Brought together with a delicious sweet and savoury sauce, this chicken and cashew stir fry is the perfect lunch or dinner idea. Sprinkle with spring onion and serve with steamed rice to complete the dish.
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
1/4 cup (35g) cornflour
1/4 tsp salt
1/4 tsp ground white pepper
2 x 300g Coles RSPCA Approved Free Range Chicken Breast Fillets, cut into 2cm pieces
2 tbs peanut or vegetable oil
1 large broccoli, cut into florets
1 red capsicum, seeded, thinly sliced
1 small brown onion, coarsely chopped
2 cloves garlic, crushed
1/2 cup (75g) salted roasted cashews
2 spring onions, thinly sliced
Steamed jasmine rice, to serve
Sauce
1/4 cup (60ml) light soy sauce
2 tbs hoisin sauce
1 tbs honey
2 tsp rice wine vinegar
1cm-piece ginger, finely grated
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the sauce, combine soy sauce, hoisin, honey, rice vinegar and ginger in a small bowl.
Step 2
Combine cornflour, salt and pepper in a large shallow bowl. Add chicken and toss to coat. Heat 2 tsp oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry 5 mins or until golden brown and cooked through. Transfer to a plate. Repeat with another 2 tsp oil and the remaining chicken.
Step 3
Reduce heat to medium and add the remaining oil to the wok or frying pan. Stir-fry the broccoli, capsicum, onion and garlic for 3 mins or until onion softens. Return the chicken to the wok or pan with the cashews and sauce. Stir-fry for 2 mins or until mixture is heated through.
Step 4
Divide chicken mixture among serving bowls. Sprinkle with spring onion and serve with steamed rice.
2 x 300g Coles RSPCA Approved Free Range Chicken Breast Fillets, cut into 2cm pieces
2 tbs peanut or vegetable oil
1 large broccoli, cut into florets
1 red capsicum, seeded, thinly sliced
1 small brown onion, coarsely chopped
2 cloves garlic, crushed
1/2 cup (75g) salted roasted cashews
2 spring onions, thinly sliced
Steamed jasmine rice, to serve
Sauce
1/4 cup (60ml) light soy sauce
2 tbs hoisin sauce
1 tbs honey
2 tsp rice wine vinegar
1cm-piece ginger, finely grated
Description
Brought together with a delicious sweet and savoury sauce, this chicken and cashew stir fry is the perfect lunch or dinner idea. Sprinkle with spring onion and serve with steamed rice to complete the dish.
Method
Step 1
To make the sauce, combine soy sauce, hoisin, honey, rice vinegar and ginger in a small bowl.
Step 2
Combine cornflour, salt and pepper in a large shallow bowl. Add chicken and toss to coat. Heat 2 tsp oil in a wok or large frying pan over high heat. Add half the chicken and stir-fry 5 mins or until golden brown and cooked through. Transfer to a plate. Repeat with another 2 tsp oil and the remaining chicken.
Step 3
Reduce heat to medium and add the remaining oil to the wok or frying pan. Stir-fry the broccoli, capsicum, onion and garlic for 3 mins or until onion softens. Return the chicken to the wok or pan with the cashews and sauce. Stir-fry for 2 mins or until mixture is heated through.
Step 4
Divide chicken mixture among serving bowls. Sprinkle with spring onion and serve with steamed rice.
