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A Perfect Pantry

Stir-Fry Chicken with Cashews

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      10 min
      10 min
      20 min


    • 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



    1. Combine chicken and cornflour together in a bowl and mix well to coat evenly; set aside.
    2. 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.
    3. 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.
    4. 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.
    5. 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.


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