Cashew Chicken with Noodles

Name: Cashew Chicken with Noodles - Constanta P.
Ingredients: 200 grams of wide noodles; 1 chicken breast; diced; 2 tablespoons of flour; 2 tablespoons of soy sauce; 3 cloves of garlic; 2 tablespoons of oil; 6 green onions; sliced; 2 tablespoons of sweet and spicy Thai sauce; 1 handful of raw cashews

Meat - Cashew Chicken with Noodles by Constanta P. - Recipia

Whenever I want to prepare something quick, filling, and that doesn't involve hard-to-find ingredients, I make chicken breast with cashews and noodles. It's one of those recipes I can turn to when I know for sure I need something simple yet flavorful. The recipe doesn't require complicated techniques, and even if you don't have raw cashews, you can easily find a solution. I've made it enough times that I no longer need the recipe written down. Quick Info Total time: about 25-30 minutes Preparation time: 10 minutes Cooking time: 15-20 minutes Servings: 2-3 Difficulty: easy Recipe type: main dish, quick, suitable for busy days Ingredients 200 g wide noodles (available in the pasta aisle or Asian stores) 1 chicken breast, cubed 2 tablespoons flour 2 tablespoons soy sauce 3 cloves garlic 2 tablespoons oil 6 green onions, sliced 2 tablespoons sweet chili sauce 1 handful of raw cashews Instructions 1. Cook the noodles according to the package instructions. Drain and set aside. 2. In a bowl, mix the flour with the soy sauce and crushed or finely chopped garlic until you get a thick paste. 3. Add the chicken pieces to this paste and mix well so that each piece is evenly coated. 4. Heat the oil in a larger pan. Add the chicken coated in the paste and fry over medium heat, stirring occasionally, until the chicken changes color and starts to brown slightly. 5. Add the green onions and cook for another minute, just until they soften a bit but remain crunchy. 6. Place the cooked noodles over the chicken and onions. Pour the sweet chili sauce and add the raw cashews. 7. Carefully mix so that the noodles are well coated with the sauce. Remove the pan from heat once everything is well combined and heated through. Why I make the recipe often I love it because it doesn't involve many steps and I don't have to supervise everything too closely. The ingredients are almost always found at the supermarket, and if you have wide noodles and some chicken breast in the freezer, the rest comes together easily. It can be adapted to what you have in the fridge, and the combination of chicken, soy sauce, and cashews is satisfying. Tips and variations Tips Don't fry the chicken too hard, or it will become dry. If the noodles stick together, you can quickly rinse them in some hot water before adding them to the pan. It's important to mix carefully at the end so you don't break the noodles. Substitutions If you don't have raw cashews, you can use unsalted roasted cashews or even hazelnuts, but the taste will be slightly different. You can swap the chicken breast for boneless thighs, cut into cubes as well, if you want juicier meat. If you don't have green onions, red onion works too, sliced lengthwise and added with the chicken. Variations You can add quickly cooked vegetables, like bell peppers or carrots, cut into sticks, for more color and fiber. Instead of wide noodles, rice noodles or even Italian pasta can be used if needed. Serving ideas It goes well with a sprinkle of sesame on top if you have some at home. It's best served warm, right after cooking. You can add some slices of hot pepper for those who prefer something spicier. Frequently asked questions 1. Can I use another type of sauce if I don't have sweet chili sauce? Yes, you can substitute with sweet chili sauce or a mix of soy sauce and a bit of brown sugar, but the taste won't be identical. 2. Can I use rice noodles instead of wide ones? Yes, rice noodles work well too, just make sure to cook them according to the package instructions and not let them stick together. 3. Can I omit the cashews if I have allergies? You can omit them or use sunflower seeds if they are not an issue either. The crunchy texture will be missing, but the recipe still works. 4. Can the recipe be made with pork or beef? Thinly sliced pork cooks just as quickly and can be used. For beef, I recommend small, tender pieces so it doesn't become tough. 5. Can it be made without flour for a gluten-free result? You can try using cornstarch or another gluten-free flour; the texture won't be identical, but it will still hold the chicken sauce well. Nutritional values (estimates) One serving (for 2 total servings): approximately 550-600 kcal, 35 g protein, 20-25 g fat (depending on how much oil and cashews you use), 50-60 g carbohydrates. These are approximate values and may vary depending on the brand of products and portion sizes. Storage and reheating The dish can be stored in the fridge for up to 2 days in a covered container. When reheating, it's best to use a pan over low heat with a spoonful of water added so the noodles don't dry out. In the microwave, there's a risk they may dry out or stick together more. Freezing is not recommended as the texture of the noodles doesn't hold up well. The recipe is meant to be enjoyed fresh.

Cashew Chicken with Noodles

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