Cashew Chicken with a Pembrokeshire Twist

Ingredients

In this Pembrokeshire adaptation, we incorporate locally sourced honey to add a touch of sweetness and enhance the flavors of the dish. Additionally, we use fresh, seasonal vegetables from Pembrokeshire to infuse the recipe with a coastal twist. The dish maintains the essence of Cashew Chicken while incorporating the unique flavors and ingredients of Pembrokeshire cuisine. We alse have the original recipe for Cashew Chicken, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breast, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 200g (7 oz) sugar snap peas 200g (7 oz) sugar snap peas
• 200g (7 oz) baby corn, halved lengthwise 200g (7 oz) baby corn, halved lengthwise
• 1 cup roasted cashews 1 cup roasted cashews
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Pembrokeshire honey 2 tablespoons Pembrokeshire honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. 2.
   Add the chicken pieces and cook until browned and cooked through, about 5-6 minutes. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the bell peppers, sugar snap peas, and baby corn. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. 4.
   In a small bowl, whisk together the soy sauce, Pembrokeshire honey, minced garlic, grated ginger, salt, and pepper.
5. 5.
   Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir well to coat everything evenly.
6. 6.
   Add the roasted cashews and cook for an additional 2-3 minutes, until heated through.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Cashews — Make sure to use roasted cashews for this recipe as they provide a richer flavor and crunch. If you prefer a more intense nutty taste, you can lightly toast the cashews in a dry skillet before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a dash of Pembrokeshire chili sauce or sprinkle some red pepper flakes during the stir-frying process.
• Feel free to customize the vegetable selection based on what is in season in Pembrokeshire. Fresh asparagus or courgettes can be great additions.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last minute of cooking.

Serving advice

Serve the Pembrokeshire Cashew Chicken over a bed of steamed rice or alongside some egg noodles for a satisfying meal. Garnish with fresh cilantro to add a pop of color and freshness.

Presentation advice

For an eye-catching presentation, arrange the stir-fried chicken, vegetables, and cashews on a large platter. Sprinkle some additional roasted cashews and cilantro on top for an added visual appeal.