Chicken with Cashew Nuts and Yellow Bean Sauce

Nutrition per serving

Calories917 kcal
Protein61.3 g
Carbs104.2 g
Fats28.2 g
Saturated Fat4.7 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat4.7 g
Sugars7.3 g
Fiber6.7 g
Sodium784 mg


Green Onions/Spring Onions or Scallions (including tops and bulb)
Chicken Thigh
Cornstarch (Corn flour)
Cashew Nuts
Egg Noodles
Soy Sauce (tamari)
Vinegar, Rice
Sesame Oil
Olive Oil
Broccolini (tenderstem)
Yellow Bean Sauce
1. Finely slice the spring onion.

2. Peel/ finely dice the garlic and ginger.

3. Slice the chicken into thin strips.

4. Lightly crush the cashews.

5. Bring a medium pot of lightly salted water to boil. Add the noodles and cook for 4 minutes. Add the tenderstem broccoli 2 minutes toward the end of cooking the noodles. Drain and return to the pot in cold water.

6. Place the cashew in a dry frying pan over medium-low heat. Stir frequently (every 15 seconds or so) and cook for a few minutes until golden brown. Remove to a bowl and set aside.

7. Put the chicken in a bowl with the cornflour and a pinch of salt. Mix to coat.

8. Heat ½ a tbsp of oil in the same frying pan over medium heat. Add the chicken and cook for about 4 minutes until crispy and cooked through. Remove to a bowl and set aside.

9. To make the sauce, in a small bowl, combine the soy, rice vinegar, yellow bean sauce and 2 ½ tbsp of water.

10. In the same pan, heat ½ tsp of sesame oil over medium heat. Add the white part of the spring onion, ginger and garlic and cook for a minute. Return the chicken to the pan with sauce and mix well to combine. Finally, add the drained noodles/tenderstem and continue to cook until warmed through.

11. Serve in a bowl with the cashew nuts and green part of the spring onion sprinkled over the top.