Sharten-chicken and Cashews

Sharten-Chicken and Cashews Recipe

There’s nothing that goes together quite like chicken and cashews and this recipe is a celebration of those two ingredients. Of course, it needs some finesse, and that comes with the addition of Shartenfreude.

Recipe shared with permission from Bluey Zarzov’s Hotsauce

Ingredients for Sharten-chicken and cashews

50ml Bluey Zarzov’s Shartenfreude (or to taste)
2 tsp Sesame oil
1 Chicken breast or firm tofu
1 pack of Rice noodles (flat ones)
100g Cashews (unsalted)
225g can of Bamboo shoots or Water chestnuts
Lemongrass (fresh or paste is fine)
1 Green capsicum sliced into small strips
1 Spring onion, diagonally sliced
1 Carrot thinly sliced
Coriander for garnish

Method

Step 1
Dry fry the cashews until they get a bit of colour on them and become aromatic. Set aside.

Step 2
Cook the noodles following the packet instructions.

Step 3
Cut the chicken breast/tofu into 1cm cubes. Place the sesame oil in the wok when at temperature and fry off the chicken/tofu until slightly golden brown on the outside.

Step 4
Add the carrot and the capsicum to the chicken/tofu and cook for 1 minute then add the drained bamboo shoots or water chestnuts or both if you wish. Add 50ml of Bluey Zarzov’s Shartenfreude and toss to combine.

Step 5
Crush the lemongrass with a knife and bung it in the wok or add the paste instead. Chuck in the cashews and spring onion next then finally drain the noodles and bung them in too. Stir it around like the wok is your favourite thing in the world.

Step 6
Serve into a shallow bowl or large plate and garnish with fresh coriander leaves.