Name: Chicken & Cashew Stir-fry
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4
Cuisine: Chinese
Ingredients: 400 Grams Chicken Breast; 1 Teaspoon Ginger; 1 Garlic Clove; 1 Teaspoon Sesame Oil; 2 Tablespoons Soy Sauce; 0.25 Cup Vegetable Oil; 1 Cup Cashews; 1 Cup Broccoli; 1 Brown Onion; 1 Capsicum; 1 Celery; 1 Carrot; 0.5 Cup Bamboo Shoot; 1 Tablespoon Cornflour; 1 Cup Chicken Stock

This chicken and cashew stir-fry has to be one of the tastiest wok cooked recipes. It is perfect for when you want to have veggies whilst also having a great tasting meal.

Stir-frying is one of the quickest and healthiest ways to cook as it retains nutrients and is fuel-efficient. This is because of the curved base of the wok distributing the heat quickly and evenly across the cooking surface.

View steps to make Chicken & Cashew Stir-fry

Making the Chicken & Cashew Stir-fry

Season the Chicken Breast with the Ginger, garlic, Sesame Oil and 1 table spoon of Soy Sauce.

Heat the Vegetable Oil on high in the wok (or large frying pan).

Fry the cashews until golden for 1 minute. Remove from wok with a slotted spoon to keep the oil in the pan. Place the cashews on a paper towl to absorb the excess oil.

Remove all but about 2 tablespoons of the oil and reheat on medium-high heat.

Stir-fry the chicken until it changes colour for about 2 minutes. Remove from the wok and set aside.

Add the broccoli, onion, capsicum, celery and carrot and stir-fry for 3 minutes.

Return the chicken and add the bamboo shoot and stir-fry until just cooked for about 1-2 minutes.

Mix the cornflour into the stock and pour the remaining soy sauce into the wok. Bring to the boil stirring constantly. Cook until the sauce glazes the ingredients.

Add the cashews and salt and pepper to taste and serve immediately.

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Notes & Tips

Calories 450; Kilojoules 1370; Fat 31g; Carbohydrates 12g; Fibre 5g; Protein 31g; Cholesterol 50mg.
If you do not have the chicken stock, you can use water, salt and white pepper to taste.
Serve with a small bowl size of rice.
You can change the broccoli for beans or add the beans in too.

Dinner, Lunch Chinese May 28, 2020May 28, 2020 Add Comment

Chicken & Cashew Stir-fry Recipe

Chicken & Cashew Stir-fry Ingredients

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Making the Chicken & Cashew Stir-fry

Notes & Tips

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