Sweet chilli chicken and cashew stir-fry

This sensational sweet chilli chicken and cashew stir-fry, dish is so easy and quick to make, on the table in 25 minutes for those weeknights you are in a hurry.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 cup long-grain brown rice

1kg packet frozen mixed stir-fry vegetables

1 tablespoon peanut oil

500g chicken tenderloins, thickly sliced diagonally

⅓ cup oyster sauce

⅓ cup sweet chilli sauce

¼ cup raw unsalted cashews, toasted

Instructions

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1 Bring a large saucepan of water to the boil. Add rice. Cook following packet directions until tender. Drain rice, cover to keep warm and set aside.

2 Meanwhile, bring another large saucepan of water to the boil. Add frozen vegetables. Cook for 1 minute or until thawed then drain.

3 Heat oil in a large deep frying pan or wok set over a high heat. Add chicken and stir-fry for 2-3 minutes or until just cooked through. Add vegetables and sauces. Stir-fry for 2-3 minutes or until heated through. Add toasted cashews and toss to combine.

4 Divide reserved warm brown rice among serving plates. Top with stir-fry and serve.

Variations

Make it gluten free: Use gluten-free oyster sauce and sweet chilli sauce.

Nutrition Info (per serve)

Calories 598 cal

Kilojoules 2500 kJ

Protein 40 g

Total fat 15 g

Saturated fat 3 g

Carbohydrates 70 g

Sugar 20 g

Dietary fibre 10 g

Sodium 380 mg

Calcium 100 mg

Iron 4.5 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.