Chicken and cashew stir-fry
The nuts give this dish a delicious crunch. Use unsalted cashews if you can find them. Just substitute two spoons of the black bean sauce with water if the flavour is too strong.
2tbsp groundnut oil
4 skinless, boneless chicken breasts, cubed
75g (3oz) cashew nuts
2tsp chopped fresh ginger
500g (1lb 2oz) packet stir-fry vegetables
7tbsp black bean sauce
5tbsp torn fresh coriander
1. Heat a wok, add half the oil and swirl in the pan - it should be smoking hot.
2. Add the chicken and stir-fry for 5 mins. Add the cashews and ginger, and stir-fry for a further 2-3 mins until cooked, adding a little water if needed.
3. Remove the chicken mixture from the wok and set aside. Give the wok a quick wipe and reheat. Add the remainder of the oil. Once smoking hot, add the vegetables and stir-fry for 3 mins.
4. Add the black bean sauce with a little water to make it thinner, then the chicken. Heat through for 1-2 mins.
5. Scatter coriander over the top and serve with steamed rice.
Where to next?
Leek and bacon stir-fry with cashew
Five spice pork and mushroom stir-fry
Stir-fries
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