What are the main ingredients in Chinese-style Cashew Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Chinese-style Cashew Chicken?

Calories: 850, Carbs: 86 grams, Fat: grams, Protein: 53.4 grams, Sugar: 16.2 grams, Salt: 1799 grams

How do I prepare Chinese-style Cashew Chicken?

YOU WOK MY WORLD: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Toss through the cooked chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the toasted cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles and the drained peppers, and season. CA-SHEW! THANK YOU.: Roughly chop the cashew nuts. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SOME PREP: Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the cornflour with 2 tbsp of water until a runny paste. Add the oyster-soy sauce, 40ml of water, and the grated garlic. Set aside. TAKE-AWAY AT HOME!: Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef! CHEEKY CHICK: Return the pan or wok to high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized chunks. When hot, fry the chicken chunks until browned and cooked through, 2-3 minutes per side. Remove from the pan and season. OODLES OF NOODLES: Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.

What should be prepared from my kitchen to make Chinese-style Cashew Chicken?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Chinese-style Cashew Chicken

Name: Chinese-style Cashew Chicken
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

This famous take-away dish gets a UCOOK revamp! Silky egg noodles are tossed with piquanté peppers, chicken pieces, pak choi, and red onion. Doused in a tasty sauce loaded with oyster sauce, sesame oil, and soy sauce. Honestly, what could be better?

Chinese-style Cashew Chicken

with piquanté peppers & pak choi

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Cashew Nuts
Chicken
Cornflour
Egg Noodles
Free-range Chicken Mini Fillets
Garlic Clove
Garlic Cloves
Onion
Onions
Oyster-soy Sauce
Pak Choi
Piquanté Peppers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Roughly chop the cashew nuts. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the cornflour with 1 tbsp of water 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 high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized chunks. When hot, fry the chicken chunks until browned and cooked through, 2-3 minutes per side. Remove from the pan and season.
YOU WOK MY WORLD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Toss through the cooked chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the toasted cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles and the drained peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!

Egg Noodles - 1 cake
Cashew Nuts - 40g
Pak Choi - 100g
Cornflour - 5ml
Oyster-soy Sauce - 40ml
Garlic Clove - 1
Free-range Chicken Mini Fillets - 150g
Onion - 1
Piquanté Peppers - 20g

Download the Recipe

Serves 2

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Roughly chop the cashew nuts. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the cornflour with 2 tbsp of water 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 high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized chunks. When hot, fry the chicken chunks until browned and cooked through, 2-3 minutes per side. Remove from the pan and season.
YOU WOK MY WORLD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pak choi stems until soft, 4-5 minutes (shifting occasionally). Toss through the cooked chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the toasted cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles and the drained peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!

Egg Noodles - 2 cakes
Cashew Nuts - 80g
Pak Choi - 200g
Cornflour - 10ml
Oyster-soy Sauce - 80ml
Garlic Cloves - 2
Free-range Chicken Mini Fillets - 300g
Onions - 2
Piquanté Peppers - 40g

Download the Recipe

Serves 3

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Roughly chop the cashew nuts. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the cornflour with 3 tbsp of water 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 high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized chunks. When hot, fry the chicken chunks until browned and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and season.
YOU WOK MY WORLD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pak choi stems until soft, 5-6 minutes (shifting occasionally). Toss through the cooked chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the toasted cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles and the drained peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!

Egg Noodles - 3 cakes
Cashew Nuts - 120g
Pak Choi - 300g
Cornflour - 15ml
Oyster-soy Sauce - 120ml
Garlic Cloves - 3
Free-range Chicken Mini Fillets - 450g
Onions - 3
Piquanté Peppers - 60g

Download the Recipe

Serves 4

OODLES OF NOODLES
Bring a pot of salted water to a boil for the noodles. Cook the noodles until al dente, 7-8 minutes. Drain and rinse in cold water.
CA-SHEW! THANK YOU.
Roughly chop the cashew nuts. Place the chopped cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SOME PREP
Finely slice the pak choi stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems. In a bowl, mix the cornflour with 4 tbsp of water 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 high heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized chunks. When hot, fry the chicken chunks until browned and cooked through, 2-3 minutes per side. You may need to do this step in batches. Remove from the pan and season.
YOU WOK MY WORLD
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices and the pak choi stems until soft, 5-6 minutes (shifting occasionally). Toss through the cooked chicken, the oyster garlic sauce, the pak choi leaves, and ¾ of the toasted cashews. Simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if it reduces too quickly. Remove from the heat, toss through the cooked noodles and the drained peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!