Cashew Chicken is a popular Chinese takeaway dish. Here i’ve created a slightly different version – a tasty recipe which is simple and easy to follow, even if you’re not very confident in the kitchen! 

It’s a healthy dinner, with fresh spinach, lean chicken breasts and cashew nuts as the core ingredients. 

You’ll notice the difference in this fresh, home-prepared Chinese dish, rather than the heavy Chinese food you’d get from a takeaway.

If you’re looking for more Chinese takeaway recipes, check out my Salt & Pepper chips and Crispy Shredded Beef recipes. 

How to make Healthier Cashew Chicken at home:

Scroll down for recipe and ingredient list. 

1. Chop the chicken breast and onion – mince the garlic – and add all to a large dish. 

2. To the dish, add the soy sauce and cornflour 

3. Mix to evenly coat

4. Cover, and place in the fridge for 30 mins – 2 hours, to marinate 

5. Once marinated, remove the chicken and onions from the fridge

6. Heat oil in a large wok

7. Then add the cashew nuts

8. And stir fry the cashew nuts for 2 minutes – stirring constantly 

7. After 2 minutes, add the chicken and onions to the cashew nuts – stir fry for 5 minutes

8. Then add 5 tbsp water, stir and continue to cook for 3 minutes

9. Add the spinach to the pan, stir to incorporate – and cook until reduced down

10. By now, you’ll have a thick sauce and reduced spinach – check the chicken is cooked through – then it’s ready to serve! 

11. Serve alongside rice or noodles for a healthy, quick, Chinese fake-away! 

Yield: 4 People

Chinese Cashew Chicken

Print

A delicious, Chinese inspired recipe for Cashew Chicken. Made healthy with lean chicken and fresh spinach.

Ingredients

• 4 Chicken Breasts
• 1 Onion
• 2 Garlic Cloves
• 2 Tbsp Cornflour
• 8 Tbsp Soy Sauce
• 5 Tbsp Water
• 120g Cashew Nuts
• 2 Handfuls Spinach Leaves

Instructions

1. Finely chop the onion and crush the garlic cloves
2. Slice the chicken into bite-sized pieces
3. Add the onions, garlic and chicken to a large bowl
4. To the bowl, add the cornflour and soy-sauce and stir to evenly coat the chicken and onions
5. Cover the bowl and set in the fridge for a minimum of 30 minutes (ideally 2 hours) to marinate
6. After the chicken has marinated, add the oil to a wok
7. Add the cashew nuts to the wok and stir fry for 2 minutes
8. Then add the chicken and onions, stir fry for a further 5 minutes
9. Then add the water, mix and cook for a further 3 minutes
10. Add the spinach to the wok, stir and cook until the spinach reduces down - about 2 minutes
11. The chicken should now be cooked through, the sauce thickened, and spinach cooked - serve alongside noodles or rice

Notes

If you have little sauce when cooking - add a little more water. It seems dry at first, but by step 10 you'll have quite a bit of sauce.

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 406 Carbohydrates 15g Fiber 2g Sugar 3g Protein 46g

Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!