Chicken with cashew nuts and vegetables
(at time of publication)
- 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 garlic cloves, 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
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.
Make it gluten free: Check sauces and stock are gluten free.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 4g
Dietary fibre 4g
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