Chicken with cashews and peppers recipe

  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 518 calories / serving
Add this recipe to your binder.
125215 HERO

Preheat the oven to 200°C. Marinate the chicken pieces in a mixture of the lime juice, fish sauce, soy sauce, dried red chilli and pepper for at least 30 minutes. Heat half of the groundnut oil in a large heatproof dish over a moderate heat until hot.

Drain the chicken from the marinade, then sear the chicken all over. Transfer to the oven and cook the legs and wings for 20 minutes before adding the breast pieces. Cook all the pieces for a further 10 minutes until cooked through with no pink showing.

A few minutes before the chicken is ready, heat the rest of the groundnut oil in a large wok over a high heat until hot. Stir-fry the peppers, mushrooms and spring onions, for 1-2 minutes.

Remove from the heat and stir through the cashews. Arrange the chicken pieces and the vegetables with cashews in serving bowls. Serve immediately. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 75ml groundnut oil
  • 1 small chicken, jointed into 8 pieces
  • 2 large red peppers, de-seeded and sliced
  • a few spring onions, peeled and chopped
  • 100g chestnut mushrooms, quartered
  • ½tsp dried red chilli flakes
  • 4tbsp unsalted cashews
  • 1tbsp fish sauce
  • juice of ½ lime
  • 50ml light soy sauce
  • pepper
  • Energy 2170kj 518kcal 26%
  • Fat 26g 37%
  • Saturates 6g 28%
  • Sugars 7g 7%
  • Salt 3.4g 57%

of the reference intake
Carbohydrate 9g Protein 59g Fibre 2.7g


You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.