Shredded Chicken and Cashew Nuts with Yellow Bean Sauce


  • 500g Waitrose Chicken Breast fillet
  • 1 bunch salad onions
  • 2 tbsp vegetable oil
  • 100g unsalted cashews
  • 250ml Wing Yip Yellow Bean Sauce


  1. Slice 500g Waitrose Chicken Breast Fillet and a bunch of salad onions into long thin strips. Heat 2 tbsp vegetable oil in a wok, add 100g Waitrose Unsalted Cashews and fry until lightly coloured. Remove with a slotted spoon.
  2. Add the chicken and stir-fry for 3-4 minutes until cooked. Add the salad onions and stir-fry briefly. Return the cashews to the pan with a 250ml jar Wing Yip Yellow Bean Sauce. Bring to the boil for 1 minute until well cooked. Serve with basmati rice.
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Total time: 20 minutes 20 minutes

Serves: 4

3 stars

Average user rating Based on 3 ratings

This recipe was first published in Tue Jan 01 00:00:00 GMT 2002.