Classic Chicken Stir Fry with Asian Veges
For an easy and crowd-pleasing dinner, nothing beats a classic chicken stir fry loaded with vegetables and cashew nuts
Ingredients
- ¼ cup of soy sauce
- ¼ cup of sweet chilli sauce
- 1 clove of garlic, crushed
- 1 teaspoon of ginger, crushed
- 2 teaspoons of corn flour
- 400g chicken thighs, skinless, cut into strips
- 1 onion, finely sliced
- 3-4 cups of stir fry vegetables, e.g. broccolini, capsicum and spring onions
- 1/3 cup of cashew nuts, roasted
- rice or noodles
Instructions
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To make the stir fry sauce, place the soy sauce, sweet chilli sauce, garlic, ginger and corn flour in a bowl and whisk to combine. Set aside.
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Heat a dash of oil in a wok or frying pan on a high heat until hot. Add the chicken and cook until golden, about 6 minutes. Remove from the pan and set aside.
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Add a splash of oil to the pan and cook the onion until fragrant, about 1 minute. Add the remaining vegetables to the pan and stir fry, until tender and vibrant in colour, about 3 minutes. Add the stir fry sauce and the chicken back to the pan and continue to cook for about 3 minutes.
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Remove from heat and toss through the cashew nuts.
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Serve with cooked rice or noodles.
