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Chilli chicken stir-fry
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Spice up your dishes with trendy and fiery chillies!
Ingredients:
- 82.50 ml raw cashew nuts
- 27.30 gm peanut oil
- 500g chicken breast fillets, thinly sliced
- 1 medium brown onion, cut into wedges
- 1 bunch snake beans, cut into 8cm lengths
- 1 bunch broccolini, trimmed, halved
- 1 medium red capsicum, thinly sliced
- 125.00 ml fresh Thai basil leaves, to serve
- Finely sliced long red chilli (optional), to serve
- Steamed jasmine rice, to serve
- 65.63 gm salt-reduced soy sauce
- 32.00 gm brown sugar
- 3cm piece fresh ginger, peeled, finely grated
- 1 long red chilli, finely chopped
Instructions:
- Prepare a tantalizing chilli soy sauce by placing soy sauce, sugar, garlic, ginger, and chilli in a bowl. Mix everything together until well combined.
- 1. Preheat a wok over high heat. Toast cashews for 3 to 4 minutes until golden. Set aside. Add 2 teaspoons oil to wok, coat. Stir-fry one-third of the chicken for 1 to 2 minutes until browned. Transfer to a bowl and cover to keep warm. Repeat two more times with oil and remaining chicken.
- Pour the rest of the oil into the wok and swirl it around to coat the pan. Stir-fry the onion for 1 minute. Toss in the beans and broccolini and stir-fry for 1 minute. Add the capsicum and continue stir-frying until the beans and broccolini are bright green and tender. Put the chicken back into the wok, pour in the sauce, and stir-fry for 1 to 2 minutes until the chicken is fully cooked. Throw in the cashews and basil, give it a good toss, and then serve with rice and chilli on the side.