Mary Berry Chicken And Cashew Nuts Recipe

This Mary Berry Chicken And Cashew Nuts Recipe is a crunchy and savory recipe, which is made with roasted cashew nuts and soy sauce. It’s a quick and healthy weeknight dinner, ready in about 20 minutes.

Mary Berry Chicken And Cashew Nuts Recipe Ingredients

For the Stir-Fry:

• 1 lb (450g) boneless, skinless chicken breasts, cut into thin strips
• 2 tbsp cornflour (cornstarch)
• 2 tbsp sunflower or vegetable oil
• 1 large red bell pepper, deseeded and cut into chunks
• 1 large head of broccoli, broken into small florets
• 4 spring onions (scallions), sliced diagonally
• ¾ cup (100g) roasted unsalted cashew nuts
• 1 clove garlic, crushed
• 1-inch piece fresh ginger, peeled and grated

For the Sauce:

• 4 tbsp soy sauce
• 2 tbsp oyster sauce (or hoisin sauce)
• 1 tbsp dry sherry (or Chinese rice wine)
• 1 tsp sesame oil
• 1 tsp sugar
• ¼ cup (60ml) water

How To Make Mary Berry Chicken And Cashew Nuts Recipe

1. Coat the Chicken: Place the chicken strips in a bowl. Sprinkle over the cornflour and toss well until the chicken is evenly coated. This helps the chicken brown and thickens the sauce later.
2. Make the Sauce: In a small bowl or jug, whisk together the soy sauce, oyster sauce, dry sherry, sesame oil, sugar, and water. Set aside.
3. Fry the Chicken: Heat 1 tbsp of oil in a wok or large frying pan over high heat. Add the coated chicken and stir-fry for 3-4 minutes until golden and just cooked through. Remove the chicken with a slotted spoon and set aside.
4. Stir-Fry Vegetables: Add the remaining 1 tbsp of oil to the hot pan. Add the broccoli florets and red pepper chunks. Stir-fry for 2-3 minutes. Add a splash of water (about 1 tbsp) to the pan to help steam the broccoli slightly if it’s too hard.
5. Add Aromatics: Add the crushed garlic, grated ginger, and spring onions to the pan. Stir-fry for another minute until fragrant.
6. Combine and Sauce: Return the cooked chicken to the pan. Pour the prepared sauce over everything. Toss well over high heat for 1-2 minutes until the sauce bubbles, thickens, and coats the chicken and vegetables.
7. Finish and Serve: Stir in the roasted cashew nuts right at the end so they stay crunchy. Serve immediately.

Recipe Tips

• Why coat the chicken in cornflour? This technique helps seal the juices inside the chicken, keeping it tender, and creates a lovely golden crust. It also thickens the sauce automatically when everything is combined.
• Do I need to pre-cook the broccoli? If you like your broccoli very soft, you can blanch it in boiling water for 2 minutes before stir-frying. However, cutting the florets quite small and adding a splash of water to the hot wok usually steams them perfectly while keeping a nice crunch.
• Toasting the nuts: If you only have raw cashews, toast them in a dry pan over medium heat for 2-3 minutes until golden brown before adding them to the dish. This releases their natural oils and flavor.
• Preparation is key: Stir-frying happens very fast. Make sure you have all your vegetables chopped, chicken coated, and sauce mixed before you turn on the heat.

What To Serve With Chicken And Cashew Nuts

This dish is best served simply to let the savory sauce shine.

• Steamed Jasmine or Basmati rice
• Egg fried rice
• Rice noodles or egg noodles

How To Store Chicken And Cashew Nuts

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat quickly in a hot wok or skillet with a splash of water, or in the microwave. Note that the cashews will lose their crunch after being refrigerated in the sauce.
• Freeze: Not recommended. The vegetables will become mushy and the cashews will go soft upon thawing.

Chicken And Cashew Nuts Nutrition Facts

(Per serving, assuming 4 servings without rice)

• Calories: ~380 kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 950mg
• Total Carbohydrate: 20g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 32g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Mary Berry Malaysian Chicken Curry Recipe
• Mary Berry Chicken Taleggio Recipe
• Mary Berry Chicken Stir Fry Recipe

Mary Berry Chicken And Cashew Nuts Recipe

Author: Chloe Saidani Cooking Method:Stir-Frying Cuisine:Asian-Fusion Courses:Dinner

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:380 kcal Best Season:Available

Description

A classic, fast, and flavorful stir-fry featuring tender chicken coated in a savory soy sauce, crisp broccoli, and crunchy roasted cashew nuts.

Ingredients

• 1 lb chicken breasts, sliced
• 2 tbsp cornflour
• 2 tbsp oil
• 1 red pepper, chunked
• 1 head broccoli, small florets
• 4 spring onions, sliced
• ¾ cup roasted cashew nuts
• 1 clove garlic, crushed
• 1-inch ginger, grated
• Sauce: 4 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sherry, 1 tsp sesame oil, 1 tsp sugar, ¼ cup water

Instructions

1. Toss chicken strips in cornflour. Mix sauce ingredients in a jug.
2. Fry chicken in 1 tbsp oil until golden. Remove and set aside.
3. Fry broccoli and peppers in remaining oil for 3 minutes (add a splash of water to steam).
4. Add garlic, ginger, and spring onions; fry for 1 minute.
5. Return chicken to the pan. Pour in the sauce.
6. Toss well for 1-2 minutes until sauce thickens and coats everything.
7. Stir in cashews and serve immediately.

Notes

• Have all ingredients chopped and ready before heating the wok.
• Cut broccoli florets small so they cook quickly without boiling.
• Add nuts at the very last second to maintain crunch.

Keywords:Mary Berry Chicken And Cashew Nuts Recipe