Effie's Food Corner

Step into my kitchen!

Chicken with Cashew and Peanut Sauce July 13, 2011

If you’re like me and love asian food then you are going to really like this dish. It is so easy to prepare and it looks, smells and tastes amazing! Make your own take out in no time without the unnecessary MSG! 

(4-6 servings)


4 skinless, boneless chicken breasts (cut into strips or bite size pieces)
1 bag (500 g/1 lb) frozen stir fry vegetables (thawed)
300 g (10.5 oz) canned bamboo shoots
3 cloves of garlic (grated or very finely chopped)
1 (5 cm/2 in) piece of fresh ginger root (peeled and grated)
1.25 dl (½ c) roasted salted cashews (crushed or finely chopped)
1.25 dl (½ c) roasted salted peanuts (crushed or finely chopped)
1 tbsp concentrated chicken stock + 2.5 dl (1 c) water
1-2 tbsp peanut oil
1 tsp sesame oil
2 tsp soy sauce
1 tsp corn starch

1. Heat peanut oil over medium-high heat in a large nontick skillet.
2. Put the chicken in the pan and cook until the meat is cooked all the way through. Don’t crowd the pan though, fry the chicken in batches. Set chicken aside for a few minutes.
3. Add the garlic and ginger to the pan and cook for a minute.
4. Lower the heat to medium-low and add the nuts, the chicken stock + water, the soy sauce, and the sesame oil. Give everything a good stir and cook for a few minutes.
5. Add the chicken, the thawed vegetables, and the bamboo shoots. Simmer for 5-10 minutes.
6. Dissolve the corn starch in 1-1½ tbsp water and add to the pan to thicken the sauce (over low heat).
7. As soon as the sauce thickens, remove from heat.
8. Serve with jasmine rice or noodles.


4 Responses to “Chicken with Cashew and Peanut Sauce”

  1. this is probably my all time fav chinese dish!


  2. I will admit, I love peanut sauce. I got hooked onto it the first time I went to California Pizza Kitchen. And you know, this recipe seems very simple but effective for a great dinner.


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