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
- 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
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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 150g
Onion - 1
Piquanté Peppers - 20g
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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 300g
Onions - 2
Piquanté Peppers - 40g
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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 450g
Onions - 3
Piquanté Peppers - 60g
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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">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/" title="View all our recipes with Chicken at eCook">Chicken noodles. Top with the remaining Cashew Nuts. Get munching, Chef!
Egg Noodles - 4 cakes
Cashew Nuts - 160g
Pak Choi - 400g
Cornflour - 20ml
Oyster-soy Sauce - 160ml
Garlic Cloves - 4
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mini-fillets/" title="View all our recipes with Free-range Chicken Mini Fillets at eCook">Free-range Chicken Mini Fillets - 600g
Onions - 4
Piquanté Peppers - 80g
Frequently Asked Questions
What is the preparation time for Chinese-style Cashew Chicken?
The preparation time for Chinese-style Cashew Chicken with piquanté peppers & pak choi is between 25 and 30 minutes.
What is the total time required to make Chinese-style Cashew Chicken with piquanté peppers & pak choi?
The total time required to make Chinese-style Cashew Chicken with piquanté peppers & pak choi is between 30 and 35 minutes.
How many servings does Chinese-style Cashew Chicken provide?
4 servings
What are the main ingredients in Chinese-style Cashew Chicken?
Cashew Nuts, Chicken, Cornflour, Egg Noodles, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Onion, Onions, Oyster-soy Sauce, Pak Choi, Piquanté Peppers
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?
Cashew Nuts, Chicken, Cornflour, Egg Noodles, Free-range Chicken Mini Fillets, Garlic Clove, Garlic Cloves, Onion, Onions, Oyster-soy Sauce, Pak Choi, Piquanté Peppers
How many calories does Chinese-style Cashew Chicken have?
850 calories
How much fat content does Chinese-style Cashew Chicken have?
grams
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