Sweet chilli chicken and cashew stir-fry
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free oyster sauce and sweet chilli sauce.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 3g
Dietary fibre 10g
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