Chicken & cashew stir-fry
(3)
35 mins
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
6 people made this
Ingredients
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
Directions
Prep:20min ›
Cook:15min ›
Ready in:35min
- 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.
- 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.
- 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.
Similar recipes
Recently viewed
Reviews and ratings
Global ratings:
(3)
Reviews in English (4)
6
don't use HOT chilli sauce as it took over the flavour of the meal which otherwise would have been delish! - 17 Jun 2010 (Review from Allrecipes AU | NZ)
5
This receipe is easy to make and I enjoyed the flavours - 29 Jan 2010 (Review from Allrecipes AU | NZ)
Write a review
Click on stars to rate