15-minute chicken, broccoli and cashew stir-fry

After an easy weeknight dinner? We’ve got you sorted with this flavoursome chicken, broccoli and cashew stir-fry that’s on the table in just 15 minutes.

4

5m

10m

Ingredients

  • 450g pkt hokkien noodles
  • 1 tbs peanut oil
  • 500g Coles RSPCA Approved Australian Chicken Thigh Fillets, thinly sliced
  • 1 large red onion, cut into wedges
  • 2 tsp minced garlic
  • 2 tsp crushed ginger
  • 1 head broccoli, cut into florets, stem halved lengthways and thinly sliced
  • 1/3 cup (80ml) oyster sauce
  • 1/2 cup (75g) unsalted cashews, toasted

Method

STEP 1

Cook the noodles following packet directions. Drain well.

STEP 2

Meanwhile, heat the oil in a wok or large frying pan over high heat. Stir-fry the chicken, in 2 batches, for 2 mins or until golden brown and cooked through, transferring to a plate between batches.

STEP 3

Combine the chicken, onion, garlic, ginger and broccoli florets and stems in the wok or pan. Stir-fry for 4 mins or until broccoli is tender.

STEP 4

Add the oyster sauce with 1/4 cup (60ml) water and cashews. Stir-fry for 2 mins or until heated through.

STEP 5

Divide noodles and stir-fry among serving bowls. Serve immediately.

Serve with red chilli matchsticks and spring onion matchsticks.

Stir-fry swap

Thigh fillets are great in stir-fries – they stay tender and juicy and add lots of flavour – but for even faster prep, use chicken breast stir-fry strips.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.