Chicken with cashews and peppers recipe

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  • Serves 4
  • 20 mins to prepare and 45 mins to cook
  • 518 calories / serving
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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 and view the full Food safety at home video.

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  • 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
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  • Energy 2169kj 518kcal 26%
  • Fat 26.3g 37%
  • Saturates 5.6g 28%
  • Sugars 6.7g 7%
  • Salt 3.4g 57%

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

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