Chicken cashew stir fry
This easy and tasty stir fry is loaded with tender chicken, plenty of colourful vegetables and crispy cashews. Serve over rice for a nourishing weeknight dinner.
Ingredients
For the chicken
- 1 free range egg
- 1 tbsp cornflour
- Pinch salt
- 500 g Waitoa free range fresh chicken breast thinly sliced
- 300 ml vegetable oil
For the stir fry
- 1 onion sliced
- 1 yellow capsicum deseeded and sliced into strips
- 1 red capsicum deseeded and sliced into strips
- 3 tbsp chicken stock
- 3 tbsp light soy sauce GF free
- 2 Spring onions sliced
- 4 tbsp FreshLife natural cashews roasted
- sea salt to taste
- ground white pepper to taste
- steamed Jasmine rice to serve
Instructions
- In a large bowl, whisk the egg, cornflour and salt. Add the chicken strips and mix until well coated.
- Heat your wok or frying pan then add your vegetable oil. Fry the chicken for 4-5 minutes, or until golden-brown and crisp. Remove the chicken and place it on a paper towel to absorb the excess oil.
- Discard most of the oil from your pan, leaving approximately one tbsp. Reheat the oil over high heat, add the onion, and stir-fry for 20 seconds. Add the capsicums and cook for 1 minute.
- Introduce the chicken strips back in and fry for another minute before adding the stock and soy sauce. Let it simmer for another minute or until the chicken is thoroughly cooked.
- Mix in the spring onions and cashew nuts, season with sea salt and ground white pepper to taste, and transfer the mixture to a serving dish. Serve immediately with steamed rice.
Tried this recipe?Let us know how it was!
Swap your protein for lamb or serve it with coconut rice for something a bit different.
