Chicken with cashew nuts and vegetables

Serves: 6

Time to make: 30 mins

Ingredients

More weights & measures

2 dried red chillies
1 tablespoon fish sauce
2 tablespoons oyster sauce
6 tablespoons reduced-salt chicken stock
1 teaspoon sugar
2 tablespoons oil
½ cup unsalted cashew nuts
4 cloves garlic, chopped
700g lean boneless chicken thighs
1 red capsicum, cut into strips
1 red onion, sliced
2 carrots, sliced diagonally
2 cups mushrooms
3 cups Asian greens, such as bok choy
1 ½ cups (180g) green beans
4 spring onions, sliced
ground white pepper
To serve
1 ½ cups long grain rice or
300g rice noodles

Instructions

Stay Awake

1 Cut chillies into small chunks and discard seeds. Mix sauces, stock and sugar together in a bowl.

2 Heat a little of the oil in a wok or non-stick pan to a medium-high heat and stir-fry cashews for a minute. Remove with slotted spoon and set to one side. Stir-fry chillies for 1 minute to darken slightly. Remove with slotted spoon and set to one side.

3 Add half the garlic to pan and cook for a few minutes. Add chicken, half at a time and cook over a high heat for 4-5 minutes. Remove from pan and repeat with remaining garlic and chicken. Return all the chicken back to pan.

4 Add the vegetables, except the spring onion, with the sauce and cook for 1-2 minutes. Add the chillies, spring onion and cashew nuts. Toss lightly and serve with rice or noodles. Garnish with fresh coriander.

Variations

Make it gluten free: Check sauces and stock are gluten free.

Nutrition Info (per serve)

Calories 482 cal

Kilojoules 2020 kJ

Protein 31 g

Total fat 17 g

Saturated fat 4 g

Carbohydrates 50 g

Sugar 7 g

Dietary fibre 4 g

Sodium 610 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.