Chicken with Cashew Nuts and Yellow Bean Sauce

Name: Chicken with Cashew Nuts and Yellow Bean Sauce
Total time: 25 min
Yield: 2
Cuisine: 0
Ingredients: 1 Tenderstem® Broccoli; 1 Spring Onion; 1 Garlic Clove; 3 British Chicken Thighs; 1 Cornflour; 2 Cashew Nuts; 2 Egg Noodle Nest; 1 Soy Sauce; 2 Yellow Bean Sauce; ½ Rice Vinegar; ½ Sesame Oil; 1 Ginger

Recipe Development TeamPublished on July 01, 2015

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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 that flavour!

Allergens:

Nuts

•Egg

•Cereals containing gluten

•Soya

•Sesame

The quantities provided above are averages only.

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 war 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.

Total25 minutes

Active

DifficultyMedium

Ingredients

/ serving 2 people

Tenderstem® Broccoli

Spring Onion

Garlic Clove

British Chicken Thighs

Cornflour

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Yellow Bean Sauce

(Contains: Soya)

Rice Vinegar

Sesame Oil

(Contains: Sesame)

Ginger

Nutritional information

/ per serving

Energy (kcal)511 kcal

Energy (kJ)2138 kJ

Fat15 g

of which saturates4 g

Carbohydrate59 g

Protein35 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Spoon

•Bowl

•Grill Pan

•Pot

•Strainer

Cooking Instructions and Tips

Cut the very end off the tenderstem broccoli and discard. Finely slice the spring onion, separating the white and greens. Peel the garlic and the ginger and finely dice. Tip: Peel the ginger using the edge of a spoon.

Cut the chicken into thin strips and toss in the cornflour and ¼ tsp of salt.

Lightly crush your cashew nuts. In a dry pan, toast off the cashew nuts for a few mins until golden. As always, watch your nuts closely as they can burn quickly.

Boil a large pot of water with ¼ tsp of salt for the noodles and tenderstem. Boil the noodles for 4 mins until just cooked and add the tenderstem for the last 2 mins. Drain them under cold running water and put back in the pan filled with cold water.

Heat a frying pan with 1 tbsp of oil over a medium heat. Add the 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.

Mix the soy sauce, yellow bean sauce, rice vinegar and 5 tbsp of water.

Add the whites of the spring onion, garlic, ginger and sesame oil to the pan and cook for 1 minute. Add the chicken back to the pan along with the sauce and mix everything together. Add the drained noodles and broccoli and warm everything through.