20 min · 1 serving · @Andy Cooks
Chicken and Cashew Stir Fry
Wok-tossed chicken thigh with golden cashews, onion, green capsicum, ginger and garlic in a glossy oyster-soy sauce over rice.
Nutrition per serving
- 560 kcal
- 33 g protein
- 60 g carbs
- 21 g fat
Ingredients
- 125 g chicken thigh fillet
- 18 g cashews
- ½ tbsp neutral oil
- 1 dried chilli
- 40 g brown onion
- 40 g green capsicum
- ½ spring onion
- 5 g ginger
- 1 clove garlic
- ½ tbsp oyster sauce
- 1 tsp light soy sauce
- ¾ tsp cornflour
- 150 g steamed rice
Steps
- Toast the cashews in hot oil in a wok for 2 minutes, add the chilli for 1 minute, then lift both out.
- Stir-fry the onion and capsicum for 2 minutes.
- Add the sliced chicken and cook 3–4 minutes until browned.
- Add ginger, garlic and spring onion, then return the cashews and chilli.
- Stir in oyster and soy sauce, bring to a boil and thicken with the cornflour mixed with a little water. Serve over rice.
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