Chicken & Cashew Nuts

Too cold to pop out and pick up a takeaway? Try my easy and delicious chicken and cashew nuts.  From pantry to table in under 20 minutes and finger licking good!

Prep Time: 10 minutes

Cook time: 15 minutes

Serves: 4


1 egg, lightly beaten
2 tsp cornflour
pinch salt
500g chicken breast, skin removed, sliced
2 tbsp peanut oil
1 tbsp sesame oil
2 garlic cloves, crushed
2 tbsp fresh ginger, grated
1 onion, thinly sliced
½ head broccoli, cooked in florets
2 tbsp chicken stock
2 tbsp soy sauce
2 spring onions, thinly sliced
½ cup cashew nuts


Whisk together the egg, cornflour and salt, add the chicken and coat well.

Heat the peanut oil in a wok or large frying pan and cook the chicken in batches until golden brown.

Remove from pan and drain on absorbent paper.

In the same pan, pour the sesame oil, add the garlic, ginger and onion.  Cook for 5 minutes until the onion is soft and fragrant, pop in the broccoli and toss through the onion mixture.

Add the cooked chicken and any juices, the stock and soy sauce.  Cook for a further 2- 3 minutes.  Toss through half the spring onions and half the nuts.

Serve sprinkled with remaining onions and nuts.