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Chicken with Cashew Nuts and Yellow Bean Sauce

Chicken with Cashew Nuts and Yellow Bean Sauce

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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!

Allergens:NutsEggCereals containing GlutenSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)

Tenderstem Broccoli ®

2 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 tbsp


3 unit(s)

Chicken Thigh

1 tbsp


1 tbsp

Cashew Nuts


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Cereals containing Gluten)

1.5 tbsp

Soy Sauce

(ContainsCereals containing Gluten, Soya)

1 tbsp

Yellow Bean Sauce


1.5 tbsp

Rice Vinegar

Not included in your delivery

5 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2849.304 kJ
Energy (kcal)681 kcal
Fat21.0 g
of which saturates5.0 g
Carbohydrate76 g
of which sugars8.0 g
Protein21 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Mixing Bowl
Instructionsarrow up iconarrow up icon
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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.