Cashew chicken stir fry
A quick and easy one-pan meal that pairs perfectly with freshly steamed rice, this cashew chicken stir fry is a must-try. It’ll be ready in under 25 minutes, making it an ideal weeknight dinner.
Ingredients
Method
Ingredients
- 2 Tbsp cornflour
- ¼ cup soy sauce
- 3 Tbsp mirin or white vinegar
- 2 Tbsp oyster sauce
- 1 tsp brown sugar
- 400g boneless chicken, cut into strips
- 1 onion, sliced
- 2 tsp grated fresh ginger
- 2 cloves garlic, minced
- 3 bok choy, sliced
- 1 cup roasted cashew nuts
Method
- In a small bowl combine the cornflour with a quarter cup of water to make a slurry. Add soy sauce, mirin, oyster sauce and brown sugar. Stir well to combine and set aside.
- Bring a wok or large frying pan to medium-high heat with a drizzle of oil. Cook the chicken for 4-5 minutes or until golden brown. Remove from the pan and set aside.
- To the same wok, add the onion and sauté for a few minutes or until beginning to soften. Add ginger and garlic and cook for a minute or until fragrant.
- Stir through the bok choy and cashew nuts. Return the chicken back into the pan.
- Pour over the prepared sauce and cook for a final 3-5 minutes or until the bok choy is tender. Transfer to a dish to serve.
Tips:
- For a delicious crunch and extra veggies, add three sliced celery sticks and a sliced carrot in with the onion.