Sticky Chicken with Cashew Nuts
A quick and easy chicken dish, for four people, that can be prepared in minutes.
Ingredients
Ingredients:
- 6 skinless boneless chicken thighs - approx 500g/1.1lb, chopped into bite-size pieces
- 1 small egg
- 4 tbsp cornflour
- ½ tsp paprika
- ¼ tsp salt
- ¼ tsp white pepper
- ½ cup oil for shallow frying - about 120ml
For the sauce:
- 1 tbsp cornflour
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 2 cloves garlic peeled and chopped thinly - or grated if you prefer
- 3 tbsp hoisin Sauce
- 2 tbsp light brown sugar
- 1 tbsp sesame oil
- 120 ml ½ cup chicken stock
Finish & Garnish:
- 140 g 1 cup cashew nuts
- 1 tsp sesame seeds
- pinch chilli flakes
- small bunch spring onions - scallions chopped on the diagonal
Instructions
Cooking Instructions for Sticky Chicken with Cashew Nuts
- Place the cornflour, paprika, salt and white pepper to a large bowl. Crack in the egg and mix together.
- Add the chicken into the mix and stir thoroughly, ensuring an even covering.
- Heat the oil in a large frying pan or deep wok. When stir-frying the chicken, use high heat and a large skillet or wok. This will ensure that the chicken cooks quickly and gets that delicious caramelized exterior without overcooking.
- Add the chicken, and stir fry until golden on all sides. This should take about 7-8 minutes. Cook the chicken in batches if necessary to avoid overcrowding the pan. Overcrowding can lead to steaming instead of searing, resulting in soggy chicken.
While the chicken is cooking, make the sauce.
- Place the cornflour, light and dark soy sauce, garlic and hoisin sauce in a bowl and mix together until the cornflour is absorbed and there are no lumps.
- Add the light brown sugar, sesame oil and chicken stock to the bowl and stir together until combined.
- When the chicken is cooked through, remove from the pan with a slotted spoon and place on kitchen paper to remove any excess oil.
- Carefully discard the oil, then pour the sauce into the pan and heat through until bubbling.
- Add the chicken into the pan, then add in the cashews and half of the chopped spring onions.
- Stir together for 2 minutes, to heat through the cashews, then serve with rice.
Garnish
- Just before serving sprinkle with the remaining spring onions, the sesame seeds and a pinch of chilli flakes.
Notes
Remember, cooking times may vary depending on the size of your chicken pieces and the heat of your stove, so keep an eye on things and adjust as needed.
Nutritional information per serving
- Calories: 554Kcal
- Protein: 24g
- Carbohydrate: 33g
- Fat: 38g
- Saturated fat: 5g
- Fibre: 2g
- Sodium: 1424mg
