Cashew Chicken with Vegetables and Noodles (and a Dressing) Cashew Chicken with Vegetables and Noodles (and a Dressing)
Oh boy does my husband get happy when I serve this dish. He always asks me to make a monster sized dinner so that he will be able to take leftovers to work the next day. I am more than happy to oblige of course because I love it when people love my food. The yummy sounds he makes are all worth it. Since I never have time to make the whole recipe in one go (with family and work etc.) I divide the task into two parts. I make the dressing the day before and then make the chicken and the vegetables the day after. It works wonderfully because the dressing actually gets better.
Note I recommend using thick noodles if you are able to find them (try supermarkets that specialize in Asian food). I prefer thick rice noodles but any noodles that hold their shape well during cooking will do. Note also that a wok pan always works best for stir frying but a large, heavy frying pan will do as well.
Although not listed in the ingredients list I used broccoli (as pictured) and it goes really well in this dish. Note also that you can serve the dressing on the side (as pictured).
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A colourful dish, full of flavours
0 commentsThis recipe is:
- Egg free
- Gluten free
- Lactose (dairy) free
This recipe is easy to make:
- Nut free
Cashew Chicken with Vegetables and Noodles (and a Dressing)
Ingredients
For the Chicken and Vegetables
- 375 grams (13¾ oz) thick rice noodles (or other thick noodles)
- 400 grams (14 oz) chicken breasts (without skin), cooked and torn into strips (please use free range chicken)
- 1 teaspoon coconut oil
- 1 large carrot, cut into thin strips (like a thin pencil)
- 2 peppers (1 red and 1 yellow), cut into thin strips
- 175 grams (6¼ oz) mangetout
- 175 grams (6¼ oz) baby sweetcorn
- 75 grams (2¾ oz) cashew nuts (toasted)
- 2 spring onions, chopped finely
- 1 teaspoon sesame oil
- 1 tablespoon coconut oil
- A small handful fresh coriander (optional)
For the Dressing
- 1 yeast free vegetable stock cube
- 450 millilitres (15¼ fluid oz) water
- 1½ tablespoon corn flour (or potato flour/arrow root)
- 2 tablespoons agave nectar
- 6 tablespoons tamari sauce
- 1 teaspoon Tabasco sauce (or hot pepper sauce)
- 1 garlic clove, chopped finely
- 2 teaspoons fresh ginger, chopped finely
Preparation
- Cook the 375 grams noodles according to instructions on packet. Once cooked, place under running, cold water for a few seconds. Drain and set aside.
- Heat the wok or frying pan (without oil) and toast the 75 grams cashew nuts for 5-6 minutes or until fragrant and golden. Set aside.
- Now prepare the dressing: Place 450 millilitres water in a small saucepan along with the vegetable stock cube. Heat gently whilst the stock dissolves.
- In a small bowl combine the 1½ tablespoon corn flour (or potato flour/arrow root), 2 tablespoons agave nectar, 6 tablespoons tamari sauce and
- 1 teaspoon Tabasco sauce. Stir well and pour into the small saucepan.
- Peel the garlic clove and the ginger and chop finely. Add 2 teaspoons of the ginger to the sauce along with the garlic.
- Gently heat the dressing for 30 minutes without boiling vigorously. The dressing should thicken a bit and the texture will become more like very thin syrup as opposed to water.
- Whilst the dressing is cooking prepare the chicken: (if you have a ready cooked chicken you can just tear it into strips).
- Coat a frying pan with 1 teaspoon coconut oil and some water if needed, heat over high heat, add 400 grams chicken breasts, cook for 4-5 minutes without moving them, then turn and finish cooking. Let cool, remove the skin and discard and tear the chicken into strips. Set aside.
- Peel the carrot and slice into thin strips (like narrow pencils).
- Deseed the 2 peppers and slice into thin strips.
- Chop the 2 spring onions (discard the very ends).
- Heat a large frying pan or a wok until it becomes very hot.
- Arrange chicken, carrot, peppers, spring onions, 175 grams mangetout and 175 grams baby sweetcorn so that they sit directly in front of you (for easy access).
- Place 1 tablespoon coconut oil on the pan and turn the heat up to almost highest setting.
- Heat the carrot strips for two minutes.
- Add peppers, mangetout and baby sweetcorn to the pan and heat for a few minutes. If you need more liquid add some water to the pan.
- Stir the dressing and add it to the pan. Heat for 3 minutes.
- Add chicken and noodles and heat for a few minutes.
- Add the cashew nuts and stir well. Remove from heat.
- Serve immediately in deep bowls with chopsticks (a shallow plate and a fork will of course do).
- Divide 1 teaspoon sesame oil over the noodles.
- Garnish with coriander leaves if preferred.
Tips
- Please use free range chicken.
- You can use shrimp, broccoli, eggplant, zucchini, mushrooms, tofu and more instead of the chicken.
- If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.
- You can use regular stock cubes instead of yeast free ones.
- You can use chicken stock instead of vegetable stock.
- You can use soy sauce instead of tamari sauce (note: contains wheat).
- You can use rapeseed oil instead of the coconut oil.
- You can serve the dressing on the side if you prefer.
