Chicken with Cashew Nuts and Yellow Bean Sauce

Chicken with Cashew Nuts and Yellow Bean Sauce

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.4 / 4 Ratingout of 1837 ratings
Read more

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!

Preparation Time25 minutes
Difficulty levelLevel 2

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 cup(s)

Tenderstem Broccoli ®

1 unit(s)

Spring Onion

1 unit(s)

Garlic Clove

1 tbsp


2 tbsp

Cashew Nuts


2 unit(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

1 tbsp

Soy Sauce

(ContainsGluten, Soya)

2 tbsp

Yellow Bean Sauce


½ tbsp

Rice Vinegar

½ tsp

Sesame Oil


1 tbsp


Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2138.024 kJ
Energy (kcal)511 kcal
Fat15.0 g
of which saturates4.0 g
Carbohydrate59 g
Protein35 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
Peel ginger with spoon
Peel ginger with spoon

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.

Toss chicken in cornflour
Toss chicken in cornflour

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.

Fry chicken
Fry chicken

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 noodles and tenderstem
Add noodles and tenderstem

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.

Finished dish
Finished dish

Divide the stir fry between your bowls and top with the toasted cashew nuts and the greens of the spring onions.