Quick Cashew Chicken with Ginger
Cashew chicken with ginger is a quick stir-fry with tender chicken, mushrooms, green pepper and a glossy soy-based sauce. Water chestnuts and cashews add the crisp texture that makes the dish work.
Servings
Ingredients
- 2 tbsp cornflour
- 1 tbsp brown sugar
- 300 ml chicken stock
- 2 tbsp soy sauce
- 3 tbsp rapeseed oil divided
- 680 g chicken breast cut into 2.5 cm pieces
- 225 g mushrooms sliced
- 1 green pepper cut into strips
- 225 g water chestnuts drained and sliced
- 1 ½ tsp fresh ginger grated
- 4 spring onions sliced
- 110 g salted cashews
- 1 cooked rice to serve
Instructions
- Whisk the cornflour, brown sugar, chicken stock and soy sauce until smooth.2 tbsp cornflour, 1 tbsp brown sugar, 300 ml chicken stock, 2 tbsp soy sauce
- Heat 2 tbsp oil in a large frying pan or wok and stir-fry the chicken until no longer pink. Remove from the pan.3 tbsp rapeseed oil, 680 g chicken breast
- Add the remaining oil and stir-fry the mushrooms, green pepper, water chestnuts and ginger until the pepper is crisp-tender.3 tbsp rapeseed oil, 225 g mushrooms, 1 green pepper, 225 g water chestnuts, 1 1/2 tsp fresh ginger
- Return the chicken to the pan. Stir the sauce again, pour it in and bring to the boil.
- Cook until thickened, then add the spring onions and cashews. Serve with rice.4 spring onions, 110 g salted cashews, 1 cooked rice
Drink pairing
Ginger, soy and cashews suit drinks with freshness, light sweetness and a clean finish.
Alcoholic
- Off-dry Riesling
- Pinot Gris
- Japanese lager
Non alcoholic
- Jasmine iced tea
- Ginger and lime soda
- Alcohol-free pale ale
Nutrition per serving
Calories: 557kcal (28%) | Carbohydrates: 30g (10%) | Protein: 46g (92%) | Fat: 29g (45%) | Saturated Fat: 5g (31%) | Cholesterol: 111mg (37%) | Sodium: 1005mg (44%) | Potassium: 1258mg (36%) | Fiber: 4g (17%) | Sugar: 10g (11%) | Vitamin A: 283IU (6%) | Vitamin B12: 0.4µg (7%) | Vitamin C: 31mg (38%) | Vitamin D: 0.3µg (2%) | Vitamin E: 4mg (27%) | Vitamin K: 37µg (35%) | Folate: 57µg (14%)
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