Who needs takeout when you can make this so quickly. All you need to do is chop and then stir fry together. It’s so easy I am sure it will become a favourite in your house. Honey Lemon Chicken and Cashews ticks all the boxes for weeknight food.
Lately we live on left overs, and by that I mean that we cook far more than we need and finish it off the next day. It’s called lazy cooking, a love affair with leftovers.
This Honey Lemon Chicken and Cashews is just like ordering takeout. It’s really that easy. You would probably have most of the ingredients in your pantry now. There aren’t a lot of vegetables to chop and it takes minutes to cook. I am going to let you in on a little secret, I have an absolutely terrible stove. Both oven and cook-top are a bit of a joke and I have to constantly juggle, but I manage. When I try to stir fry even in a wok the flame isn’t hot enough. I am considering buying on of those outdoor burners attached to a gas bottle. Then I will start cooking lots more fast passed wok tossed foods. For now I can tell you, even if you have a terrible cook-top like me, this recipe will be a winner every time.
It doesn’t really need a ferocious heat, just a good frypan, skillet or wok and some quick cooking. It has just enough shiny sticky sauce to go around and a hint of chilli. You can add fresh chilli if you like but I’ve added a dash of hot slightly sweet sauce. My favourite part though is the cashews. I just couldn’t leave them out of this dish, they’re totally my favourite. If you don’t eat nuts I suggest using some canned chopped water chestnuts.
It tastes a little like sweet and sour with out the pineapple. If you ever wondered why pineapple is in sweet and sour then this is the dish for you.
The ginger is a very important part of this Honey Lemon Chicken. It adds another nice spicy dimension and tastes really really nice the next day too!. The flavour seems to mature a little.
This recipe is easily doubled for up to 6 people. My burner isn’t strong enough to cook the double amount without it stewing a little. If you have the same problem as me maybe cook the chicken in two batches and then add it all back together when you add the sauce.
I’ve started eating a lot of brown rice lately. This is extra good with brown rice, I think, but others in my house don’t necessarily agree.
Watch the video and see how easy it is.
Or if you like this recipe, why not try One Pot Sweet Chilli Lime Chicken as well?
- 500 gm (17.63 oz) chicken thigh fillets trimmed and sliced into fingers
- 1 Tablespoons oyster sauce
- 2 cloves garlic
- 1 small onion diced
- 1 small capsicum diced
- 1 walnut sized piece of ginger grated and separated into 2 lots (2 Tbs)
- ½ bunch chopped coriander
- 2 Tablespoons oil
- 100 gm roasted cashews
- 1 Tablespoons chilli sauce ( I used Linghams it's nice and hot and just a bit sweet)
- 1 Tablespoons soy sauce ( I used gluten free)
- 60 ml / ¼ cup of Lemon Juice
- 60 ml/ ¼ cup of water or broth
- 1½ Tbsp honey or 2 Tbsp 4 tbsp white sugar
- ½ Tablespoon cornflour
- Put the sliced chicken into a bowl with 1 crushed clove of garlic, ½ the grated ginger and the oyster sauce and stir well. Set aside to marinate if you have time.
- Mix the lemon juice, water, chilli sauce, soy sauce, honey (or sugar) with the cornflour and mix till combined
- Heat a very large non stick fry pan or high sided pan till very hot and add the oil. Then the chicken. Cook till browning approximately 5 minutes then add the extra crushed garlic and ginger and the onion.
- Stir fry for another 2-3 minutes longer till the onion starts to soften but not brown.
- Next add the capsicum and stir vigorously. Add the sauce liquid and bring to the boil. This should take 5 minutes.
- Stir in the cashews and coriander and turn the heat off.
- Serve with rice.