Sunday, April 18, 2010

Leaine's Cashew Nut Chicken

One of my best Chinese dishes is a simple Cashew Nut Chicken. I haven't had Chinese for ages because the sauces that they use without a doubt all contain yeast :(

So, I just had to attempt my own.

Cashew nuts contain fat, but it is the healthy kind and have many benefits - they contain iron, essential for our red bloods cells, magnesium for energy and zinc for good digestion and metabolism.

Yeast Free Cashew Nut Chicken:
(Serves 2)

Texture of a dish is exciting - a bite of crunchy cashew nut with soft chicken is an adventure for the mouth.


2 Teaspoons of Corn Flour Dissolved In a Little Water
A Tablespoon of Vital Soya Sauce
A Teaspoon of Dried Chilli Flakes

A Tablespoon of Vital Soya Sauce
A Teaspoon of Chilli Flakes
5-10mls of Water
A Drizzle of Sesame Oil

Other Ingredients:
3 Carrots, Sliced
Half a Green Pepper, Diced
1 Onion, Diced
A Thumb-Size Piece of Ginger, Finely Chopped
2 Chicken Breasts, Cut into Cubes
A Handful of Cashew Nuts
2 Tablespoons of Sesame Oil for Cooking
Vermicelli Rice Noodles or Basmati Rice


Marinate chicken for about 15 minutes
Fry chicken in a tablespoon of sesame oil and set aside
Fry onion and ginger in a tablespoon of sesame oil and add carrots and green pepper and fry for a few minutes
Add sauce ingredients
Add chicken back to the pan and mix together
Add cashew nuts
Cook the noodles or the rice as directed
Serve the cashew nut chicken on top of the noodles or rice
Drizzle with some extra sesame oil or soya sauce if desired

1 comment:

  1. This looks super Yummy. Going to try and make it myself. Will let you know.