Chinese Chicken Cashew With Stir Fried Egg Noodles

Name: Chinese Chicken Cashew
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 80.00 Grams Dried Egg Noodles; 1.00 Whole Spring Onion; 130.00 Grams Chicken Breast; 25.00 Grams Cashews; 0.50 Teaspoons Dried Chilli Flakes; 1.00 Whole Brown Onion; 1.00 Clove Garlic; 10.00 Millilitres Peanut Oil; 20.00 Millilitres Water; 5.00 Grams Brown Sugar; 10.00 Millilitres Fish Sauce; 15.00 Millilitres Thick Sweet Soy Sauce; 10.00 Millilitres Soy Sauce; 40.00 Grams Broccoli; 1.00 Whole Red Capsicum

Spicy
Asian
Low Calorie
Meat
Chinese
Contains Nuts
Contains Dairy
Chicken

Fall in love with this classic American-Chinese dish of tender chicken and toasted cashews enriched in a sweet and flavourful sauce.

Recipe Creator

Ashley Lane

Founder & Former Chef / Food Enthusiast

Nutrition Per Serving

Calories 749
Carbs 90.6g
Fat 21.2g
Fibre 6.5g
Protein 50.4g
Sugar 22.3g

Recipe Steps

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step 1

Start by bringing a pan of water to a boil. As the water is heating up, mince the garlic and chop the broccoli into small florets.
step 2

Create your sauce by combining soy sauce, fish sauce, brown sugar, and water in a small bowl.
step 3

Heat a wok or pan on high, add the peanut oil and fry the cashews until they turn brown. Remove the cashews and set them aside.
step 4

In the same pan, sauté the minced garlic, sliced onion, and dried chilli until fragrant.
step 5

Add the chicken to the pan and stir-fry until cooked. Incorporate the broccoli and red capsicum and continue to stir-fry.
step 6

Meanwhile, add the egg noodles to the boiling water, remove from heat, cover and let them cook.
step 7

Drain the noodles and add them to the wok along with the roasted cashews and the sauce mixture. Mix everything well.
step 8

Finally, add a drizzle of thick sweet soy sauce, toss all ingredients together, garnish with spring onions, and serve.