Recipe
30 Minute Chicken Cashew
Delicious chicken cashew with an amazing sauce. Way better than takeaway!
Time: 30 minutes 
Difficulty: Beginner
Yield: 4 servingsIngredients
Rice:
- 3 dl sticky rice (cooked acc. to package instructions)
Sauce:
- 1 dl chicken broth
- 6 tbsp soy sauce
- 4 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp corn starch
- 2 tbsp mirin*
Base:
- 450 g chicken breast
- 4 tbsp corn starch
- 1 broccoli
- 4 spring onions
- 3 cloves garlic
- 3 tbsp ginger (finely grated)
- 150 g unsalted cashews
- Vegetable oil
To serve:
- 2 tbsp sesame seeds
Instructions
Rice:
- Cook the rice according to package instructions while you make the chicken cashew.3 dl sticky rice
Sauce:
- Stir all ingredients together in a small bowl and set aside.1 dl chicken broth, 6 tbsp soy sauce, 4 tbsp honey, 2 tbsp sesame oil, 2 tbsp corn starch, 2 tbsp mirin*
Base:
- Cut chicken into bite size pieces. Toss in corn starch and set aside.450 g chicken breast, 4 tbsp corn starch
- Rinse and cut broccoli and spring onions. Press garlic cloves and grate the ginger.1 broccoli, 4 spring onions, 3 cloves garlic, 3 tbsp ginger
- Roast the cashews on a dry frying pan at high heat for a few minutes, until they darken. Remove from pan to a bowl.150 g unsalted cashews
- Add some oil to the pan and fry the chicken until it's golden and almost cooked through. Transfer chicken to a bowl.
- Add more oil and sauté garlic and ginger at high heat. Add broccoli and spring onions and sauté for 1-2 minutes.
- Lower the heat. Stir the sauce again and pour it over the vegetables on the pan. Add chicken and cashews and toss until the sauce sticks.
To serve:
- Sprinkle with sesame seeds and serve with rice.2 tbsp sesame seeds
Notes
*Can be substituted with rice wine vinegar.