Chicken with Cashew Nuts and Yellow Bean Sauce
Nutrition per serving
Calories | 917 kcal |
Protein | 61.3 g |
Carbs | 104.2 g |
Fats | 28.2 g |
Saturated Fat | 4.7 g |
Monounsaturated Fat | 9.9 g |
Polyunsaturated Fat | 4.7 g |
Sugars | 7.3 g |
Fiber | 6.7 g |
Sodium | 784 mg |
Ingredients
Green Onions/Spring Onions or Scallions (including tops and bulb) | |
Garlic | |
Ginger | |
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.