Cashew chicken stir fry
- Serves 4
- Prep time: 10 mins | Cooking time: 15 mins
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
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.