Cashew Chicken

If I’m ever getting a Chinese takeaway, I’m getting Cashew Chicken. Every time. Without fail. It’s just one of my favourite dishes of all time.

This homemade version gives the real deal a run for its money.

Crunchy, creamy cashew nuts are the perfect addition to this tender succulent chicken coated in a sticky, umami sauce that’s bursting with flavour.

There’s a 100% chance you’ll be making this again.

Note

You can make this vegetarian/vegan by using tofu or a meat substitute instead of chicken.

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Ingredients:

• 500g chicken breast, diced

• 100g roasted, unsalted cashews

• 6 spring onions, finely sliced

• 6 garlic cloves, minced

• 2 tbsp soy sauce

• 2 tbsp hoisin sauce

• 1 tbsp corn starch

• 1 tbsp sesame oil

• 2 tsp sriracha sauce (optional)

• 2 tsp rice wine vinegar

• 50-100ml water, depending on how much sauce you want

Method:

1. Mix together the water, soy sauce, hoisin sauce, rice vinegar and sriracha. Slowly add in the cornstarch, stirring continuously until there are no lumps.

2. Add half the sauce mix to the chicken and set aside to marinate for at least ten minutes.

3. Heat the sesame oil over high heat in a deep wok or skillet. Add in the spring onion and garlic and sauté for 1-2 minutes.

4. Add the chicken breast and cook until lightly brown.

5. Add the rest of the sauce to the wok and bring to a simmer. Then turn down the heat, add in the cashews and allow the chicken to cook through - approx 5-10 minutes.

6. Serve immediately with your choice of veg and rice.

Serves 4

Macros per serve: 376 calories, 19.2g fat, 13.8g carbs, 34.4g protein