Crunchy cashews, tender chicken, and a cheeky hit of chilli in a saucy, sizzling wok. It’s the kind of midweek dinner that looks impressive but only takes 20 minutes, tops. Serve it over rice.
Category
Dinner
Servings
4
Prep time
8 minutes
Cook time
12 minutes
Crunchy cashews, tender chicken, and a cheeky hit of chilli in a saucy, sizzling wok kind of like a stir-fry. It’s a midweek dinner that looks impressive but only takes 20 minutes, tops. Serve it over rice.
Ingredients
- 2 tbsp neutral oil (vegetable, canola, peanut)
- ½ cup cashews
-
5 whole dried birdseye chillies (optional)
-
1 brown onion, sliced
- 1 green capsicum (bell pepper), chopped
- 2 spring onions, chopped
- thumb-sized piece fresh ginger, finely sliced julienne
- 4 cloves garlic, chopped
- 4 chicken thigh fillets, sliced 1cm thick
- 2 tbsp oyster sauce
- 1½ tbsp light soy sauce
- 1 tbsp cornflour
- steamed rice, to serve
Directions
Heat oil in a wok over high heat.
- Add cashews and cook for 2 minutes, tossing, until golden brown.
- Add chillies and cook for a further 1 minute, then remove with a slotted spoon and set aside.
- Add onions and capsicum, cook for 2 minutes, until softened, tossing.
- Add chicken and cook for 3-4 minutes, until browned.
- Add the ginger, garlic and spring onions, tossing to combine, then return cashews and chillies to wok.
- Stir in oyster sauce and soy sauce, bring to a boil.
- Mix cornflour with 1½ tbsp water to make a slurry, mix into stir fry.
- Cook for 2 minutes, until the sauce thickens slightly.
- Serve stirfry immediately over some steamed rice
