Chicken & cashew stir-fry

Chicken & cashew stir-fry


4 people made this

About this recipe: Although higher in fat than white breast meat, the darker-fleshed chicken pieces – the legs (drumsticks) and thighs – are a more concentrated source of minerals, including zinc and some iron.

Janet Mitchell

Serves: 4 

  • 3 cups broccoli florets
  • 3 teaspoons (45ml) reduced-salt soya sauce
  • 3 teaspoons (45ml) dry sherry
  • 375g skinless, boneless chicken thighs, cut into 2cm cubes
  • 2 teaspoons (10ml) vegetable oil
  • 3 teaspoons grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 red capsicum, cut into 2cm cubes
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoons chilli sauce
  • 2 teaspoons cornflour
  • 2 spring onions, sliced diagonally
  • 1/4 cup cashews, chopped

Prep:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Cook the broccoli in a steamer for 3 minutes or until crisp-tender; put aside. Combine the soya sauce and sherry in a medium bowl. Add the chicken and toss.
  2. Heat the oil in a large nonstick frying pan. Add the chicken and stir-fry for 3 minutes; transfer to a plate. Add the ginger and garlic and stir-fry for 30 seconds. Add the broccoli and capsicum and stir-fry for 2 minutes.
  3. Add the stock and chilli sauce and bring to the boil. Combine the cornflour with 1 tablespoon water; add to the pan and stir for 1 minute or until slightly thickened. Return the chicken to the pan; add the spring onions and cook for 1 minute. Stir in the cashews just before serving.

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