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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

  1. 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.
  2. 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.
  3. 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.
  4. Remove from heat and toss through the cashew nuts.
  5. Serve with cooked rice or noodles.