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Chicken and cashew stir-fry
Chicken and cashew stir-fry
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Whip up a speedy stir fry in just 20 minutes to showcase your wok skills!
Ingredients:
  • 600g chicken thigh fillets, cut into 2cm pieces
  • 7.50 gm cornflour
  • 3/4 tsp sesame oil
  • 31.50 gm soy sauce
  • 36.40 gm peanut oil
  • 1 large red capsicum, deseeded, coarsely chopped
  • 5 green shallots, ends trimmed, cut into 5cm lengths
  • 80ml (1/3 cup) chicken style liquid stock
  • 55g (1/3 cup) salted roasted cashews
  • Steamed rice, to serve
  • Lime wedges, to serve
Instructions:
  • In a medium bowl, mix together the chicken, cornflour, sesame oil, and 1 tablespoon of soy sauce.
  • Heat the peanut oil in a smoking hot wok. Stir-fry the capsicum and green shallot until tender, about 1-2 minutes. Transfer to a heatproof bowl.
  • In a sizzling wok, heat the remaining 3 teaspoons of peanut oil over high heat. Stir-fry half of the chicken mixture until nicely browned, takes 2-3 minutes. Transfer to a heatproof bowl. Repeat the process with the rest of the oil and chicken mixture, ensuring the wok is hot between batches.
  • Add the chicken mixture back to the wok along with the stock and the rest of the soy sauce, allowing it to boil. Then return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat and mix in the cashews until combined.
  • Divide the rice into serving bowls. Top with chicken and cashew stir-fry. Add lime wedges on the side for extra zest, if desired.

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