19 February 2017

Cashew chicken

Easy to cook. Mild taste.

Serving suggestions

  • rice


  • chicken breast, diced, 500 grams
  • ginger paste, one tablespoon
  • one chopped garlic clove
  • soy sauce, two tablespoons
  • toasted sesame oil, four tablespoons
  • cashew nuts, 100 grams
  • broccoli buds, 100 grams
  • one sliced onion
  • one sliced celery stalk
  • one sliced carrot
  • vegetable stock, one teacup
  • ground black pepper


  1. Mix together in a bowl:
    • the chicken
    • the ginger paste
    • the garlic
    • half of the soy sauce
    • one teaspoon of the sesame oil
  2. Heat the remaining sesame oil in your wok. Fry the cashew nuts. Set them aside.
  3. Fry the chicken until lightly brown. Set it aside.
  4. Fry the broccoli, onion, celery and carrot until crisp.
  5. Add and heat the chicken.
  6. Add the vegetable stock and the remaining soy sauce. Bring to the boil.
  7. Add the cashew nuts and black pepper. Serve.