Asian chicken stir-fry with vegetables and cashew nuts
Recipe for an easy and delicious chicken and cashew stir-fry with crisp vegetables.
Servings 4 people
Ingredients
Stir-fry – chicken and vegetables
- 600 g chicken breast, cut into cubes
- 3 peppers, red and green – cut into large chunks
- 3 spring onions, sliced – save the green tops
- 3-4 cloves garlic, finely grated or crushed
- 100 g unsalted cashew nuts
- 1 tbsp finely grated ginger
- 2-3 tbsp neutral-tasting oil
Stir-fry – marinade
- 50 ml oyster sauce
- 50 ml soy sauce
- 2 tbsp soft light brown sugar
- 1 1/2 tsp fish sauce
To serve
- Serve with rice or noodles
- Toasted sesame seeds to sprinkle over (optional)
Instructions
Stir-fry – marinade
- Mix the ingredients for the marinade, stirring until the sugar has dissolved.
- Set the marinade aside.
Stir-fry – chicken and vegetables
- Heat the oil in a frying pan over a medium heat and toast the cashew nuts in it until golden. Lift them out with a slotted spoon and set them aside on a plate.
- Fry the sliced spring onions (save the sliced green tops for the end), garlic and ginger for about a minute.
- Add the chicken and fry over a medium heat until cooked through – this takes about 5-8 minutes, depending on the size of the pieces. Turn it regularly as it cooks.
- Add the chopped peppers, the spring onion tops and the cashew nuts and fry for a couple of minutes more – the vegetables should stay crisp and fresh, so don't give them too long.
- Pour over the marinade and toss everything together well, then let the dish heat through for another couple of minutes until the marinade thickens and almost glazes the chicken and vegetables.
- Sprinkle with toasted sesame seeds and serve with boiled or fried rice, noodles or similar.