Chicken Cashew

Chicken Cashew

  • Makes2 servings
  • Total Time20 min
  • Calories393
  • Made withSplenda Granulated


    • ½ medium onion
    • 2½ spring onions
    • 1½ cloves of garlic
    • ½ red chilli pepper
    • 180 g chicken thigh fillets
    • 2 tbsp soy sauce
    • 1 tbsp oyster sauce
    • ½ tbsp vinegar
    • ½ tbsp wheat flour
    • 1½ tbsp sunflower oil
    • 35 g unsalted cashew nuts
    • ½ tbsp Splenda Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy393 kcal503.85%
    • Total Fat23.00 g29.49%
    • of which saturates4.10 g1.49%
    • Total Carbohydrate15.00 g5.45%
    • of which sugars6.70 g2.44%
    • Fibre2.10 g7.5%
    • Protein31.00 g62%
    • Salt3.20 g1.16%



    Slice the onion into half rings. Cut ⅘ of the spring onions into pieces about 4 cm long and thinly slice the remaining ⅕ of the spring onion. Set aside. Finely chop the cloves of garlic. Remove the stem from 1 red chilli pepper. Roll the pepper between your hands to remove the seeds. Slice the pepper into thin rings. Cut the chicken thigh fillets into pieces about 3 cm long.


    In a bowl, mix the soy sauce, oyster sauce, Splenda, vinegar, and flour.


    Heat the oil in a wok over high heat. Stir-fry the chicken for 3 minutes. Add the onion and chili pepper and stir-fry for another 3 minutes. Add the large pieces of spring onion and garlic and stir-fry for 2 more minutes. Reduce the heat to medium-high, add the sauce and cashew nuts, and bring to a boil. Let it boil while stirring for 1 minute.


    Serve with rice and sprinkle with the remaining spring onion.

    Made with

    Splenda Granulated Sweetener

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