices

Step by step preparation

Heat a wok over a very high heat. Add the groundnut oil and as the oil starts to smoke, add the star anise, peppercorns, cinnamon, cloves, fennel seeds and chillies, and cook for a few seconds until fragrant.
Add the sliced red onion, chicken breast pieces and all the remaining ingredients except the spring onion. Stir-fry for 2-3 minutes and toss to mix all the flavours together well. Cook for a further 3 minutes, check the chicken is cooked, then add the spring onion, stir and serve with cooked egg noodles, if you like.

RECIPE: HOW TO DO CHICKEN AND CASHEW NUTS

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