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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


This healthy salad, from Larousse Salades Repas, gains its proteins from two sources, lean grilled chicken and boiled chickpeas, making it doubly beneficial for those who have been prescribed a high protein diet. Consuming fruits and vegetables has long been associated with a reduced risk of many lifestyle-related health conditions. Chickpeas are cheap and easily bought in bulk; soak them in water overnight until plump and soft. They will be a handy add-on to your salads and mains once prepared and stored in air tight containers where they will keep for months in your deep-freeze compartment. Choose the boiled stuff over the canned product to reduce sodium levels in your diet. The green ingredient in this salade composée is not my favorite but rocket [arugula] works well here, almost harmoniously, along with basil and cherry tomatoes. If you still prefer to do without it or are unable to find any in your, simply substitute with any mélange of crunchy salad leaves from your local market.



600g chicken breasts

5 tablespoons olive oil

1 teaspoon ground pepper

1 teaspoon kitchen salt

400g chickpeas, drained

100g rocket salad leaves

1 small red onion, sliced

12 cherry tomatoes, halved

2 tablespoons basil leaves

2 tablespoons lemon juice

1 garlic clove, minced


  • Preheat grill or oven to 350oF. Coat chicken with 1-2 tablespoon oil and season with salt and pepper.

  • Grill the chicken for 5 minutes on each side until cooked. Remove it from grill, cover and cool slightly.

  • Cut chicken diagonally into thick regular slices. In a salad bowl, combine chickpeas, rocket and onion.

  • Add tomato halves, basil leaves and cooked chicken. Season it with salt and pepper according to taste.

  • Mix remaining oil with lemon juice and garlic in a small bowl. Drizzle over salad, toss gently and serve.

Chicken, Chickpea & Rocket Salad

Here’s a quick dinner idea using basic kitchen ingredients by TheSlowRoastedItalian. No need to waste time over marinade or gravy; simply pop the chicken into the oven along with a few slices of lemon and a sprig of rosemary while you forget the stress of a long day with a good body scrub followed by a refreshing shower. You now simply have to put together a bowl of green salad and some carbs [bread, fries or pasta] before announcing “Dinner’s ready, folks!”



1 to 2 medium lemons, sliced

2 sprigs fresh rosemary

2 garlic cloves, quartered

1 pound boneless chicken breasts

1 tablespoon extra virgin olive oil

1 teaspoon kosher salt or kitchen salt

1/2 teaspoon fresh ground black pepper


  • Preheat oven to 425°F. Layer half of the lemon slices and rosemary on the bottom of a baking dish.

  • Scatter half of garlic around the pan. Season both sides of uncooked chicken with salt and pepper.

  • Lay chicken on top of lemon rosemary bed. Place remaining lemon slices on top of chicken breasts.

  • Place rosemary sprig between chicken. Sprinkle with remaining garlic. Drizzle chicken with olive oil.

  • Bake for 25 to 30 minutes until chicken is cooked through. Cover with aluminum foil for 5 minutes.

  • Cook until chicken and lemon are browned. Serve with fresh bread and green salad. For 2 persons.

Lemon & Rosemary Chicken

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