Cashew chicken is a Thai stir-fry staple, but let’s make it next-level good. This tried-and-true version is taken from my kitchen and brought straight into yours. Zingy sauce? Check. Toasty cashews? Check. Crunchy corn? Chhh-eck! Rip the kit open and get cooking. We’ll leave you to check that one off your list.
Marion’s Kitchen Cashew Chicken
1 x Marion’s Kitchen Cashew Chicken Meal Kit , which includes:
– CASHEWS
– BABY CORN
– STIR-FRY SAUCE
1 tbsp vegetable oil
1 onion, sliced
400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
1 capsicum (bell pepper), deseeded, cut into bite-sized pieces
100g (3.5 oz) snow peas, halved
sliced spring onion (scallions), to serve
steamed rice, to serve (optional)
- Toast the CASHEWS in a dry wok or frying pan over medium heat until golden. Set aside for later.
- Heat the vegetable oil in your wok or frying pan over medium-high heat. Add the onion and stir-fry until just softened. Next, add the chicken pieces and stir-fry until almost cooked. Drain away the liquid from the BABY CORN and add them into the pan, along with the capsicum and snow peas. Toss to combine.
- Now’s the time to add the STIR-FRY SAUCE as well as your toasty cashews. Stir-fry for another 2–3 minutes or until everything is cooked and the sauce has thickened slightly. Sprinkle with spring onion and serve with steamed rice, if using.
