Chicken and Cashew Nuts SERVES : 2 | PREPARATION TIME 5 MINUTES | COOKING TIME 7 MINUTES 

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ABOUT THE RECIPE 

When cooking Chinese food it’s always important to think about the flavours and textures of the ingredients. Juicy chicken combined with succulent baby corn and salty crunchy cashew nuts. 

METHOD 

Place wok over a medium/high heat, add oil, garlic and ginger and fry until fragrant (about 30 seconds). Add the chicken and stir-fry for 2 minutes. Add onions, carrots, water chestnuts, bamboo shoots and baby corn and stir fry for a further 2 minutes. Add the remainder of the ingredients (Except: Sesame oil, Cashew nuts and the Corn flour slurry), bring to the boil and then turn down to simmer for 2 minutes. Pour in the corn flour mixture to thicken the sauce, remove from heat, add cashew nuts and sesame oil and mix well. Transfer to serving dish and enjoy. 
 
Recipe from my Chinese Takeaway Cookbook 
Chicken and Cashew Nuts

INGREDIENTS 

Store Cupboard Essential Ingredients List 
1 tbsp. Groundnut Oil 
1 tbsp. Garlic, minced 
½ tsp. Ginger, minced 
2 tbsp. Oyster sauce 
1 tbsp. Dark soy sauce 
1 tsp. Sesame oil 
1 tbsp. Corn flour (mixed with 2 tbsp. water to make a slurry) 
 
Specific Recipe Ingredients List 
2 Chicken Breast, cut into slices 
1 Onion, cut into cubes 
1 carrot, cut into 1cm cubes 
¼ Cup of Water Chestnuts 
¼ Cup of Bamboo Shoots 
¼ Cup of Baby Corn, cut in to bite size pieces 
¼ tsp. Salt 
¼ tsp. White Pepper 
1/3 Cup Chicken stock 
¼ Cup of Salted Roasted Cashew Nuts 

More cook-alongs from the Chinese Takeaway Kitchen 

ABOUT THE RECIPE 

When cooking Chinese food it’s always important to think about the flavours and textures of the ingredients. Juicy chicken combined with succulent baby corn and salty crunchy cashew nuts. 

METHOD 

Place wok over a medium/high heat, add oil, garlic and ginger and fry until fragrant (about 30 seconds). Add the chicken and stir-fry for 2 minutes. Add onions, carrots, water chestnuts, bamboo shoots and baby corn and stir fry for a further 2 minutes. Add the remainder of the ingredients (Except: Sesame oil, Cashew nuts and the Corn flour slurry), bring to the boil and then turn down to simmer for 2 minutes. Pour in the corn flour mixture to thicken the sauce, remove from heat, add cashew nuts and sesame oil and mix well. Transfer to serving dish and enjoy. 
 
Recipe from my Chinese Takeaway Cookbook 
Chicken and Cashew Nuts

INGREDIENTS 

Store Cupboard Essential Ingredients List 
1 tbsp. Groundnut Oil 
1 tbsp. Garlic, minced 
½ tsp. Ginger, minced 
2 tbsp. Oyster sauce 
1 tbsp. Dark soy sauce 
1 tsp. Sesame oil 
1 tbsp. Corn flour (mixed with 2 tbsp. water to make a slurry) 
 
Specific Recipe Ingredients List 
2 Chicken Breast, cut into slices 
1 Onion, cut into cubes 
1 carrot, cut into 1cm cubes 
¼ Cup of Water Chestnuts 
¼ Cup of Bamboo Shoots 
¼ Cup of Baby Corn, cut in to bite size pieces 
¼ tsp. Salt 
¼ tsp. White Pepper 
1/3 Cup Chicken stock 
¼ Cup of Salted Roasted Cashew Nuts 

Subscribe to my YouTube channel for more exciting recipes! 

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