Pairs well with Chicken & Cashew
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Chicken & Cashew
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A quick and flavorful stir-fry featuring tender chicken thigh fillets, crunchy cashews, and vibrant vegetables in a savory oyster and soy sauce, served over steamed rice.
00:12:00 total
Serves 4
easy
Main Various
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🧂
🍋
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🌶️
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👅
Ingredients
- neutral oil - 2 tbsp (vegetable, canola, or peanut oil)
- cashews - 1/2 cup (whole)
- dried birdseye chillies - 5 whole (whole, optional)
- brown onion - 1 (sliced)
- green capsicum (bell pepper) - 1 (chopped)
- spring onions - 2 (chopped)
- fresh ginger - watch the video to see (thumb-sized piece, finely sliced julienne)
- garlic - 4 cloves (chopped)
- chicken thigh fillets - 4 fillets (sliced 1cm thick)
- oyster sauce - 2 tbsp
- light soy sauce - 1 1/2 tbsp
- cornflour - 1 tbsp (mixed with water to make slurry)
- water - 1 1/2 tbsp (to make cornflour slurry)
- steamed rice - watch the video to see (to serve)
Instructions
- Heat oil and toast cashews: Heat oil in a wok over high heat. Add cashews and cook for 2 minutes, tossing, until golden brown.
- Cook chillies: Add dried birdseye chillies and cook for 1 minute, then remove with a slotted spoon and set aside.
- Cook vegetables: Add sliced brown onion and chopped green capsicum to the wok. Cook for 2 minutes until softened, tossing frequently.
- Cook chicken: Add sliced chicken thigh fillets and cook for 3-4 minutes until browned.
- Add aromatics and return nuts: Add finely sliced ginger, chopped garlic, and chopped spring onions, tossing to combine. Then return cashews and chillies to the wok.
- Add sauces and thicken: Stir in oyster sauce and light soy sauce, bring to a boil. Mix cornflour with water to make a slurry and stir into the stir fry. Cook for 2 minutes until the sauce thickens slightly.
- Serve: Serve the stir-fry immediately over steamed rice.
