Chicken cashew nut is a popular dish in restaurants featuring Thai/Chinese cuisine on their menu but you can just as easily make it yourself as you would order a take-away from your favorite restaurant. A simple stir-fry in which you can throw in pretty much any veggie you want to use up from the fridge, the recipe from Well Plated combines broccoli and a mixture of bell peppers in a rich sauce, fusing the sweetness of honey and fiery punch of red pepper flakes.



For the Chicken

625g boneless chicken breasts

2 tablespoons cornstarch

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 1/2 tablespoons canola oil

3 medium red bell peppers

1 large head broccoli, cut into florets

1 bunch green onions, thinly sliced

2/3 cup dry roasted, unsalted cashews

For the Thai Sauce

1/4 cup reduced-sodium soy sauce

3 tablespoons seasoned rice vinegar

2 tablespoons honey, plus additional to taste

1 tablespoon freshly grated ginger

2 cloves garlic, finely minced or crushed

1/4–1/2 teaspoon red pepper flakes


  • Cut chicken into bite-sized pieces. In a small bowl, toss chicken with cornstarch, salt and pepper.

  • Heat oil in a large skillet over medium high. Add chicken mixture and sauté until lightly browned.

  • Add bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through.

  • Stir in cashew nuts and cook it for another 30 seconds. While chicken is cooking, prepare the sauce.

  • In a small bowl, stir together the soy sauce, rice vinegar, honey, ginger, garlic and red pepper flakes.

  • Pour the sauce over the skillet. Toss to coat chicken and vegetables and serve immediately with rice.

Thai Cashew Nut Chicken Stir-Fry


These enourmous homemade cookies with puddles of Lindt dark chocolate [70% cocoa] and a hint of La Baleine flaky sea salt will give an edge to your regular cookies like nothing you can imagine until you bite into the first batch. You really should not give this brilliant recipe from Smitten Kitchen a miss even if you have gone through a million of cookie batters before and have found the one you are ready to settle down with for this lifetime. Life is too short to stick to one chocolate chip cookie recipe forever.



1/2 cup (113 grams) butter, room temperature

2 tablespoons (25 grams) granulated sugar

2 tablespoons (25 grams) turbinado sugar

3/4 cup (150 grams) light brown sugar

1 large egg, room temperature

1 teaspoon vanilla extract

3/4 teaspoon baking soda

Heaped 1/4 teaspoon fine sea or table salt

1 3/4 cups (220 grams) all-purpose flour

1/2 pound (225 grams) bittersweet chocolate

Flaky sea salt, to finish


  • Heat oven to 360°F (180°C) and line a baking sheet with parchment paper or a silicon baking mat.
  • In a large bowl, cream butter and sugars together with an electric mixer until very light and fluffy.

  • Beat mixture for about 5 minutes. Cut chocolate into roughly 1/2-inch chunks with a serrated knife.
  • Add the egg and vanilla extract, beating until incorporated, and scraping down the bowl as needed.

  • Beat in fine sea salt and baking soda until combined, then the flour on a low speed until just mixed.
  • The dough will look almost crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

  • Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart onto the prepared baking sheets.
  • Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes until it’s golden on the outside.

  • Cookies will still be very gooey and soft inside. Let them rest on baking sheets for about 5 minutes.
  • Transfer cookies onto a cooling rack and cool to room temperature. Yields about 18 to 24 cookies.

Chocolate Chunk Cookies

Almost too pretty to eat, this vibrantly colourful fruit salad from, Once Upon A Chef, will provide the ultimate {not-too-sweet} ending to any over indulgent meal. Suitable for vegetarians, you can make this ahead and chill until ready to dish out alongside a platter of dainty mignardises. It is best to keep it simple and elegant with individual portions served in verrines and topped with a cloud of whipped cream. If you want to go for a tropical twist, it won’t hurt to have a few mango or pineapple chunks in there and skip the citrus syrup for a splash of coconut water.



1 pound strawberries, hulled and halved

3 large navel oranges, skin and pith removed

1 tablespoon fresh lemon juice, plus more to taste

2-1/2 tablespoons light brown sugar, packed

1 tablespoon finely chopped mint leaves


  • Place strawberries in a serving bowl. Cut off the top and bottom of each orange so they sit flat.

  • Using a sharp knife, work your way around to remove all the skin and pith from each orange.

  • Working over the serving bowl, carefully cut the segments out from between the membranes.

  • Over a separate small bowl, firmly squeeze remaining membranes to release the orange juice.

  • Add lemon juice and brown sugar to the fresh orange juice and stir until the sugar is dissolved.

  • Pour over strawberries and orange segments, gently toss to combine. Sprinkle with fresh mint.

  • Taste and add more lemon juice, if required. Refrigerate for at least 30 minutes up to 6 hours.

  • Garnish with a sprig of fresh mint and serve the fruit salad in dessert bowls. Makes 4 servings.

Strawberry & Orange Salad

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