Chicken with Cashew Nuts and Yellow Bean Sauce
- Nuts
- Egg
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Sesame
- Nuts
- Peanut
Yellow is the colour of sun, summer and sensational flavours. That’s why we threw together this chicken and cashew nut dish making sure it had plenty of yellow bean sauce. The sweet taste of ginger goes perfectly with our seasonal hero, broccoli. Not only is eating local seasonal produce great for the environment, but getting a vegetable in the right season makes a huge difference to the flavour!
Ingredients
1
Tenderstem® Broccoli
2
Spring Onion
1
Garlic Clove
1
Ginger
3
British Chicken Thighs
1
Cornflour
1
Cashew Nuts
(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)
2
Egg Noodle Nest
(Contains: Egg, Cereals containing gluten)
1.5
Soy Sauce
(Contains: Cereals containing gluten, Soya)
1
Yellow Bean Sauce
(Contains: Soya)
1.5
Rice Vinegar
Not included in your delivery
5
Water
Utensils
Instructions
Cut the very ends off the tenderstem broccoli and discard. Finely slice the spring onion, separating the whites and greens. Peel the garlic and the ginger and finely chop. Tip: Peel the ginger using the edge of a spoon.
Cut the chicken into thin strips and toss in the cornflour and a pinch of salt.
Lightly crush the cashew nuts. In a dry frying pan, toast your cashew nuts for a few mins until golden. As always, watch your nuts closely as they can burn quickly. Keep to the side.
Boil a large pot of water with a pinch of salt for the noodles and broccoli. Boil the noodles for 4 mins, until just cooked and add your tenderstem broccoli for the last 2 mins. Drain them under cold running water and put back in the pot filled with cold water.
Heat a frying pan with a splash of oil over a medium heat. Add your chicken and cook for 5 mins until crispy and cooked through, remove from the pan. Tip: If you have a small pan, cook your chicken in batches.
In a bowl mix together the soy sauce, yellow bean sauce, rice vinegar and the water (as stated in the ingredient list).
In the now empty frying pan, add the whites of your spring onion, garlic and ginger to the pan and cook for 1 minute. Add your chicken back to the pan along with your sauce and mix everything together. Add your drained noodles and broccoli and warm everything through for a further minute.
Divide your stir-fry between your bowls and top with your toasted cashew nuts and the greens of your spring onion.
