Cashew Chicken with Rice


Serves 4
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 15 mins
Cooking time: 45 mins
Post workout meal
Family friendly

Nutritional value per serving

Use gluten-free if required*


3 chicken fillet

1 tsp baking powder

2 tbsp cornflour

5 tbsp soy sauce*

3 tbsp oyster sauce

2 tbsp mirin

2 tbsp sesame oil

1 green bell pepper

1 yellow bell pepper

1 tbsp sesame seeds

3 garlic cloves

4 spring onions

100 ml chicken stock cube*

4 tbsp cashew nuts

260 g basmati rice


  1. Chop chicken, place in a bowl with the bicarbonate of soda, mix through. Leave for 20 mins, rinse and pat dry.
  2. Mix cornflour with soy sauce in a bowl until smooth, in another bowl mix 2 tbsps of the mixture with the chopped chicken and leave to marinate for 10 mins.
  3. Add the rest of the sauce ingredients to the cornflour mixture and set aside.
  4. Heat 2 tbsps of sesame oil in a pan, add garlic & ginger, cook for 1 min until softened.
  5. Add chicken, cook for 4-5 mins until just cooked through.
  6. Add peppers, cook for 2 mins.
  7. Add spring onion and cashews, mix through.
  8. Add sauce mixture and chicken stock, heat through. Add more stock as required for extra sauce.
  9. Serve with boiled long grain rice and a sprinkle of sesame seeds.

Serve and Enjoy.