Cashew Chicken

SERVES 4

INGREDIENTS:
FOR THE CHICKEN:
600g chicken breast, cut into small cubes
4 tbsp oil
10 slices ginger, peeled
2 green peppers, cubed
1/2 onion, cubed
1 cup cashews
FOR THE MARINADE:
2 tsp bicarbonate of soda
2 tsp cornflour
1 tsp rice wine
FOR THE SAUCE:
1 tbsp oyster sauce
1 1/2 tsp soy sauce
6 tbsp water
1 tsp sugar
1 tsp rice wine
1/2 tsp sesame oil

METHOD:

1. Marinate the chicken in the bicarbonate of soda and leave for 15 minutes.
2. Rinse the chicken thoroughly, pat dry with paper towels and marinate with the rice wine and cornflour and leave for another 15 minutes.
3. Mix together the ingredients for the sauce in a small bowl and set aside.
4. Heat 2 tablespoons of oil in a wok, add the chicken and stir-fry until it is half-cooked, then remove from the wok and set aside.
5. Add another tablespoon of oil to the wok and cook add the ginger, pepper and onion. Cook for a few minutes and return the chicken to the pan. Add the sauce and stir continuously, until the chicken has cooked all the way through.
6. Add the cashews to the pan and serve.

Recipe from Rasa Malaysia

Asian Inspired Crispy Chicken Salad with Pancakes

SERVES 4

INGREDIENTS:
4 handfuls brown cooked chicken meat
1 large handful cashew nuts
1 large handful dried cranberries
2tsp five spice
1 bunch fresh mint leaves
1 bunch fresh coriander leaves
mixed salad leaves
1tbsp runny honey
1 red chilli, deseeded and finely sliced
FOR THE DRESSING:
1 clementine’s juice
1 lime’s juice
1 pomegranate
½ red onion, peeled and coarsely grated
extra virgin olive oil
1tbsp soy sauce
1tsp sesame oil
1-2 inches fresh ginger, peeled and coarsely grated

METHOD:1. For the dressing squeeze the clementine and lime juice and the juice of half the pomegranate into a bowl. Add the onion and extra virgin olive oil to taste- the ratio should be about 1:3 acid to oil. Stir in the soy sauce and sesame oil and the juice from the ginger- discard the pulp.

2. Shred the chicken meat and add to a dry frying pan over a medium heat, then add the cashew nuts, cranberries and five spice. Shake the pan occasionally as it cooks.

3. Put the salad leaves, mint and most of the coriander into a salad bowl and dress with enough of the dressing to lightly coat.

4. Once the chicken has heated through, add the honey and increase the heat. Continue cooking for a couple of minutes to crispen- up.

5. Toss about half the chicken through the salad and sprinkle the pomegranate seeds from the other half and the chilli over the salad. Serve the rest of the chicken, coriander and some of the dressing individually, alongside the salad with the pancakes.

Recipe from Jamie Oliver

Chilli Cashew Prawn Noodles

SERVES 4

INGREDIENTS:
rice noodles
2 tbsp honey
2 tbsp fish sauce
4 tbsp soy sauce
4 tbsp hoisin sauce
2 tbsp lime juice
2 tbsp sesame oil
450g prawns
1 clove garlic, minced
2 red chillies, chopped
1 red pepper, finely sliced
1 cup roasted cashews
4 spring onions, finely chopped
4 tbsp coriander, chopped


METHOD:

1. Cook the rice noodles according to package directions and drain.
2. Combine the honey, fish sauce, soy sauce, hoisin sauce and lime juice in a small bowl and set aside.
3. Cook the prawns with a tablespoon of oil in a wok or frying pan over a medium-high heat until cooked through, then remove from the pan and add another tablespoon of oil, the garlic, red chillies and red pepper and cook for 3-5 minutes, until softened. Add the cashews and cook for another minute.
4. Add the sauce and prawns to the pan, toss and cook for another minute, then add the noodles and toss again. Serve with the spring onions and coriander.

Recipe from Half Baked Harvest

Summer Veggie Chicken Stir Fry with Caramelised Cashews and Honey Ginger Pineapple

SERVES 4

INGREDIENTS:

FOR THE STIR FRY SAUCE:
4 tbsp soy sauce
4 tbsp hoisin sauce
4 tbsp pineapple juice
2 tbsp rice wine vinegar
1 tbsp smooth peanut butter, melted
1 tsp sesame oil
2 tbsp honey (to taste)
2 tbsp sesame seeds, toasted
2 tbsp ginger, grated
1-2 cloves garlic, minced
1/2 cup raw cashews
FOR THE STIR FRY:
2 tbsp sesame oil
450 chicken, cut into 1 inch cubes
4 baby bok choi, halved
2 red peppers, sliced
2 carrots, shredded
2 courgettes, chopped
1 cup pineapple, diced

2 spring onions, finely sliced


METHOD:

1. Combine the ingredients for the sauce in a bowl and whisk together until combined.
2. Heat a large pan or wok over a high heat, add 1 tablespoon of sesame oil and then add the cashews and 3 tablespoons of the sauce. Cook for 1-2 minutes, or until the cashews are lightly toasted and caramelised. Transfer the cashews to a plate and set aside.
3. Return the pan to the heat and add another tablespoon of sesame oil. Add the chicken and stir fry for 5-8 minutes, or until cooked through. Add a little of the stir fry sauce, toss and cook until the sauce thickens and coats the chicken. Transfer the chicken to a plate and set aside.
4. Sear the bok choi in the pan on one side for 2-3 minutes and transfer to the plate with the chicken.
5. Add the peppers and broccoli to the pan, stir fry for 5 minutes and then add the carrots, courgette and pineapple. Add a little of the sauce, toss and cook until the sauce thickens and coats the vegetables and the pineapple is beginning to caramelise (about 3 minutes).
6. Serve the chicken and vegetables with rice, drizzle with more sauce and sprinkle over the cashews and spring onions.

Recipe from Half Baked Harvest