Lemon Cashew Chicken
(1)
45 minutes
Succulent strips of chicken in a zesty hot and sour sauce, served with cashews for crunch. This is sure to be a favourite.
Zoë Harpham
4 people made this
Ingredients
Serves: 4
- 250g dried noodles
- grated zest from 2 large lemons
- juice from 2 large lemons
- 1 1/2 tablespoons cornflour dissolved in 2 tablespoons water
- 1/2 cup (125ml) diluted salt-reduced or homemade chicken or vegetable stock
- 1 tablespoon salt-reduced soy sauce
- 2 teaspoons caster sugar
- 1/2 teaspoon chilli flakes, or to taste
- 1/2 cup (85g) unsalted cashew nuts
- 2 1/2 tablespoons vegetable oil
- 2 small onions, finely chopped
- 2 garlic cloves, crushed
- 500g skinless chicken breast fillets, cut into thin strips
- 250g broccoli, cut into small florets
- 25g fresh ginger, peeled and finely chopped
- 1/3 cup (20g) chopped fresh coriander leaves
Directions
Preparation:25min ›
Cook:20min ›
Ready in:45min
- Bring a large saucepan of lightly salted water to the boil. Add the noodles and boil for about 6 minutes, or according to the packet instructions, until soft. Drain and set aside.
- Meanwhile, make up the lemon juice to 1/2 cup (125ml) with water, if necessary, then blend with the cornflour in a bowl or jug until smooth. Stir in the stock, soy sauce and sugar, then add the lemon zest and chilli flakes. Set aside.
- Heat a wok or large frying pan over a high heat. Add the cashew nuts and stir for about 1 minute until browned in places. Tip them out and set aside.
- Return the wok to the heat and add the oil, swirling it around to coat the sides. Add the onions and garlic and stir-fry for 3 minutes or until tender. Add the chicken pieces and stir-fry for 2–3 minutes until the chicken is cooked through and beginning to brown.
- Pour in the reserved lemon-flavoured sauce and add the broccoli florets and ginger. Bring to the boil, then cover and simmer for 4–5 minutes until the broccoli florets are tender but still crisp.
- Add the noodles to the wok. Use two large forks to mix them in with the other ingredients. Scatter the coriander and cashew nuts over the top, then serve.
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- 22 Feb 2012