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
Chinese-style Cashew Chicken
with piquanté peppers & pak choi
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Cashew Nuts
- Chicken
- Cornflour
- Egg Noodles (Tai Ping)
- Free-range Chicken Mini Fillets
- Garlic Heads
- Onion
- Onions
- Oyster-soy Sauce
- Pak Choi
- Piquanté Peppers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
MIX & FRY
Peel and grate the garlic. 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 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.
PAK CHOI PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
YOU WOK MY WORLD
Drain and roughly chop the peppers. 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 chopped peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
Egg Noodles (Tai Ping) - 1
Cashew Nuts - 40g
Garlic Heads - 1
Cornflour - 5ml
Oyster-soy Sauce - 40ml
Free-range Chicken Mini Fillets - 150g
Pak Choi - 100g
Piquanté Peppers - 20g
Onion - 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.
MIX & FRY
Peel and grate the garlic. 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 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.
PAK CHOI PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
YOU WOK MY WORLD
Drain and roughly chop the peppers. 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 chopped peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
Egg Noodles (Tai Ping) - 1
Cashew Nuts - 80g
Garlic Heads - 1
Cornflour - 10ml
Oyster-soy Sauce - 80ml
Free-range Chicken Mini Fillets - 300g
Pak Choi - 200g
Piquanté Peppers - 40g
Onions - 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.
MIX & FRY
Peel and grate the garlic. 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 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.
PAK CHOI PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
YOU WOK MY WORLD
Drain and roughly chop the peppers. 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 chopped peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
Egg Noodles (Tai Ping) - 1
Cashew Nuts - 120g
Garlic Heads - 1
Cornflour - 15ml
Oyster-soy Sauce - 120ml
Free-range Chicken Mini Fillets - 450g
Pak Choi - 300g
Piquanté Peppers - 60g
Onions - 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.
MIX & FRY
Peel and grate the garlic. 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 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.
PAK CHOI PREP
Separate the leaves of the trimmed pak choi and rinse well. Finely slice the stems and set aside. Slice the green, leafy parts in half lengthways, keeping them separate from the stems.
YOU WOK MY WORLD
Drain and roughly chop the peppers. 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 chopped peppers, and season.
TAKE-AWAY AT HOME!
Bowl up the cashew chicken noodles. Top with the remaining cashew nuts. Get munching, Chef!
Egg Noodles (Tai Ping) - 1
Cashew Nuts - 160g
Garlic Heads - 1
Cornflour - 20ml
Oyster-soy Sauce - 160ml
Free-range Chicken Mini Fillets - 600g
Pak Choi - 400g
Piquanté Peppers - 80g
Onions - 4
Woolies Products in this dish
