Chicken & Cashew Stir Fry
Quick and simple to make and loaded with vegetables.
Serves 4
Broccolini is high in vitamin C, a a good source of vitamin A, folate, iron and great for detox
Ingredients
2 tbs rice bran or canola oil
1 tsp sesame oil
500g free-range chicken breast, sliced
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
4 green shallots, cut diagonally into lengths
1 red chilli, finely chopped
100g snow peas, trimmed
100g fresh baby corn, cut into lengths
1 bunch broccolini, cut into 2cm lengths
2 tbs salt-reduced soy sauce
¼ cup dry roasted, unsalted cashews
Method
Heat a wok over high heat until hot. Add ½ tablespoon oil. When hot add half the chicken. Stir-fry for 2 to 3 minutes or until browned. Transfer to a bowl. Repeat with ½ tablespoon oil and remaining chicken strips.
Add last tablespoon oil and sesame oil to wok. Add garlic, ginger, shallots and chilli. Stir-fry for 30 seconds. Add vegetables and 2 tablespoons water. Stir-fry for 2-3 minutes or until broccolini is bright green.
Return chicken to wok with soy sauce. Stir-fry for 1 minute or until combined. Stir through cashews.
Serve with steamed brown rice.
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