A Perfect Pantry
Stir-Fry Chicken with Cashews
- PREP TIME
10 min - COOK TIME
10 min - READY TIME
20 min - SERVINGS
4
INGREDIENTS
- 500g chicken breast, finely sliced
- 3 tsp cornflour
- 1 tbsp vegetable oil
- ½ cup raw cashews
- 1 large onion, sliced
- 150g snow peas, trimmed
- 1 red capsicum, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 2 tsp sugar
DIRECTIONS
- Combine chicken and cornflour together in a bowl and mix well to coat evenly; set aside.
- Heat WOK on setting xx for 3 minutes and add 1 tablespoon of oil and add cashews and stirfry for 1 minute or until golden. Remove and drain on absorbent paper.
- Add sliced onion and cook for 2 minutes. Add chicken and continue cooking for a further 2 minutes or until chicken has is just cooked through.
- Add snowpeas and capsicum and cook for 2 minutes; stir in soy sauce, oyster sauce, sugar and cashews and toss gently until chicken and vegetables are cooked through.
- Serve immediately with steamed jasmine rice
TIP: to spice it up, add 1 finely chopped small red chilli to the wok with the onion.
Substitute vegetables with broccoli and carrot.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing