Ingredients

  • Serves 1 person
  • For the chicken:

    180g skinless, boneless chicken thigh

    1/8 tsp salt

    1/8 tsp white pepper

    1 ½ tsp Chinese wine

    1 tsp corn flour

    For the dressing:

    2 tbsp low gluten soy sauce

    1 tbsp honey

    1 tsp rice vinegar

    1 tsp hoisin sauce

    1 tsp red chilli, chopped

    ¾ tsp garlic, grated

    ¾ tsp ginger, grated

    ¼ tsp sesame oil

    30g roasted cashew nuts

    For the vegetables:

    80g broccoli, in florets

    40g carrots, in batons

    1/8 tsp salt

    ½ tbsp olive oil

Stir-Fried Chicken and Cashews in Honey Soy
In Partnership with
Fitthree

Stir-Fried Chicken and Cashews in Honey Soy

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Just like the famous Kung Pao chicken, this Stir-Fried Chicken and Cashews in Honey Soy is really easy to whip up on busy weekdays. It offers a crunchy, savory treat that pairs well with many different sides. High in protein, fibre and vitamins, this flavorful low-carb dish boasts of great textures with moist chicken and crunchy roasted cashews and will definitely be one of the dishes you won’t hesitate to cook again.
  • Easy
  • 6 min
  • 12 min
  • 10 min
  • 3 steps
  • 18 Ingredients
  • Easy
  • 3 steps
  • 18 Ingredients
  • 6 min
  • 12 min
  • 10 min

Instructions

  1. Marinate the Chicken

    • Season the chicken with salt, pepper, Chinese wine and cornstarch and set aside.
    Marinate the Chicken


  2. Make the Sauce & Steam the Veggies

    • In a medium bowl, mix the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, garlic, chilli and ginger.
    • Steam or boil the carrots and broccoli until tender and bright – 3-4 minutes. Season with salt and olive oil.
    Make the Sauce & Steam the Veggies


  3. Cook the Chicken

    • Heat a non-stick pan over medium heat, and when hot add the chicken, stir-frying until it has begun to brown, about 5-6 minutes.
    • Add the cashew nuts and sauce, stirring until the sauce has thickened. Remove from heat
    Cook the Chicken


Plate and Serve!

Place the chicken on a plate, accompanied by the steamed veggies.

Plate and Serve!
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    Ingredients
    • Serves 1 person
    • For the chicken:

      180g skinless, boneless chicken thigh

      1/8 tsp salt

      1/8 tsp white pepper

      1 ½ tsp Chinese wine

      1 tsp corn flour

      For the dressing:

      2 tbsp low gluten soy sauce

      1 tbsp honey

      1 tsp rice vinegar

      1 tsp hoisin sauce

      1 tsp red chilli, chopped

      ¾ tsp garlic, grated

      ¾ tsp ginger, grated

      ¼ tsp sesame oil

      30g roasted cashew nuts

      For the vegetables:

      80g broccoli, in florets

      40g carrots, in batons

      1/8 tsp salt

      ½ tbsp olive oil

    Nutrition
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