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Chicken with Cashew Nuts

An all-time favourite, this classic Chinese dish is delicious served with noodles or rice.

Image of Chicken with Cashew Nuts

350g/12oz skinless chicken breast fillets
1.5ml/¼ tsp salt
Pinch of ground white pepper
15ml/1 tbsp dry sherry
300ml/½ pint/1¼ cups chicken stock
15ml/1 tbsp vegetable oil
1 garlic clove, finely chopped
1 small carrot, cut into cubes
½ cucumber, about 75g/3oz, cut into 1cm/½in cubes
50g/2oz/½ cup drained canned bamboo shoots, cut into cubes
5ml/1 tsp cornflour
15ml/1 tbsp light soy sauce
5ml/1 tsp caster sugar
25g/1oz/¼ cup dry roasted cashew nuts
2.5ml/½ tsp sesame oil
Noodles or rice, to serve


Serves: 4


Cut the chicken into 2cm/¾in cubes. Place the cubes in a bowl, stir in the salt, pepper and sherry, cover and inarinatc for 15 minutes.

Bring the stock to the boil in a large saucepan. Add the chicken and cook, stirring, for 3 minutes. Drain, reserving 90ml/6 tbsp of the stock, and set aside.

Heat the vegetable oil in a non­stick frying pan until very hot, add the garlic and stir-fry for a few seconds. Add the carrot, cucumber and bamboo shoots and continue to stir-fry over a medium heat for 2 minutes.


Stir in the chicken and reserved stock. Mix the cornflour with the soy sauce and sugar and add to the pan. Cook, stirring, until the sauce thickens slightly, then add the cashew nuts and sesame oil. Toss thoroughly and serve with noodles or rice.


Per portion:

Energy 243kcals/1016kj, Protein 29.4g, Fat 10.9g, Saturated Fat 2.5g, Carbohydrate 5.9g, Fibre 0.9g
Sugars 2.9g, Calcium 28mg

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