Description
Chinese Cashew Chicken Noodles Stir-Fry is a delicious take on your favorite take-out cashew chicken recipe. Ready in 30 minutes!
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Ingredients
For the Chicken
700gramsChicken Breasts, skinless and boneless, cut into one inch pieces
1 1/2tablespoonsCornstarch
3/4teaspoonSalt
3tablespoonsVegetable Oil
For the Stir Fry
250gramsNoodles
1teaspoonVegetable Oil
1tablespoonGarlic, minced
2-3Red Chillies, whole
1cupBroccoli florets
1/2cupBell Peppers, diced
1/2cup Zucchini, diced
1/2cupCashews, roasted
For the Sauce
2tablespoonsRice Vinegar
4tablespoonsHoisin Sauce
1tablespoonSoy Sauce
Salt to taste
Top with toasted sesame seeds and chopped green onions
Instructions
- Start by cooking the noodles in salted water, according to package directions, until just al dente. Drain and set aside.
- Pat the chicken dry, and make sure it’s not wet. Toss the chicken in cornflour and salt till well coated. Heat oil in a large, wide pan and add the chicken pieces, making sure not to overcrowd the pan. You may have to do this in batches. Cook the chicken for 3 minutes on both sides, till light brown and crispy.
- Heat the remaining oil in the same pan or use a wok if you have one. Add the garlic and whole red chillies. Cook for a minute or so and add the broccoli, bell peppers, zucchini and chicken in the pan. Stir-fry on high heat for 2-3 minutes till the vegetables are slightly tender, but not over cooked. Mix all the ingredients for the sauce in a small bowl. Add the sauce and noodles and toss everything well and cook till the sauce has coated the noodles completely. Mix in the roasted cashews, top with sesame seeds, green onions, and serve hot.
Notes
02. Make sure to pat your chicken dry before you start. Moisture on the chicken pieces will not let it become crispy
04. We are using chicken breast here because its a really quick meal and breast cooks faster, but you can easily use boneless, skinless chicken thighs for this stir-fry too
06. I love using roasted cashews because they are crunchier and they work really well here
08. Make sure that once you start stir-frying your heat is set to high and your wok or pan is hot because stir-fries taste best when they are made on high heat. Plus everything remains fresh and crunchy
10. This is also means you need to ensure everything is ready before you start so that once you stir-frying you are not scrambling for ingredients
Nutrition
Calories: 690kcal, Carbohydrates: 65g, Protein: 50g, Fat: 25g, Saturated Fat: 12g, Cholesterol: 112mg, Sodium: 1165mg, Potassium: 1074mg, Fiber: 4g, Sugar: 9g, Vitamin A: 808IU, Vitamin C: 50mg, Calcium: 47mg, Iron: 3mg
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