I have been so blessed to have so many friends from different cultural backgrounds that are willing to share their family recipes with me. This is absolutely the most lip smacking delicious thermomix chicken and cashew I’ve ever tasted! 🙂
If you enjoy Chicken & Cashew when you’re dining at the local Chinese restaurant you will need to find a new favourite because you will be using this recipe now when you’re in the mood for Chinese cuisine!
This was a new family favourite within the first mouthful at our house! I suspect the same thing will happen at your house!
Thanks goes to Tania for sharing her amazingly delicious family recipe with us all! Happy Chinese New Year to those that celebrate.
To those that follow the Chinese Zodiac – This is the year of the Rooster – the Fire rooster to be exact. A quick google search and you will find information on what’s happening for you if this is your year.
Ingredients
- 350g basmati rice
- 1000g boiling water from kettle
- ½ zucchini, diced
- 1 stick celery, diced
- 1 medium carrot, diced
- 1x410g tin baby corn, diced
- ½ cup frozen peas
- 2 garlic cloves, peeled
- 2 onions, peeled and halved
- 20g olive oil
- 500g chicken thighs, sliced into large strips
- 40g soy sauce
- 40g oyster sauce
- 30g Chinese cooking wine
- 2 tsp sesame oil
- ¼ tsp white pepper
- 1 Tbsp cornflour mixed with a small amount of water
- ½ cup roasted cashew nuts + few more to sprinkle on top
Instructions
- Pour boiling water into TM bowl. Place rice in simmering basket and rinse under cold tap until water runs clear. Carefully insert basket into TM bowl and cook 10 mins / 100°C / speed 4.
- Place zucchini, carrot, celery, corn and peas into Varoma and place assembled Varoma onto TM lid while rice continues to cook 8 mins / Varoma / speed 2.
- Keep rice hot in ThermoServer and set vegetables aside in a large serving bowl covered.
- Discard water in TM bowl.
- Place garlic, onion and olive oil into TM bowl and chop 2 sec / speed 5.
- Add chicken and sauté 5 mins / 100°C / speed 1 / Reverse.
- Add sauce ingredients (excluding cashews) and cook 13 mins / 100°C / speed 1 / Reverse.
- Add chicken and cashew nuts to the vegetables and combine.
- Sprinkle a few cashews on top to decorate.
Why not check out some of the past years Chinese New Year recipes as well.
Click Here for more great recipes in a number of e-cookbooks – containing recipes to suit everyone.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Fantastic recipe, my fussy 3 year old who will not eat dinner ate it !!!!
Oh Kylie that’s so awesome to hear! Glad it was a big success!
This was really delicious – I never knew how easy it was to make chinese!
Great to hear Lucinda 😀
This was so yummy, will be a regular in our house.
So great to hear Diana 😀
Another great meal! My sauce was a bit runny but still yummy. No complaints from the tribe here. My eldest just scored it a 20/10!!!
Thanks for sharing your experience Rheannon. Glad it was a family favourite.
I made this last night as we were having a rare date night so made for my baby sitter her son and my toddler – Baby sitters son is gluten intolerant and I am a no seafood person so I skipped the oyster sauce and used Tamari! Raving success !!! All ate it and wanted more
Thanks for sharing your tweaks Bella. Trust you had a wonderful date night too 😀
hi Leonie, I made this last week and really enjoyed it. I did have one problem though. My sauce was still quite runny, so I’m wondering what brand of cornflour you use please?
Amanda off the top of my head I usually get White Wings brand. If you would prefer it thicker I’d add a bit more cornflour.
Devine added cabbage to mine
Glad you enjoyed Sue 😀
A big hit with my young family. A lovely meal thank you
Delicious and fresh!! I used a dry white wine because it was all I had in the pantry and it was perfect.
We garnished with sliced fresh chillies, crushed cashews and spring onions!
Yum
It was delicious. Everyone loved it. Next time I might increase the quantity of sauce (my personal preference is for lots of sauce), but even so, it was sublime.
Just a note: you list sesame oil in the ingredients but refer to olive oil when processing the onion and garlic.
Thanks for a yummy recipe.
Thank you Leonie I’m pleased you enjoyed it. I checked the recipe and the olive oil is listed under the onion and garlic. Then the sesame oil is used within the sauce. thanks 🙂
Thank you for this yummy recipe. Am a newbie and step no 6 (Add chicken and sauté 5 mins / 100°C / speed 1 / Reverse) ended up with the chicken really shredded! No more strips. Would like some insight into this outcome.
Madeleine I am suspecting you used chicken breasts? Try using thigh next time as thighs don’t shred the way the breasts do.
Thank you for this recipe, it’s delicious & so full of flavour. I also added an extra half a batch of sauce. I’m glad it makes a lot – leftovers for lunch!
So pleased you enjoyed it Petrina. 🙂