Honey Chicken With Cashews
Created by ImPat on April 15, 2018
- Servings: 4
- Prep Time: 10m
- Cook Time: 10m
- Recipe #29356
Ingredients
- 600 grams boneless skinless chicken breast (fillets)
- 1 tablespoon oil (peanut oil)
- 1 yellow onion (large onion, cut into 2cm thick wedges)
- 3 cloves garlic, chopped
- 3 stalks celery (cut diagonally into 1cm thick pieces)
- 115 grams baby corn (fresh, halved diagonally)
- 1/2 cup cashew nuts (roasted)
- Steamed rice or noodles, to serve
- FOR SAUCE
- 3 teaspoons cornflour
- 1 tablespoon water
- 1/4 cup honey
- 2 tablespoon light soy sauce
- 1 stock (5 grams) chicken bouillon cube (crumbled or 1 teaspoon of stock powder)
How to Make
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Step 1: Cut chicken crossways into 1cm thick strips and toss in half the peanut oil in a bowl.
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Step 2: To make the sauce, blend cornflour with water in a small jug and stir in remaining ingredietns.
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Step 3: Heat a large wok over high heat and add chicken in two batches, stir-fry for about 3 minutes or until cooked through and transfer to a large plate and cover to keep warm.
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Step 4: Heat remaining oil in the same wok and add onion, garlic, celery and corn and stir-fry for about 2 minutes or until onion is almost tender.
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Step 5: Return chicken and any juices to wok with sauce and stir-fry until sauce boils and thickens.
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Step 6: Sprinkle with cashews and serve with rice.
Nutritional Facts
- Serving Size: 1 (394.9 g)
- Calories 880.2
- Total Fat - 19.7 g
- Saturated Fat - 4.1 g
- Cholesterol - 130.5 mg
- Sodium - 866.6 mg
- Total Carbohydrate - 117 g
- Dietary Fiber - 14.6 g
- Sugars - 21.1 g
- Protein - 64.9 g
- Calcium - 90.1 mg
- Iron - 6.5 mg
- Vitamin C - 5.5 mg
- Thiamin - 0.7 mg