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.


    6 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 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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

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