With the classic flavours of honey, soy and ginger, our Asian-inspired Creamy Cashew Chicken makes a quick and tasty meal best served with fragrant jasmine or basmati rice.
Time: 30 minutes
- 2 tablespoons peanut oil
- 3/4 cup cashews
- 300g boneless, skinless chicken breast, cut into small pieces
- 1 medium red capsicum, seeded and cut into strips
- 1 medium green capsicum, seeded and cut into strips
- 1/2cup chicken stock
- 1 tablespoon rice wine
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cloves garlic, crushed
- 1 teaspoon freshly grated ginger
- 1 teaspoon red wine vinegar
- 1 teaspoon sesame oil
In a large pan, heat the peanut oil over medium heat. Add the cashews and stir fry for a minute, then remove and set aside.
Add the chicken to the same pan and cook for two minutes. Add the capsicum and stir, cooking for a further minute. Remove and set aside.
Using a food processor, process half of the cashews until almost smooth.
To make the sauce, add the chicken stock, rice wine, soy sauce, honey, garlic, ginger and vinegar to the pan, and heat the mixture – but do not boil. Add the cashew paste, remaining cashews and chicken mixture. Stir until all ingredients are well combined. Drizzle the sesame oil into mixture and cook for one minute. Transfer chicken to serving dish and serve immediately with fragrant jasmine or basmati rice.