The famous take-away dish, cashew chicken, gets a UCOOK revamp! Silky egg noodles are tossed with green bell pepper, chicken pieces, spring onion, and red onion. Doused in a tasty sauce loaded with oyster sauce, sesame oil, and soy sauce and sprinkled with fresh coriander, honestly what could be better?
Chinese-style Cashew Chicken
Chinese-style Cashew Chicken
with green bell pepper & fresh coriander
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cashew Nuts
- Chicken
- Cornflour
- Egg Noodles
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Green Pepper
- Green Peppers
- Oyster-soy Sauce
- Red Onion
- Red Onions
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CA-SHEW! THANK YOU.
Place the cashew nuts in a large pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
MIX & FRY
In a bowl, combine the cornflour with 1 tbsp of water. Mix until a runny paste. Add the oyster-soy sauce, 20ml of water, and the grated garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 2-3 minutes per side until browned and cooked through. Remove from the pan on completion and season to taste.
YOU WOK MY WORLD
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the pepper pieces and the spring onion whites. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the cooked chicken, the oyster garlic sauce, and ¾ of the toasted cashews. Toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles, and season to taste.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts, the spring onion greens, and the picked coriander. Get munching, Chef!
Egg Noodles - 1 cake
Cashew Nuts - 50g
Cornflour - 5ml
Oyster-soy Sauce - 40ml
Garlic Clove - 1
Free-range Chicken Mini Fillets - 150g
Red Onion - 1
Green Pepper - 1
Spring Onion - 1
Fresh Coriander - 4g
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CA-SHEW! THANK YOU.
Place the cashew nuts in a large pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
MIX & FRY
In a bowl, combine the cornflour with 2 tbsp of water. Mix until a runny paste. Add the oyster-soy sauce, 40ml of water, and the grated garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 2-3 minutes per side until browned and cooked through. Remove from the pan on completion and season to taste.
YOU WOK MY WORLD
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 3-4 minutes until soft, shifting occasionally. Add the pepper pieces and the spring onion whites. Fry for 2-3 minutes until slightly softened, shifting occasionally. Add the cooked chicken, the oyster garlic sauce, and ¾ of the toasted cashews. Toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles, and season to taste.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts, the spring onion greens, and the picked coriander. Get munching, Chef!
Egg Noodles - 2 cakes
Cashew Nuts - 100g
Cornflour - 10ml
Oyster-soy Sauce - 80ml
Garlic Cloves - 2
Free-range Chicken Mini Fillets - 300g
Red Onions - 2
Green Pepper - 1
Spring Onions - 2
Fresh Coriander - 8g
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CA-SHEW! THANK YOU.
Place the cashew nuts in a large pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
MIX & FRY
In a bowl, combine the cornflour with 3 tbsp of water. Mix until a runny paste. Add the oyster-soy sauce, 60ml of water, and the grated garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 2-3 minutes per side until browned and cooked through. You may need to do this step in batches. Remove from the pan on completion and season to taste.
YOU WOK MY WORLD
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the pepper pieces and the spring onion whites. Fry for 3-4 minutes until slightly softened, shifting occasionally. Add the cooked chicken, the oyster garlic sauce, and ¾ of the toasted cashews. Toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles, and season to taste.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts, the spring onion greens, and the picked coriander. Get munching, Chef!
Egg Noodles - 3 cakes
Cashew Nuts - 150g
Cornflour - 15ml
Oyster-soy Sauce - 120ml
Garlic Cloves - 3
Free-range Chicken Mini Fillets - 450g
Red Onions - 3
Green Peppers - 2
Spring Onions - 3
Fresh Coriander - 12g
OODLES OF NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
CA-SHEW! THANK YOU.
Place the cashew nuts in a large pan or wok over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan on completion and set aside.
MIX & FRY
In a bowl, combine the cornflour with 4 tbsp of water. Mix until a runny paste. Add the oyster-soy sauce, 80ml of water, and the grated garlic. Set aside.
CHEEKY CHICK
Return the pan or wok to a high heat with a drizzle of oil. When hot, add the chicken chunks and fry for 2-3 minutes per side until browned and cooked through. You may need to do this step in batches. Remove from the pan on completion and season to taste.
YOU WOK MY WORLD
Return the pan or wok to a medium-high heat with a drizzle of oil. When hot, add the onion slices and fry for 4-5 minutes until soft, shifting occasionally. Add the pepper pieces and the spring onion whites. Fry for 3-4 minutes until slightly softened, shifting occasionally. Add the cooked chicken, the oyster garlic sauce, and ¾ of the toasted cashews. Toss until fully combined. Leave to simmer for 1-2 minutes until slightly reduced, shifting occasionally. Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles, and season to taste.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts, the spring onion greens, and the picked coriander. Get munching, Chef!
Egg Noodles - 4 cakes
Cashew Nuts - 200g
Cornflour - 20ml
Oyster-soy Sauce - 160ml
Garlic Cloves - 4
Free-range Chicken Mini Fillets - 600g
Red Onions - 4
Green Peppers - 2
Spring Onions - 4
Fresh Coriander - 15g
Woolies Products in this dish
