Honey Cashew Chicken
Equipment
Ingredients
Main Ingredients
chicken breast (thin strips)
650 g
dark soy sauce
1 tbsp
white pepper
1 tsp
cornflour (heaped)
2 tbsp
cashews (handful)
50 g
onion (cut into chunks)
1 piece
red bell pepper (cut into chunks)
1 piece
green bell pepper (cut into chunks)
1 piece
ginger (minced)
15 g
garlic (minced)
2 clove
Glaze
dark soy sauce
2 tbsp
light soy sauce
2 tbsp
honey
1 tbsp
rice vinegar
1 tbsp
fish sauce
1 tsp
Garnish (optional)
spring onions
2 piece
sesame seeds
1 tsp
Instructions
Prep vegetables and glaze
Cut all vegetables into chunks and mince the ginger and garlic. Mix all glaze ingredients together in a small bowl.
Marinate chicken
Toss chicken strips with dark soy sauce, then add cornflour, white pepper and a pinch of salt.
Toast cashews
Heat a drizzle of neutral oil in a wok over high heat. Add cashews and toast for 2-3 minutes until golden.
Cook chicken
Re-oil if needed, add marinated chicken. Fry for 5-6 minutes until golden and cooked through. Remove from pan.
Stir-fry vegetables
Re-oil, add onion and cook 2-3 minutes. Add peppers and ginger, stir-fry 4-5 minutes. Add garlic for 30 seconds.
Combine and glaze
Return chicken and cashews to pan, pour over glaze and toss until sticky and glossy.
Serve
Serve over rice, garnished with spring onions and sesame seeds if desired.
Original recipe
Storage
Store rice separately to maintain texture. Best eaten within 3 days.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.