Cashew chicken with charred spring onion
Toasted cashews and sliced chicken thigh in a glossy Thai stir-fry sauce that reduces to a syrup. Ready in under ten minutes once the pan is hot.
- Prep
- 10 minutes
- Cook
- 8 minutes
- Makes
- 2 portions
- Difficulty
- Easy
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 820kcal
- Protein
- 32g
- Carbs
- 73g
- Fat
- 44g
Where the calories come from
- Protein 16%
- Carbs 35%
- Fat 49%
- Fibre
- 2.7 g
- Sugar
- 8.9 g
- Salt
- 2.49 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.53a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 2 tbsp vegetable oil
- 65g cashews, raw and unsalted
- 1 clove of garlic, finely minced
- ½ onion, cut into thin wedges
- 200g chicken thigh, skinless and boneless, sliced into thin strips
- 2 stems of spring onion, cut into lengths, white and green parts separated
- ½ red chilli, deseeded and finely sliced
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 2 tsp fish sauce
- 1 tsp sugar
- 3 tbsp water
- 150g jasmine rice, to serve
Method
Get the sauce ready before you start, because the stir-fry moves quickly. Stir the water and sugar into the fish sauce, dark soy and oyster sauce in a small bowl.
Put the jasmine rice on to cook as the packet directs, so it is ready when the stir-fry is.
Start with the cashews, which you want dark golden and crunchy. Heat the vegetable oil in your wok, set on the hob over a medium heat, then fry them for about 5 minutes, stirring, until they reach that colour. Scoop them out using the slotted spoon, leaving the oil behind in the wok.
Turn the heat up to high and give the onion and garlic just 30 seconds. Add the chicken thigh and keep it moving until the outside turns from pink to white, which takes 1 minute.
Stir in the red chilli and the white parts of the spring onion. Give it 1 more minute, until the chicken is just cooked through.
Pour in the sauce and let it bubble for 1 minute. It will thicken into a syrup that coats the chicken.
Return the cashews to the wok with the green spring onion and toss for 30 seconds, so the nuts stay crunchy. Spoon it all over the rice.
Adapted from RecipeTin Eats
